So the excitement begins! It is this time of the year in India we have festivals lined up one after the other. India is the land of festivals, every next day there will be festival somewhere across the country. Festivals in India is celebrated with dancing, singing and feasting.
In India we not only celebrate God and Goddesses but we all sing, dance, praise and celebrate rain, fire, forest, and holy animals.
Being a highly spiritual country, festivals are at the heart of people’s live. The numerous and varied festivals that are held throughout the year offer a unique way of seeing Indian culture at its best.
The most exciting part of a festival for me is the new clothes and the feast we serve. I make a lot of dishes including sweets. Though I don’t eat sweets I make it for my family who loves sweets.
I had been meaning to try kaju burfi for a long time. It’s is a absolute favorite of my daughter, son and hubby. Every time they go to a sweet stall they only buy kaju burfi/katli. One of the days while I was making kaju katli see was standing besides me watching me cut the sweets into diamond shapes(i didn’t capture any pics that time), she was very curious and asked me – “amma, why should this be cut only in diamond or square shapes? Why can’t it be round shaped?”. This made me to think also. Honestly I have no idea why kaju katli has to be only diamond shaped. So I decided then next time I make I will give a different shape and also call the sweet different. Hence the name “Kaju badam burfi/katli balls”.
When I made it this time I used both cashews and almonds and instead of grinding it into a powder I blend into fine paste and cooked the sweet dish.
Here’s my version of Kaju Badam Burfi Balls-
Makes about 30 medium sized balls
Cashews/kaju – 1 cup
Almonds/Badam – 1 cup
Sugar – 1 3/4 cup
Water – 3/4 cup
Cardamom powder – 1tsp
Clarified butter/Ghee – 4 tbspns(optional)
1. Soak almonds in water preferably over night. Next day morning peel the brown skin on almonds.
2. Soak cashews for 15-20 minutes.
3. Next grind almonds and cashews to gather into smooth paste. Keep aside.
4. Bring suagr and water to boil and wait until the sugar syrup reaches 1 string consistency. It is very important to get the sugar syrup to 1 string consistency if you miss this your burfi/balls will be set and harden.
5. Once sugar syrup reaches 1 string consistency, add the cashew almond paste. Mix the paste until well combined. Keep flame to medium low and keep stirring. Big bubbles will begin to form and you need to keep mixing constantly, else they will start burning. To be safe use non stick pan. .Keep mixing till the mixture becomes thick.Wipe the sides of the pan every time while u mix. Since I made a big batch it took me about 45 minutes until te mixture thickned.
6. The mixture would start thickening and almost come together. Now add cardamom powder and mix well. when it starts coming together in one form and starts looking like a very soft dough. To test, pinch a tiny piece of dough and roll into ball and place it on a plate, if the ball holds it’s shape then it is cooked properly and ready to be removed from stove. Now if you prefer to use ghee you can add them now and give it a good mix.
7. If you prefer to cut them into diamonds or square shapes, grease a pan with ghee all over and trasnfer the dough into the pan and level it even. Since I wanted to shape them intp balls I waited until the dough cooled a bit and then while it was still warm I rolled them.
8. Let them cool and you can store them in air tight container for about 5 days and refridgerate it for longer storage
P.S – I shot these balls just immediately after rolling and while they were still hot. I had to click before I’d loose the day light and both my son and daughter were behind me to have these, that’s why!