How to make Rocket Dryfruit Barfi -

Just one simple twist and a good old kaju kalti gets a brand new Diwali makeover. Cashew and almond powder mixed with sugar and rose syrup - set and cut into rocket shapes and skewered to look like feisty rockets which you can eat!

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Almond powder (आलमंड पावडर), Cashewnut powder (काजू का पावडर )

Cuisine : Indian

Course : Mithais

You can also find more Mithais recipes like Patoli Kala Jamun Sweet Khichdi Atta Besan Laddoo

Rocket Dryfruit Barfi

Rocket Dryfruit Barfi Recipe Card


History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 1.30-2 hour

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Sweet

Ingredients for Rocket Dryfruit Barfi Recipe

  • Almond powder 1½ cups

  • Cashewnut powder 1½ cups

  • Sugar 1 cup

  • Milk 1 tablespoon

  • Rose syrup ¼ cup

  • Edible colours red a few drops

  • Liquid glucose 2 tablespoons

  • Ghee 1½ tablespoons

  • Silver foil as required


Step 1

Cook the sugar with 1½ cups water in a deep non-stick pan stirring till the sugar dissolves.

Step 2

Add milk and when the scum rises to top, collect it with a ladle and discard. Cook the syrup further over medium heat for 12 minutes or till the syrup reaches a multi-string consistency.

Step 3

Add rose syrup and red colour and mix well. Stir in the liquid glucose and ghee.

Step 4

Remove from the heat and add almond powder and cashewnut powder, mix well. Knead lightly to make a soft dough.

Step 5

Grease an aluminum tray and spread the dough on it. Smoothen the surface with a spatula and set aside to set for 1-2 hours

Step 6

Demould and place a butter paper in the centre. Gently spread the silver foil over the edges.

Step 7

Cut the barfi into rocket shapes and insert silver sticks through them. Serve.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.