Kaju Barfi is a popular Indian dessert made from cashew nuts and sugar, typically cut into a diamond shape and served on holidays and special occasions. It is easy to prepare at home and can be made with added flavors such as dried fruit, cardamom powder, and saffron.
Kaju Barfi is a popular Indian dessert typically cut into a diamond shape and is made from cashew nuts and sugar. The word kaju stands for cashew nut, while the word barfi stands for a type of sweet. Kaju barjis are normally white or yellow in color, although you can find them in green if pistachios have been used in the cooking process. They are very easy to prepare at home and can even be made by children under adult supervision. It is a popular dessert to give to friends and family on holidays and special occasions.
It’s an extremely popular barfi because it’s only lightly sweetened and comes with the luscious goodness of the cashew nut. Also known as kaju katli, it is quite expensive compared to other varieties of barfi due to the use of cashew nuts. Huge quantities of kaju barfi are sold during holidays like Diwali. It is also made during Ganesh chaturthi which is the festival celebrating the birth of the elephant god Ganesha.
While other varieties of barfi are made with thickened milk, mild spices and some dry fruits, kaju barfi is made exclusively with cashew nuts without milk. The nuts are soaked overnight in water and ground the next day. A sugar syrup solution is made by boiling sugar and water in a pan over medium heat. Once the syrup has become thick and wiry, it is removed from the heat. The cashew nut is mixed thoroughly into the syrup until it becomes a sticky mixture.
The mixture is poured into a shallow, flat container and left to cool for about one to two hours. To give it an elegant touch, edible silver leaf can be placed on top. The kaju barfi is then cut into a diamond shape and served. Dried fruit, cardamom powder and saffron can also be added to barfi in the stirring stage to slightly alter its flavour. One tip to get really mouthwatering barfi with a smooth texture is to use very little water to mix the cashews into a fine paste.
Another good idea is to continuously stir the paste mixed into the sugar solution. Adding a little ghee gives a very rich flavor to the dessert. To get evenly shaped kaju barfi squares, some cooks recommend rolling out the final sticky mixture with a rolling pin. This makes the pieces of the barfi look more uniform after they’ve been cut.
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