This fudge is actually called Kajoo Barfi, it's an Indian dessert, rather a candy, that's especially popular in southwestern parts of the country.
Cashew nut fudge with rosewater (Kajoo Barfi)
(Julie Sahn's Classic Indian Cooking, Epicurious)
4 3/4 dl cashew nuts
1 3/4 dl sugar
1 tbsp butter
2 tsp rosewater
- Place cashew nuts in a bowl and pour boiling water over them, soak for 1 hour.
- Drain the nuts and grind them to a fine paste in a food processor or in a blender. Add sugar and turn your food processor/blender on once more to mix it with the paste.
- Heat a non-stick frying pan over medium heat for 2 minutes. Add the nut paste. Reduce heat to medium-low and cook the paste for 20 minutes, frequently stirring it and scraping the sides and bottom of the pan. The fudge has to become thick and sticky.
- Meanwhile prepare a surface for the fudge: a greased cookie sheet, a greased baking pan, foil or silicone mat. It has to be about 22 cm x 22 cm (9 inches)
- Mix in the butter and pour the fudge onto the prepared surface and spread it evenly. Let cool thoroughly.
- When cool, brush with rosewater
- Cut into squares or diamond-shaped pieces. The recipe suggests about 4 cm (1 1/2 inch) pieces, but I like smaller ones better.
I decided to brush only half of the fudge with rosewater (on the right in the picture on the right:)), worrying about what my family would say. I accidentally used all of it, though! The fudge took more time to dry, but the amount of rosewater was actually perfectly OK. The fudge itself is chewy and sweet, quite soft too, I'd say. An overwhelming taste of cashew nut must be one of the best tastes in the world - this is one good recipe for achieving it.
And this fudge is something I could eat...forever.