The Indian sweet of celebrations and celebratory events, Kaju barfi is a flavorful sweet to get ready at home yet exceptionally simple. A luscious mix of cashew nut and milk, topped by silver leaf, is generally served at celebrations like Diwali and other uncommon events. A basic and simple barfi formula with a modest bunch of fixings, you can set up this at home and serve your visitors post a full supper at evening gatherings.
- Cashew / kaju - 2 cup
- Sugar - 1 cup
- Ghee -1/2 tbsp
- Cardamom powder - 1/4 tbsp
- Take a mixi, in a mixi take 2 cup cashew and mix to a fine powder. make a point to heartbeat and mix else, the cashew will deliver oil and transforms into a glue. Strain the cashew powder ensuring there are no bumps. keep to the side. In an enormous kadai take 1 cup sugar and ½ cup water.
- Mix well and break up sugar. bubble for 5 minutes or until 1 string consistency is achieved. Include powdered cashew and blend well.
- Mix constantly until the combination is very much joined and smooth glue is shaped. Presently add 1 tsp ghee and ¼ tsp cardamom powder and blend well.
- Keep on cooking until the blend turns smooth glue and begins to isolate container marginally. try not to overcook, as the burfi will turn hard. Move the blend on to the margarine paper. make a point to lube the margarine paper with ghee.
- Now overlay utilizing a spatula until the combination thickens framing a batter, when the batter is framed, ply somewhat, to shape a delicate mixture. Place the cashew batter between margarine paper and roll utilizing a moving pin.
- Roll somewhat thick ensuring it's uniform. Now oil with ghee and apply silver leaf or silver vark. applying vark is discretionary.
- Then cut into ryombus or diamond shape or state of your decision.
- Enjoy kaju katli or kaju barfi.
- We can store for 20 days by stored in air tight container.