Medium

Cashew nuts

White sugar

Safran

Water

Clarified butter (ghee)

Cardamon (powder)

Kaju barfi

Grind the cashew nuts into a fine powder. You can use a food processor or a grinder for this. Make sure not to over-grind, as the cashews can release oil and become pasty.

n a wide, heavy-bottomed pan, combine the sugar and water. Bring it to a boil, stirring to dissolve the sugar completely. Cook this sugar syrup until it reaches a one-string consistency. To check the consistency, take a drop of syrup between your thumb and forefinger. It should form a single thread when pulled apart. This process may take about 5-7 minutes on medium heat.

Once the sugar syrup reaches the right consistency, add the cashew powder, cardamom powder, and saffron strands (if using). Mix thoroughly.

Continue cooking the mixture on low heat, stirring continuously to prevent lumps. The mixture will thicken, and it should come together as a mass in the pan.

Grease a plate or tray with ghee. Transfer the cashew mixture to the greased plate and spread it evenly. You can use a greased spatula or the back of a greased flat bowl to smoothen the top.

Allow the mixture to cool for a few hours until it sets. You can also refrigerate it for faster setting

Once the mixture has set, cut it into diamond or square shapes. You can garnish with silver or edible gold leaves if desired..

Medium

120 min

Dessert

Indian

Servings

3

Nutrition

/ per serving

Directions

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