Kaju Burfi (Cashew Fudge)
September 2nd, 2009 filed under Desserts, Vegan
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.
Ingredients:
- 2 cups of cashew nuts (kaju)
- 1 1/2 cup sugar
- 3/4 cup water
- About 20 strings of saffron (optional)
Method:
- Grind the cashew nuts to powder. Dry grinder or a coffee grinder works the best.
- 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.
- 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.
- Next add the saffron to the syrup mix it well. Saffron is optional. Turn off the heat.
- Add the cashew powder to the syrup and mix it well, making sure there are no lumps.
- To check the right consistency take a little mix in a spoon, you should be able to roll this into softball.
- Next spread the mix quick to the greased plate. Spread before the mix cools off.
- Allow burfi to cool and then cut them in the shapes you will like.
- Enjoy!
Notes:
- Grind small portion at a time if you grind for too long nuts start getting oily.
- Store at room temperature for a week or in the fridge for longer.
Tips:
- If the burfi remains soft, you can cook the mixture on low heat for few minutes.
- 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.
Aunty,
Thank you for making this! I was looking forward to seeing this recipe
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?
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.
Hi Aunty!
Im 16 and my father and i are making this for diwali
thanks for the easy hassle free recipe!
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
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………..
please give us gunjia recipe for diwali.
Hi Nandu,
Gunjia recipe is already on web site. I spell it gujhia
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.
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
Hi Aunte,
Thanx for this dish.B’cos i lovr kaju burfi.I’ll try for dis Diwali.
HAPPY DIWALI!
Thanx