Indian Cashew Fudge - Kaju Barfi – a delicious recipe with milk, cashews +, sugar, cardamom powder. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Roast cashews for 15 minutes in an oven preheated to 350 degrees until golden brown.
2
Cool to room temperature.
3
Process the cashews with the sugar to as fine a powder as you can.
4
In a wide heavy bottomed pan, slowly reduce the milk over low heat to one-fourth its volume.
5
Do not use a non-stick pan for this. It always burns at the bottom and burnt milk does not make any good sweet!
6
When the milk is reduced, stir in the cashew mixture and cook for 30 minutes more until the mixture comes away from the sides of the pan and very thick.
7
Pour into a greased cake pan.
8
Once the mixture has cooled enough to handle, spoon out about a tablespoon of the burfi onto to lightly greased hands and roll into a ball.
9
Top each with a roasted cashew as garnish.
396
kcal
Calories
15
g
Fat
50
g
Carbs
15
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 4 ingredients. The key ingredients include: 8 cups whole milk, 1 cup cashews + another 1/4 cup for garnish, 1/2 cup sugar, 1 pinch cardamom powder.
Yes, Indian Cashew Fudge - Kaju Barfi falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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