Quick Cashew Barfi Recipe (Cashew Burfi)

Ingredients

• 1 cup broken cashew nut (kaju)
• 1/2 cup sugar
• 1 1/2 tsp of ghee
• 1/2 tsp cardamom (elaichi) powder
• melted ghee for greasing

Steps

1. Traditional kaju barfis made with mava take a longer time to cook and also need refrigeration after making. This version is made in a jiffy and stays fresh for up to a week at room temperature itself, as it does not contain mava.
2. To make quick cashew barfi, blend the cashewnuts in a mixer to a fine powder and keep aside.
3. Combine the sugar and ¼ cup of water in a broad non-stick pan and cook on a medium flame for 3 minutes, while stirring occasionally.
4. Add the cashew powder, mix well and cook on a medium flame for 2 minutes, while stirring continuously.
5. Add the ghee and cardamom powder and mix well.
6. Grease a 125 mm. (5”) diameter plate with a little melted ghee, transfer the mixture into it and spread it evenly.
7. Allow the mixture to cool for 2 to 3 minutes, cut into 16 equal-sized diamond shaped pieces.
8. Serve kaju barfi immediately or store in an air-tight container.