Cashew burfi is an Indian dessert made from ground cashews, sugar, milk, and cardamom. The ingredients are mixed and heated before being poured onto a greased baking sheet and cut into small squares. Some recipes also include ground almonds or walnuts and clarified butter.
Cashew burfi is an Indian dessert made from ground cashews typically mixed with sugar, milk, and a ground spice called cardamom. The ingredients are typically mixed and heated on a stovetop before the cook pours the mixture onto a greased baking sheet and rolls it out thin. The dessert can be cut into small squares or other shapes when cooled. It is popular for its light texture and nutty flavor without the heavy sweetness of some similar desserts.
The first step in making burfi cashews typically involves grinding the required amount of cashews in a food processor. Some cooks like to leave a few larger pieces of nuts in the mix for a hint of crunch, though others prefer a finer cashew. While many traditional versions of this cashew recipe call for just the cashew nut, some home bakers add ground almonds or walnuts as well. Once the nuts have been ground to the required consistency, they are typically roasted in a skillet long enough to lightly brown them, usually for about five minutes.
Many burfi cashew recipes call for a mixture of boiled sugar mixed with milk, although some bakers find water to be a good substitute to avoid burning the milk. The sugar and milk or water are first slowly heated to a medium temperature before being brought to a boil. Experienced cooks often report that this cashew burfi step needs more attention since it can be relatively easy to overcook this resulting syrup concoction. It should typically be removed from the stove burner when it reaches a light golden brown color. This color is usually visible when the ingredients reach a temperature of 230°F (about 110°C) as measured with a candy thermometer.
Once the sugar syrup is ready, you can mix in the ground cashew mixture and the cardamom. Because cardamom can have a strong flavor, some cooks prefer smaller amounts. This Indian spice also comes in green or black varieties. Black cardamom can sometimes have a smokier flavor and is used less frequently in many cashew recipes.
Before pouring and spreading the finished mixture, some cooks also like to add small amounts of clarified butter known as ghee. This ingredient is derived from unsalted butter that is heated until any milk-based proteins separate from the rest of the butter. Ghee is a popular addition to many types of burfi recipes because it adds a rich flavor to cashews.
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