Introducing a delightful twist on the timeless classic, our easy no-cook instant kaju barfi recipe captures the same irresistible essence of traditional Indian cashew fudge. In just a few simple steps, you can savor the authentic flavor without the fuss – it's the perfect treat for all kaju katli enthusiasts!
What is Kaju Barfi made of?
Kaju barfi (Kaju Katli), also known as cashew barfi, is a popular Indian sweet made primarily from cashew nuts (kaju) and sugar. The main ingredients include finely ground cashews and sugar, with the addition of a small amount of water and cardamom for flavor.
Traditionally these ingredients are mixed, cooked, and then shaped into a barfi or fudge-like consistency, which is often cut into diamond or square shapes for serving. But in this recipe, I will be sharing a no cook kaju burfi recipe that is so apt for this festive season.
I am a sucker for Instant Indian sweet recipes and this Kaju Barfi totally ticks all my boxes:
✅ Totally beginner-friendly recipe
✅ No Cook recipe
✅ Instant recipe
✅ Time-saving
Kaju Katli V/s Kaju Barfi
A constant debate often seen on forums is: What is the difference between Kaju Katli and Kaju Barfi. Lets settle the buzz now.
Kaju katli and kaju barfi are essentially the same sweet, both made from cashew powder and sugar. The main difference is in their presentation. Kaju katli is typically thinly sliced into rhombus or diamond shapes, while kaju barfi can refer to the same sweet presented in various shapes, including squares or rectangles.
The taste and ingredients are similar, and the dough made for both is just the same, with a rich blend of ground cashews and sugar.
Regardless of the name, they both offer a delightful combination of these ingredients, creating a popular Indian sweet usually made on special occasions like Diwali or Raksha Bandhan.
Ingredients - Notes and Substitutions
- Cashew Nuts - For the finest kaju katli or kaju barfi, it's essential to choose top-quality, fresh cashew nuts. The entire recipe's success depends on the type of cashews you use – the better the cashews, the better the taste.
- Sugar - It's best to use icing sugar. If you don't have icing sugar on hand, you can use powdered and sieved sugar as an alternative.
- Flavouring Agent - I prefer using cardamom powder but rose water or rose essence can also be used.
- Water- Instead of water, one can also use milk to bring the dough together but do note; milk would reduce the shelf life of this sweet so I prefer using water
- Silver leaf or silver vark for garnishing.
No milk powder, no worrying about sugar syrup consistency or one-string consistency, this recipe tastes just like traditional kaju katli using basic ingredients - cashews and sugar.
Print the recipe from the recipe card below.
Preparatory Steps:
Preparing Cashew Powder
Selecting the Right Cashew Nuts
- Type and Quality: For best results, choose high-quality whole cashew nuts. Opt for W180 or W240 grade cashews for their large size and rich flavor.
- Freshness: Check for freshness by examining the nuts for any rancid or stale odor. Fresh cashews will have a sweet, nutty scent.
- Use unroasted cashew-nuts
Temperature and Texture
- Room Temperature: Allow the cashews to reach room temperature by leaving them out for about an hour if stored in the refrigerator. Alternatively, you can also dry roast them for 2-3 mins on low flame taking care not to change the color of the cashews. This helps in reducing the moisture thereby achieving a finer powder.
- Texture: The cashews should feel dry to the touch and not have any moisture. Dry cashews are easier to process into a fine powder.
Pulsing the Cashews
- Using a Food Processor: Place the cashews in a food processor, ensuring it's completely dry, and pulse them in short bursts in two batches.
- Consistency: Aim for a fine, crumbly texture without turning it into a paste. Pulse in intervals to avoid overheating, which can release oil and create a paste-like consistency. You do not want to make cashew paste, it should be a dry mixture.
Sieving the Cashew Powder
- Sieve with Fine Mesh: Pass the pulsed cashew powder through a fine mesh sieve. This helps remove any larger bits and ensures a smooth, uniform texture. I like the little texture of homemade cashew burfi so I usually skip this step.
Following these steps for preparing cashew powder is crucial to achieving the right texture and flavor for your kaju barfi.
Good quality cashews and careful processing are key to success in making this delightful Indian dessert.
You can also choose to do this step a few days ahead of time and store the powdered cashew in an airtight container.
Step by Step Instructions
Before diving into the recipe, make sure you've prepared the cashew powder. Follow these steps:
- Select top-quality cashews and ensure they are at room temperature.
2. Pulse the cashews in small batches stopping in between to scrape the sides.
3. Be careful you do not want it to turn into cashew butter. It should have a fine texture as seen in the picture above.
If you prefer a smoother texture, sieve the ground cashew nuts before proceeding.
For Both Kaju Barfi and Kaju Katli:
4-5. Add icing sugar to the powdered cashews and pulse briefly to combine the two ingredients.
Transfer the sugar cashew mixture to a bowl and add cardamom powder. Give it a good mix to evenly distribute the flavors.
7. Gradually add 1 teaspoon of water at a time.
8. Form a smooth, pliable ball.
For Kaju Barfi:
9. Transfer the dough to a 5x5-inch baking pan lined with parchment paper, allowing it to hang over the sides of the pan. In place of a baking pan, you can make use of any greased plate.
Smooth out the dough in the pan.
10. Remove the dough with the help of the butter paper
11. Apply edible silver foil on top for an elegant touch
Cut it into even cashew slice.
Allow it to air dry for about 30 minutes, and then transfer it to an airtight container.
For Kaju Katli:
12. Take the smoother kaju katli dough and place it between two sheet of parchment paper.
13. Roll it out with a rolling pin to a thickness of about 1/4 inch or less.
Remove the top parchment paper, apply edible silver foil if desired, and cut the dough into thin slices in diamond or rhombus shapes.
Allow it to air dry as well, and then savor the delightful kaju katli.
Enjoy your homemade kaju barfi or cashew katli – they're sure to be a hit on any occasion!
And wasn't this the easiest recipe for making a traditional Indian sweet for this diwali celebration? Turn this recipe into Kaju Katli Kulfi that would be such a hit in parties.
Looking for more such easy-to-make recipes?? Check out our 17+ Easy Indian sweets using Condensed Milk, 23+ Indian desserts that can be made in 30 mins or 31+ Easy Indian dessert recipe ideas.
Storage Instructions:
- Airtight Container: Place them in an airtight container. Make sure the container is clean and dry.
- Layer with Parchment Paper: To prevent sticking and maintain the shape and texture, you can layer the kaju katli pieces with parchment paper.
- Cool and Dry Place: Store the container in a cool, dry place away from direct sunlight and heat. Avoid humid areas, as moisture can affect the texture.
- Room Temperature: Kaju katli is best stored at room temperature. There's no need to refrigerate it, as refrigeration can sometimes cause it to become slightly hard.
- Consume Within: It remains fresh for 1 to 2 weeks. However, it's at its best in the first few days when it's most soft and tender.
Pro Tips:
- Quality Cashews: Start with high-quality cashews. Freshness and quality are key for the best flavor.
- Room Temperature Cashews: Ensure the cashews are at room temperature before processing. This helps in achieving a finer powder.
- Pulsing Cashews: When pulsing the cashews, do it in short bursts to avoid overheating and turning them into a paste. A fine, crumbly texture is ideal.
- Sieve the Powder: Sieve the kaju powder for a smoother texture, especially if you prefer kaju katli.
- Pulsing Sugar: When combining sugar with cashew powder, pulse it once to ensure even distribution.
- Kneading Dough: You can either use water to knead the dough or grease your hands and work surface with a little ghee to do the job. In place of water you can also use milk for a richer taste, but the shelf life of the kaju ki barfi will reduce in that case.
- Edible Silver Foil: While not essential, adding edible silver foil can enhance the visual appeal of your kaju barfi.
- Cutting Shapes: When cutting the dough into shapes, try to cut it into even shapes for a uniform look and presentation.
- Drying Time: Allow the kaju barfi or kaju katli to air dry for the specified time to achieve the desired consistency and prevent sticking.
Frequently Asked Questions:
Yes, you can use store-bought cashew powder, but it's best to ensure its quality and freshness.
Look for cashews that are plump, cream-colored, and free from any rancid or stale smell.
This can happen if you add too much water. Be cautious and add water gradually to achieve the right consistency.
Icing sugar is preferred for its fine texture, but you can use powdered granulated sugar if needed.
While it's best stored at room temperature, you can refrigerate it, but be aware that it may become slightly harder or sticky when brought to room temperature.
Kaju katli can be enjoyed for about 1 to 2 weeks if stored properly. It's at its best in the first few days.
Yes, you can experiment with different flavors by adding a few strands of saffron soaked in warm milk or a touch of rose water. However, traditional kaju katli is flavored with cardamom.
Using two sheets of parchment paper and a rolling pin will help you achieve a consistent thickness. Preferably use a measuring scale to check the thickness if needed.
Related Recipes
Wish to Join US for the love of BAKING? Subscribe to our newsletter and Youtube channel. Follow along on Facebook, Instagram, and Pinterest for all the latest updates!
Easy No-Cook Instant Kaju Barfi recipe - Kaju Katli
Ingredients
- 160 gms (1 heaped cup) Cashew-nuts unroasted and plain
- 160 gms (1+1/4 cups) Icing Sugar
- 1 tsp Cardamom powder
- 3 tbsp Water refer notes
Instructions
- Select top-quality cashews and ensure they are at room temperature.
- Pulse the cashews in small batches to create a fine powder stopping in between to scrape the sides of mixer. Be careful you do not want it to turn into cashew butter. If you prefer a smoother texture, sieve the ground cashew nuts before proceeding.
For Both Kaju Barfi and Kaju Katli:
- Add icing sugar to the powdered cashews and pulse briefly to combine the two ingredients.
- Transfer the sugar cashew mixture to a bowl and add cardamom powder. Give it a good mix to evenly distribute the flavors.
- Gradually add 1 teaspoon of water at a time, bringing the dough together to form a smooth, pliable ball. You might or might not use the entire quantity of water so be careful and add a little at a time until it forms a dough.
For Kaju Barfi:
- Transfer the dough to a 5x5-inch baking pan lined with parchment paper, allowing it to hang over the sides of the pan. In place of a baking pan, you can make use of any greased plate. Smooth out the dough in the pan.
- Remove the dough with the help of the butter paper, apply edible silver foil on top for an elegant touch, and then cut it into even cashew slice.
- Allow it to air dry for about 30 minutes, and then transfer it to an airtight container.
For Kaju Katli:
- Take the smoother kaju katli dough and place it between two sheet of parchment paper.
- Roll it out with a rolling pin to a thickness of about 1/4 inch.
- Remove the top parchment paper, apply edible silver foil if desired, and cut the dough into thin slices in diamond or rhombus shapes.
- Allow it to air dry as well, and then savor the delightful kaju katli.
Video
Notes
- The recipe approximates the amount of water needed to create a cohesive dough, so add it gradually until the right consistency is achieved.
- If you do not have icing sugar, powder your granulated sugar, sieve and then use.
- Quality Cashews: Start with high-quality cashews. Freshness and quality are key for the best flavor.
- Room Temperature Cashews: Ensure the cashews are at room temperature before processing. This helps in achieving a finer powder.
- Pulsing Cashews: When pulsing the cashews, do it in short bursts to avoid overheating and turning them into a paste. A fine, crumbly texture is ideal.
- Sieve the Powder: Sieve the kaju powder for a smoother texture, especially if you prefer kaju katli.
- Pulsing Sugar: When combining sugar with cashew powder, pulse it once to ensure even distribution.
- Kneading Dough: You can either use water to knead the dough or grease your hands and work surface with a little ghee to do the job. In place of water you can also use milk for a richer taste, but the shelf life of the kaju ki barfi will reduce in that case.
- Edible Silver Foil: While not essential, adding edible silver foil can enhance the visual appeal of your kaju barfi.
- Cutting Shapes: When cutting the dough into shapes, try to cut it into even shapes for a uniform look and presentation.
- Drying Time: Allow the kaju barfi or kaju katli to air dry for the specified time to achieve the desired consistency and prevent sticking.
Ushi says
You are amazing thank you so much