Kaju Barfi or Cashew nut burfi is well known Indian sweet. This sweet is also known as Kaju Katli or Kaju Katari. It is generally made in Lozenge (diamond) shape and is more expensive than other sweets yet has very less ingredients. There are many variants of this sweet and more often it is covered by edible silver foil. In India it is often eaten during Diwali, so it’s a perfect sweet to gift during festive season. We have demonstrated the simple version of this sweet. One more variant “Kesar Kaju Barfi” includes saffron which is added during grounding cashew nuts. It is more exotic and even more expensive than normal Kaju Barfi.
Nutritional Information*:
For every 100g serving
| Calories | 500cal |
| Carbohydrates | 55% |
| Fat | 28% |
| Proteins | 10% |
| Others | 7% |
*Nutritional details are just rough estimates. the values differ on method of preparation. Use it as a guide, not as accurate chart.
Authors Note:
Sneha Rithesh Kamath |
” The biggest challenge in making Kaju Barfi is the timing. If you overheat the dough it will harden, and if you heat it less then you can’t give it shape. Since it’s expensive, doing it on a trial and error basis is also a burden. It took me 2 trials to get it right. But once you do it the feeling of accomplishment you get is just awesome. Prepare this sweet at home. Share it to your loved ones and spread the joy of happiness all around”. So Prepare this sweet and let me know about the feedback in the comment section. Also watch my other sweet recipes “Gajar Ka Halwa” and “Chocolate Peda” too. |
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Kaju Barfi | Kaju Katli | Cashewnut Barfi
Ingredients
- 200g Cashew Nuts
- 100g (8 tsp) Sugar
- 25g (2 tsp) Ghee
- 7-8 strands Kesar (Saffron) Optional
- 5-6 cut pieces Almond Optional, for garnishing
Instructions
- Take 200g of dry cashew nuts in a mixer jar. See that cashews are dry and fresh. Do not heat or roast it. By doing that it will release oil and makes it difficult to make Barfi.
- Grind it to fine powder
- Add 50-60 ml water in a pan.
- Now add 100g of sugar to it. Take sugar and Cashew in 1:2 ratio.
- Dissolve sugar to make syrup in a low flame. Do not allow the syrup to thicken.
- Now add the powdered cashew into the syrup.
- Stir in constantly for around 5-7 min. Break the loops and knots while stirring. The exact time depends on the flame you set. Low flame is recommended.
- Stir till it forms a soft dough. Do not allow it to cool. If it cools it will harden and you won't be able to give shape.
- Transfer the hot dough on a plane work surface. Apply a little ghee on the surface, just to avoid sticking of dough to the surface. Wear gloves if necessary.
- Cover the dough with a butter paper. Apply a little ghee on the butter paper too. Using butter paper makes the surface smooth. You can directly roll without butter paper by applying little ghee to rolling pin.
- Roll on the dough with a Rolling pin.
- Make it around 5-6 mm thick and remove the butter paper.
- Now cut it into diamond shape or any shape as you wish using a knife.
- Put kesar (Saffron) strands on it and garnish with almonds, pistachios etc. This step is purely optional and has no significance to the recipe. Decorate as you wish and Kaju Barfi or Kaju Katli is ready to eat.
Video
Notes
- Kaju Barfi has a good shelf time of 15 days approx. Store it in a cool and dry container
- Kaju Barfi available in market will come with thin edible silver sheet spread on it. This makes it even more expensive. There is no such difference in the taste by adding silver.
- This sweet is high on calories and produces more heat when you consume. Do not consume a high quantity especially for Pregnant Women.
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