by Tarla Dalal
Added to 666 cookbooks
This recipe has been viewed 60662 times
A delectable preparation of cashew paste cooked to perfection in cardamom-flavoured sugar syrup, you could serve the cashew barfi for dessert garnished with a few strands of saffron, or use it as a base for more elaborate preparations. Make sure you get the consistency of the sugar syrup right, and there is nothing else to worry about in this recipe.
- Soak the cashewnuts in warm water for about 30 minutes and wash them 2 to 3 times.
- Drain all the water out and blend the cashewnuts to a fine paste. Keep aside.
- Dissolve the sugar in 1/2 cup of water and prepare a syrup of one string consistency.
- Add the cashew paste and cook over a medium flame, stirring continuously till the mixture leaves the sides of the pan (approx. 5 to 7 minutes).
- Transfer to a plate and cool slightly. Keep aside.
- Use as required.
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