Ingredients and Method to make Simple Cashew burfi
1 cup raw, unsalted cashew nuts
1/2 cup sugar
1/3 cup water
a few drops of clarified butter (ghee) to grease a flat plate/dish.
Powder cashew nuts in a spice grinder to a fine powder using short bursts of power. Do not over grind since that would cause clumping.
Grease a plate/ flat dish with a little clarified butter/ ghee and keep aside.
In a heavy bottomed pan, add sugar and water and place on heat. Allow the mixture to simmer for a few minutes on low to medium low heat
When the syrup is beginning to thicken very slightly, pour a drop on a plate and check to see if it forms a very light single thread consistency between your fingers. Remember it is a little hot so wait for a second or so until it is bearable to touch.
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If the syrup is at a light single thread consistency, remove from heat. Add the powdered cashew mixture to it, mix well. Immediately pour onto the greased plate/flat dish, spreading it with the help of the spatula. If you want the burfi to look very smooth, when it is still a bit warm use the back of a cup or spatula to smoothen out the surface. Allow the burfi to set,this takes just a few minutes.
Once it is set, cut into squares/ diamond shapes with a sharp knife. When cool store in an air tight container.
This sweet does not require refrigeration if it is going to be consumed within a few days and this sweet is so good that it usually does not last longer than that in my home :-)
Yield will depend on the size and thickness of the burfi.
Notes
If you wait until the syrup gets a very thick one string consistency then the burfi will turn out to be harder, will look more like coconut burfi. If the syrup gets very thick then the burfi will not set and will become powdery. So the key to making this right is to get the syrup just right.
