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! This is a Sanjeev Kapoor exclusive recipe.

New Update
Rocket Dryfruit Barfi

Main Ingredients Almond powder, Cashewnut powder
Cuisine Indian
Course Mithais
Prep Time 1.30-2 hour
Cook time 26-30 minutes
Serve 4
Taste Sweet
Level of Cooking Easy
Others Veg

Ingredients list for Rocket Dryfruit Barfi

  • 1½ cups Almond powder
  • 1½ cups Cashewnut powder
  • 1 cup Sugar
  • 1 tablespoon Milk
  • ¼ cup Rose syrup
  • a few drops Edible colours red
  • 2 tablespoons Liquid glucose
  • 1½ tablespoons Ghee
  • as required Silver foil


  1. Cook the sugar with 1½ cups water in a deep non-stick pan stirring till the sugar dissolves.
  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.
  3. Add rose syrup and red colour and mix well. Stir in the liquid glucose and ghee.
  4. Remove from the heat and add almond powder and cashewnut powder, mix well. Knead lightly to make a soft dough.
  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
  6. Demould and place a butter paper in the centre. Gently spread the silver foil over the edges.
  7. Cut the barfi into rocket shapes and insert silver sticks through them. Serve.