Barfi: The Must Have Sweet

Barfi or burfi is a basic fudge which is a famous India sweet that is made using full-fat milk, sugar, and ghee. This easy-to-make barfi is made with simple ingredients such as milk powder, condensed milk, ghee, and cardamom powder. The delicious barfi is also known as 'Khoya Barfi' in some parts of India. The huge varieties of barfi include Kaju Barfi, Carrot Barfi, Besan Barfi, Pista Barfi and so on.
Traditionally it was made by condensing milk for several hours, later sweetened and cooked until it is thick & consistent. Later, on cooling it is pressed down in a squarish tray, garnished with nuts and cut to squares or rectangles. The name synonymous with ‘Barf’or snow, Barfi is traditionally white in color, but over the times, the royal sweet is being experimented & made forms of the sweet.
Here are some of the most preferred burfi’s:
  • Kaju katli / Kaju barfi – This is the most loved & one of the most popular burfi made using good quality cashews and sugar. Rated high in calories, Kaju Barfi is the most favorite sweet during Diwali.
  • Coconut barfi - Coconut barfi is one of the most delicious and quick to make sweet. It can be made in 2 different variations using milk (condensed) or without milk.
  • Chocolate barfi is famous amongst kids made with mawa, sugar and cocoa powder and will be a great treat during parties and celebrations.
Let's LEARN THE EASIEST WAY TO MAKE KAJU BARFI:
Ingredients Of Kaju Ki Barfi
  • 250 gm cashew nuts
  • 250 gm (1 cup) sugar
  • 240 gm (1 cup) milk
  • Few silver leaves - for decoration (optional)
  • Butter paper
  • A greased plate to set the barfi in


How to Make Kaju ki Barfi

  • Blend cashews and milk in a blender. The cashews should be in powdered form. Should not become paste-like.
  • Mix powdered cashew and sugar and cook over low heat stirring till the sugar dissolves, then bring to a boil.
  • Cook the Kaju mixture for good 10 mins till the whole mixture starts to come together.
  • Continue stirring over medium heat, till the mixture leaves the sides of the pan, and becomes a dough-like paste.
  • Remove from heat and when cool enough to handle,
  • Flatten the Kaju Katli dough and place on a butter paper or on a greased plate
  • Roll it on to a greased surface, with a greased rolling pin (roll before it cools).
  • Roll to 1/4cm / 1/8" thickness.
  • Now cover with the silver leaf and leave to cool, then cut into diamond shaped pieces or any shape that you prefer.

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