Add Rose Petals And Roasted Saffron To Your Barfi For An Aromatic Delight
Though cashew barfi is not commonly eaten for Divali in Trinidad and Tobago, it is very popular in India. As one of the most expensive sweets in India, it is often gifted at celebrations. Also known as kaju barfi, the dessert can be made with thickened milk and sugar. This recipe is completely dairy-free but just as, or even more, delicious.
CASHEW BARFI WITH ROSE PETALS AND ROASTED SAFFRON
Yields: 12 Servings
Total Time: 40 mins
INGREDIENTS
- 2 cups cashews
- 1 cup granulated sugar
- 10 tablespoons water
- 1 teaspoon almond essence
- 1 tablespoon coconut oil
- 2 tablespoons chopped rose petals
- 2 tablespoons saffron strands, roasted*
*Peel and grate saffron and then, roast on a dry, hot pan.
DIRECTIONS
- Grind the cashews until they form a powder-like consistency, ensuring they do not become oily.
- In a medium pot, heat the sugar and water on low heat until dissolved. Then, add the almond essence.
- When the sugar is fully dissolved, add the cashew powder and stir until the mixture thickens, about 10 minutes.
- Remove from pan and place in a bowl. Add rose petals, saffron strands and coconut oil. Let cool.
- Knead the mixture and flatten between a silpat or wax paper. With a rolling pin, gently roll the dough to form a rectangle. Remove the paper and let cool.
- When completely cooled, cut the cashew dough into square or diamond shapes.
- Garnish with rose petals, serve and enjoy!
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