Baked cashew nut diamonds


Preparation info

  • Difficulty


  • Makes


Appears in

The Complete Indian Regional Cookbook: 300 Classic Recipes from the Great Regions of India

The Complete Indian Regional Cookbook

By Mridula Baljekar

Published 2017

  • About

An extremely popular sweet dish found all over India, these tasty cakes are made using cashew nuts and flavoured with delicate cardamom. Kaju Burfi is very simple to make: a soft dough is formed from a mixture of ground cashew nuts, sugar and ghee, then flattened and baked in the oven.


  • 225 g/8 oz raw unsalted cashew nuts
  • 100 g/3 ¾ oz/½ cup caster (superfine) sugar
  • 15 ml/1 tbsp ghee or unsalted butter
  • 2.5 ml/½ tsp ground cardamom


  1. Put the cashew nuts in a small heatproof bowl and pour over enough boiling water to cover. Soak for 20 minutes, then drain them and place in a food processor or blender. Blend the nuts until a smooth paste forms, then transfer the paste to a large mixing bowl.

  2. Add the remaining ingredients to the cashew nut paste in the bowl, and knead the mixture carefully, until it becomes smooth and buttery in texture.

  3. Preheat the oven to 160°C/325°F/Gas 3. Line a baking sheet with a well-greased baking parchment and spread the mixture on it to form a 20cm/8in square. Bake in the centre of the oven for 35–40 minutes until lightly browned.

  4. Remove the baking sheet from the oven and allow the mixture cool to 15 minutes. Remove from the baking sheet and cut into diamonds or squares. These are delicious served at tea time or after dinner with coffee or tea.

Per portion Energy 117kcal/490kJ; Protein 2.9g; Carbohydrate 9.2g, of which sugars 7.3g; Fat 7.9g, of which saturates 1.9g; Cholesterol 2mg; Calcium 8mg; Fibre 0.5g; Sodium 48mg.