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Kaju Burfi (Cashew Fudge)

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Kaju burfi is probably the most favorite Indian dessert. Kaju burfi is a delicious treat for any occasion. This can also be served as a fudge or candy. This is also a great vegan treat.

Recipe will make 20 pieces.

Kaju Burfi (Cashew Fudge)Ingredients:

  • 2 cups of cashew nuts (kaju)
  • 1 1/2 cup sugar
  • 3/4 cup water
  • About 20 strings of saffron (optional)

Method:

  1. Grind the cashew nuts to powder. Dry grinder or a coffee grinder works the best.
  2. On very low heat in a heavy bottom pan roast the cashew nut powder for about 4 minutes or until powder just get warm. Do not heat for any longer otherwise powder will start getting oily.
  3. In a saucepan, boil the sugar and water together on medium heat until syrup is 1 thread or 225 degrees F on a candy thermometer.
  4. Next add the saffron to the syrup mix it well. Saffron is optional. Turn off the heat.
  5. Add the cashew powder to the syrup and mix it well, making sure there are no lumps.
  6. To check the right consistency take a little mix in a spoon, you should be able to roll this into softball.
  7. Next spread the mix quick to the greased plate. Spread before the mix cools off.
  8. Allow burfi to cool and then cut them in the shapes you will like.
  9. Enjoy!

Notes:

  1. Grind small portion at a time if you grind for too long nuts start getting oily.
  2. Store at room temperature for a week or in the fridge for longer.

Tips:

  1. If the burfi remains soft, you can cook the mixture on low heat for few minutes.
  2. If the mixture is too dry add the boiling water 1 spoon at a time making sue it comes to right consistency.

As you see you can never go wrong with this recipe.


85 thoughts on “Kaju Burfi (Cashew Fudge)

  1. Manjulaji,

    I tried your cashew burfi recipe. It came out very well. Everybody in my family enjoyed. Thank you very much for making the recipe for us in a slow and easy way. I will definitely try your other recipes also.

    With affections,
    chandra

  2. I have prepared kaju katli.. Every thing was good, but at last i have applied little more ghee to the plate and now it was unable to cut sharply. Any suggestion to cut into pieces properly?

  3. i tried many of ur receipes mam. this receipe also i tried. i taste awesome but it is very sticky to the plate i cant make nice pieces pls help me where i went wrong. thank u mam

  4. This recipe seems awesome and based on the comments the recipe surely works. I am a vegan and do not trust mithai shops. Will surely try. Thanks

  5. I just made these yesterday. I had never cooked with saffron before and I was surprised to find out that it makes the syrup taste very similar to honey. Saffron definitely is a must for this recipe!

    Thank you so much for sharing your recipes with us!

  6. Cud we add wheat floor also..As we buy from market..only kaju will make it more costly without sufficient qunatity..pls advise for quantity of wheat floor..

  7. Auntie,
    I made them jamun.but please can u tell me if i add roomtemp butter than they split while frying.can u tell me in grams and other question about baking soda bec with a pinch its not like the same amount you are adding.please auntie reply to my queries.
    thank you

  8. I tried this recipe. But it came out too sticky..it didn’t solidify after cooling off. Because of this I was unable to cut them into pcs. Where did I go wrong? Please help.

    1. Faiza
      Syrup was not thick enough; make sure syrup is cooked to one thread. If you were not able to cut them, I will make them in small ball shape and may be roll them over shredded coconut powder or powdered almonds or pistachios.

      1. Thanks for the reply. In fact, what I observed was my syrup was much thicker than the one you prepared in your cooking demo. I had to add some hot water to get the mix right. So I was thinking may be my syrup became a lot thicker than it should have because of which my burfi came out very sticky.

        I did try making them into balls like you suggested. But it was too sticky to the hands even, because of which it was not a very good experience.

        What can we do in such cases when the syrup becomes more sticky than it should have been?

        1. Had the same problem either there was not enough syrup or it was too thick. I added water,boiled it a little and I could incorporate all the remaining nuts. I think i used a little too much water, because its too sticky now and wont hold shape. I rolled the balls in coconut powder but at room temperature they loose shape over time, so i put them in the freezer overnight lets see…
          I used 200 g or cashews 150 g sugar and around 80 ml water. For next time would you increase the amount or syrup?

  9. I made this for my dad (originally from India) last Christmas; he ate almost the whole batch by himself! He loved it and I plan to make it again for him this Christmas. Thank you for this delicious and easy recipe.

  10. I just wanted to let you know that I made this with a couple of changes. I added some sesame seeds to it (I love sesame seeds) to give it a bit of a different flavor and texture. It turned out great! Then I used some of the fudge to make an ice cream with it that also turned out wonderful! Thanks so much for sharing the recipe. I really enjoyed it! :)

  11. Hi Aunty,
    Thank you so…………… much for this wonderful and easy recipe. My little boy is dairy allergic and I can’t make any milk containing desserts for him. I made a small batch (1/2 recipe) of kaju burfi just now and he already gobbled up 3 of them, while they were still warm :-) God bless you.

  12. Hi,

    I want to make more of these, it is the first time I’m going to try this. If I want to make 40 pieces, I just double all the ingredients right? would it still come out perfect ?

  13. hi manjula aunty,
    a small doubt.. im student n we r doing diwali party.. so planning 2do tis receipe..kaju burfi.. can i add ghee whn i start 2 roast de blended cashwenuts 2 gv more gud taste.. vl b more oily r shall i avoid adding ghee.. plz gv me a gd tips.. will be tis perfect desert 4 tis party.. coz tis 1st time im trying on it.. hop it gv gud taste.. waiting 4 ur reply 10q

    1. You can avoid any ghee or oil in it. As Manjulaji has demonstrated. But if you wish to add some ghee the last minute of cooking should take 1 – 2 tsp of ghee. smear the plate or pan where you want the burfi to set with ghee so that it can be transferred easily. Hope this helps.

  14. Dear Manjula Aunty
    The kaju burfi did not turn out good at all. The mixture had too much water. And keeping it on low heat did not help at all. Very disappointing :o(

  15. Hi Aunty

    i tried making kaju barfi ,it came out really well…..your recipe are really awesome….aunty please put more and more recipe for us,ur site is really a great cooking aid….

    thank you aunty, looking forward for more recipe

  16. Hello Manjula,

    I tried your recipe this week – and it turned out wonderfully. It is very different from most deserts you could get here in middle Europe, but we enjoyed very much. I think it will stay our litte treat for special moments.
    It might also be interesting to try it with saffron. Saffron is very expensive over here.
    Also, the syrup got the right consistence after more than ten minutes of cooking. I think it depends on the cooker, too.
    Thank you for your efforts to make indian cuisine accessible.
    I will surely try other recipes from your page.

    (((Namaste)))
    Kristina

  17. Hello Manjula,

    I want to know if I should use any different measures of sugar or cashews to make the same recipe into ladoos.

    Please advice,
    Thank you

  18. Hello Aunty,

    I like your recipes very much.I like this recipe also .I tried it once at my home in the absence of my family members when they came back home i served them kaju barfi after eating them all asked from where u got kaju barfi.I replied i made them at home they said no no u can’t, i said yes & told about ur website they all are very much impressed.They said its just unbelievable.They praised ur website & me.They all r too happy after eating kaju barfi.

    Its all because of u & ur website.

    Thanks a lot Aunty,

  19. Manjula aunty

    Thanks for the wonderful recipes. I tried you pani puri’s and they came our perfect and flawless.

    I wanted to try burfi with sugarfree splenda.
    How should i make it?

  20. hello aunty…

    i am a student of yours.i have few recipies and they turned out good and helped me to develop interest in cooking. i have a request could u please dal ka halwa in desserts.
    i will be thankful to u.

    thanx for such a website.

  21. hi,
    I made burfi today, but it was white in colour not brownish as u are showing . where I went wrong, can u please advise. I had roasted the kaju as u had suggested.. taste was great. if i add one cup sugar instead of one and half will it turn out good. Please advise. thanks

    1. Swagatika, the white is from the sugar having crystalized after cooling down. It happens to me too. What’s important is that the burfi tastes good. I woudn’t worry.

      1. Thanks Jaya,
        I have a few more queries also.
        The moment I pour the mixture on the plate it solidifies immediately.
        I find it difficult to spread it also as it is shown in the video.
        when it cools off it becomes very hard to cut into shapes.
        some pieces break also. I literally have to struggle to cut it.
        after cutting into pieces it is quite soft to eat.
        just wanted to know where I am going wrong.
        if i use one cup of sugar will it come out good. thanks

    2. Hi Swagatika,

      I also have had the same problems. I reduced the amount of nuts from 2 cups to 1 and 3/4 cups. Otherwise, you have to work quickly. Mix the nuts and hot syrup, pour onto the plate, and cut while it is still warm. Basically this all happens within only a few minutes. So, once it’s poured onto the plate you have to stay right there with the knife ready. Once it’s had about 1 minute to cool ever so slightly, cut the shapes you want.

      After it is cool you can remove the pieces for serving. It stays good only for about a day. After that it gets even harder.

  22. Hello Aunty,
    Thank you for all your recipes on this site. i just have one question, can i use milk instead of water?
    thanx again

  23. hello, Aunty,
    Thank you for your lessons. I am trying many recipes for the health and happiness of my family. I look forward to visiting your site quite often. Best Regards and Happy Holi.

  24. Hi Aunty , I always visit your site .. And I adore the way you make the cooking so simple yet wonderful ..Tried this Cahewnut Fudge/Kaju Katli, turned out so awesome .. Thanks a tone..

  25. Hi Manjula,
    I tried your kaju barfi recipe and it came out really good. Never thought i could make this sweet…thanks!
    I tried to reduce the quantity of sugar…i used 1cup sugar instead of 1 1/2 and it still came out quite good.

  26. Dear Aunty,

    I almost try your all recipes and all are awesome…..I have one question abt this kaju burfi……i tried this recipe too but my burfi was sticky and it did not get hard even after placing in fridge for like 2 hours……can u guide me that wht mistake i may did in all this…..

    but all in all i am very grateful to you for ur this site……..its awesome…..

    regards

      1. hi manjula aunty i like your recipe i m a new pertion to join your kitchen i m so happy to find a nice recipe thank u so much

  27. I used a little less sugar and replaced 1/2 of the sugar with Muscovado sugar, and also added 100gr. ground Almonds that were languishing in the pantry and 3 well ground single green cardamom seeds(not the whole pods) and a pinch of cinnamon — the spices can just be tasted, like a fleeting shadow. My dough ended up quite soft and so I resorted to some trickery — I found the pieces too big, so I rolled little balls (~1cm) in dessicated coconut and some icing sugar.

    Very delicious, thank you for the recipe Manjula!

    Ps.: I fridged mine, not sure it’ll keep at room temperature?

  28. Hi Manjula Aunty,
    You have a wonderful blog. I tried the Kaju burfi recipe for the first time. My burfies were sticky and did not harden uniformly. I was wondering if you can tell me how to improve.

  29. Hello Manjula ji,

    Thank you verymuch for sharing all the recipes with us. I will surely try this recipe as this is my favourite.

    A very Happy and Prosperous Diwali to you and your family

  30. hi,
    manjula aunty i m shivam and i m 16 yrs old………………….
    thanks 4 ur recipe …………………. my mother was happy a lot when i mmade this 4 her…………..thanks thanks .thanks thanks.thanks thanks.thanks thanks.thanks thanks.thanks thanks.thanks thanks.thanks thanks.thanks thanks a lot………..

  31. thank you manjulaji for such a nice receipe.i tried your receipe for the first time for my karva chuth vrat for my hubby.its was a great dish from my side .everyone enjoyed at my place.

  32. Hi Manjulaji,
    Thanks for these amazing recipes. I have a question though. In this Kaju barfi recipe it says “1 thread consistency or 225 degree on candy thermometer.”

    on Mohan Thal recipe is says “2 thread consistency or 225 degree on candy thermometer”

    so my question is can both 1 and 2 thread be 225 degree on candy thermometer ? or is there a typing error? Please let me know, as I want to make both these sweets for Diwali.

    Thanks

  33. Thankyou Manjulaji,

    I tried this on Vijayadashami day. It turned out really well.
    Guests were surprised to know it was home made! My husband and kids too loved it.

    Thanks so much, look forward for your more entries!
    Anitha Murali, from Sharjah, UAE.

  34. Hi Manjulaji,

    Thanks for this great recipe. i made it twice and it was a super hit. all my collegues just loved it.

    Do you have shirkhand recipe or any other mango recipes as i love mangoes.

  35. Thank you for another great recipe. Your presentation is always so good and so friendly — your videos are a joy to watch.

    Quick question: Do you use raw cashews or roasted cashews for this recipe? My store has both…. Thank you!

  36. Hello Manjula Aunty,

    Thank you so much for this recipe i have tried this recipe and it really turned out really good..my husband liked it but i do have one question can please tell me the details about your griender which you used to griend your kaju because i is not as good as yours.

    Thanks again for sharing this recipe.

      1. Thank you so much for your quick reply..i m going to but that today…

        Gini…by the way my husband says..you are awesome…he really love your recipes and make me watch your blog every day for new entries..

  37. Manjula Aunty,

    Thank you so much for the recipes. They are all wonderful! I was wondering if you knew of a good recipe for Milk Barfi? I remember eating these mithai with the silver foil as a child, but can’t seem to find a good recipe.

    Thanks again!

  38. Manjulaji,

    Do u know how to make mango souffle? we are looking for this recipe so long…
    if you know..could u make a video and show us? Thanks.

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