FATHERS DAY SPECIAL CASHEW CARAMEL BURFI
This delicious barfi recipe comes your way to make your Fathers Day real special. This is what I'll be making for my dad on the 16th. Hope you all enjoy this one. I was lucky to spot the recipe in today's Thursday magazine!
Provided by Charishma_Ramchanda
Categories Dessert
Time 3h15m
Yield 1 plate
Number Of Ingredients 4
Steps:
- Soak the cashewnuts in water for 2 hours.
- Grind to a fine paste.
- Keep aside.
- Powder the sugar in a mixer.
- In a heavy-base pan, pour 1 1/2 tbsp ghee and then the cashewnut paste along with 2 cups of powdered sugar.
- Keep on mixing for about 10 minutes till the paste and sugar make a solid lump.
- Add the cardamom powder and the rest of the ghee.
- Mix again.
- In the meantime, in another pan, put half cup of powdered sugar and fry for 2-3 minutes till it gets caramelised i.e the sugar will turn brownish.
- Add this caramelised sugar to the cashew burfi paste.
- Mix for 2 minutes.
- Pour the done paste into a greased plate.
- Cut into equal sized pieces.
- Allow to set and cool completely.
- Serve once set and cooled down OR store in airtight containers in the refrigerator.
- This keeps for about 2 weeks.
Nutrition Facts : Calories 4519.9, Fat 216, SaturatedFat 53.5, Cholesterol 65.5, Sodium 2631, Carbohydrate 634.6, Fiber 12.5, Sugar 520.1, Protein 63
CASHEW CARAMELS
These delicious homemade sweets, with toasted cashews and vanilla bean paste, make a great party nibble or edible gift
Provided by Jennifer Joyce
Categories Buffet, Canapes, Treat
Time 35m
Yield Makes 35-40
Number Of Ingredients 7
Steps:
- Line a 20cm square tin with foil and rub generously with vegetable oil. Add half the cashews to the tin. In a saucepan, bring the butter, cream and vanilla to the boil, then remove from the heat.
- In a large heavy-based saucepan, heat the sugar and syrup on a medium-low heat until it reaches 155C on a sugar thermometer. Do not stir or the sugar will crystallise. Turn off the heat and very carefully add to the cream mixture. Stir together and heat again until it reaches 125C on the thermometer. Remove from the heat and pour in the remaining nuts. Quickly pour into the tin, sprinkle over the salt and leave to cool.
- When firm (after 3-4 hrs), cut into pieces -use a knife that has been dipped into boiling water. Wrap in baking parchment until ready to eat. Will keep for 2 weeks in an airtight tin.
Nutrition Facts : Calories 182 calories, Fat 12 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 15 grams sugar, Protein 2 grams protein, Sodium 0.1 milligram of sodium
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