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Cashew Barfi (Kaju Katli)
yields approx. 30
Ingredients
- 1 1/2 cups cashewnuts powder (Dry grind cashewnuts into fine powder),
- 1 cup sugar,
- 1/4 cup water
- cardamom powder,
- saffron strands dissolved in a 2 tsp warm milk(optional),
- silver foil (Varkha - used to decorate the sweets- this is optional),
Method
- Combine the sugar and water in a saucepan and let boil over medium heat until it forms into a two string consistency syrup.
- Now add ground cashewnuts and cardamom powder. Keep the heat on medium.
- Stir the mixture vigorously to avoid lump formation. Add saffron.
- Lightly grease a tray or plate.
- When the mixture starts leaving the edges of the vessel, remove from the heat. Pour hot mixture into the greased plate. Spread evenly with a metal spatula. For decoration, unfold the silver foil and press on top of the mixture. Let cool and with a sharp knife cut into diamond shaped pieces.
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Shreekhand, Puran Poli, Kheer, Modak, Narali bhaat - the exotic journey of Maharashtrian sweet sensations is endless. Recipes like Puran Poli, Modak and Anarase are in no way effortless, but the outcome is worth all the effort. In Maharashtra, as it is in other regions of India, sweets hold a special significance on festivals. The festival of Makar Sankranti brings the joy of exchanging tilgul (sweet sesame seeds balls) with relatives and friends. Diwali - the festival of lights - brims over with the aroma of sweets and savories such as besan laddus, rava laddus, karanjis, shankarpale, chirote, chakali, chivda and shev.
This page gives a glimpse of some such mouth-watering sweets.
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