This recipe really gets me excited. It tastes like heaven in your mouth. As you bite the scrumptious kaju barfi, it just melts in your mouth insisting you to have another bite. This square piece of cashew plus sugar is really magical. And the best part is you cannot go wrong with this recipe. You cannot mess around. And you don’t have to check the sugar syrup consistency.
Badam halwa and kaju burfi are two sweets which are on demand at any time of the day in my home. Kids love them, eat them at random hours and admire me for preparing those cute little squares.
If you are taking baby steps in the kitchen and want to try something gorgeously good sweet for this DIWALI, then you must try kaju barfi for sure. Only thing you need to do is keep stirring in low flame till you feel that burfi like consistency has been reached. And that’s it.
One more reason for me to love this recipe is use of less ghee. After switching off the heat, ghee is added and stirred till the mixture turns like stiff dough. So the mixture absorbs less ghee. So this Diwali, let’s share cashew barfi with each other what say?
Watch the video:
Kaju Barfi | Kaju Burfi | Cashew Barfi Recipe
Ingredients
- 3/4 cup Cashew (kaju)
- 3/4 cup Sugar
- 3/4 cup Milk
- 2 tbsp Ghee
Instructions
- Take cashews in a wide bowl and soak them in enough water for about 30 minutes. Cashews turn soft and tender after soaking. Add them to mixer.
- Grind the soaked cashews along with milk to fine paste. While grinding include milk little by little. The consistency should be like dosa batter. Transfer this to a pan. Add sugar and start cooking in medium flame.
- As you cook, the mixture begins to thicken. After stirring for about 20-25 minutes, it comes together like dough.
- Take a small portion and check it holds shape or not. If so, switch off. Place the pan over kitchen counter and add 1 tbsp of ghee. Stir well. Again include one more tbsp of ghee and continue mixing.
- Now the mixture is like stiff dough. Transfer this to a tray and level it up. Let it sit for about 1 to 2 hours. Then mark pieces.
- Scrumptious kaju barfi is ready to serve on Diwali festival.
Notes
- While grinding cashews, include milk little by little. Ensure it is ground to the consistency of dosa batter. If needed use more milk.
- The amount of sugar should be of same quantity as that of ground cashews.
- When the mixture holds shape in your hand, switch off and keep the pan off heat.
- This sweet needs less ghee.
