How to make Kaju Kesar Burfi -

This burfi made with cashew nuts and flavoured with saffron is ideal for festive occasions!

This recipe is from the book Mithai.

Main Ingredients : Cashewnut powder (काजू का पावडर ), Saffron (kesar) (केसर)

Cuisine : Indian

Course : Mithais

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For more recipes related to Kaju Kesar Burfi checkout Kaju Pista Roll. You can also find more Mithais recipes like Churme Meve Ke Laddoo, Papaya Halwa, Green Peas and Pista Burfi, Energy Laddoo.

Kaju Kesar Burfi

Kaju Kesar Burfi Recipe Card

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History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 11-15 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Sweet

Ingredients for Kaju Kesar Burfi Recipe

  • Cashewnut powder 4 cups

  • Saffron (kesar) a few threads

  • Sugar 2 cups

  • Milk 1 tablespoon

  • Liquid glucose 1 tablespoon

  • Liquid yellow food colour 1/4 teaspoon

  • Liquid orange food colour 1/4 teaspoon

  • Ghee 1 teaspoon

  • Silver warq 2-3 sheet

Method

Step 1

Cook two cups of water with the sugar in a deep non-stick pan, stirring till the sugar dissolves. Add the milk and collect the scum which rises to the surface with a ladle, and discard. Cook till the syrup attains multi-string or hard-ball consistency

Step 2

Take the pan off the heat, add the cashew nut powder and mix well. Add the liquid glucose and mix well.

Step 3

Add the saffron and the food colours, and continue to mix till the mixture is smooth and pliable.

Step 4

Transfer the mixture onto a flat surface and spread to cool a bit. Knead with the heel of your hands.

Step 5

Grease a table top with ghee and roll out the mixture to about half a centimetre thickness, taking care that the same thickness is maintained throughout.

Step 6

Rub the surface with butter paper. Decorate with silver foil, cut into diamonds and serve.

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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.