The Barfi, burfi or burfee, is a typical dessert of the Indian subcontinent. The Barfi name comes from the word Persian barf which literally means snow since barfi vaguely reminiscent of the ice and snow. The Barfi is prepared by heating the condensed milk together with the sugar until it becomes solid. The many variations include besan barfi, obtained by adding whole wheat flour, the Kaju Barfi, obtained by adding the cashews and track Barfi, obtained by the use of pistachios. It is sometimes flavored with fruits such as mango or coconut or spices such as cardamom. Other times it is instead garnished with vark a special edible gold leaf.
Cashew nuts are commonly used in Indian cooking, whole for garnish cakes and curry dishes, or ground into a paste forms the basis of curries such as korma, or some sweets like kaju barfi. In Goan cuisine, roasted cashew nuts or natural integers are used to prepare curry dishes and desserts. The Kaju Katli is a delicious dessert of Indian origin. Prepared with cashew nuts, sugar, cardamom powder and ghee, the recipe for this great dessert can be replicated easily at your home by following the simple steps in this article.
Prep Time: 30 mins ♥ Cook Time: 50 mins ♥ Total Time: 1 hrs 20 mins ♥ Yield: 4 servings
Nutrition facts per 100 gms: 180 calories, 4.6 grams fat
5 tbsp cashew nuts
5 cups ricotta cheese
1 cup sugar
5 tbsp milk
2 tbsp ghee
1 cup water
1 tsp cardamom
1 tsp vanilla essence
Dash of saffron water
1 tsp pistachio, grated
Silver foil for decorating
Soak cashew nuts in water for 4 hours before preparation. Dry them on a paper towel. Finely grind cashews to a powder in a grinder.
Heat milk in a large pot and prepare syrup with ricotta cheese, sugar and vanilla essence together. When it starts bubbling remove from stove and add cashew powder little at a time and cardamom. Mix well making a thick form.
In a large frying pan heat ghee and then put the prepared mixture. Keep stirring till a powdery layer forms on the top. Allow to cool.
Transfer the mixture on a greased plate and roll it on a butter paper to a 1/4 inch thickness. Press silver foil over it.
After 10 minutes cut it into diamond shaped or in square shaped pieces. Garnish with grated pistachio and a dash of saffron water.
Microwave Cashew Barfi
Soak cashew nuts in water for 5 hours before preparation. Dry them on a paper towel. Finely grind cashews to a powder in a grinder.
Add all the rest of ingredients, blend well and transfer to a microwave safe bowl. Microwave for 7 minutes, stirring once in between. Take out from microwave and beat well with laddle.
When the mixture resembles hard like a dough, transfer it to a greased aluminium foil. Keep another foil and roll it into 1/4 inch thickness.
Decorate with silver foil. Cut into diamond shapes or any desired shape with greased knife. Allow it to cool and transfer it to air tight container.
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