Sunday, June 12, 2011

Kaju Burfi / Cashews fudge

Don't know what it is with me and the cook books. I have so many but still when I see a good cook book, I want to flip through the pages. I was at my friend's place when I saw the book 'the food of INDIA' by Murdock Books. I immediately asked if I could borrow it and she agreed. I flipped through the pages and there weren't too many dishes that I needed the recipe for in it. There was this Kaju burfi which, even when I knew how to make for some reason never made. This recipe caught my attention for one reason only. Most of the Indian sweets have good amount of ghee in it. This one doesn't. Also, quantity of sugar is pretty less and the goodness of the nuts make it almost irresistible. This probably is the same as Kaju Katli which, I haven't made yet.

There was the use of decorative silver sheets which, I neither have nor would want to use. I omitted cloves from the recipe and used just the cardamom.

One year back -  Cranberry Soup/Curry
Cashews - 3 1/3 cups (I used broken cashews and measured)
Sugar - 3/4 cup
Dry milk powder - 2 cups (I used non fat)
Water - 1 cup
Saffron - few strands (optional)
Cardamom - 4 powdered
Ghee / Clarified butter - 2 TBSP (You could easily use canola oil)

In a skillet, toast the cashews. Don't let them get dark. You want them to have a light toast. Set aside to cool. When cool, powder them in a food processor or a mixie/blender. If it starts clumping, you can add a bit of dry milk powder that is part of the recipe to avoid. Transfer it into a bowl. Stir in the remaining milk powder to the cashew powder. Mix the canola oil or ghee to this along with cardamom powder.
In a pan, heat sugar with 1 cup of water. Stir occasionally to dissolve all the sugar. Once it starts simmering, lower the heat to medium and set the timer for 5 minutes. You could add the saffron strands if using to the sugar syrup or use it on the top of the burfi at a later stage.

Meanwhile either grease a plate with some ghee or line a baking pan with wax paper. This mixture fits a 11 X 8" pan. When the 5 minutes have passed since the syrup started simmering, turn off the heat and pour it on to the bowl which has milk powder and cashew mixture. Mix quickly and dump it on to the prepared pan. Press either with a spatula or take another piece of wax paper and place on the top of the mixture and press with your hands to push to the entire pan and to even out the layer. Remove the top wax paper.  If you want to use saffron strands as decoration on the top of the burfi, press them now to the burfi. Let it cool completely before cutting into pieces. Store in air tight container in the refrigerator for up to a month.

Enjoy. Pin It


  1. Slurp,mouthwatering here, irresistible...

  2. Like you I have countless cook books that I flip through and say I must make this & never get to it. Glad I am not alone. In fact will tell hubby dear when he grumbles about the number of books I have as it is a sign of a great cook!!;)lol
    Will try this kaju katli have lots of cashew nut right now best way to finish them and for kiddos snack! thanks

  3. perfectly made.. i love them..can never make them this perfect..

  4. The burfi looks very tempting!! For some reason i have never read/bought a cookbook....but i am inspired to buy one now!!!

  5. Wow!!! Yummy sweet...
    Aparna Vijay

  6. Cashew burfi is my family fav sweet..ur recipe sounds too good champa...lovely bright pic.

  7. woww...the kaju barfis are simply looking perfect...And its so easy to make these yummy ones!! can't believe this. Will definitely try.

  8. Yumm..this version sounds interesting. I have a quick question here. Did you use the wax paper or parchment paper? I once had a bad experience with wax paper (it tends to stick on to the burfis once cooled) and since then I have been using parchment paper for these kind of burfis.

  9. Thanks everyone for taking time to leave a comment.
    I used wax paper. It stuck a little, but not much. If you don't want even that to happen, lightly mist with vegetable oil spray. I don't use parchment paper since it is so expensive compared to wax paper.

  10. Yummy sweet,my favorite,has come out perfect.

  11. looks nice..and even I have a post on kaju katli coming up...

  12. Champa, kaju katli is my fav. but only my fav. kiddos don't like it....I don't know why but I don't get tempted to make Indian sweets at home may be it's because me & he don't stop eating them once we have them in front of us...

    I feel your photography & presentation skills are improving everyday....yes that's the compliment for the beautiful kaju burfi pic.

  13. Looks delicious! I cannot stop having more than one.

  14. wow, that surely looks delicious. I don't own any cookbooks, but I love flipping them through whenever I can get my hands on.

  15. I can have this fudge anytime,just love and irresistible..


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