In India, sweets are an indispensable part of every special occasion, and cashew barfi (also known as kaju katli) is a favorite among them. Its unique appeal lies in its exquisite taste and attractive appearance. If you think making it is difficult, think again! This recipe will guide you through an easy process to create delicious barfi at home.
This recipe provides a simple method for making cashew barfi, allowing you to create market-quality sweets with minimal effort.
Ingredients for Cashew Barfi
Cashew barfi elevates any special occasion. It requires minimal ingredients and is incredibly easy to make at home. Gather the ingredients listed below, and you'll be ready to begin.
Required Ingredients
Cashews – 250 grams: Cashews are the star ingredient. Purchase good quality, white, and dry cashews from the market. Ensure they are free from moisture or any off-putting odor. Allow them to dry for a while before grinding for optimal results.
Sugar – 250 grams: Use an equal amount of sugar to cashews (250 grams) for a perfectly balanced sweetness.
Milk – 240 grams: A small amount of milk facilitates grinding the cashews and adds a subtle moisture and softness to the barfi. Avoid adding too much milk, or the mixture will become too wet.
Silver Leaf – For garnish: Silver leaf adds an elegant touch. It's optional.
Smooth Plate or Tray – For setting the barfi: Use a greased plate or tray to prevent sticking and ensure easy removal.
Easy Method for Making Cashew Barfi (Step-by-Step Recipe)
- Prepare the Cashew Paste: Begin by preparing the cashew paste. Take 250 grams of cashews and optionally soak them briefly for easier grinding. Blend them thoroughly with 240 grams of milk using a mixer or grinder until a smooth paste is formed, free from any lumps or grains. This paste forms the base of the barfi, so proper preparation is crucial.
- Combine Sugar and Cashew Paste: In a heavy-bottomed pan or non-stick pan, add the prepared cashew paste and 250 grams of sugar. Cook over low heat to prevent burning. Stir continuously to ensure the paste and sugar combine well and prevent sticking. This process takes time; patience and consistent stirring are vital to avoid lumps and ensure even cooking. This step significantly impacts the taste and texture.
- Cook the Mixture: Once the cashew and sugar paste is in the pan, cook over low heat. The sugar will gradually melt, and the mixture will thicken. Continue stirring constantly to prevent burning. When the mixture begins to separate from the sides of the pan and resembles a dough-like consistency, it's cooked. This is a critical point in achieving the desired taste and texture.
- Rolling the Barfi: Once the mixture cools slightly and is manageable to touch, transfer it to a smooth surface or plate. Use a rolling pin to roll it evenly to a thickness of approximately 1/4 cm or 1/8 inch. This requires patience and care to ensure consistent thickness and easy cutting.
- Roll to the Correct Thickness: Maintain a consistent thickness of 1/4 centimeter or 1/8 inch while rolling. This ensures optimal taste and texture. Too thin, and it might break; too thick, and the taste suffers. Therefore, achieving the right thickness is essential for delightful barfi.
- Garnish and Cut: Allow the cashew barfi to cool, then garnish with silver leaf (optional). Once completely cool, cut into diamond shapes using a knife. Your beautifully presented and delicious cashew barfi is ready to be shared with family and friends on special occasions.
Important Tips
To achieve the best taste and texture, use high-quality cashews. A smooth paste is key to a soft and creamy barfi. Consistent stirring prevents burning. Silver leaf is optional but adds a decorative touch.
