This is really an indulgence. My daughter goes nuts for this badam cashew cake / burfi. She can literally gobble 5 or 6 at a time. She calles it square sweet. But strangely she doesn’t like candies or chocolates. My mom always does this for her. Since mom is here, I wanted to learn this straight from her. Tried this on my hubby’s birthday and it came out pretty good.
- Plain Almonds- 11/2 cups.
- Plain Cashew- 1/4 cup.
- Water-1/2 cup.
- Cane sugar- 41/4 cups.
- Ghee- 1cup- divided.
- Wash and soak the Almonds (Badam) in warm water for 1/2 hour.
- Wash and soak the Cashews (Kaju) in warm water separately.
- Peel the skin from almonds and drain the water.
- Grind the almonds and cashew in a blender to a smooth paste, with 1/2 cup of fresh water.
- This should give approximately 2 cups of paste.
- To 2 cups of paste add 41/4 cup of cane sugar in a nonstick pan and turn the heat on.
- Allow it to cook while constantly stirring it.
- Ghee can be added slowly, while the paste is cooking.
- In about 20-25 minutes, simmer the heat and add the remaining ghee and carefully observe for consistency.
- There is a thin line between halwa and cake. When the corners don’t stick to the pan anymore and when you feel it’s crossing the halwa stage(loose setting) and starting to get more dense, it’s almost done and you can turn the heat off.
- When you cook more than this, it can turn very hard or get charred.
- Quickly have a tray ready( greased with ghee) and pour the contents and cut them into little squares, when it’s still warm.
- Store it in a container,w hen it completely cools off.
- Since almond itself has a strong flavor to it, it is not required to add cardamom or any other flavoring.
- The consistency is really important. With practice, you will know, the difference between halwa consistency and burfi consistency.
- Make sure you buy plain versions of Almonds and Cashews (Do not buy salted or roasted).