Kaju Barfi (Cashew Fudge) Recipe
| Ingredients | Quantity |
| Cashews (Kaju) | 1 cup (approx. 150g) |
| Sugar | 1/2 cup |
| Water | 1/4 cup |
| Ghee (Clarified Butter) | 1 tsp (for kneading the dough) |
| Cardamom Powder | 1/4 tsp (Optional) |
| Silver Vark (Edible Silver Leaf) | For garnish (Optional) |
step by step recipe
01
- Blend the cashews in a high-speed blender or food processor until they form a very fine powder.
- Crucial Tip: Use the pulse setting and stop frequently. If you blend continuously, the cashews will release oil and turn into a sticky paste, which will ruin the barfi texture.
- Sieve the powder to remove any large pieces and grind them again.
02
- In a pan, combine the sugar and water. Cook over medium heat, stirring until the sugar dissolves completely.
- Continue boiling until the syrup reaches one-string consistency. To check, cool a drop of syrup slightly between your thumb and forefinger; when you pull them apart, a single thread should form and break.
03
Reduce the heat to low. Add the fine cashew powder (and cardamom powder, if using) to the sugar syrup.
Stir continuously and quickly to prevent lumps from forming.
Cook the mixture for about 5-7 minutes until it thickens into a dough-like mass and starts separating from the sides of the pan.
04
- Transfer the hot mixture onto a greased tray or a piece of butter paper. Let it cool slightly until it is warm enough to handle.
- Add the 1 teaspoon of ghee and quickly knead the mixture by hand until it becomes smooth and pliable.
- Place the smooth dough between two sheets of butter paper (or on a greased surface) and use a rolling pin to roll it out into an even sheet, about 1/4 to 1/2 inch thick.
05
- While the barfi is still warm, gently apply the silver vark (if using) on top.
- Using a sharp knife, cut the sheet into traditional diamond shapes or squares.
- Allow the Kaju Barfi to cool completely before separating the pieces and serving.