Quick No-Cook Kaju Barfi Recipe (Easiest 2-Ingredient Cashew Fudge)
This very easy no-cook kaju barfi (kaju katli / cashew fudge) requires zero stove time, no tricky sugar syrup consistency, and just 2 simple ingredients - cashewnuts or kaju of course and sugar to sweeten it. A little water to bind the dough, and this rich, buttery, and melt-in-your-mouth soft fudgy barfi comes together in under 10 minutes. If you are looking for a quick last minute Diwali treat or perhaps a sudden sweet craving, this might be your answer.
Equipment
- 1 Dry grinder
- 1 Sieve
- 1 Mixing bowl
- 1 balloon whisk
- 1 Rolling Pin
- 1 Knife
- Butter paper/parchment paper
Ingredients
- 150 g raw cashew nuts, kaju
- 150 g castor sugar Divided 100g+50g
- 2-2½ tbsp water
- Beaten silver foil to decorate if desired chaandi ka warq
Instructions
- In the jar of your dry grinder, add in the cashew nuts with 50g castor sugar. Process in short, quick bursts to grind the cashews. We need a fine dry grind but not oily. {See notes}
- Sift the mix into a large bowl and return the coarse bits to the grinder. Process briefly to grind. Sift again into the large bowl. Add the leftover coarse cashew bits to the 100g reserved sugar. There should just be a teaspoon or two.
- Now place the castor sugar with the few cashew bits and process until ground fine.
- Turn the sugar into the bowl with the cashew powder and whisk well to mix uniformly
- Add 1 tbsp of water, and use the whisk to distribute it evenly, then add another tbsp of water and repeat. Now bring the mixture together using your hands, kneading briefly. The mixture should come together into a firm smooth dough after 2-3 minutes of kneading. You can add a ½ tsp water at a time to correct the consistency. It should be firm and smooth and pliable like playdough. Don't be tempted to add too much water or you will end up with an unset, sticky barfi.
- Turn the dough onto a sheet of butter paper. You can knead it using the butter paper if you need to make it smoother, then level out using the paper into a flattish square. Cover with another sheet of butter paper and gently roll into a larger rectangle to your desired thickness. Mine were about ½cm thick. Using a large knife or dough cutter, gently push the edges into shape trying to get a clean rectangle. This reduces wastage.
- Now gently but firmly score straight lines through the rolled dough using a heavy knife. Next score obliue lines to get diamond shapes which are quintessential to kaju barfi. You can cut squares as well if you like.
- If using beaten silver foil/chaandi ka warq, you can gently add it to the top now. Laeve the barfi/fidge to rest at room temperatre for about an hour or so. Score over the lines again, separate the pieces. Your easy 2 ingredient kaju barfi / cashew fudge is ready. Store in an airtight container at room temperature if the weather is cool, or in the fridge if very warm. The barfi/fudge will get slightly firmer in the fridge but will keep deliciously soft at room temperature.
Notes
Grinding the cashew nuts:
- The cashew nuts can be ground ahead of time.
- You can do the grinding in 2 lots if you like. I like to do it in small batches in my spice/coffee grinder as it helps to grind the nuts better, 50g cashews + 25g sugar at a time. You need a fine dry grind, not oily. If you over grind them, the nuts will release their oil, so be careful.