Delicious Kaju Barfi Recipe | How to Make Irresistible Cashew Burfi at Home

 Ingredients:

1 cup cashew nuts (kaju), preferably unsalted

1/2 cup milk powder

1/2 cup sugar

1/4 cup water

1/4 cup ghee (clarified butter)

A pinch of cardamom powder (optional)

Saffron strands for garnish (optional)

Edible silver leaf (varak) for garnish (optional)

Kaju Barfi recipe | Enjoy the sweet

Instructions:

Prepare the Cashew Paste:

Grind the cashew nuts in a food processor until they turn into a fine powder. Be careful not to over-process them, as they can release their oils and become a paste.

Prepare the Sugar Syrup:

In a separate pan, combine the sugar and water. Heat it over medium-low heat until the sugar dissolves completely. Stir continuously to avoid crystallization. Once the sugar has dissolved, continue to cook the syrup until it reaches a one-string consistency. To check this, take a drop of syrup between your thumb and forefinger; it should form a single thread when pulled apart.

Mix Cashew Paste with Sugar Syrup:

Add the cashew nut powder to the sugar syrup and mix well. Stir continuously over low heat to avoid lumps and to cook the mixture until it thickens and leaves the sides of the pan. This should take about 5-7 minutes.

Add Milk Powder and Ghee:

Add the milk powder to the mixture and stir well. Continue cooking and stirring for another 2-3 minutes until the mixture thickens further.

Add the ghee and continue to stir. The ghee will help to give the barfi a smooth and creamy texture. Cook for another 2-3 minutes until the mixture starts leaving the pan.

Add Flavoring (Optional):

If you want to add flavor, you can mix in a pinch of cardamom powder at this stage.

Set the Barfi:

Grease a plate or tray with a little ghee and transfer the prepared mixture to it. Use the back of a spoon or a spatula to spread it evenly and smooth the top.

Garnish (Optional):

If you want to garnish your barfi, you can place saffron strands on top or apply edible silver leaf (varak) for a traditional touch.

Cool and Cut:

Allow the barfi to cool at room temperature for a few hours or until it sets completely.

Cut into Pieces:

Once the barfi has set, use a sharp knife to cut it into the desired shape and size of pieces.

Serve:

Your homemade cashew barfi is ready to be served! Enjoy the sweet, creamy, and nutty flavor.

Store any leftover barfi in an airtight container at room temperature for several days or in the refrigerator for longer shelf life.