This is a lovely cashew burfi recipe. The recipe is a slight departure from the standard, thin, katli that is sold in Mithai Dukaans. This one feels fudgy, like the mysore pak, and tastes quite amazing. Thanks Mrs. Subramanyam!
All Measurements per American cooking.
1 1/4 cup cashews
1 cups sugar
1/2 pint whipping cream (approx. 235 ml, little less than 1 cup)
1 tea spoon ghee or butter
1/2 tea spoon cardamom powder
1/3 tea spoon saffron strands
I used 10 x 6 inch pan to get 24 medium size pieces.
Coarsely grind cashews. I used Preeti grinder. Consistency should be that of semolina/sooji. Keep aside. Mix cream and sugar. Cook until 1 thread consistency. This will take about 12 minutes. Add cashew powder. On medium low heat, stir the mixture pretty much continuously until it all comes together. This will take about 15 minutes. You can also do this path test before pouring on the mixture on to the plate. Path test is when you run the spatula in the middle of the mixture, it should create a path and stay like that for a few seconds or so. Add ghee, cardamom powder. Stir for a minute and then pour on to the greased plate, sprinkle the saffron strands, level with a spatula, and cut after about 10 minutes.
Note: For Almond Burfi, follow the same recipe as above but soak almonds in water overnight and remove skin before grinding.
Makes 24 medium size pieces.