The Vegetarian Curry Bible

When the oil is at the right heat, put in as many balls of dough as your pan or

karahi will easily take.

Move the pan about carefully to keep the jamons moving until they rise to the

surface of the oil.

When they are at the surface keep moving them about with a slotted spoon to

ensure that they cook evenly.

Kaju Burfi (Dessert)

by Sunita

Ingredients

0. The jamons will almost double in size as they are cooking and will turn a deep,

golden brown colour. This should take about 4-5 minutes.

1. Drain on kitchen paper, allowing to cool for five minutes and drop them into

the syrup.

2. The jamons will be very soft and easily broken until they have cooled, when

the texture will become firmer.

•

2 cups of cashewnuts soaked in water for 2 hours

1 cup powdered sugar

1 tbsp. ghee

1/2 tsp. cardamom powder

silver foil (optional)

Serve with a few tablespoons of the syrup for each person.

Method

Drain and blend the cashews to a fine paste.

Use as little water as possible when blending.

In a heavy saucepan put sugar and paste.

Cook on slow to medium heat.

Cook stirring continuously till a soft lump is formed.

Add ghee and cardamom powder and mix well.

Spread on a clean greased worksurface.

Roll lightly with a rolling pin, to 1/8" thickness.

Apply the silver foil.

0. Cool, cut into diamond shaped burfis.

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