Rose

right from the beginning,

thanks

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

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

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,

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?

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.