Cashew nut fudge (kajoo barfi)
Cashew nut fudge (kajoo barfi) recipe in the fudge category
Recipe ingredients:
- 2 cups raw cashews, 1/2 pound
- 3/4 cup granulated sugar
- 1 tablespoon butter
- 2 teaspoons rose water
- 3 sheets edible silver leaf, optional
Recipe method:
- Place cashews in a bowl, cover them with boiling water and soak them for 1 hour.
- Drain the nuts, put them in an electric blender or food processor and reduce them to a fine paste, adding some milk or water if the paste begins to clog.
- Heat a well seasoned frying pan, at least 9 inches in diameter, over medium heat for 2 minutes.
- Add the nut paste and sugar.
- Reduce heat to medium low and cook the mixture for about 20 minutes, stirring and scraping the sides and bottom of the pan frequently.
- When the fudge is thick and sticky, stir in the butter.
- Pour the fudge into a buttered 9 inch square pan.
- Spread the fudge evenly by patting it gently with a spatula.
- When cool, brush the top of the fudge with rose water and let it dry briefly.
- Press the edible silver leaf over the fudge, if using, and cut 1 1/2 inch square or diamond shape pieces using a knife dipped in cold water.
- This fudge keeps for 3 weeks if stored in a tightly sealed container at room temperature and will keep for several months if the container is stored in the refrigerator.
Tags: cashew, nut, kajoo, barfi, recipe, fudge, recipes, cooking