Kaju besan burfi – chickpea flour cashewnut fudge- easy diwali sweet recipes

       I was looking for some easy recipes which can be made for diwali and chanced upon this recipe in Jaya shenoy’s cookbook. Who does not like kaju kathli? I am sure  kaju kathli is a favourite of everyone, But if you are looking for a slight variation, then you can try this sweet recipe. It tastes delicious and tastes quite similar to 7 cup cake because of the addition of besan. Actually, the taste of cashewnuts is quite prominent with a slight hint of besan in it. My son loves kaju kathli and he said this one tastes quite similar to it even when I had not mentioned what sweet it was.

        I hope you try this one and let me know how it turned out for you.


Print Recipe
Kaju besan burfi - chickpea flour cashewnut fudge- easy diwali sweet recipes Yum
Course dessert
Cuisine indian
Prep Time 10 minutes
Cook Time 20 minutes
Servings
Ingredients
Course dessert
Cuisine indian
Prep Time 10 minutes
Cook Time 20 minutes
Servings
Ingredients
Instructions
  1. Grind the cashewnuts to a fine powder.
  2. Do the grinding in small intervals so that the oil does not ooze out and it will be a dry powder.
  3. Grease a plate or tray or a cake tin with ghee and keep it ready.
  4. Heat ghee in a heavy bottom pan or a non stick pan.
  5. When the ghee melts and is hot, add the besan.
  6. Roast the besan for 5 minutes till the raw smell goes and gives out a nice aroma.
  7. Keep the besan in another bowl till use.
  8. For the sugar syrup, combine the sugar and water.
  9. Allow the sugar to dissolve.
  10. Boil for more time and stir to check the one string consistency.
  11. When you place a drop of the syrup between your fingers, it can be drawn into strings.
  12. At this stage, add the roasted besan and ground cashew powder.
  13. Mix well.
  14. Add the cardamom powder.
  15. Keep stirring till the mixture starts leaving the sides of the pan and the mixture itself does not stick much to the spoon.
  16. Put the mixture on the greased plate.
  17. Level it with a knife or a spoon.
  18. When it hardens a little( in the next few minutes) and gets slightly warm, using a sharp knife cut into desired shape.
  19. Invert the plate on another plate to separate the pieces.
  20. It will easily separate.
  21. Store the sweets in a air tight container.
Recipe Notes

Notes-

You can add more ghee(around 2-3 tbsp) while stirring if you want it to be more flavourful.

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7 Comments

  1. Hamaree Rasoi

    Kaju burfi looks awesome. Just sets the tone for the Diwali festival.Deepa

     
  2. Happys Cook

    Looks lovely… new recipe..

     
  3. Priya Suresh

    Very different and delicious burfi..I dont mind having some.

     
  4. Sangeetha Priya

    interesting combo and love htis reduced ghee version…

     
  5. Loved this barfi, simple and delicious!

     
  6. Shama Nagarajan

    yummy burfi…

     
  7. wow .. they look gorgeous and super tempting

     

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