Cashew Burfi | Kaju Barfi | Kaju Katli is a rich, fudgy and melt in mouth festive favorite Indian sweet treat. To make this delicious burfi, all you need is 5 ingredients and 20 minutes. Homemade cashew burfi with a delicate hint of rose flavour is this “The Best Food Gift Ever”. Kaju Katli is one of the popular gluten-free and vegan Indian Mithai.
Looking for easy to make Festive Indian Treats? Then I am sure you will love these,
Shakar Pare – Sweet, crunchy, flaky and melt in mouth festive sweet snack. Shakkarpare are mostly made during Diwali, Holi and other Indian festivals.
Chobe ki Puri – Crunchy chobe ki puri and creamy kheer make an amazingly delicious dessert. Hyderabadi Chobe ki Puri is like Gujiya.
Teepi Gavvalu | Bellam Gavvalu are traditional Andhra sweet snack made with jaggery and flour. Gavvalu is the Telugu name for Sea Shells.
Sweet Poha Chivda – Sweet Poha Chivda | Sweet Aval (Atukula) Mixture is crunchy, gluten free, vegan and perfect munching snack.
Sunnundalu – Traditional Andhra style laddu made with black or white urad dal, jaggery and ghee. Nutritious and delicious laddu with shelf life of 10-15 days.
About The Recipe
Cashew Burfi is one of the most popular festive treat in India. This is one easy to customise recipe. I love adding rose essence to my kaju barfi recipe. You can try adding saffron, cardamom, etc.
Quick and easy homemade cashew burfi calls for just 5 ingredients. Cashew nuts, sugar, oil (you can use ghee too), rose essence and sliver leaf (optional).
Generally, cashew burfi is thin, smooth and diamond in shape. But you can cut into any shape of your choice. Silver leaf is pasted on top of cashew burfi to make it look appetizing and opulent.
Main Ingredients In Making Cashew Burfi
Cashew Nuts: Use premium good quality cashew nuts. I prefer using split cashew nuts. If using whole cashews, break open and check for worms or bugs. Use coffee grinder or bullet to dry grind the cashews. If the cashew nuts are at room temperature, then they can be easily powdered.
Sugar: I used fine refined sugar. You can use granulated white sugar too. Instead of sugar, you can add condensed milk too. Burfi made with condensed milk is soft and chewy.
Oil: You can use any flavourless oil for making burfi. I prefer using almond oil. You can totally skip oil, by layering the loaf pan or plate with parchment. You can even use ghee instead of oil.
Rose Essence: This brings a unique taste in burfi. Adding rose essence is purely optional.
Silver Leaf: Also known as Chandi ka Varq. Silver leaf makes the sweets look appetizing, rich and above all increases the shelf life of the sweet.
How Is Cashew Burfi Made?
Make a fine paste of cashew nuts. Add this to a pan along with sugar. Stir till the mixture turns to look like a dough. Add rose essence and turn of the flame. Transfer this mixture to a greased loaf pan. Using a spoon level the mixture and cut into pieces.
Always use split cashew nuts. If using whole cashews, open and check for worms or insects.
Use premium quality cashew nuts and silver varq.
While grinding the cashews, do not overcrowd the jar. Pulse for 8-10 seconds at a time.
Always cook cashew and sugar mixture on low flame only. Stir continuously. Avoid the mixture sticking to the bottom and sides of the pan.
After cooking the mixture, remove on a plate and leave to cool a little.
When the mixture is ready to touch, knead for 3-4 minutes.
If the mixture is dry, add 2-3 tbsp. of lukewarm warm milk.
Adding silver leaf on top of cashew burfi is purely optional.
You can add finely chopped pistachio or almond slivers or coconut flakes or saffron strands as topping on burfi.
Homemade Cashew Burfi Recipe
Homemade Cashew Burfi with a delicate hint of rose is purely bliss! Just 5 ingredients and 20 minutes is all you need to make this gluten-free and vegan Indian cashew nut fudge recipe. This is quick and easy festive favorite Indian sweet recipe.
- 1 cup Cashews
- ¾ cup Sugar
- ½ tbsp. Almond/Walnut oil, for greasing
- 1 tbsp. Rose essence
- Silver leaf
How To Make Easy Cashew Burfi Recipe
- Soak cashews in enough water for 2-3 hours.
- Gently roast saffron stands and upon cooling crush gently using your fingers.
- Grease a 9x5 loaf pan with almond/walnut oil. Set aside.
- Drain and grind cashews to smooth paste. Use coffee grinder or bullet to do the grinding.
- In a heavy bottom cooking vessel or non-stick cooking pot add above ground cashew paste and sugar.
- Cook on low flame, till the mixture reaches dough consistency.
- Add rose essence and evenly remove the mixture on a plate.
- Leave this to cool for 5-8 minutes.
- Gently with you fingers knead the dough till smooth.
- If the dough is dry, add 2-3 tbsp. of lukewarm milk.
- Now spread the mixture on greased loaf pan.
- Gently roll the silver leaf on top.
- Run sharp knife or pizza cutter to cut into diamonds or any shape of your choice.
- Add love to make this cashew burfi taste 'Yummy'.
Store cashew barfi in a clean and dry moisture container. Stays fresh for 10 days.
Amount Per Serving: Calories: 102Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 60mgCarbohydrates: 13gFiber: 0gSugar: 10gProtein: 1g
Nusrath Jahan says
MashaAllah delectable kaju barfi….my kids are crazy for it ….any batfi cannot please them other than this.
Yummy! My sons love it. Will try making these.
Rafeeda AR says
Sometimes even I wonder the same thing… 🙂 But blogging helps us to explore many other varieties of food which we otherwise wouldn't have tried our hands at… The barfi looks delicious. Rasha loves these but I never tried making them at home… Tempted seeing your post… 🙂