Kaju Ki Barfi or Cashew Fudge is a much sought after and most loved sweet, especially by those with a sweet tooth. This recipe of Kaju Ki Barfi that I have prepared is made with cashew and sugar, and is so easy and fool proof that you’ll never want to buy it from the market at such a high price! Here is the recipe of kaju Katli or kaju Ki Barfi:
What is Kaju Ki Barfi?
Kaju Ki Barfi is a popular Indian mithai that is available across the India during festivals and special occasions. You will also find this delicious Mithai made of cashew nuts in Weddings.
Other than cashew nuts, this Mithai uses other basic ingredients such as Milk Powder, Sugar, Water, Ghee and Silver Foil to decorate the top.
Making Kaju Ki Barfi is easy, but the only trick to get it right is to get the consistency of sugar syrup right. If the syrup is too thick, your barfi will turn out hard and if the syrup is too thin, it will not bind. The sugar syrup should be of one string consistency. If you got this right, your Kaju Katlis will be just perfect.
How to test the consistency of sugar syrup – Take a little syrup on the back of a spoon. Touch it with your finger. Now bring your thumb and finger together and then pull apart. If the syrup makes one string, your syrup is fine. If it does not make any string, it needs to be cooked more.
Kaju Katli Ingredients
To make Kaju Katli or Kaju Barfi, you don’t need any fancy ingredients. These 5 ingredients that are used to make this Mithai are very basic and mostly available at your home. They are Cashew Nuts, Milk Powder, Sugar, Water and Ghee.
Make sure to use good quality cashew nuts for the best taste. Once the Kaju Katlis are ready, decorate them with silver foil and give them that market bought mithai touch.
You can also flavour them by adding Kesar, Anjeer or Pistas, and you can make a new variety of the same.
If you are looking for a sugar free version of Kaju Ki Barfi, you can use dates or raw honey instead.
Can you freeze Kaju Katli?
Yes, you can definitely freeze these delectable barfis. Just place them in a freezer safe container and freeze for up to 6 weeks. Once you want to serve them, simply take the container out and thaw it at room temperature before serving.
if you have more quantity to freeze, makes sure to freeze them in different boxes. In this way, you can finish the thawed ones in one go.
Can you eat Kaju Katli in Vrat?
Yes, you can have homemade ones during the fast! Just don’t put the silver foil on top. Mostly, you can eat the homemade ones, as it uses all the ingredients which can be consumed during fasting. But if you are buying from market, it’s a big no no!
As sometimes, the Mithai Walas use glucose syrup as a substitute to sugar which is made with wheat, rice, sugar or other grain.
How to store Kaju Ki Barfi?
You can refrigerate Kaju Ki Katli in an airtight container and it will stay good for about 3 weeks.
Kaju Ki Barfi
Ingredients
- 1 cup Cashew nuts (It is important to use cashew nuts at room temperature)
- 1 tsp Milk Powder (If you are making it for fasting, then don't add cornflour)
- 1/2 cup Sugar
- 1/4 cup Water
- Ghee for smearing the surface.
- Silver foil for garnishing (optional)
Instructions
- Blend cashew nuts in a blender to make a powder.
- Sieve the powder through a sieve.
- Mix cashew powder and milk powder in a bowl.
- Heat sugar and water in a non stick pan.
- Cook till the syrup has reached one string consistency.
- Add cashew nut powder in the pan.
- Cook on low flame for 3-4 minutes, till the mixture start leaving the sides of the pan.
- Do not over cook.
- Remove from the heat and let it cool for 5-6 minutes.
- Take out the mixture on a platform and knead till soft and smooth.
- Roll the mixture to make 1 inch thick round.
- Cut into desired shapes.
- Garnish with silver foil if you want.
- Store in an airtight container in refrigerator for up to a week.
Shweet Spicess
This version is much simpler than found in other recipes
Nupur UK-Rasoi
I usually soak cashews in milk for an hour before blending, it helps in binding.. But I can see your version is also quite simple and the binding is perfect 🙂
Like the idea of zigzag edges, gives a very unique shape..
farah
Hi Neha.. thanks for sharing the recipes.. quick question.. is it really 12 cups of sugar in 14 cups of water or is it 1 and a half cup sugar in 1 and one fourth cup water.. want to be doubly sure . Many thanks for your help
msnehamathur
Hello Farah. Thx for the query. I have just done a few alterations to the website which has made this problem. Have edited the recipe. You can check it now.
Windy
Are you saying i can substitute milk powder for cornfour? And by cornflour do you mean starch?
“1 tsp Milk Powder (If you are making it for fasting, then don’t add cornflour)”
Neha Mathur
Yes, it’s cornstarch.
Meenal
Tried this recipe.. kaju barfi came out too good. I have even tried your recipies for panipuri pani.. it tasted really well.. I am definitely going to try more of your recipies. Keep up the good spirit.. keep sharing.
Neha Mathur
Happy to hear 🙂