Fathers Day Special Cashew Caramel Burfi Recipes

EASY CANDIED CASHEWS

Steps:

• Add the butter to a small saucepan over medium heat and let it melt.
• Add the sugar and cashews.
• Stir the mixture frequently (it burns easily so watch it closely) until the sugar melts and caramelizes over the nuts. Once all the sugar has melted and coated the nuts, they're done.
• Spread them onto a plate or piece of parchment paper so they don't all stick together. Some will clump together, which is fine.
• Allow them to cool then store them in a sealed container.

FATHERS DAY SPECIAL CASHEW CARAMEL BURFI

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.

CASHEW CARAMELS

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.