Kaju Barfi
Silky cashew fudge with the texture of marzipan, sweetened with condensed milk and cardamom. A beloved Indian sweet that melts on the tongue.
- Total time
- 25 min
- Servings
- 16
- Calories
- 185
- Protein
- 5g
Ingredients
- 2 cups raw cashews (unsalted)
- ¾ cup sweetened condensed milk
- 3 tablespoons ghee
- ¼ teaspoon ground cardamom
- 4 sheets silver leaf (vark)
Instructions
- 1
Place 2 cups raw cashews into a food processor and blend on high speed for 8 to 10 minutes, stopping every 2 minutes to scrape the sides with a rubber spatula, until the cashew powder turns into a smooth, wet paste the color of peanut butter.
- 2
Line an 8-inch square baking pan with parchment paper, letting the paper hang over two opposite sides so you can lift the finished barfi out easily.
- 3
Pour the 3 tablespoons ghee into a heavy-bottomed 10-inch skillet and set it over medium heat for 30 seconds until the ghee is completely melted and shiny.
- 4
Add the cashew paste to the hot ghee and stir constantly with a wooden spoon for 6 to 8 minutes, scraping the bottom and sides frequently to prevent sticking, until the mixture darkens slightly and looks glossy and pulls away from the pan sides.
- 5
Pour in the 0.75 cup sweetened condensed milk and stir continuously for 2 to 3 minutes until the mixture is completely smooth and uniform with no white streaks visible.
- 6
Sprinkle the 0.25 teaspoon ground cardamom over the mixture and stir for 15 seconds until the cardamom is evenly distributed throughout.
- 7
Immediately pour the hot barfi mixture into the parchment-lined pan and use an offset spatula or the back of a spoon to spread it evenly into all corners and smooth the top surface.
- 8
Let the barfi cool at room temperature for 15 to 20 minutes until it is firm enough to touch but still slightly warm, then cut it into 16 equal squares using a sharp knife (a 4-by-4 grid), wiping the blade clean between each cut.
- 9
Gently press one sheet of silver leaf onto the top surface of each barfi square, handling it with tweezers or your fingers; the delicate leaf will adhere on its own.
Tools you’ll need
- food processor
- rubber spatula
- 8-inch square baking pan
- parchment paper
- heavy-bottomed 10-inch skillet
- wooden spoon
- offset spatula or spoon
- sharp knife
- tweezers (optional, for silver leaf)
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