My Indian neighbour always gave us cashew fudge for Deepavali. This year they have moved so I learned to make my own. I asked her for the name of this sweet and she told me it is called Kaju Burfi or Kaju Katli. The difference is kaju burfi is thick (like the ones I made) while kaju katli is thin because the word ‘katli‘ means ‘thin slices’.
This traditional Indian sweet is made using only 3 ingredients—ground cashew nuts, sugar and water. You may add saffron or cardamom, too. It is extremely easy to make and is suitable for vegans. My neighbour usually decorates the top of her cashew fudge with silver foil but I was told that it is optional; just like how saffron or cardamom is not a compulsory ingredient but can be added for enhanced result.
This traditional cashew fudge is one of the most sought after Indian sweets. It is easily available in shops but I always believe in making our own if we have the time as the ones sold commercially is often too sweet. If you are still figuring out what to be gifted to friends or relatives during the upcoming festival, this cashew fudge is a good choice as according to my neighbour, it is one of the most popular sweets being used as gifts.
I’m going to share my modern way of making this traditional sweet. I roasted the ground cashew nuts in the oven instead of roasting them on the stove pan and used my pressure cooker to cook the sugar syrup instead of using the fire stove. Not only can I cut the cooking time by doing so, I also have my hands free to attend to other stuffs in the kitchen.
Cashew Fudge (Kaju Burfi)
Equipment
- Pressure Cooker
- Oven
- Blender
Ingredients
- 300 g raw cashew nuts (2 cups)
- 200 g sugar (1 cup)
- 180 ml water (3/4 cup)
Instructions
- Blend raw cashew nuts into powder form.
- Spread them onto a tray and bake at 170C for 15 minutes.
- Meanwhile, cook sugar syrup in a pressure cooker for 2 minutes. Just add water and sugar, then set timer for two minutes.
- Add roasted cashew nuts into boiling syrup and stir.
- Keep stirring until the mixture thickens and doesn't stick to the pot.
- Pour into a shallow bowl, spread evenly and leave to cool completely.
- Cut into squares or diamond shape and serve.
Video
This no bake cashew fudge is very easy to make and super delicious to eat. It has a long shelf life too. I keep mine in an airtight container in the refrigerator. If you want to make this for your children but are concerned about using sugar, you can replace sugar with honey.
Do also check my Coconut Candy with a Peranakan Twist recipe I shared last year for Deepavali.
Wishing you and your loved ones a blessed and safe Deepavali from all of us at Motherhood Story! Do stay tuned for more insightful stories and fun recipes coming your way soon!