Kaju barfi is a dessert from the Indian subcontinent. Actually this is a royal Indian sweet that takes a pride position in most Indian festival treats. This dessert is also known as Kaju katli or Indian vegan cashew fudge. It is very popular during the festive times like diwali, dasera etc.
Prep Time 30 minutes
Cook Time 10 minutes
• Cashewnuts 1 1/2 cup
• Powdered sugar 1 cup
• Saffron ¼ teaspoon (roasted and powdered)
• Cardamom powder ½ teaspoon
• Water 90 ml or 6 tablespoons
Make a powder of cashews in a grinder
First of all break open the cashew nuts, and dry roast them on a heavy bottom pan till they turn crunchy. Don’t make them brown. Then set them aside to cool completely. Now powder it in a grinder. The cashews should be in powdered form and not oily.
Heat sugar and water in a pan and add the powder
Now on a low flame heat sugar and water in a thick bottomed pan. Add the cardamom powder also. When all the sugar dissolved in the water, add the cashew powder. Now just stir and keep it in a low flame. Cook the mixture till it becomes a mass. At this stage the mixture should not look dry but has to be moist and sticky. Then transfer it immediately to a plate and let the temperature come down to warm.
Knead the cashew mixture, wrap it in butter papper
When the heat in the mixture is good enough to handle, knead the cashew mixture. Then flatten the dough and place it on a butter paper. Sprinkle the powdered saffron on the dough. Put a butter paper on top and then using a rolling pin, roll gently the dough from all sides till you reach a thickness of 3-5mm in the dough. Then remove the butter paper and let it cool down
Finally get that desired dimond shapes
When the cashew dough becomes completely cool, using a sharp knife cut the cashew dough giving it the popular diamond shapes. Now gently remove the kaju katli with a butter knife.
Now its ready to serve
Now the kaju katli or kaju barfi is ready to serve. Store it in an airtight container.