Cashew Barfi


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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.

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Makes 1 cup
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1 cup (100 grams) broken cashewnuts (kaju)
1/2 cup (50 grams) sugar
1/4 tsp cardamom (elaichi) powder

  1. Soak the cashewnuts in warm water for about 30 minutes and wash them 2 to 3 times.
  2. Drain all the water out and blend the cashewnuts to a fine paste. Keep aside.
  3. Dissolve the sugar in 1/2 cup of water and prepare a syrup of one string consistency.
  4. 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).
  5. Transfer to a plate and cool slightly. Keep aside.
  6. Use as required.
RECIPE SOURCE : MithaiBuy this cookbook
2 reviews received for Cashew Barfi

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 Reviewed By
Vinita_RajNovember 05, 2012

Ideal sweet to make in Diwali. Easy and quick to make at home. There is a lovely aroma of cashew.

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Reviewed November 05, 2012by Vinita_Raj

Ideal sweet to make in Diwali. Easy and quick to make at home. There is a lovely aroma of cashew.

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Reviewed March 14, 2011by Foodie #517144


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