⇑ Happy Diwali ⇑
Celebrate Diwali with the most famous sweet across India – Kaju barfi.
There are many recipes and the taste varies. This recipe has been in my family for a long time. It is easy to follow even for beginner cooks. The only trick is to take it out of the pan as soon as it turns non-sticky.
- Kaju / cashews – one cup
- Sugar – three-fourth cup
- Ghee – four tblsp
- Milk – four tbsp
In a mixer grinder, add cashew and make powder. In a pan add cashew powder, sugar, ghee and milk.
Mix well, switch on medium heat. Keep stirring until it thickness and non sticky. ( It took me 10 mins)
Note : The cashew paste will become non sticky. To test, take a small quantity and spread on plate, when you try to roll, it should not stick on the plate.
Turn off heat and spread on a greased plate / tray and press into half-inch thickness.
Note : Use this tip to create even sized burfis. Grease the flat bottom surface of a small bowl and spread the burfi mixture using bottom of the bowl. It protects your hands from hot mixture.
After 5 mins, cut in to diamond or square shapes.
15 to 20 mins
Store in airtight container, stays one week.