Kaju Barfi/ Kaju Katli By Sharmilazkitchen | Indian Authentic Dessert

Published on March 6, 2016 | In Indian | By sharmila |

- Prep Time
- 5 Minutes
- Cook Time
- 15 Minutes
- Yield
- 200gm
- Difficulty Level

Kaju Barfi/ Kaju Katli is one of the popular sweets of India. It literally means “Cashew Fudge” which is synonymous with Indian great festivals like Holi, Diwali and Dussera. Every year in Diwali we receive a sweet box in which kaju barfi is must have in there. kaju-barfi

Ground cashews cooked in sugar syrup and then give a diamond shape.

It is favorite to all age groups because it’s mouth melting, sweet and insanely delicious. It’s always a good way to enjoy the cashew goodness in every bite.

Kaju barfi is a rich cashew dessert, needs very minimal ingredients to make but the cooking method is little tricky. That might be the reason why often the people don’t attempt making these sweets at home. But now you can make this because you know the method.

Cashew powder

Cashew dough out of cashew powder and sugar syrup

I made perfect kaju barfi after 4-5 trials. Through my trials and errors I learnt few things to achieve perfect kaju katli that I shared in my video and recipe – Like how should be the texture of cashew powder, the right consistency of the sugar syrup & cashew dough and why should you knead the cashew dough.

kaju-barfi

In this recipe, measurement of the ingredients is very important! If the syrup is thick, your kaju barfi will come out hard and couldn’t able to even roll. It will become cashew crumble. And if the sugar syrup is thin, you can’t give this a shape. The video (above) helps you to make perfect kaju barfi at home.

Silver varakh on rolled cashew dough

I used chandi ka varakh/ silver leaf for garnishing. To be frank, it’s not easily available in local store. I asked sweet shops many times to get it for me. But they didn’t help.It’s bit pricey too. So if you don’t get it, you can skip it. Silver varakh does not add extra taste. It is only for making the dish appetizing.

Useful product links:

Oddy Uniwraps Parchment Paper for baking, 10.25 inch x 20m

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Prestige Omega Deluxe Induction Base Non-Stick Kitchen Set, 3-Pieces

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Ingredients

200 gm cashew
100 gm sugar
50 ml water
Cardamom powder for flavoring
Silver varakh for garnishing (optional)

Instructions

Grind the cashews to a fine powder. Don't over run the blender. The cashew releases oil if you over blend and it makes the cashew powder sticky. You won't get the powder then.
Sieve the cashew powder and remove the granules, if any. What happened is it won't look good or taste good if cashew granules left in the barfi and you can't overrun the grinder as cashew powder will become oily. So some granules will stay. it's better to sieve the powder. You can put the cashew granules to make korma or curry by grinding them again.
Now make the sugar syrup. put sugar and water along with cardamom powder.
Let the sugar dissolves completely in the water. As we add very little water in the sugar syrup, it will be thick quickly.
Once the syrup is thick and reached one string consistency, put the cashew powder.
Cook on medium to low heat and stir continuously.
Let the cashew powder cook in the sugar syrup and keep stirring. Importantly the bottom should not stick to the pan.You should use non stick pan to do this.
After 2-3 minutes the cashew mixture will become thick. It will start leaving the sides and come together.
Once it reaches to this stage, take out in a greased plate.
Initially the cashew mixture will look thin, but as soon as it is cooling down, the mixture will be hardening.
So wait for only 3-4 minutes. Then start kneading and make a dough.
Don't over knead the mixture. Only upper surface should be smooth. the dough ill be semi hard dough.
Now grease the parchment paper. place the dough on greased paper.
Cover with half of the parchment paper and roll out the dough until 1/4th inch thick. The crack will remain at the edges. Nothing to do as such.
For garnishing, cover with chandi ka varak or silver leaf.
Silver varak generally covered with paper. You should not touch directly otherwise it will stick to your hand.
Very gently put the silver leaf part down and place on the kaju sheet. After that let it cool down completely.
Once cools down, cut into diamond shape.
The kaju barfi is done.

Servings : 5
Ready in : 20 Minutes
Course : Dessert
Recipe Type : Dessert, Indian Authentic Dessert By Sharmilazkitchen, No egg dessert
Ingredient : cashew, Sugar

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sharmila

Hello everyone. This is Sharmila, the person behind this website. I’m a die hard foodie before a good cook. My cravings for food grow up cooking skills. The aim of ...