Just few more days for Diwali ,the festivals of lights and all Indian homes will definitely be filled with varieties of sweets and savories by now.Indian sweets are always rich and special with the addition of ghee,cardamom ,nuts and saffron that enhances the flavor and taste of the sweet.I have shared a very rich and royal sweet made with cashews,sugar and saffron ‘ KESAR KAJU KATLI ‘ that is so perfect for Diwali.An easy sweet that doesn’t require any mastery skills but tastes so great that it just melts in your mouth.Make sure you use pure saffron else you will not get the pure aroma of it in the sweet. You can make this sweet a day prior and share it with your family and friends on Diwali.Even newbie cooks can give this easy sweet a try.

PREPARATION TIME : 5 MINS

COOKING TIME : 20 MINS

YIELDS : 20*

REFER MY OTHER BURFI REIPES

COCONUT BURFI

SESAME BURFI (BLACK)

PEANUT BURFI

KALI BURFI

SESAME BURFI (WHITE)

INGREDIENTS

1 cup cashews

3/4 cup sugar

1/4 cup milk + 1 tbsp milk

2 tsp GHEE

A generous pinch of saffron strands

1-2 silver foil / varakh (optional)

METHOD

Soak the saffron in 1 tbsp milk for an hour.

Powder sugar and cashews.

Heat a pan ,add the powdered cashews, sugar, saffron ,milk and cook in medium flame.

When it starts to boil ,reduce the flame and cook in low flame stirring at regular intervals for 15-20 mins.Keep stirring until the mixture thickens,leaves the sides,forms a ball and moves with the spatula.Its time to switch off the flame.Add a tsp of ghee and transfer it to a greased surface.

Grease a board or a plate with a tsp of ghee.Transfer the cashew burfi to the greased plate/board.Spread them gently and evenly.Add a few saffron strands over the spread burfi.

Place a butter paper on top and roll them out evenly using a rolling pin.Remove the butter paper and apply some silver foil ( optional ).Let it cool down completely and cut into diamond shaped burfis.

Rich,fudgy Kesar Kaju Khatli s ready now.

TAKE CARE TIPS

If the sweet is difficult to shape,then keep them again on low flame for 3 mins.

Do not get tempted to increase the flame.Let it be on low flame throughout the making.