Wednesday, October 22, 2014

Kaju Katli/ Kaju Burfi/ Cashew burfi for a Happy Diwali and a Chai party announcement !

Its Diwali again and I am super thrilled about it for many reasons. School is splitting up for a half term break and I am going to get a one week break from work and secondly I am looking forward to my social life with Diwali potluck and parties.  The School I work is a multi -cultural school and we do give importance to all festivals and this term the focus is on Diwali. Children are having mehendi design competition which I thought was really cool. My son also goes to same School and he has designed a cool Mehendi which he is hoping that he will win. No matter how many times I tell him it’s not winning that matters but taking part is he really won’t listen and always wants to win !! Anyway coming to topic , I wanted to give my collegues something special for Diwali and after asking my blogger gals they suggested that Kaju Burfi. I am so happy that I made this as they are so easy to put together and tastes so yummy !
Before I go to the recipe let me  draw your attention ( particularly London peeps) to an Indian Chai party the Bloggers Buzz is hosting at the end of November, a traditional tea party with an Indian twist. The tickets are going on sale soon and are limited so I suggest don’t waste the opportunity and buy them as soon as you can. Talking about venue, its Jenius Social conveniently located for all. I promise you that  it’s going to be a fun afternoon with lots of good food , festive games, mehendi corne, dance and music !! If you would like read more about the event head onto Mykitchenantics, Nisha has more details about the event.

Cashew nuts – 1 cup
Sugar – ½ cup+ 1 tbs
Water – 1/4 cup
Ghee – 1 tbs
Rose water – 1 tsp 
  • Powder cashew nuts in a mixie with 1 tbs of sugar
  • Place sugar and water in a saucepan and keep it on a low flame until the sugar has dissolved.
  • Add in the powdered cashew, keep stirring it until the mixture thickens and comes together, might take up to 7-10 minutes.
  • Remove from fire and add rose water, ghee  and  transfer it onto a big mixing bowl and knead it.
  • Transfer the dough to a greased plate and flatten it. Place a grease proof paper on top and roll it thin (3-5 mm thickness).
  • Peel of the grease proof paper and let it cool.
  • Once completely cool, cut them into diamond shape.