What is the burfu cashew?

Burfi cashew is an Indian dessert made of ground cashew usually mixed with sugar, milk and ground spices called cardamom. The ingredients are usually mixed and heated at the top of the stove before the cook poured the mixture on the lubricated cookie sheet and extends it thin. Once cooling, the dessert can be cut into small squares or other shapes. It is popular for its light texture and walnut taste without the heavy sweetness of some similar desserts. Some chefs like to leave several larger pieces of nuts in the mixture for the next crisis, although others prefer a finer cache powder. While many traditional versions of this recipe at Fudge Cashew only require a cashew nut, some home bakers also add ground almonds or walnuts. Once the nuts are ground to the required consistency, they are usually baked in the pan only enough to slightly rot, usually about five minutes.

many recipes of cashewBurfi requires a mixture of boiled sugar mixed with milk, although some bakers find that water is a good replacement to prevent milk from committing. Sugar and either milk or water are first warmed up at medium temperature before they boil. Experienced chefs often indicate this step Burfi step needs the greatest attention, as it can be relatively easy to play this resulting syrup mixture. Usually it should be removed from the burner of the stove as soon as it reaches a light golden brown color. This color is usually visible when the ingredients reach a temperature of 230 ° F (about 110 ° C) measured by the thermometer of the candy.

Once the sugar syrup is prepared, a mixture of nuts and cardamom cardamom can be mixed into it. Because cardamom may have a strong taste, some chefs prefer less. This Indian spice is also available in green or black varieties. Black cardamom can sometimes have a smoking taste and is used less often in many burni cashew recipes.

Before pouring and dissolvingRosting the finished mixture, some chefs also like to add a small amount of clean butter known as Ghee. This component is derived from unsalted butter, which is heated until no milk -based proteins separate from the rest of the butter. Ghee is a popular accessory to many types of Burfi recipes because it adds a rich appetite for cashew.