Kaju Paneer burfi - Cashew Nuts Paneer burfi recipe

  • Nisha Madhulika |
  • 43,183 times read

Cashew paneer barfi can be prepared instantly. This tantalizing barfi can be prepared for any festival or fast (vrat) very easily. 

हिन्दी में पढिये : Kaju Paneer burfi - Cashew Nuts Paneer burfi recipe

Ingredients for Kaju Paneer burfi

  • 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)

How to make Cashew Nuts Paneer burfi

For making the barfi, soak the cashews in milk for 2 hours. After this grind the cashews along with milk in a mixture jar and make a fine paste.

Also add sugar to the paste, followed with crumbled paneer. Churn again and make a fine paste.

Mixture for making barfi is ready. Preheat a non stick pan. Add 2 tsp ghee in the pan and allow it to melt. When the ghee is hot, add cashew-sugar-paneer paste. 

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.

Now add cardamom powder into the mixture and turn off the flame. Take out the mixture is a greased plate and spread it evenly with a spoon. 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.

Now cut the barfi in desired shape and size. Mouth drooling cashew-paneer barfi is ready. Store it in refrigerator and relish eating for up to a week.

Suggestion:

Stir the mixture well so that it doesn’t stick to the bottom.

  • For 12 to 20 barfi chunks
  • Time – 40 minutes

Kaju Paneer burfi - Cashew Nuts Paneer buarfi recipe

appimg

Tags

Categories

Please rate this recipe:

5.00 Ratings. (Rated by 1 people)

Write a Comment

View All Comments

Recommended Articles

1 Comments

1-10 Write a comment
  1. 19 February, 2018 06:46:54 PM Govindanandini

    Hello Nishaji! I love the way you show recipes. I used this recipe once to make 150 burfis. People loved it but it took a very long time to bring it to thick consistency. So this time I am thinking, I will cook paneer + sugar and then add dry cashew powder. What do you advise? Thanks so much. Govindanandini