Cashew burfi | Kaju burfi

Cashew burfi | Kaju burfi| instant Kaju sweet | Kaju mithai | Indian sweet | how to make Kaju katli | Indian dessert | Kaju barfi | Kaju sweet | cashew fudge  | cashew milk sweet |  best sweet recipe | Indian sweet recipe | no-cook katli | no cook Kaju sweet step by step pictures and video recipe. You can also check out the Cashew burfi recipe  If you like this recipe pls SUBSCRIBE to my channel. 

Cashew burfi | Kaju burfi| Kaju katli is an easy instant, no-cook Indian sweet. Mundhiri burfi is a great beginner-friendly recipe / easy Diwali sweet recipe. Melt-in-mouth soft cashew fudge is super addictive.

• Ingredients
• Video
• How long should I grind Cashews?
• Water for the binding?
• Recipe card
• Instructions

Can I skip milk powder?

I would recommend milk powder for the perfect soft melt-in-mouth burfi. Always grind cashews with milk powder

How long should I grind Cashews?

Grounding cashews help with the dough texture. however, avoid over-grinding as it oozes out oil and makes burfi oily. Always pulse a few times (4-5 times) and grind once; mix well in between the grinding. you should able to hold the mixture at the same time easy to crumble

CAN I USE REGULAR SUGAR?

No, always use powdered sugar for no-cook munthiri sweet. I have ground powdered sugar. Instead, you can use store-bought powdered sugar.

can I skip sieving?

sieving helps for perfect burfi texture so always follow the recipe as mentioned.

CAN I REDUCE POWDERED SUGAR?

Yes, adjust according to your taste.

Is ghee enough for the binding?

Yes, kneading well the oil in cashew along with ghee helps for the binding. Avoid adding more ghee as it might affect the dough texture.

can I use water instead of ghee?

Yes, you can use water to make cashew katli. Ghee and water give different tastes and textures to the kaju barfi.

Can I skip cardamom powder?

Yes, you can use kewra water, rose essence, or any other flavor according to your choice.

Can I use milk instead of ghee?

Milk will reduce shelf life. I would recommend water/ghee for longer shelf life.

Can I cut the cashew fudge Immediately?

no, always refrigerate till it is set. I generally keep it for 45 mins.

Should I refrigerate the cashew fudge?

I would recommend refrigerating to retain the best taste and texture.

Cashew fudge video recipe

Indian sweets

Diwali sweets

Milk powder recipes

Peda recipes

Cashew based recipes

Ingredients

¾ cup cashew

⅓ cup milk powder 

½ cup white sugar

¼ teaspoon cardamom  powder

1  tbsp + ½ tablespoon + 1 teaspoon ghee

How to make Cashew burfi with step-by-step pictures

• Place parchment paper on a tray and grease it with little ghee
• Add cashew, milk powder, and cardamom powder. Pulse 4-5 times; mix well in between the pulsing and grind once

• The texture of the flour should not be sticky. Avoid over-grinding. You should be able to hold at the same time can crumble

• Transfer to a mixing bowl
• grind sugar  and transfer  the powdered sugar; mix well

• Sieve the mixture and pulse the lumps/ big particles of flour

• Add 1 + ½ tablespoon ghee; mix well and knead

• Furthermore, add 1 teaspoon of ghee and knead well

• transfer to the prepared tray and gently press

• refrigerate for 45 mins or until it is set

• grease a knife with ghee and cut to the desired size

Recipe card

Cashew burfi

no cook sweet

5 from 1 vote

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Ingredients

• ¾ cup cashew
• ⅓ cup milk powder
• ½ cup white sugar
• ¼ teaspoon cardamom powder
• 1 tablespoon + ½ tablespoon + 1 teaspoon ghee

Instructions

• Place parchment paper on a tray and grease it with little ghee
• Add cashew, milk powder, and cardamom powder. Pulse 4-5 times; mix well in between the pulsing and grind once
• The texture of the flour should not be sticky. Avoid over-grinding. You should be able to hold at the same time can crumble
• Transfer to a mixing bowl
• grind sugar  and transfer  the powdered sugar; mix well
• Sieve the mixture and pulse the lumps/ big particles of flour
• Add 1 + ½ tablespoon ghee; mix well and knead
• Furthermore, add 1 teaspoon of ghee and knead well
• transfer to the prepared tray and gently press
• refrigerate for 45 mins or until it is set
• grease a knife with ghee and cut to the desired size

Video

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Notes

1. Avoid grinding cashew into a paste texture; Always pulse and grind
2. Adjust sugar according to your taste
3. I used cardamom powder but you can use kewra water/ rose essence or any flavor of your choice
4. Sieving the cashew flour helps for perfect burfi texture so don't skip it
5. Mix flour and sugar then sieve and pulse; avoid grinding 
6. Always refrigerate  the no-cook cashew burfi

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