2 cups cashews (1 ½ cups for powder, ½ a cup for topping)
1 cup cane sugar or sugar
80 ml water
1 tbsp. Unsweetened cocoa powder (little more if needed)
1 tsp. vanilla extract or ¼ tsp. cardamom powder
1 to 2 tbsp. milk powder (optional, refer notes)
How to make the recipe
Clean the cashew nuts and lightly roast till crunchy. They can be roasted in the microwave for about 2 minutes. The color of the cashews should not change.
Once cool add them to a blender and powder finely.
Grease a foil or butter paper ready
Add molasses, vanilla and 80 ml water to a heavy bottom pan and melt on a low flame.
Bring it to a boil and let it boil for one minutes
Add the powdered cashew nuts and take off the pan away from the stove. Stir well and mix to blend the powder well with molasses. Make sure there are no lumps
Sieve cocoa to the pan, mix well again
Put the pan back to the stove, cook the mixture, till it begins to leave the sides of the pan. This alone is not enough, you must be able to make a non-sticky soft ball with the mixture. Grease your fingers take a small portion of the hot mixture and roll it to a ball.
Transfer the mix to the greased sheet. Leave it to cool until warm
When warm, knead it well, cover it with a foil or butter paper and using a rolling pin, roll to make a flat square
Cut to desired shapes, you can use a pizza cutter to cut.
Cool and store them in an airtight jar. Refrigerate and finish in a week
Allow it to cool fully and transfer it to an air tight container.
If the barfi doesn’t set well, then use milk powder as needed. Add it to a coffee strainer, seive it over the mixture to prevent lumps of milk powder. Grease your palms and knead it. follow the rest of the steps.