Oh yes we did make kaju di barfi for Diwali!
We don’t make kaju katli, we make kaju di barfi! What’s the difference? Not much. They’re both about the same – the only real difference is that barfi is a thicker texture than katli. I know that doesn’t sound like a good thing but it is. Barfi is chewier and ends up having a richer deeper cashew flavor, and who doesn’t love that?!
Diwali is a magical time! You eat, drink, and make merry. And when you’re done with that, you eat barfi. I love barfi in all shapes and sizes. In fact, I’m not clear that I’ve ever met a barfi I didn’t like. That said, I think for most of us Kaju di Barfi holds a sweet (get it) spot. It’s a childhood favorite, and how can it not be, it’s sweet, in a neat diamond shape, has silver foil on it – It’s amazing!
This is one of those recipes that once you’ve made it, you know exactly what to do…but till then, it’s a bit of a boondoggle. Inevitably every recipe for kaju di barfi says cook until you know it’s done. Which htf can you know when something is done until you know how it’s made?! But keep the faith, follow directions, and you’ll get there. And honestly, even if it’s not perfect it will be delicious.
Love Diwali desserts? Try these:
20 servings per container
- Amount Per ServingCalories366
- % Daily Value *
- Total Fat
- Saturated Fat 5g 25%
- Trans Fat 0g
- Cholesterol 5mg 2%
- Sodium 7mg 1%
- Potassium 235mg 7%
- Total Carbohydrate
- Dietary Fiber 1.3g 4%
- Sugars 32.1g
- Protein 6.3g 12%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.