Kesar kaju barfi is a delicious variant of ever famous kaju barfi or vegan cashew fudge. Indian sweets are very rich and special with the addition of ghee, cardamom, nuts and saffron that enhances the flavor and taste of the sweet. Kesar kaju barfi is a very expensive rich and exotic sweet found in select sweet shops. It is very easy to make this saffron infused kaju barfi at home. It doesn’t require any mastery skills but tastes so great that it just melts in your mouth. Even newbie cooks can give this easy sweet a try. The addition of saffron simply takes this sweet to a whole new level. On the festive days, every Indian home is full of umpteen numbers of sweet delicacies. One of the most popular amongst them is the Kesar Kaju Burfi. It is a diamond-shaped sweet, made of cashew nuts and sugar. As this sweet dish is moderately sweet in taste and rich with scrumptious taste of cashew-nuts, it is preferred by all the people who do not like extremely sugary items.
Barfi is a dense milk based sweet confectionery from the Indian Subcontinent, a type of mithai. Originally from India, the name is a derivative of the Persian word barf, which means snow. A few of the famous varieties of barfi include Nariyal Vadi Coconut Burfi, Bottle Gourd Burfi, Besan Ki Barfi, Kesar - Kaju Barfi, Coconut Barfi, Cashew Barfi, Til Barfi, Kaju Barfi, Almond Barfi, Anjeer Burfi At Home, Ricotta Chesse Choloclate Barfi. The main ingredients of plain barfi include condensed milk and sugar. The ingredients are cooked in a vessel until the mixture solidifies. The flavor of a barfi is often enhanced with fruits (such as mango or coconut) or nuts (such as cashew, pistachio, or peanut) and spices (such as cardamom or rose water). Barfi are usually coated with a thin layer of edible metallic leaf known as vark. They are typically cut into square, diamond, or round shapes. The sweet is easily adapted for casual occasions to the most formal event, which explains its great and enduring popularity. The most popular spice used to flavor this dessert is cardamom. However, dependent on where it is prepared, many different flavorings are added to this simple but popular dessert. Adding edible silver leaf (vark) to the edges of barfi is popular when the sweet confection is to be served at an important event such as a wedding or other such occasion. For added flavor and to provide a colorful contrast, often it is rolled in crushed nuts before it is served.
The cashew tree is a tropical evergreen tree that produces the cashew nut. The cashew nut, often simply called a cashew, is widely consumed. It is eaten on its own, used in recipes, or processed into cashew cheese or cashew butter. In India, cashew nuts are mostly used in sweets and children love to eat them as they are. Cashew nuts or ‘kaju‘(Hindi), ‘Jeedipappu’ (Telugu), ‘Munthiri Paruppu’ (Tamil), ‘Andiparippu’ (Malayalam), ‘Geru Beeja‘ (Kannada) and ‘Kaju‘ (Gujarati) are full of anti-oxidants, vitamins and minerals which are required for the normal functioning of the body. They belong to Brazil but Portuguese brought them to India in the 16th century. The kidney shaped or bean shaped nuts have many health benefits.Major production of cashews occurs in Vietnam, Nigeria, India, and Ivory Coast.
Saffron is a spice derived from the flower of” saffron crocus". Saffron bears up to four flowers, each with three vivid crimson stigmas. The styles and stigmas, called threads, are collected and dried to be used mainly as a seasoning and coloring agent in food. Saffron, long among the world's most costly spices by weight, is native to Southwest Asia and was probably first cultivated in or near Greece. Saffron's taste and iodoform or hay-like fragrance result from the chemicals picrocrocin and safranal. It also contains a carotenoid pigment, crocin, which imparts a rich golden-yellow hue to dishes and textiles. Iran now accounts for approximately 90% of the world production of saffron. Saffron threads are added as marinade for fish, saffron gives cakes, pastries and cookies a buttery golden hue and a rich aroma. Saffron is an excellent replacement for synthetic food additives- for eg: instead of FD and C yellow no 5, a synthetic food coloring agent that is a very common allergy trigger, Saffron’s glorious yellow could be an acceptable hypoallergenic choice.
Silver foil or Varakh is optional. Many people do not use it for religious reasons. Just to let you know, this silver foil or varakh is vegetarian and is certified by Vegan society. Some Jain temples too sell Silver Varakh that are prepared hygienically. Instead of Silver Varakh, you can decorate Kaju burfi with Kesar dissolved in a tsp. of warm milk to give beautiful color. Use a kitchen brush or your finger to draw beautiful design on it.
Melts in your mouth not in hands!
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