Why is my kaju katli shiny and/or sticky? For those who fudge turns out shiny, you probably overworked the cashews and unveiled the natural fats. Subsequent time be sure your cashews are space temperature (not cold), that you just don’t grind them an excessive amount, and you are careful to not overwork the dough.

Speaking of glow, edible silver foil (varak) can also be usually put on kaju burfi when served for special situations or specified as gifts. Since I don’t use varak, I have skipped it absolutely.

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: a spice grinder will work rather well for grinding cashews. You need to use a meals processor, but then remember to sieve the mixture to remove any coarse cashew items.

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In combination with Chhena ingredients like cardamom, saffron and all-intent flour are included to give consistency to those Bengali sweets.

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Powdered cashew texture: You have to powder cashews finely. When powdering them, use the heart beat option in the blender or blend in intervals of some seconds. Tend not to blend at a long extend as we just want powdered cashews. The Excess fat shouldn't release within the cashews while blending therefore you unquestionably usually do not want cashew butter.

8- Continue to keep stirring, immediately after close to 10 minutes on reduced warmth, the dough will leave the edges of the pan. Here is the phase when you need to remove pan from heat.

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