Friday, 2 November 2012

Kaaju Burfi

Kaaju Barfi/Katli is a very famous Indian Sweet & its my Hubby's fav sweet too. I had seen Nags post recently & that tempted me to try this recipe at home. I went though her recipe & found it very simple & easy. I was thinking of making this some time next week but suddenly decided to make it this morning.  It just took less than 15 mins to make this very famous sweet.

Here is the story behind preponing making this. I happened to tell my hubby yesterday that I am going to make Kaaju Burfi some time next week & he laughed... I asked him why was he laughing?... he smiled & said are you sure you can make this at home? I thought I will order some from "Songs of India" as they make very good sweets. I was so mad at him.... grrrrr.. what do u think? I cant make this at home??....he laughed... I had than decided that I have to make this as early as possible to prove him that I can make it. I also told him that after I make this at home, you will change your decision of buying them from outside. Some how I was so impatient & suddenly decided to make it this morning & surprise him. When he went for a bath this morning, I rushed to the kitchen & made this in less than 20mins. He was so surprised & also impressed:) He loved it.. since he was in a hurry to go to work he just had little & I am sure he is waiting to get back home & finish the rest:)

Since I am making it for the first time, I did a lot of research for recipes. Finally I found Nags recipe from Edible Garden very simple & easy. I also did watch Sanjeev Kapoor's recipe video from Khana Khazana. You can watch the video here. I have slightly altered the recipe. BTW Since I did this in a hurry my cashew dint powder very well. So some of my Burfi has some small pieces in them. The next time I know its going to turn our perfect.

1 Cup Cashew nut Powder
1/2 Cup Sugar
1/2Cup Water
Pinch of Elachi Powder
Pinch of Salt
1 Tsp Ghee

Method: Dissolve sugar in 1/2 cup of water and bring it to boil. Add Cardamom powder and cook till it forms a syrup of one thread consistency. Add cashew nut powder and mix thoroughly immediately. Set aside to cool slightly. Knead it well and roll into half centimeter thick rectangle. Use ghee to avoid it from sticking to the surface. Cut into diamond shape of approximately one and half inch a side. I used my Leaf fondant cutter as I wanted to make it look different.

  • Make sure your mixer is dry when you powder the Cashew Nuts
  • Since the dough will be hot you can also opt to wear gloves & knead it.
  • I always like to add a pinch of salt in all sweets/ desserts. Salt really adds to its taste & brings out the best flavor.
  • You could also use a parchment paper to roll the dough
  • One the burfis are cooled, store them in a airtight container. 


  1. what did you do with the milk?

    1. This comment has been removed by the author.

    2. Use milk only if the dough is hard to work. Sorry I missed mentioning this.


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