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Kaju Katli Recipe

Time and servings

Nutrition

Per pieces.

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About

It is a popular Indian sweet or barfi recipe made with cashew nuts or kaju and sugar syrup for binding and shaping the sweet. Basically, Kaju Katli or Kaju Barfi is considered one of the premium Indian desserts for its taste, and flavor and for the premium nuts used in its preparation. The recipe steps and ingredients used are basic and simple, yet the preparation can be tricky and may need some expertise, particularly with the sugar syrup handling. There are many ways to prepare the simple Kaju Katli Recipe. The most common and traditional way is to make it with just cashew nut powder and sugar syrup. The combination of these 2 helps to get a soft and rich texture. However, there are other hack or simpler no-cook recipes too. It is indeed simple to make, but may not have the same taste and texture. In addition, it can also be made with condensed milk and skipping the sugar syrup altogether.

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Ingredients

  • 2 cup cashew / kaju
  • 1 cup sugar
  • ½ cup water
  • 1 tsp ghee / clarified butter
  • ¼ tsp cardamom powder

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Instructions

  1. firstly, in a mixi take 2 cup cashew and blend to a fine powder. make sure to pulse and blend else, the cashew will release oil and turns into a paste.
  2. sieve the cashew powder making sure there are no lumps. keep aside.
  3. in a large kadai take 1 cup sugar and ½ cup water.
  4. stir well and dissolve sugar. boil for 5 minutes or until 1 string consistency is attained.
  5. add in powdered cashew and mix well.
  6. stir continuously until the mixture is well combined and smooth paste is formed.
  7. now add 1 tsp ghee and ¼ tsp cardamom powder. mix well.
  8. continue to cook until the mixture turns smooth paste and starts to separate pan slightly. do not overcook, as the burfi will turn hard.
  9. transfer the mixture on to the butter paper. make sure to grease the butter paper with ghee.
  10. now fold using a spatula until the mixture thickens forming a dough.
  11. once the dough is formed, knead slightly, to form a soft dough.
  12. place the cashew dough between butter paper and roll using a rolling pin.
  13. roll slightly thick making sure it’s uniform.
  14. now grease with ghee and apply silver leaf or silver vark. applying vark is optional.
  15. now cut into diamond shape or shape of your choice.
  16. finally, enjoy kaju katli for a month when stored in an airtight container.

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Step-by-step

1
Firstly, in a mix take 2 cups of cashew and blend to a fine powder. make sure to pulse and blend otherwise, the cashew will release oil and turn into a paste.
2
sieve the cashew powder making sure there are no lumps. keep aside.
3
in a large kadai take 1 cup sugar and ½ cup water.
4
stir well and dissolve sugar. boil for 5 minutes or until 1 string consistency is attained.
5
add in powdered cashews and mix well.
6
stir continuously until the mixture is well combined and a smooth paste is formed.
7
now add 1 tsp ghee and ¼ tsp cardamom powder. mix well.
8
continue to cook until the mixture turns smooth paste and starts to separate the pan slightly. do not overcook, as the burfi will turn hard.
9
transfer the mixture onto the butter paper. make sure to grease the butter paper with ghee.
10
now fold using a spatula until the mixture thickens forming a dough.
11
once the dough is formed, knead slightly, to form a soft dough.
12
place the cashew dough between butter paper and roll using a rolling pin.
13
roll slightly thick making sure it’s uniform.
14
now grease with ghee and apply silver leaf or silver vark. applying vark is optional.
15
now cut into a diamond shape or the shape of your choice.
16
Finally, enjoy Kaju Katli for a month when stored in an airtight container.kaju katli recipe

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Video

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Tips

The recipe contains only 3-4 ingredients to make this and hence it is no rocket science. Yet when dealing with cashew nut powder and sugar syrup, extra care may be needed. Hence few tips & suggestions –
  1. Cashew Nut Quality – For best results, use fine and premium whole cashews for this premium sweet. Basically, the quality of the cashews significantly contributes to the taste, flavor, and texture of the sweet.
  2. Sugar Syrup – Sugar syrup plays a major role in the texture and hardness of the sweet. One string consistency is more than sufficient, and as the thickness of the sugar syrup increases, the sweet would turns harder.
  3. Cooking Pan – Nonstick pan is best suited for this sweet. There is continuous stirring and mixing so it is critical it does not stick to the pan. Additionally, a heavy bottom pan can also be used which should maintain the heat for a slow cooking process.
  4. Shaping – Before shaping the Katli, it has to be thoroughly kneaded while it is still warm. This helps to get a smooth rich texture. Also, add a generous amount of ghee so that it is easy to shape it. In addition, it is best shaped in a diamond shape, but it does not matter to its taste.
  5. Toppings – Ideally the barfi or Katli is topped with Silver Wark once it is shaped and sliced. You may add finely chopped dry fruits as toppings to make them more tastier and attractive.

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Notes

  • Firstly, make sure to pulse and powder the cashew into a fine powder.
  • Also, sugar syrup consistency is a critical stage in this burfi preparation.
  • Additionally, you can add kesar in place of cardamom powder for variation.
  • Finally, the Kaju Katli recipe tastes great when prepared with good-quality cashews.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/kaju-katli-recipe-kaju-barfi-recipe-2/