Cashew burfi | Kaju burfi| Kaju katli is an easy instant, no-cook Indian sweet. Mundhiri burfi is a great beginner-friendly recipe / easy Diwali sweet recipe. Melt-in-mouth soft cashew fudge is super addictive.
Ingredients Video How long should I grind Cashews? Water for the binding? Recipe card Instructions
Can I skip milk powder?
I would recommend milk powder for the perfect soft melt-in-mouth burfi. Always grind cashews with milk powder
How long should I grind Cashews?
Grounding cashews help with the dough texture. however, avoid over-grinding as it oozes out oil and makes burfi oily. Always pulse a few times (4-5 times) and grind once; mix well in between the grinding. you should able to hold the mixture at the same time easy to crumble
CAN I USE REGULAR SUGAR?
No, always use powdered sugar for no-cook munthiri sweet. I have ground powdered sugar. Instead, you can use store-bought powdered sugar.
can I skip sieving?
sieving helps for perfect burfi texture so always follow the recipe as mentioned.
CAN I REDUCE POWDERED SUGAR?
Yes, adjust according to your taste.
Is ghee enough for the binding?
Yes, kneading well the oil in cashew along with ghee helps for the binding. Avoid adding more ghee as it might affect the dough texture.
can I use water instead of ghee?
Yes, you can use water to make cashew katli. Ghee and water give different tastes and textures to the kaju barfi.
Can I skip cardamom powder?
Yes, you can use kewra water, rose essence, or any other flavor according to your choice.
Can I use milk instead of ghee?
Milk will reduce shelf life. I would recommend water/ghee for longer shelf life.
Can I cut the cashew fudge Immediately?
no, always refrigerate till it is set. I generally keep it for 45 mins.
Should I refrigerate the cashew fudge?
I would recommend refrigerating to retain the best taste and texture.
Cashew fudge video recipe
Indian sweets
Diwali sweets
Milk powder recipes
Peda recipes
Cashew based recipes
Ingredients
3/4 cup cashew 1/3 cup milk powder 1/2 cup white sugar 1/4 teaspoon cardamom powder 1 tbsp + 1/2 tablespoon + 1 teaspoon ghee
How to make Cashew burfi with step-by-step pictures
Place parchment paper on a tray and grease it with little ghee Add cashew, milk powder, and cardamom powder. Pulse 4-5 times; mix well in between the pulsing and grind once
The texture of the flour should not be sticky. Avoid over-grinding. You should be able to hold at the same time can crumble
Transfer to a mixing bowl grind sugar and transfer the powdered sugar; mix well
Sieve the mixture and pulse the lumps/ big particles of flour
Add 1 + 1/2 tablespoon ghee; mix well and knead
Furthermore, add 1 teaspoon of ghee and knead well
transfer to the prepared tray and gently press
refrigerate for 45 mins or until it is set
grease a knife with ghee and cut to the desired size
Recipe card
