- 1 cup cashews
- ½ cup sugar or as required
- 5 tablespoons water
- 1 tablespoon coconut oil (optional)
- 1 teaspoon chopped rose petals or rose water or 8 to 9 strands of saffron (optional)
Powder the cashews in a grinder. The cashews should be in powdered form and not become pasty or oily.
On a low flame heat sugar and water in a thick-bottomed or non-stick pan or kadai.
Meanwhile grease a plate or a tray and keep aside. When all the sugar dissolves in the water, add the cashew powder. Stir and keep on stirring the cashew mixture on a low flame. The cashew mixture should start thickening.
Cook the cashew mixture for approximately 7–9 minutes till the whole mixture starts to come together, then remove the whole lump from the pan and place it on a work surface, bowl, or plate. Add the rose petals and oil to the cashew mixture.
When the cashew mixture has cooled enough to handle, knead the mixture. Flatten the dough and place it on a greased plate/thali or tray.
Place wax paper on top and then using a rolling pin, roll the dough gently from all sides till you reach a thickness of 3–5 millimeters, then remove the wax paper and let the rolled cashew dough cool.
When completely cooled, using a sharp knife cut the cashew dough into square or diamond shapes. Gently remove the kaju barfi with a knife.
Serve the kaju barfi straight away or keep in an airtight container.
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