Kaju Burfi / Kaju Katli / Cashewnut Fudge


by: Seena Koshy

Hello readers and food bloggers, I am sorry for not being regular in my postings as I am so busy with my school work. Now first terminal exams are coming up in my school and am busy with finishing off portions, revisions, setting question papers.. and so on.. ? This recipe I was planning to post immediately after I made it before Diwali, but couldn’t get time to finish this write up, it took one whole week to do the same because of the busy schedule!! Kaju means Cashew nut and Burfi means sweets made out of milk powder and sugar and flavoured with either cardamom, saffron or dry fruits.. Kaju Burfi is a very popular and relished Indian sweet made off cashew nut powder and hence very expensive. This sweet is quite easy to prepare, may not be beginners, but for those who are experienced in making this. Only thing that we have to take care while making is to give bit more extra attention in making sugar syrup and while powdering the cashews. In North India, people give this sweet as gift to their relatives and friends during Diwali. I don’t think cashew sweet is disliked by any one. For me I give hundred percentages for this Diwali sweet. You should take extra care while making sugar syrup and kneading the cashew dough. I made this cashew burfi after making chocolate burfi (herf). I was really inspired by the way one arranges the silver leaves on the top of prepared sweet dough. Fascinated by that I thought of making Cashew Burfi as my next recipe. It was really a time consuming work for me to arrange the silver leaves for the first time in my life. In the same packet, few more leaves were remaining and I wanted to make use of that immediately during this diwali itself. So Cashew Burfi was the result. You can check out I was so happy for the final outcome. It melts in mouth so fast.. The whole process of making this cashew burfi is tiresome for the beginners.. But the taste and the happiness derived out of the effort makes us really satisfied and contented.. Oh my goodness, cashews make wonders. Cashew is the most loved dry fruits for me. I love cashew nuts in any form, whether it is roasted, salted, spicy cashews or any curried raw cashews. My grand mom used to make curried raw cashews from her own garden. It tastes awesome.. Here goes the recipe of Cashew Burfi.


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serves: 10

1 cup Kaju / Cashewnuts (ground)

1/4 cup Water

1/2 cup Sugar

1 pinch Cardamom Powder

1/2 tsp Ghee

leaf Silver (chandi varaq) – to garnish

Nutrition Facts
Kaju Burfi / Kaju Katli / Cashewnut Fudge

Servings Per Recipe: 10

Amount per Serving

Calories: 167

  • Total Fat: 10.1 g
  •     Saturated Fat: 1.9 g
  •     Trans Fat: 0 g
  • Cholesterol: 0.5 mg
  • Sodium: 4.8 mg
  • Total Carbs: 17 g
  •     Dietary Fiber: 0.8 g
  •     Sugars: 11.4 g
  • Protein: 4.1 g

how is this calculated?

Download Nutrition Facts Widget Code


1.  Grind the cashews in a blender and keep it aside.

2.  Grease a plate with butter or ghee or place a butter paper and keep it aside.

3.  Heat a non-stick pan and pour water.

4.  When the water starts boiling, add sugar and stir well.

5.  Adjust the flame low to medium. Allow the sugar to dissolve completely.

6.  Add ground cashew nuts to this and mix it well till the mixture starts thickening (it may take 4 minutes) and it separates from your pan and spatula on its own leaving the surface of the pan.

7.  At this stage add the cardamom powder.

8.  Switch off the stove and leave it on a flat surface or in another plate until the cashew mixture is cold enough to knead. The mixture should not be so cold before kneading. While it is still warm, knead the dough well to get it smooth after greasing your palm with few drops of ghee or butter.

9.  Place the kneaded dough on top of the butter paper. Place another butter paper on its top.

10.  Roll gently the dough using a rolling pin from one side to other side and to all sides till you get 5 mm thickness.

11.  Remove the butter paper from the top and place the silver leaf on the top of the spreaded kaju dough.

12.  Let the rolled kaju dough cool. For this, place it in the refrigerator for 10 minutes. Once it completely cools, take it out from the fridge and make 1 inch breadth pieces, either square or diamond shapes, with a sharpened knife.

13.  Remove the burfies gently with a knife without breaking it and serve it.

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