Category Archives: Burfi

Kaju Katli | Kaju Katli Recipe | Cashew Burfi

Kaju Katli

Kaju Katli is my all time favorite sweet. I can never say No to this sweet at all. When anyone buys me a box of Kaju Katli, I would be the only person to eat it that’s because Gj is not a big fan of sweets.

I will relish this sweet little by little. Gj will ask me, “how long does it take for you to eat this small piece of Kaju Katli?” I will take that long…Nowadays, I see that Sanvi also likes this sweet so much. Now I have a reason to buy Kaju Katli in large quantity. Sanvi does not take that long to eat like me. She just finishes off a piece in a minute or so. I tried this recipe for the first time and it came out so well. There are two ways of making this sweet. First method is to make the Kaju mixture on the stove top and then cut them into pieces. Another method is to make the Kaju mixture, knead them and then cut them into pieces. This time I followed the first method. I will make Kaju Katli again and that time, I will post the second method. Both the methods are simple and easy. Second method needs an extra effort. Now let’s move on to the recipe…

Preparation Time. 10 minutes
Cook Time. 20 minutes
Recipe Cuisine. Indian
Recipe Category. Sweet
Shelf Life. 2 to 3 days (Store it in an airtight container)
Yield. 16 pieces


Cashew nuts – 1 glass
Sugar – 1 glass
Water – 1/2 glass
Milk – 3 tablespoons
Ghee – as desired

Note. The ingredients shown will vary with the original quantity.


1. Grind cashew nuts in a blender/mixie to a fine paste.


  • If you have stored cashew nuts in refrigerator, dry fry it very lighty in a pan or keep the cashew nuts in room temperature for 5 minutes to remove the moisture in it.

2. Make sugar paavu.  In a heavy bottomed pan, bring 1/2 glass of water to boil. Add 1 glass of sugar and boil it. Add 3 tablespoons of milk to the boiling sugar syrup mixture. Adding milk will remove the impurities present in the mixture.

3. Heat the sugar mixture for some time. You can see a white scum forming in the pan. Now, filter the sugar paavu in a cloth to filter its impurities.

4.  Again return the filtered sugar paavu to the heavy bottomed pan, and heat until you form an one string consistency. (Check the pictures below)


  • If you wish, you could add 3 to 4 saffron strands (mix the saffron with 1 tablespoon cold milk) and a pinch of cardamom powder.

5. Once the one string consistency is reached (refer 1st picture below), add cashew powder to the sugar paavu.

One string consistency. A thin string should be formed when tested between thumb and forefinger. (third picture. I tested using my ladle and you could see a thin string of sugar syrup falling back to the pan).

6. Mix the cashew mixture well continuously.

7. Right consistency. Bubbles should start coming and cashew nuts smell should go off. Cashew mixture will become thick in consistency.


  • If you miss the consistency, do not panic. Reheat the cashew mixture in low flame, stir well, and pour the cashew mixture into the greased pan.

8.  When you see bubbles for few seconds, switch off the flame, and grease the plate using half teaspoon of ghee.

9. Pour Kaju Katli in the greased pan. (I actually greased the first pan for Kaju Katli, but in the last minute I changed my mind. I thought the first pan will not work out well for the photography so in the last minute, I greased the pan in the second picture and poured Kaju Katli on it). Now allow the mixture to set at room temperature for 1-2 hours. Cut the Kaju Katli mixture into traditional diamond shapes or your desired shapes.


  • There may be some bits and pieces of cashew mixture remaining when you cut Kaju Katli into desired shapes. The remains may look dry and crumbly. You can add few drops of milk, roll it again, and cut into pieces.
  • If you want Kaju Katli to look more grand, you can add silver sheet/silver warq.  You can just spread silver warq over Kaju Katli and then cut it into desired shapes. If you add silver warq, you cannot reheat in microwave.

Now, Kaju Katli is ready! Store the Kaju Katli in an airtight containers.

The other Burfi recipes you might be interested:
Maida Burfi, Strawberry Burfi

Maida Burfi | Maida Cake | Easy Diwali Sweets

Maida Burfi

I wanted to make an elaborate meal for Diwali this time because it is Sanvi’s First Diwali Celebration. I was planning to make few sweets, savouries, and a meal also. I thought the sweets and savories must e quite simple to make.

Immediately, the first sweet that popped up in my mind was Maida Burfi. You can make this Maida Burfi perfectly in a jiffy. You can customize this sweet however you want. You can add colors, nuts, or even make different layers using different colors. I did not have colors or coco powder at home so I made an ordinary Maida Burfi. Hope you all like it.

Preparation Time. 5 minutes
Cook Time. 20 minutes
Recipe Cuisine. Indian
Recipe Category. Sweet
Yield. 15 pieces


All purpose flour/Maida/Plain flour – 1/2 cup
Cashew nuts (mundhiri paruppu) – 10 nos.
Sugar – 1 cup
Ghee/Vegetable oil/Dalda – 1/4 cup
Vanilla essence – 4 drops
Food color (any color) – a pinch (I used yellow food color)
Water – for making sugar syrup
Cardamom powder (elakka thool) – 1/2 teaspoon

Note. The ingredients shown will vary with the original quantity.


1. In a mixing bowl, put maida and cardamom powder. Fry cashew nuts in Ghee and add it to the mixing bowl. In a non stick pan, heat the Ghee. The Ghee should be hot. Then, in low flame add the maida flour mixture little by little and stir well until the maida gets fried evenly. Keep it aside.


Maida flour should get roasted evenly. Also make sure you do not over burn it and change its color.


2. In the same pan, dissolve the sugar in water and bring it to boil. Add the vanilla essence and the food color to the boiling sugar and water. Keep boiling the sugar and water (syrup) until a drop of syrup leaves one string between your thumb and finger.


3. Add the fried maida and keep on stirring till the mixture gets thickened. Switch off the flame. Grease the plate using Ghee, and spread the mixture in the plate. Level the burfi using a spoon or a zip lock. After the burfi cools down but still warm, grease the knife and cut into desired shapes. When the burfi completely cools down, invert the plate with the burfis into another plate by tapping the plate gently. Transfer the burfis into an airtight container.


Now, the Maida Burfi is ready!


  • You can skip Ghee and make this burfi using vegetable oil.
  • You can use any food color you want.
  • You can make several versions using this recipe as the base. The versions are:

1. When you add cocoa powder in step 4, it becomes Chocolate Burfi.
2. During step 3, you could divide the mixture into two parts. Add color 1 to part 1 mixture. Add color 2 to part 2 mixture. When you transfer it to a greased plate, put the color 1 mixture as the base and then put the color 2 mixture at the top. This will get you a double layered colored Burfi.
3. Add pista essence and green color to make Pista Burfi.
4. Add lemon essence and yellow color to make Lemon Burfi.

The other Burfi Recipes that you might be interested:
Kaju Katli/Cashew Burfi, Strawberry Burfi

Strawberry Burfi | Strawberry Recipes

Strawberry Burfi

My husband Gj buys strawberries a lot. If you ask me if he loves strawberries, the answer is No or May Be. He will buy them in bulk along with some fruits. I will then have the pressure to finish them off as soon as possible because strawberries ripen and get spoiled quickly.

I tell him always to buy a small pack and that has never happened so far. This time, he bought 2 packs of strawberries. Gj and Sanvi had cold so they said no to strawberries. Finally, I have to finish them up. I am not a big fan of strawberries. When I was thinking about finishing off these strawberries without wasting them, I came up with this idea: Strawberry Burfi. It was quite easy to make, and the Burfi had the flavor of strawberries and tasted really good. When Gj came from work, I offered him Strawberry Burfi. He could not make it out. He simply said the taste was really good. When I kept a quiz for both the father and the daughter, both did not find out. They simply said that the burfi had strawberry flavor but both loved it. Hope you all like it too. Here comes the recipe for Strawberry Burfi…

Preparation Time. 5 minutes
Cook Time. 30 minutes
Recipe Category. Dessert
Yield. 5 persons


Besan flour (kadalai mavu) – 1 cup
Fresh Strawberry – 1 cup (whole) + 1/4 cup (chopped)
Milk – 1 cup
Sugar – Two cups
Grated coconut – 1 cup
Cashew nuts – 2 tablespoon
Ghee – 1 cup

Note. The ingredients shown will vary with the original quantity.


1. Heat Ghee in a wide-bottomed non-stick pan. Add besan flour and fry till the raw smell of besan flour goes away. Also, besan flour should turn lightly golden in color.

2. Add 1 cup of whole strawberry to a blender and puree it without adding water. Now add the strawberry puree to the fried besan flour.

3. Add milk and give a quick stir. The mixture will be pale brown in color. Then add sugar and stir well.

4. Grind coconut finely in a blender and add it to the strawberry mixture. Reduce the flame.
5. Keep stirring the mixture for about 15 to 20 minutes. Add the chopped fresh strawberries and cashew nuts. The mixture will eventually form a thick mass and would leave the sides of the pan when you stir it (see the 3rd picture below). This is the right consistency.
6. Grease a pan, where you are going to transfer the strawberry burfi, using little Ghee. Then transfer the strawberry burfi to the greased pan and let it cool down.  I have shaped it like a flower. You can cut the strawberry burfi into slices or shape them or have it as such.
Now, Strawberry Burfi is ready!

The other Burfi sweets you can try are:

Kaju Katli/Cashew Burfi, Maida Burfi