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Special Kaju Pista Roll Recipe




Cashews - 30 / 1 cup (125 gms)
Sugar - 1/2 cup
Water - just to the level of sugar immerses ( 4tbsp)
Ghee - to Grease your Palms.
Milk - 2 or 3 tsp's




Roast at 100c for 10 minutes and powder the pista along with sugar. The Ratio between Cashew Powder and Sugar is 2 ,1. Take half cup sugar(3 oz.) in a thick bottomed pan, and pour water till it get immersed (say 4 tbsp of water). Soon after the sugar water starts to boil, have a little in a spoon and touch it with your fingers. it will be very sticky to your fingers. Second stage is, just drop a drop of sugar syrup on a plate, and tilt the plate, sugar syrup will start flowing. Third and required stage for Kaju Katli is Single String Consistency. Drop a drop of sugar syrup in a bowl of water, it should get set on bottom of the bowl and when touched, it should not dissolve in water. When the syrup attains the third stage, put the cashew powder to the syrup and keep stirring it to avoid lumps. even break the lumps if any formed.Keep the flame Low and keep stirring for at least 3-4 minutes. When you see bubbles coming and blowing off from the cashew burfi and the cashew burfi should all come together without sticking to the kadaai. switch off the flame and remove from the stove. Let it cool for about 10 minutes in tha kadaai / Pan itself. Let it Cool till your palms could bear the heat for kneading. Grease some ghee(1/4 tsp) on your palms and knead the cashew burfi dough for about a minute or 2, till they all come out to a big ball shape

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