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Tuesday, October 21, 2014

Kaju Katli / Kaju Katli Recipe / Cashew nut Burfi / Kaju Burfi Recipe - Easy Diwali Sweets

images for Kaju Katli / Kaju Katli Recipe / Cashew nut Burfi / Kaju Burfi Recipe - Easy Diwali Sweets
Kaju Katli

Raw cashew nut / Kaju - 1 cup
Sugar - 1/2 cup
Water - 1/4 cup
Rose essence - few drops
Ghee - 1tsp
Powder cashew nut in a coffee grinder or mixi to a smooth fine powder.
Dissolve sugar in water.Boil the sugar till it reaches to one string consistency.
1 string consistency is when 1 string are formed without breaking when your forefinger & your thumb are pulled apart gently.
Lower the flame & add the powdered cashew nut & start mixing.
You will find that the the mixture has reached a dough consistency.
Switch off the flame add the rose essence mix well
Grease a plate with ghee & spread the dough & roll them to your desired thickness.
Cut into diamond shape & enjoy!
a) If your dough becomes crumbly & dry add 1 or 2 tsp of milk & knead the dough.Then roll & cut into desired shape.If milk is added then store it in fridge.
b) Powder the cashew nuts in intervals,do not oven run the blender/mixi the powder will turn oily or lumpy as nuts have oil.

If you want a sweeter version here is step by step method /picture to make Kaju Katli

Kaju Katli
Raw cashew nut/Kaju- 1 cup
Sugar - 3/4 cup
Water - 1/4 cup
Ghee -1tsp
Rose essence-a drops

images for Kaju Katli / Kaju Katli Recipe / Cashewnut Burfi / Kaju Burfi Recipe - Easy Diwali Sweets
Kaju Katli
 Powder cashew nuts in a coffee grinder or mixi to a dry fine powder ,keep it aside.
Dissolve sugar & water in a pan,boil them till you get a 2 string consistency.
2 string consistency is when 2 strings are formed without breaking when your forefinger & your thumb are pulled apart gently.
Switch off the flame remove from the heat, now add the cashew nut powder & rose essence mix it well till it forms a soft ball.
Add ghee & mix it well to avoid drying of the dough.
Grease a plastic sheet or your clean kitchen counter with ghee, place the cashew dough.Place another sheet on top & roll the dough to semi thick.
Decorate with edible silver foil ,cut into desired shapes & enjoy!
a) Do not grind cashew nut if just taken out from fridge,bring to room temperature & dry grind in intervals.
b) Sugar syrup should be 2 string consistency.
c) Once the consistency is obtained remember the remaining process is done after switching off the stove.
d) If your dough becomes crumble or hard,sprinkle 1 or 2 drops of warm milk knead & roll them out.Remember shelf life will be less if using milk.
e) For flavouring add cardamom powder or saffron , for katli I prefer rose essence.

Thanks for visiting !

Sunday, October 19, 2014

Sweet Boondi Recipe / Sweet Boondhi Recipe / How To Make Sweet Boondi - Easy Diwali Recipe

Step by step picture /method to make Sweet Boondhi...
images for Sweet Boondi Recipe / Sweet Boondhi Recipe /  How To Make Sweet Boondi - Easy Diwali Recipe
Sweet Boondhi
Besan/Gram Flour/Kadala mavu - 1 cup
Sugar - 1 cup
Water -1/2 cup
Cooking soda - a pinch
Rice flour-1 tsp
Green & yellow food colour as needed
Oil- to deep fry
Rose essence -few drops
Edible camphor-a pinch
Chopped amlonds & cashew nuts - together 2 tbsp
Raisins - 1tbsp
Cardamom crushed -3
images for Sweet Boondi Recipe / Sweet Boondhi Recipe /  How To Make Sweet Boondi - Easy Diwali Recipe
Sweet Boondhi
Take a bowl add besan,cooking soda & rice flour,add water & make a smooth semi thick batter.
Divide the portion into 3 parts,add green food colour to one & add yellow to another.Keep the third part plain.Mix well & keep it aside
Heat oil in a kadai,pour a ladle of mixture in the sieve which has round holes/boondhi ladle.
Rub it or tap it so that small balls of boondhi falls into the hot oil.
Fry them in medium high flame till its 3/4th done.Remove and keep it aside.(Do not fry the boondhi's too crisp).Repeat till you finish all the colour batter.
Boil 1/2 cup water & sugar till it reaches to a one string consistency.( see the picture)
Switch off the flame,add the cardamom powder ,rose essence &edible camphor.
Fry nuts,cloves & raisins in ghee,add it to the sugar syrup.
Now add all the fried boondhis to the warm sugar syrup & mix it well.
Close and keep it for at least one hour for the boondhi's to absorb the syrup & sugar to crystallize.Mix them in intervals for even absorption.
Sweet boondhi's are ready to eat!!!.
a) Do not fry the bhoodi's till crisp remove when 3/4th done.
b) Sugar syrup should be one string.
c) Always your syrup should to warm while adding boondhi's to absorb.
d) Adding food colour is optional.
e) If your batter is thick then your boondhi's will get tails.Then add more water then you will get nice round boondhi.

Thanks for visiting !

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