And bang it begins. Amidst all the craziness of kids being kids, Halloween parties and older one’s FLL meetings, I craved for “me” time. Usually it would mean that I would slink away with a book to my room . It has a nice cozy spot overlooking the backyard and I would love watching the birds and the occasional deer that would venture out nearer. Sometimes it would mean trying to look for the “yet – to bloom-leaf” on the apple tree or simply purging stuff from the closet. Any and all of the above is done with music. It is amazing how many cues I can give . MS Subbalakshmi soothes my soul and AR Rahman might perk me up. But Ilayaraja can give me company anytime on my “me” time and punk music accompanies me when I am scrubbing things out. But today was different. It has been a crazy day so far and I yearned to make something which required minimal ingredients, but gave great results. In simple words, I was looking for instant gratification – amazing results with minimal effort for Diwali preparations:-)
All of my kids love kaju katlis. But seriously I craved for the melt in the mouth kind of ones. I mean kaju katlis are wonderful, but i just wanted that extra crunch and bite in my mithai this time. So in mash-mash of requirements with simplicity as the theme, here we have Mom’s favorite nut burfi.
Prep time : 10 min
Cook time : 30-40 min
Yield : about 36-40 burfis ( depending on the size). Caution : constant sampling will cause zero yield.
- Raw cashew nuts, coarsely powdered : 2.25 cups
- White sugar : 2 cups
- Water: 2 cups
- flavorless oil or 2 tsp ghee to coat the plate or baking pan in which you would pour out the fudge to settle.
- Coarsely powder the raw cashew nuts to yield about 2.25 cups of yield.
- In a large, thick bottomed pan add in the sugar and water and let it boil to create sugar of single thread consistency. I just maintained the heat in medium flame and this was achieved in about 12-15 minutes.
- Add in the coarsely powdered cashews and stir in to avoid lumps.
- The gooey, bubbling mass of goodness will soon thicken and will sort of roll in . I altered the heat setting s between low – medium as I did not want to brown the bottom of the burfi.
- In about 10-15 minutes or so you would notice the mixture leaving the sides of the pan and sort of come together. If in doubt stir in a bit longer.
- Now dump out the contents on your greased setting surface, even out the top layer using a greased flat spatula and using a greased knife, cut in the still hot burfi mass to yield desired shapes. The burfi should set in about 15 minutes, depending on the thickness of the cut.
- Cool it to room temperature and store in an airtight container.
- The cashew nuts powder easily at room temperature.
- I used a nonstick heavy bottomed pan, therefore no grease was used in the cooking process.
- Cut in the squares or diamond shapes quickly before the fudge settles in. Obviously you are not going to be successful, if it hardens .
- Using a square baking tray will give you uniform pieces. But I just wanted mine to have diversity.