Kaju barfi

Ingredients:
•1 ½ cups cashew nuts
•90 ml or 6 tbsp. water
•1 cup minus 1 ½ tbsp. sugar
•1 tsp. rose water or ⅛ tsp. cardamom powder or both
Instructions:
1.Break open the cashew nuts, and dry roast on a heavy bottom pan till they turn crunchy. Set aside to cool completely
2.Powder it in a blender to as fine as possible, do not over run the blender, else the powder will turn oily and lumpy
3.With the help of a spoon, break up the lumps if any in the cashew powder and set aside
4.Add sugar, cardamom powder and rose water to a non-stick pan and begin to heat
5.When the sugar melts off completely and begins to boil rapidly, add the powder. Lower the heat
6.Take away the pan from the stove, set it aside and mix well to blend the sugar syrup and powder. The mixture must be smooth.
7.Put back the pan to the stove and cook till the mixture becomes a mass. At this stage the mixture should not look dry but has to be moist and sticky.
8.Transfer it immediately to a plate and let the temperature come down to warm
9.While the mixture is still warm, grease your palms and knead it to a smooth crack free dough. If your mixture tends to stick a lot, it means it is still underdone to set the burfi, so add little milk powder and knead. if your mixture looks dry, sprinkle some boiled and cooled milk and knead.
10.place the ball on a greased aluminum foil or a butter paper and cover it
11.with the help of a rolling pin, roll it evenly and cut to desired shapes.
12.Cool completely and store in an airtight jar, if you have used milk while kneading refrigerate and use.