quick cashew barfi recipe | cashew burfi | homemade kaju barfi | halwai style kaju barfi | with 21 amazing images.
quick cashew barfi recipe | cashew burfi | homemade kaju barfi | halwai style kaju barfi is a traditional Indian mithai which is made from 4 easily available ingredients, cashew nuts (kaju), sugar, ghee and cardamom powder (elaichi). Learn how to make homemade kaju barfi.
To make quick cashew barfi, blend the cashew nuts in a mixer to a fine powder and keep aside. 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. Add the cashew powder, mix well and cook on a medium flame for 2 minutes, while stirring continuously. Add the ghee and cardamom powder and mix well. Grease a 125 mm. (5”) diameter plate with a little melted ghee, transfer the mixture into it and spread it evenly. Allow the mixture to cool for 2 to 3 minutes, cut into 16 equal-sized diamond shaped pieces. Serve kaju barfi immediately or store in an air-tight container.
Every time you think of badam, pista or kaju barfi, do you head straight to the sweet shop? Why not make it at home? If you are thinking – no way, it will take too long to make – just take our challenge and try this cashew burfi. It can be made in a jiffy and tastes just as awesome as the original, you will never again think of buying cashew barfi from the stores.
If you are in love with Indian sweets, you are sure to be a big fan of this homemade kaju barfi. Fit for festive mood, this sweet is ready without too much sweat, unlike many traditional Indian mithai which needs hours of cooking and expertise.
Kids or adults or the elders of the house, all will perfectly dwell into the aroma and flavour of halwai style kaju barfi. Pack them in an attractive box and gift it to your loved ones for Raksha Bandhan or Diwali
Tips for quick cashew barfi. 1. While purchasing cashews in bulk or in a packaged container make sure that there is no evidence of moisture or insect damage and that they are not shrivelled. If it is possible to smell the cashews, do so in order to ensure that they are not rancid. 2. Invest in a nut grinder if possible as that doesn’t release oil from the cashew nut while grinding. Alternatively, if you blend in a mixer jar, blend at small intervals ensuring the powder does not turn hot. Use a small blender and pause at every 15 to 30 seconds. This will avoid releasing oil from cashews. 3. Ensure to cool the mixture after rolling and before cutting them into pieces.
Enjoy quick cashew barfi recipe | cashew burfi | homemade kaju barfi | halwai style kaju barfi | with step by step photos. The Anjeer Barfi has everything that a mithai ideally should have – rich mouth-feel, lingering flavour and enticing aroma! The best part, however, is that, it is very easy to make.
Provided you have a few hours on hand to let the mithai set, this one is a no-brainer. Proper proportions of anjeer, mava, nuts and other ingredients ensure that this sweet takes less than 10 minutes to cook!
Yet, it is so exotic that it is one of the first sweets you should consider preparing for a grand festive Occasion . microwave golpapdi recipe | microwave gol papdi Indian mithai | microwave sukhdi | quick golpapdi in a microwave | with 12 amazing images.
microwave golpapdi recipe is a traditional Indian sweet, made quickly and easily using the Microwave oven. Learn how to make quick golpapdi in a microwave.
To make microwave golpapdi, grease a 100 mm. (4") diameter thali with ghee, sprinkle the poppy seeds evenly over it. Keep aside. Combine the ghee and whole wheat flour in a deep microwave safe bowl and microwave on high for 3 minutes 30 seconds. Remove from the microwave, mix it very well. Add the jaggery and cardamom powder and mix very well. Pour the mixture into the greased thali with poppy seeds while still warm and spread it evenly. Cut into diamond shapes while still warm. Cool completely and store in an air-tight container.
The aroma and rich flavour of ghee-roasted wheat flour, sweetened with jaggery, is just too delicious to explain with words. Since this microwave sukhdi is so easy to make, you can experience it for yourself!
The aroma of the wheat flour being cooked in ghee is itself enough to attract you. Mixing of jaggery with cardamom powder completes that sensation. This quick golpapdi in a microwave is sure to satisfy your sweet tooth. While some enjoy it hot, you can also enjoy it upto a week if stored in an air-tight box.
This microwave sukhdi is very commonly made in Gujarati households on Sunday morning as an after lunch treat. You can enjoy golpapadi as an anytime Sweet Snacks. This can be carried to work or packed in a box for your kids small break too!
Tips for microwave golpapdi. 1. Before you begin making the Golpapdi in the Microwave oven, just make sure you keep all the requirements including the greased plate ready, as this sweet will be ready before you know it. 2. Also use a flat plate so you get proper pieces of golpapdi. 3. After adding jaggery at step 3, mix very well because after the mixture cools down the jaggery will not melt. Instead you will feel pieces of jaggery while biting into it.
Enjoy microwave golpapdi recipe | microwave gol papdi Indian mithai | microwave sukhdi | quick golpapdi in a microwave | with step by step photos below. Bored of the same old pista, badam and kaju barfis? Why not try this mouth-watering Walnut Barfi for a change?
The best part is that this tasty mithai can be prepared in a jiffy using our handy helper, the microwave oven. The milk powder helps to balance the salty flavour of the walnuts very well, resulting in a very exciting contrast.
Take care to crush the walnuts coarsely as that gives the best texture and flavour. If you powder it too finely, it might get a little gooey and bitter as well.
You can also try other desserts using the microwave like Chocolate Mug Cake , Coconut Barfi or Meetha Chawal . microwave kalakand recipe | kalakand in 5 minutes | Indian sweet kalakand | kalakand with milk powder in microwave | with 17 amazing images.
microwave kalakand recipe | kalakand in 5 minutes | Indian sweet kalakand | kalakand with milk powder in microwave is a quick fix mithai for an unplanned party. Learn how to make kalakand in 5 minutes.
To make microwave kalakand, combine all the ingredients in a 175 mm. (7”) microwave-safe shallow dish and microwave on high for 5 minutes. Spread the mixture in the same dish using the back of a spoon into an even layer. Sprinkle the cardamom powder and almonds evenly over it and keep aside to cool completely. Cut into 18 equal pieces and refrigerate for at least an hour. Serve chilled.
Kalakand is a famous North Indian mithai, where paneer is used in abundance. The milky taste and moderate sweetness of Kalakand makes it everybody's favourite. Indian sweet kalakand is truly a brilliant choice for any occasion.
Unlike the traditional process that takes a lot of time, this kalakand with milk powder in microwave is quite easy to make. With grated cottage cheese, milk powder and fresh cream, it has the same authentic flavour and fresh taste in just a few minutes.
When in a hurry, you can buy readymade paneer. But when you have time on hand, try making paneer at home too. Fresh and soft paneer is the secret of this kalakand in 5 minutes.
Try other sweet recipes in a microwave like Microwave Coconut Barfi and Microwave Walnut Barfi.
Tips for microwave kalakand. 1. Prefer a shallow dish so making pieces is easier after cooking in the microwave. 2. We recommend using fresh cream and not homemade malai for this recipe.
Enjoy microwave kalakand recipe | kalakand in 5 minutes | Indian sweet kalakand | kalakand with milk powder in microwave | with step by step photos. Soaked and ground chana dal flour, roasted patiently in ghee, is cooked into a delicious barfi with hot milk and minimum amount of ghee and sugar.
A dash of desi spices gives the Chana Dal Barfi a fabulous flavour that none can resist. Roasting the chana dal mixture well gives the barfi and awesome aroma, while using hot milk reduces the amount of ghee required.
With very low levels of sugar and ghee, this mithai is just the right choice to put a full-stop to your craving for sweets. It can be stored in the fridge in an airtight container for 1 or 2 days.
Also do try Fig and Cardamom Delight and Sevaiiyan . nariyal vadi recipe | naralachi vadi | Maharashtrian coconut mithai | with 40 amazing images.
nariyal vadi recipe | naralachi vadi | Maharashtrian coconut mithai is a famous Indian mithai made during the festival of Ganesh Chaturthi. Learn how to make naralachi vadi.
To make nariyal vadi, heat the ghee in a deep pan or kadhai, add the coconut and sugar, mix well and cook on a slow flame for 10 minutes, while stirring continuously. Immediately pour the mixture into a greased 150 mm. (6”) diameter thali and spread it evenly. Sprinkle mixed nuts evenly over them and press lightly. Keep aside to cool for 30 minutes and cut into 12 equal pieces using a sharp knife. Refrigerate for 2 hours so the vadi becomes firm and serve.
A crunchy coconut treat with a sugary rush, this naralachi vadi is a Maharashtrian mithai that is worth trying in this festive season. It is easy to make but tastes just awesome – the creamy crunch of coconut is combined with the charm of mixed nuts and the rich aroma of ghee to make an intoxicatingly sweet mithai.
This nariyal vadi is often served to lord Ganesha during the 11-day festival as a ‘bhog’. The flavours and aroma of this authentic stands out specifically because of the use of fresh coconut and freshly ground elaichi powder.
This handy and tasty Maharashtrian coconut mithai can be made and stored in an airtight container at room temperature for 4-5 days, ready to be relished by your family, friends and guests! You can also try your hand at making other Anjeer Halwa or Kaju Kopra Sheera.
Tips for nariyal vadi. 1. Use powdered sugar instead of regular sugar. 2. Grind your sugar and elaichi together to get a good flavour of elaichi. 3. Grease a knife before you cut the vadi into pieces. 4. You will have to use a steel spatula to remove your vadi from the thali. 5. Press the vadi with your fingers to give firm edges. 6. Always use freshly grated coconut to make vadi. That too, you must grate only the white portion of the coconut and not go up to the brown portion near the shell. 7. Please don't cover the vadi in the fridge as it will release water.
Enjoy nariyal vadi recipe | naralachi vadi | Maharashtrian coconut mithai | with step by step photos. A little smartness is all it takes to make traditional favourites easily at home. Malai Barfi, for instance, can be made quite speedily and easily at home by using readymade mava. While the mithai does require a day to cool, you can eliminate the many back breaking hours of work in the kitchen by using this foolproof recipe. So go ahead and prepare homemade Malai Barfi and serve them to your family and friends with a real, relaxed smile on your face.
Making Mango Barfi can be back-breaking work if you do not know the right shortcuts such as this!
Using readymade khoya and mango pulp makes the job simpler and faster, as you do not have to cook the milk for hours.
This recipe enables you to make Mango Barfi in around 20 minutes, but you need to plan in the setting time of eight hours, so prepare it well in advance of when you need it.
Plus, remember to add the alum although we are preparing this with khoya rather than fresh milk, because alum imparts a nice, crumbly texture to the barfi.
Also do try our other Barfi recipes like Rose Barfi , Khajur Pista Almond Barfi and many more. A richly-textured mixture of moong dal paste and crumbled mava is cooked in sugar syrup, and flavoured aesthetically with desi spices to make a delicious Moong Dal Barfi that looks appetising and tastes fabulous. The best part about this irresistible Moong Dal Barfi is that it stays well at room temperature for more than two weeks, which makes it a nice treat to stock in your kitchen shelf! While preparing it, make sure you let the sugar syrup cool for a minute before proceeding; else the barfi will turn hard.
kaju barfi recipe | homemade kaju barfi | easy kaju ki barfi | cashew barfi | with 21 amazing images.
kaju barfi recipe | homemade kaju barfi | easy kaju ki barfi | cashew barfi is a no-sweat, no-fuss recipe to prepare the all-time favourite Kaju Barfi within minutes! Learn how to make easy kaju ki barfi.
To make kaju barfi, blend the cashew nuts in a mixer to a fine powder and keep aside. 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. Add the cashew powder, mix well and cook on a medium flame for 2 minutes, while stirring continuously. Add the ghee and cardamom powder and mix well. Grease a 125 mm. (5”) diameter plate with a little melted ghee, transfer the mixture into it and spread it evenly. Allow the mixture to cool for 2 to 3 minutes, cut into 16 equal-sized diamond shaped pieces. Serve immediately or store in an air-tight container.
The homemade kaju barfi involves a very simple procedure and takes very little time to prepare. With this easy recipe, you can get the satisfaction of preparing pure and tasty Indian mithai for your family, right in your own kitchen.
This 4 ingredient easy kaju ki barfi makes no use of mava (khoya). Flavoured with very little cardamom powder, what you need to be careful while making this recipe is to cook the sugar only till it dissolves.
Whether it is Diwali , Raksha - Bandhan or a dessert party, the mithai platter would be incomplete without these delicious cashew barfi. It is sure to tingle everyone’s taste buds with its sinful and irresistible flavour and aroma.
Tips for kaju barfi. 1. It would be best to make kaju powder in a nut grinder/crusher. This helps in giving a uniform powder without its oil oozing out. 2. You can spread the cashew mixture on the back of a greased thali or any smooth surface or a butter paper. 3. Ensure to cool the mixture after rolling and before cutting them into pieces.
Enjoy kaju barfi recipe | homemade kaju barfi | easy kaju ki barfi | cashew barfi | with step by step photos. Layers of saffron-tinged cashew barfi, badam barfi and pista barfi play together to create a chequered barfi that looks good and tastes wonderful. Take a bite and chew it for a minute to let the flavours sink in and stir up your taste buds.
A delectable combination of figs, cashew and pistachio barfis, rolled to create this tricolour Swiss roll.
dry fruit barfi recipe | healthy coconut dry fruit barfi | no sugar dry fruit bars | with 34 amazing images.
dry fruit barfi recipe | healthy coconut dry fruit barfi | no sugar dry fruit bars is a nourishing sweet treat minus the sugar. Learn how to make healthy coconut dry fruit barfi.
To make dry fruit barfi, heat the oil in a non-stick pan, add the coconut and saute on a medium flame for 1 to 2 minutes. Add cashewnuts, almonds, pistachios and walnuts and saute them for 4 to 5 minutes. Remove and keep aside. Add sesame seeds in the same pan and dry roast them for 1 to 2 minutes. Add the roasted nuts-coconut mixture, dates and cardamom powder, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Transfer the mixture into a thali, spread it and allow it to cool for 5 to 10 minutes. Then knead the mixture into a dough. Shape into a cylindrical roll of 8" in diameter, wrap it with a cling wrap or aluminium foil and freeze for 1 hour. Remove the wrap and cut the roll into 16 equal pieces of 1/2" each. Serve chilled or store in an air-tight container in the refrigerator. It stays fresh for 10 days.
No sugar dry fruit bars have a smooth finish and soft and crunchy texture which bonuses with the pleasing aroma of cardamom powder. Try them and you will feel that these are better than the store bought sugar laden mithais.
Walnuts are a delicious way to add extra nutrition, flavour and crunch to a meal. They have protein and powerful antioxidants which fight free radicals and slow down inflammation in the body due to the eating of processed foods. Like walnuts and almonds, pistachios can also cut heart disease risk. Its high monounsaturated fat content may actually lower cholesterol levels in the blood. Thus the nuts in healthy coconut dry fruit barfi are a wealth of nutrition.
heart patients and weight-watchers can benefit from the protein and fibre by including this dry fruit barfi as a healthy snack instead of reaching out for fried and sugar laden snacks. We would suggest one barfi as a serving size.
Tips for dry fruit barfi. 1. Store in an air-tight container in the refrigerator. It stays fresh for 10 days. 2. You can add chopped figs to add to the nuts. 3. Increase the dates if you want more sweetness. 4. Instead of coconut oil you can use ghee. Both are equally healthy. 5. Don't try and blend the dates. It's easier to chop them.
Enjoy dry fruit barfi recipe | healthy coconut dry fruit barfi | no sugar dry fruit bars | with step by step photos. orange barfi recipe | Nagpuri santra barfi | instant santra barfi | with 20 amazing images.
orange burfi is a quick and easy-to-make dessert recipe. Learn how to make orange barfi recipe | Nagpuri santra barfi | instant santra barfi |
Nagpuri santra barfi is a tasty and delicious sweet delicacy with the sweetness and tanginess of orange. This orange burfi recipe is quite different from the traditional burfi. Here we have used few minimal ingredients to make this recipe.
This version of instant santra barfi resembles a kalakand like texture more than a fudge. You can make this recipe with other flavors using seasonal fruits. Pineapple will be the next best option to make this. Strawberries go well too!
pro tips to make orange barfi: 1. For a more intense orange flavor, you can skip the orange crush and add a few drops of orange essence to the mixture. 2. Let the barfi set in the fridge for at least 1 hour to get clean cuts. 3. Cook the mixture while stirring continuously until it forms a lumpy mixture, and make sure all the moisture evaporates.
Enjoy orange barfi recipe | Nagpuri santra barfi | instant santra barfi | with detialed step by step photos.