Kaju (Cashew Nut) Barfi
Makes: 14 pieces
Suitable for: Vegetarians, Vegans and those on a gluten free diet
Preparation time: 15 minutes Making barfi time: 30 minutes
Total time: 45 minutes
A popular barfi for any occasion in particular Diwali, the Festival of Lights. It’s quick and easy to make too.
Kaju Barfi
Ingredients:
200g cashew nuts, halved
125g - 150g granulated white sugar
100ml water
½ teaspoon of crushed cardamoms or 1 teaspoon of rose water, optional
few strands of saffron, optional
Method:
Infuse the flavour of the cardamoms by placing them in 100ml of warm water. Keep on the hob with the heat on its very lowest setting (about 15 minutes). Skip this step if using rosewater.
In the meantime, using a coffee grinder, grind the cashew nuts using an intermittent pulse motion for a few seconds rather than a continuous setting to prevent the cashews becoming sticky due the ‘oil’ being released from over grinding to give a fine texture. I ground mine in three batches.
Sieve the resulting ground cashew nuts through a metal sieve returning any coarse nuts remaining in the sieve to the grinder to regrind. Place aside.
Strain the cardamom infusion (or not if you prefer the taste of crushed cardamom ‘pieces’) retaining the liquid. (At this point there should be around 80 - 90ml of infused liquid. If not, add water to make it up to 80 - 90ml). Pour the infused water back into the pan and add the sugar.
Dissolve the sugar on medium heat turning. Add the rosewater is using instead of the cardamoms.
Turn the heat down to just simmering point and simmer gently for 5 minutes.
Add the ground cashew nuts in three batches stirring gently after each addition to ensure they combine without forming lumps.
Continue to stir over a low/medium heat for a further 15 minutes until mixture starts to leave the sides of the pan turning down the heat if it starts sticking.
Test the mixture to see if it is ready by taking out a small amount with a teaspoon. Allow it to cool and then roll between your fingers. If it forms a smooth round ball cleanly without sticking to your fingers, the mixture is ready.
Remove from the heat and transfer to a shallow bowl or plate and allow to cool.
Once cool enough to handle, sprinkle a few strands of saffron over the barfi mixture and knead it in the palm of one hand with the fingers of the other for a minute or so.
Roll out the mixture between two sheets of greaseproof paper into a rectangular shape about 1cm thick.
Allow the barfi to cool down completely and then cut the barfi into diamond shapes with a sharp knife.
Serve the barfi immediately.
This barfi can be stored in a airtight container for up to 5 days depending on the ambient temperature.