KESAR KAJU KATLI/GODAMBI BURFI/MUNDARI PARAPPU BARFI

 
It is Deepavali, the festival of lights and I was contemplating about the sweet dish that I have to prepare for guests. Traditionally it is kajjaya, obbattu, payasa that appear on the menu. However with changing times, burfis and laddus have made inroads into South Indian Kitchens. 
I had special Goan Cashew nuts  that my daughter in law's mother had brought for me the week preceding the festival. So it was definitely Kaju Katli  (Cashew nuts Burfi) for the guests. It is simple, rich, has adorable texture and whats more, very easy to prepare and definitely fresh and tastier than store bought ones.  Though I am not a great fan sugar preparations (calorie conscious ?),  I convinced myself,  it is Deepavali - time to indulge!.
I have used kesar (saffron) for the aroma and here is  Kesar Kaju Katli for you.
  • Ease - Very easy
  • Preparation time - 5 minutes
  • Cooking time - 15 minutes
  • Yield - 25 pieces (for the ingredients mentioned)
Ingredients
  • Cashew nuts (Kaju) - 200gms
  • Sugar - 100 gms
  • Saffron - 10 strands
  • Ghee - 2 spoons
Method
  • Roast cashew under low heat to make it crisp (Care to be taken not to over roast which will impart dark colour to katlis). Keep it aside to cool
  • Heat about 60 ml (small cup) of water in a thick bottomed pan and add sugar and prepare syrup to get a thread consistency
  • Add strands of saffron and ghee to the syrup
  • Add powdered cashew to the syrup and fold thoroughly to get uniform mixture 
  • Simmer till the ingredients start binding, remove from fire and let it cool
  • Knead well and using a rolling pin, roll on a smooth, greased surface
  • Cut into desired shape and store
  • katlis can be stored for about a week without refrigeration



        
 
Notes and tips
  • Kaju katli may be prepared by making kaju paste also. But powder method is quicker and easier
  • Instead of saffron kewra essence can also be used (optional)

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