Monday, April 13, 2015

# cashew nut burfi # food

Winging it: salted and roasted cashew nut burfi with white chocolate

I recipe is hacked from KO Rasoi's cashew nut white chocolate burfi

I divided her entire recipe by 4 and because I used roasted and salted cashew nuts I had to add more sugar syrup and after the second time I melted the syrup, it went beyond my 30 minute time frame so I winged it by adding caramel to thicken the dough. Mine was crumbly

Then it hit me that I should have added corn starch to the sugar syrup. There is no better bitch that binds better than corn starch

This is her original recipe and I divided it by 4: 

600g ground cashew nuts, (coarseness depends on your taste)
200ml water
250g sugar
1 tsp coarsely ground cardamom seeds
2 tsp vanilla extract
1 tsp oil
100g white chocolate

Don't follow her recipe with the crap about having the cashew nuts and cardamom seeds to the coarseness you like because unless you are hacking your recipe and adding corn starch the thing won't bind well with sugar syrup

1. Make the sugar syrup according to her recipe. Cook it until it reaches 115°C and then dump into the sugar pan the dry ingredients. Mix well

2. If the shit is still dry and crumbly then bring in the hack

3. Mix 1 teaspoon of corn starch with 1 table spoon of warm water. Pour this into the mixture bit by bit until it becomes a lumpy dough. Turn off the gas

4. Place the cashew nut lump in a pan and flatten it with the back of a spoon. Let it cool at room temperature

5. Bain-marie or microwave the white chocolate and pour it onto the fudge. Flatten it with a pastry spatula or wing it with the back of a butter knife

6. Put the fudge in the fridge let it harden. Cut with a heated sharp knife

Done and done

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