Make Ahead

Berry Cashew Burfi

August  9, 2021
1 Ratings
Photo by Alex Shytsman
  • Prep time 20 minutes
  • Cook time 40 minutes
  • Serves 10
Author Notes

Cashew Burfi (also known as Kaju Katli) is a diamond-shaped fudge with an edible silver leaf topping that is probably the most gifted Diwali sweet in India!
This fabulously purple version is naturally sweetened with strawberries and blueberries, and secretly uses paneer for added protein and texture. Lightly sweet with a touch of tartness from the berries, this is an extremely craveable dessert that is actually good for you!
Vasudha | We Ate Well

What You'll Need
  • 2 cups (about 300g) ripe hulled strawberries
  • 2 cups (about 300g) ripe blueberries
  • 1 teaspoon cornstarch
  • 1.5 cups (168g) raw cashews
  • 6 ounces (168g) paneer
  • 1 teaspoon water
  • 1 teaspoon lemon juice
  • 1.5 teaspoons ghee
  • 4-6 sheets of edible silver foil (size varies), to cover a 9"X9" area. Available for purchase on Amazon.
  1. Puree strawberries and blueberries together, using a blender.
  2. Mix cornstarch and water in a little bowl, stirring together to make a slurry.
  3. Powder cashews using a food processor or spice grinder.
  4. Thaw paneer by soaking in hot water for 5 minutes and crumble finely using hands or a potato ricer.
  5. Mix berry puree, cornstarch slurry and lemon juice together in a large (10") non-stick pan. Bring to a boil and then cook on medium-high, stirring often and scraping down the pan when the mixture sticks, for 15-20 minutes until reduced to a quarter of original volume and a thick jam-like consistency. Turn off the heat.
  6. Mix in powdered cashew and crumbled paneer, pressing down with spatula if necessary until well incorporated. The mixture will leave the sides of the pan and become a sticky dough ball. Let cool 10 minutes.
  7. Grease palms with 1/2 tsp ghee and transfer the dough ball to wax paper on a flat surface. Place another sheet of wax paper on top. Using a rolling pin, roll out to a square(ish) slab, approximately 9X9 inches in length and 1/3" in height.
  8. Remove the upper wax paper and brush the top of the burfi slab with the remaining 1 tsp ghee. Carefully place the edible silver foil on top (allow it to fall from the book rather than placing it with your hands so that it doesn't tear too much), covering as much as possible.
  9. Freeze for 30-40 minutes or until set. Slice into rhombus shapes with a sharp knife.
  10. Store refrigerated in layers separated by wax paper.

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