Kaju- Barfi

Kaju- Barfi

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A no-sweat, no-fuss recipe to prepare the all-time favourite Kaju Barfi within minutes! The barfi involves a very simple procedure and takes very little time to prepare.

It does not even require ghee, except for greasing the tray, because the oil contained in the cashews is enough to cook this tasty mithai without sticking to the kadhai. With this easy recipe, you can get the satisfaction of preparing pure and tasty Kaju Barfi for your family, right in your own kitchen.

Whether it is Diwali , Raksha - Bandhan or a dessert party, the mithai platter would be incomplete without these delicious Kaju-Barfi.

Kaju- Barfi recipe - How to make Kaju- Barfi

Preparation Time:    Cooking Time:    Total Time:     20Makes 20 servings
Show me for servings


1 cup (200 grams) broken cashewnuts (kaju)
1/2 cup (50 grams) sugar
1/2 tsp cardamom (elaichi) powder
melted ghee for greasing

  1. Blend the cashewnuts in a mixer to a fine powder and keep aside.
  2. 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.
  3. Add the cashew powder, mix well and cook on a medium flame for 2 minutes, while stirring continuously.
  4. Add the cardamom powder and mix well.
  5. Grease a 125 mm. (5”) diameter plate with a little melted ghee, transfer the mixture into it and spread it evenly.
  6. Allow the mixture to cool for 2 to 3 minutes, cut into 8 equal-sized diamond shaped pieces.
  7. Serve immediately or store in an air-tight container.

Did you know?

    Did you know?
  1. Traditional cashew 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.
Nutrient values (Abbrv) per serving
Energy48 cal
Protein1.1 g
Carbohydrates5.7 g
Fiber0.1 g
Fat2.3 g
Cholesterol0 mg
Sodium0.6 mg
Click here to view calories for Kaju- Barfi
Kaju- Barfi recipe with step by step photos

Grinding the cashew nuts

    Grinding the cashew nuts
  1. Choosing the right cashew nuts is key. Here are some points to note.
    • Buy premium cashew nuts as they grind well and don't release oil.
    • I prefer buying broken cashew nuts as they are cheaper. As we will be making kaju katli, the cashew nuts have to be  ground.
    • Get unsalted cashew nuts.
    • If you have stored your cashew nuts in the fridge, then you need to take them out and use them at room temperature.
  2. To make kaju barfi, put broken cashewnuts in a mixer.
  3. Blend to a powder. Don't blend for a long time as the cashew nuts will release oil. Blend at small intervals ensuring the powder does not turn hot. Use a small blender jar and pulse for 30 seconds. If you blend for too long, your texture of kaju katli will get affected. 
  4. After blending the cashew nuts, pass through a sieve. 
  5. When sieving, you will need use a tablespoon to push the cashew powder through the sieve. Push downwards to move the powder into the glass bowl. Shake the siever with your hands at a fast speed to move the last bit through the sieve.
  6. This is what the cashew powder mixture looks like. This can be made one or two days in advance. I like to do that as then the day i want to make the kaju katli, i have the cashew powder ready to use.

Method for kaju barfi

    Method for kaju barfi
  1. In a broad non stick pan add 1/2 cup sugar which is about 50 grams. You can adjust the sweetness by adding a bit more sugar if you wish.
  2. Add 1/4 cup of water which is about 7 tablespoons of water.
  3.  Cook on a medium flame for 3 minutes, while stirring occasionally to bring the sugar to a boil.
  4. Add the cashew powder in 2 batches so that they will cook without forming lumps. 
  5. Mix well and ensure that the mixture on the sides of the pan are also mixed in.
  6. Cook on a medium flame for 2 minutes, while stirring continuously.
  7. Add 1 teaspoon ghee and cardamom powder.
  8. Cook and mix well till the mixture thickens and leaves the sides of the pan. 
  9. See if the mixture is ready to make katli. Take the pan off the flame and put a small portion of the mixture in your greased hand and roll it. If it does not stick then you are ready to set your kaju katli otherwise add a little ghee to the pan and cook a bit more.
  10. Transfer the kaju mixture onto a greased butter paper. We have put the butter paper on a wodden chopping board as that is easy to use for setting and cutting the kaju katli. Also the mixture spreads better on a flatter surface instead of a thali which has a little angle.
  11. Allow the mixture to cool a bit. Grease your hands and then knead the warm dough. We don't want the dough to be completely cooled.
  12. Cover the mixture with the butter paper and roll it out with a belan. 
  13. Allow the mixture to cool a bit and then cut them into diamond shape. Let the kaju katli cool completely and then remove them from the butter paper. As they cool they will harden.
  14. Serve immediately.
  15. You can store it in an airtight container to use later. This kaju barfi will stay fresh for 7 days in the airtight container.

Like kaju barfi

    Like kaju barfi
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 on 12 Oct 12 09:30 AM

Love the flavor of cashew nut barfis. Easy and quick to make and kids love it.