Coco Cashew fudge (Kaju Burfi)

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Serendipity is described as an aptitude for making desirable discoveries by accident. Wondering why I am explaining the word serendipity as an introduction to a recipe post on my food blog? That's because the manner in which I landed up with this recipe can only be described as serendipity. The other day I was planning to make a sweet for a special occasion and wanted to make something with cashews. Now this in itself has to be a momentous event since I rarely think of making traditional sweets with sugar in them. Maybe I should have made another sweet to celebrate the fact that I made the first one....:-)

Anyway getting back to the recipe, I mentioned to my in laws that I was planning to make some kind of cashew sweet that day. Co incidentally just a few hours before my call to them, some family friends had visited them and had gotten this delicious home made cashew sweet for them. When my father in law tasted the sweet he loved it and asked them for the recipe. They shared their recipe with him and he shared it with me and I got to try this sweet immediately.Talk about good timing huh.......so thanks to family friends and my father in law here is a sweet that is delicious and simple to make.

Another view of the sweet................................................

Click here for a printable view of this recipe

Ingredients and Method to make Coco-Cashew fudge 

1 cup fine semolina (rava)

1 cup broken unsalted and raw cashew nuts

1/2 cup grated fresh or frozen coconut ( I used frozen coconut)

2 cups of milk

2 cups of sugar

1/2 tsp cardamom powder

2-3 tsp clarified butter (ghee) (optional)

Grease a large flat dish with few drops of clarified butter and keep aside.

Soak fine semolina in 1 cup of milk for one hour

Soak 1 cup of cashews in 1/2 cup of milk for one hour

Grind the semolina with the milk in a blender until fine.Keep aside

Grind the cashews with the milk in a blender until fine and keep aside.

Grind coconut in a blender adding the balance of the milk as required until fine. Keep aside.

In a large heavy bottomed pan mix together all the three ground mixtures well.

Add sugar and heat on medium to slightly high heat and keep stirring.

Continue to stir until the mixture thickens and starts leaving the sides of the pan.This takes about 25 to 30 minutes. Add about 2 tsp of clarified butter and mix well.

Add cardamom powder and mix well.

When the mixture seems reasonably thick take a small part between fingers and see if you are able to roll this into a little ball. This suggests that it is done.

Spread this mixture on the greased flat dish and pat on top until evenly spread.

Let it cool and cut into diamond shape or little squares.

Serve warm or cold.

Yield about 2 dozen pieces of sweet of about 1/2 inch thickness

Refrigerate the balance in an airtight container and it remains fine for about 8 to 10 days

Notes:

The reason this fudge is brown is because I used brown sugar (since brown sugar is supposed to be healthier than white), if you use white sugar this will be more creamish in color than brown.

I made this more fudge like, meaning a little soft (since we like it that way )and not as hard as the traditional Indian burfi, in case you like it that way you need to continue to heat and stir for a few extra minutes to achieve that consistency.

Moving on from one sweet note to another, my blog has been given the Butterfly award by VG , Curry Leaf , Vidhya , Sowmya, Shama , Gita , Mahimaa , Adlaks , Sukanya and PJ

Thanks to all of you for passing this award to my blog .

I would in turn like to pass this on to Deesha ,Pearls of East, Maria, Jaishree, Sella ,Alexa , Miss V,  Divya , Sagari , Kavitha and Prema

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