Box chestnut.
Cashew burfi is an Indian dessert made from ground cashews, usually mixed with sugar, milk, and a ground spice called cardamom. The ingredients are usually mixed together and heated on a stove before the cook pours the mixture onto a greased baking sheet and spreads it out in a thin layer. The dessert can be cut into small squares or other shapes once it has cooled. It is popular for its light texture and nutty flavor, without the strong sweetness of some similar desserts.
Cardamom is commonly used to flavor cashew burfi.
The first step in making cashew burfi usually involves grinding the required amount of cashews in a food processor. Some cooks like to leave a few larger pieces of nuts in the mix to increase the crunch, while others prefer a finer cashew powder. While many traditional versions of this cashew syrup recipe call for just the cashews, some home bakers also add ground almonds or walnuts. After the nuts are ground to the required consistency, they are typically pan-roasted just long enough to brown lightly, usually for about five minutes.
Many cashew burfi recipes call for a mixture of boiled sugar mixed with milk, although some bakers find water a good substitute to prevent the milk from burning. Sugar and milk or water are first slowly heated to medium heat before boiling. Experienced cooks often report that this cashew burfi step needs more attention, as the resulting syrup mixture can be relatively easy to overcook. It should normally be removed from the stove burner when it has reached a light golden brown color. This color is usually visible when the ingredients reach a temperature of 230°F (about 110°C), as measured with a candy thermometer.
Once the sugar syrup is ready, the ground cashew and cardamom mixture can be blended. Because cardamom can have a strong flavor, some cooks prefer smaller amounts. This Indian spice is also available in green or black varieties. Black cardamom can sometimes have a smokier flavor and is less commonly used in many cashew burfi recipes.
Before pouring and spreading the finished mix, some cooks also like to add small amounts of clarified butter known as ghee. This ingredient is derived from unsalted butter that is heated until any milk-based protein separates from the rest of the butter. Ghee is a popular addition to many types of burfi recipes because it adds a rich flavor to the cashews.