Kaju means cashew; barfi is often made by thickening milk with sugar and other ingredients (such as dry fruits and mild spices).

The dish is prepared with cashew nuts soaked in water for a considerable period of time (usually overnight), which are then ground to a paste.

Sugar solution is boiled down until a single thread forms when two fingers are dipped into it and pulled apart, after which it is added to the ground cashews.

[1] The paste is then spread and flattened in a shallow, flat-bottomed dish and cut into bite-sized rhombus-shaped pieces.

The finished sweet is usually white or yellow in color depending on the ingredients used for the paste and the proportions of each used.