KAJU BURFI ( PAAN FLAVOUR)

NEEDED:

cashewnut / kaju- 2 cups - marinate in 1 cup luke warm milk for 10 min.
sugar - 1 3/4 cup
food color - green
ghee 1 -2 tsp

METHOD:

• grind the kaju to a smooth paste adding milk little by little.( use the marinated milk)
• take a thick bottemed pan , add the sugar & kaju paste.( add the remaining milk)
• cook on medium flame. 
• stir constant ,so that it doesnt stick to the bottom.
• when it thickens add ghee & color.
• the consistency shd b like roti dough.
• allow it to cool.
• then prepare the stuffing.

For paan puran :

NEEDED:

sugar - 1/4 cup
gulgand- 1 tsp
calcutta pakku( combination of pakku & gulgand)
finely chopped kaju & almond - 4 tsp
little kismis
ghee 1/2 tsp
menthol orsaunf menthol pakku

To grind :
soak seedless dates(10) & dry anjeer  (5) for 1 hr.
the grind to a paste without adding water. ( not so smooth)

METHOD:

• in a pan add the ground anjeer dates paste .
• add 1/4 cup sugar, 1 tsp gulgand, saunf menthol pakku, nuts, kismis 1/2 tsp ghee.
• stir constant for 5 min & remove.ur stuffing is ready.

now take small amt of kaju mixture in hand( grease ur hand with ghee if its sticky.)
make like cone  or leaf shape . then keep 1 tsp of stuffing.
tasty paan kaju katli is ready.  really very yummmy...............