Kaju Paneer burfi - Cashew Nuts Paneer buarfi recipe for Navratri Vrat kaju paneer barfi
Recipe type: Dessert
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • Cashew nuts – 1 cup (150 grams)
  • Milk – 1 cup
  • Paneer – 250 grams
  • Sugar – ¾ cup (150 grams)
  • Ghee – 2 tbsp
  • Cardamom powder – ½ tsp
  • Pistachios – 10 to 12 (for garnishing)
  1. Take cashews and milk in a big bowl and soak it in milk for 2 hours.
  2. Grease a plate with some ghee.
  3. Grind the cashews along with milk in a mixture jar and make a fine paste.
  4. Also add sugar to the paste and churn again to make a fine paste.
  5. Then add crumbled paneer to it and grind everything well together. Mixture for making barfi is ready.
  6. Preheat a non-stick pan. Add 2 tsp ghee in the pan and allow it to melt.
  7. When the ghee is hot, add cashew-sugar-paneer paste to it.
  8. Stir the mixture constantly and roast until it gets thick and dense in consistency. When the mixture gets thick in consistency and ghee starts separating from it then the mixture is ready.
  9. Now add cardamom powder into the mixture and turn off the flame.
  10. Take out the mixture is a greased plate.
  11. Spread it evenly with a spatula on the plate.
  12. Sprinkle finely chopped pistachios over the mixture and press gently with a spoon. Keep aside the barfi to set. Within 2 to 3 hours, barfi sets.
  13. Now cut the barfi in desired shape and size.
  14. Pick each barfi carefully and place it on a plate.
  15. Prepare modak from the leftover barfi mixture. For this, take a modak mold and put the barfi mixture into it.
  16. Close and press the mold gently. Remove the excess mixture.
  17. Open and take the modak out of the mold.
  18. Place the modak on a plate. Similarly, prepare the remaining modak.
  19. Serve this mouth drooling cashew-paneer barfi as it is. Store it in refrigerator and relish eating for up to a week.
Recipe by Indian Good Food at http://indiangoodfood.com/125-kaju-paneer-burfi.html