Kajoo Burfi

Kajoo Katri                        


  • 1               lb finely ground cashew-nuts 
  • 3/4            cup water 
  • 6               tbsp sugar
  •  1/2           tsp rose water 
  • 1/2            tsp freshly ground cardamon seeds 
  • 1/2            tsp butter 
  • 1/4            cup chopped pistachio for decoration



  1. Grease a 10″ square platter. 
  2. Boil sugar and water until syrup forms one thread. (about 4 min) 
  3. Add the butter, rose water and cardamon. 
  4. Remove from the heat, fold in cashewnuts and pour it in the greased pan.. 
  5. Flatten out evenly with the back of a greased flat spoon. 
  6. Press down pistachio nuts. 
  7. Cool for 10 mins – cut into 1 inch pieces. Cool it completely before removing the pieces. 
  8. Store in an airtight container.










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