Cashew nut burfi, with rosewater, cardamom and pistachio
It’s the weekend for Indian sweets; so here’s a recipe for the cashew nut burfi I made today - not too bad for a first attempt!
You take three cups of cashew nuts, and roast them in the oven for about 15 minutes at 200 degrees C. Let them cool right down, then grind them in a coffee grinder until powdery but not oily. You’ll have to do this in batches, and sieve each batch to prevent large unground pieces going in, but it’s worth it for the lovely smooth texture you’ll get at the end.
Make a sugar syrup with 3/4 cup sugar and 1/4 cup water, and boil until it reaches the thread stage. Then add in the ground cashew nuts, some ground cardamom seeds and two tablespoons of water, and beat hard over a medium heat for about 5 minutes, adding 75g butter in little pieces once the mixture is amalgamated. It’s ready when it comes away from the sides of the pan. You might need an assistant to help with the beating - I certainly did. Pour the mixture into a buttered tin, and leave it to cool down before cutting it into diamonds, and sprinkling with ground pistachio to decorate. I had these lovely rose wafers leftover from cupcake making, so used them to decorate as a nod to the rosewater that went in. I don’t usually like Indian sweets, but these were very good!