Kaju di Barfi


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:

Kaju di Barfi

Recipe by mistressghee
Course: DessertCuisine: PunjabiDifficulty: Easy


Prep time


Cooking time


Total time


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  • 6 cups cashew

  • 3 cups sugar

  • 1 1/2 cups water

  • 3 tbsp ghee or butter

  • 2 tsp cardamom

  • silver foil

Equipment/Specialty Items


  • Grind the cashews into a fine powder. Be careful when grinding/pulsing that you don’t get over zealous and turn it into a paste.
  • Sieve the cashew powder to remove large clumps or pieces. Set aside.
  • Prepare 2 large sheets of parchment paper (approximately 2 ft each) with ghee or butter. Set aside.
  • In a large kadai or extra large skillet heat sugar and water over medium-low heat. Stir until sugar is completely dissolved and mixture is at a light simmer.
  • Continue to cook the mixture till it’s at a “one string consistency”. That means that you take a small spoon full and once it’s cool enough to handle, dip your forefinger in and make a pinching motion between your index finger and thumb. When you separate them you should see a string of the sugar syrup (note that it’s not a solid string, just slightly syrupy).
  • Mix in powdered cashew, make sure to combine well so that no pockets of powdered cashew remain.
  • Turn heat up to medium and stir the mixture continuously until it is well combined and smooth paste is formed. Approximately 5 minutes.
  • Add ghee/butter and cardamom. Mix well.
  • Continue to cook until the mixture has reduced by approximately 25% and starts to separate from the skillet. (Should be at a ribbon consistency). Approximately 35 minutes.
  • Transfer the mixture on to the prepared parchment paper.
  • Using a flat rubber spatula, fold the mix onto itself to start forming a dough.
  • Once it’s cool enough to handle (but not cold – as it cools it also gets drier and harder to work) knead the dough lightly to form it into a smooth rectangle.
  • Place the second sheet of prepared parchment paper over the dough, and with a rolling pin roll the dough till it is approximately 1/4 inch thick. Make sure to make to keep the dough even.
  • If you’re using silver foil, brush on a very light layer of butter on the rolled dough and apply foil.
  • Using a sharp knife or pizza cutter, slice the dough vertically into strips, approximately 1 1/2 inches thick.
  • Now, slice diagonally, creating 1 1/2 inch (ish) strips.
  • Serve


  • Store in an airtight container in the fridge for up to 2 weeks.

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Nutrition Facts

20 servings per container


  • Amount Per Serving% Daily Value *
  • Total Fat 21g 33%
    • Saturated Fat 5g 25%
  • Cholesterol 5mg 2%
  • Sodium 7mg 1%
  • Amount Per Serving% Daily Value *
  • Potassium 235mg 7%
  • Total Carbohydrate 43.6g 15%
    • Dietary Fiber 1.3g 4%
    • Sugars 32.1g
  • Protein 6.3g 12%
  • Calcium 2%
  • Iron 14%

* 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.

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