Kaju barfi -A traditional Indian sweet made with Cashew Nuts
Prep Time10 minutesmins
Cook Time20 minutesmins
Course: Desserts/Sweets/Mithai, festival recipe, mithai
Cuisine: Indian Cuisine
Keyword: barfi, cashew fudge, festival recipe, Indian dessert, kaju barfi, kaju katli
Author: Anjana Chaturvedi
Ingredients
1.5cupCashew Nuts / Kajupowdered
3/4cupSugar / Chini
3/4cupWater / Paani
3tbspMilk Powder / Doodh Ka Powder
1/2tspCardamom powder
1.5tspRose Water / Gulab Jal
3Silvar leaf/ Chaandi ka vark
Instructions
Cashew Grinding:Utilize a mixer for grinding Cashew pieces, employing short pulses to achieve a powdery consistency. Avoid prolonged grinding to prevent the release of natural oils, which can lead to stickiness.
Preparation of Cashew Mix:Transfer the ground Cashew powder into a bowl.Integrate cardamom and milk powder into the powder, ensuring a thorough mix.
Sugar Syrup Formation:Combine sugar and water in a pan and cook over medium heat until a sugar syrup of 1.5 threads consistency forms. Look for bubbles all over the syrup.Stir continuously, turn off the flame, and add the Cashew powder along with rose water. Mix thoroughly.
Dough Formation:Allow the mixture to cool for 5-8 minutes.Knead it into a smooth yet firm dough using your hands.
Rolling Process:Grease a rolling pin and roll out the dough on a smooth surface.Apply silver foil delicately over the flattened dough. Place a thick polythene sheet over it and gently roll with a rolling pin for proper adhesion.
Resting Period:Wait for 20-25 minutes before cutting into squares or diamonds.
Apply the silver foil delicately over the flattened dough.then place a thick polythene over it and gently roll with a rolling pin,so it will stick properly and neatly.
Wait for 20- 25 minutes and then cut into squares or diamonds *.Enjoy!
Notes
Additional Notes:
If the dough is too soft, add a few teaspoons of milk powder to stiffen it. Alternatively, substitute with Mawa/Khoya.
If the dough is too hard for smooth rolling, incorporate a few teaspoons of fresh milk and mash gently.
Substitute silver foil with crushed or thinly sliced pistachios, pressing them onto the fudge with a rolling pin.
If rolling on a board is challenging, place the dough ball between two sheets of thick polythene for easy rolling.
Substitute rose water with a few drops of kewra essence.
For precise cutting, use a wooden ruler to achieve neat and perfect shapes/squares. Enjoy the delectable result!