with step by step photos. kaju barfi prepared with cashews, khoya (evaporated milk solids), ghee, sugar and cardamom powder. this is a quick kaju barfi recipe made in less than twenty minutes.
almost like but due to mawa or khoya it tastes more rich and soft in texture. also the barfi has a slightly granular texture. this kaju barfi recipe is easier to prepare than kaju katli recipe.
you can use store brough khoya or make it at home. preparing khoya the traditional way, is a time taking method. you can check the method here – how to make khoya or mawa.
i had made kaju barfi for diwali. you can serve kaju barfi as a dessert post meals or serve as a diwali sweet or mithai. you can easily double up or triple up this recipe if you want to make in large quantities.
if you are looking for more then do check , , , and .
kaju barfi recipe card below:
kaju barfi recipe - kaju barfi prepared from cashews, khoya (evaporated milk solids), ghee, sugar and cardamom powder.
- 2 cups grated or chopped mawa (khoya or evaporated milk solids) or 250 grams khoya or mawa, grated or chopped
- 1 cup cashews (kaju)
- ¼ cup sugar or add as required
- 1 tablespoon ghee (clarified butter)
- ¼ teaspoon cardamom powder (choti elaichi powder)
- 15 cashews for garnish (optional)
- a few saffron strands (kesar) - for garnish (optional)
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measure and keep all the ingredients ready for the kaju barfi recipe.
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grease a tray or dish with some ghee or oil and place aside.
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add 1 cup of cashews in a dry grinder or coffee grinder.
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grind to a fine powder. the cashews powder should be dry. the fat should not release from the cashews. so while grinding, use the pulse option for a few seconds. scrape the sides and then again pulse for a few seconds. you can also grind for a few seconds, then scrape and then grind again for a few seconds. keep the powdered cashews aside.
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heat a thick bottomed pan or kadai. reduce the flame and add one tablespoon ghee.
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when the ghee melts, then add 2 cups of grated or chopped mawa. mix and stir very well.
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the mawa will start melting. once the mawa starts melting, add ½ cup sugar.
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again stir and mix very well.
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keep stirring until sugar dissolves. you will see a molten liquid like state in the mixture. once all the sugar has dissolved, then add the ground cashew powder. on a low flame begin to mix.
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also add ¼ teaspoon cardamom powder.
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continuously keep stirring the barfi mixture on a low flame.
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cook the mixture for some minutes on a low flame, till the mixture begins to thicken and leave the sides of the pan.
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when the mixture leaves the sides of the pan, then pour the barfi mixture on a greased tray or plate. take care while pouring the barfi mixture as it will be hot. so use tongs or gloves to avoid any burns.
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allow the barfi to cool at room temperature. it will set as it cools down.
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slice the barfi into square or diamond shape. you can also garnish with some cashews if you want.
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serve kaju barfi as a diwali sweet. refrigerate them in an air-tight box. these barfis will stay good for about a week in the fridge.
- cook the barfi mixture on low heat and keep stirring continuously non stop.
- the recipe can be doubled or tripled.
- you can add more sugar if you want.
how to make khoya kaju barfi recipe:
1. measure and keep all the ingredients ready for the kaju barfi recipe.
2. grease a tray or dish with some ghee or oil and place aside.
3. add 1 cup of cashews in a dry grinder or coffee grinder.
4. grind to a fine powder. the cashews powder should be dry. the fat should not release from the cashews. so while grinding, use the pulse option for a few seconds. scrape the sides and then again pulse for a few seconds. you can also grind for a few seconds, then scrape and then grind again for a few seconds. keep the powdered cashews aside.
5. heat a thick bottomed pan or kadai. reduce the flame and add one tablespoon ghee.
6. when the ghee melts, then add 2 cups of grated or chopped mawa (250 grams of mawa or khoya which has been chopped or grated).
7. mix and stir very well.
8. the mawa will start melting. once the mawa starts melting, add ½ cup sugar.
9. again stir and mix very well.
10. keep stirring until sugar dissolves. you will see a molten liquid like state in the mixture.
11. once all the sugar has dissolved, then add the ground cashew powder.
12. on a low flame begin to mix.
13. also add ¼ teaspoon cardamom powder.
14. continuously keep stirring the barfi mixture on a low flame.
15. __cook the mixture for some minutes on a low flame, till the mixture begins to thicken and leave the sides of the pan.
16. when the mixture leaves the sides of the pan, then pour the barfi mixture on a greased tray or plate. take care while pouring the barfi mixture as it will be hot. so use tongs or gloves to avoid any burns.
17. now with the back of a spoon or spatula spread the mixture evenly.
18. allow the barfi to cool at room temperature. it will set as it cools down.
19. using a sharp, greased knife slice the barfi into square or diamond shape. you can also garnish with some cashews or saffron strands if you want.
as a diwali sweet. refrigerate them in an air-tight box. these barfis will stay good for about a week in the fridge.
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