Kaju Katli ~
Kaju Katli Recipe | Kaju Barfi Recipe | Kaju Katli Sweet | Kaju Ki Barfi with detailed photo recipe. A popular Indian sweet dessert recipe made with powdered cashew and sugar syrup. It is perhaps one of the popular Indian sweet recipes which are made for all celebrations, occasions, and festival seasons. It is a simple and easy sweet recipe made with only 2 ingredients but can be tricky with the sugar syrup consistency which may actually spoil the texture.
Kaju Katli Recipe | Kaju Barfi Recipe | Kaju Katli Sweet | Kaju Ki Barfi Dry fruits-based sweets or desserts are very common recipes across India. It is generally made with just one choice of nuts, but can also be used as a combination of dry fruits to make a sugarless sweet snack. Out of these, the premium sweet recipe is the Kaju Katli recipe or the Kaju barfi known for its mouth-watering and soothing texture and taste.
Well, the recipe of Kaju Katli is popular across India, but there are different types and variations to the way it is prepared. The differences and variations would be in its thickness and texture consistency. I tried to make it soft and sort of chewy in texture. But some prefer it to be hard like a barfi. It is purely controlled by the sugar syrup consistency. I have used the one-string consistency and if you increase it to 2 or 3 it would be harder. kaju barfi has to be moist in my perspective, but you may slightly vary it as per your taste. moreover, you may also add some edible color to the sugar syrup to make it more colorful. I have added the silver wok as you get in most of the bakery or Halwai, but it is again purely optional.
Furthermore, before jumping into the recipe, I like to add some more tips, suggestions, and variations to the Kaju Katli recipe. Firstly, I would recommend keeping the cashews under the sun so that they become crisp and moisture-free. Particularly, if you are planning to use old cashews, sun drying can be an ideal option. Secondly, the key step for the texture and consistency is the sugar syrup. My preference is to keep it to 1 string consistency but attempt to 2 for harder textured burfi. Lastly, applying Silver Wark is completely optional and is added to make it more attractive. It does not add any taste, or flavor to the barfi and you can ignore it if you do not have it.
How to make Kaju Barfi with step-by-step
- 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.
1 1. 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.
- Serves: 3 People
- Prep Time: 5 min
- Cooking: 15 mi
- Difficulties: supereasy
Ingredients
For Cooking
- 6 cup cashew / kaju
- 3 cup sugar
- 1.5 cup water
- 3 tsp ghee / clarified butter
- 0.75 tsp cardamom powder
For Dressing
Nutritional Information
-
Calories: 56kcal Carbohydrates: 7g Protein: 1g Fat: 3g Saturated Fat: 1g Cholesterol: 1mg Sodium: 2mg Potassium: 43mg Fiber: 1g Sugar: 5g Vitamin A: 3IU Vitamin C: 1mg Calcium: 2mg Iron: 1mg
Procedure
Tips for Kaju Katli :-
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 –
- 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.
- 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.
- 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.
- 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.
- 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.
-
Mark As Complete
Instructions
-
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.
-
sieve the cashew powder making sure there are no lumps. keep aside.
-
in a large kadai take 1 cup sugar and ½ cup water.
-
stir well and dissolve sugar. boil for 5 minutes or until 1 string consistency is attained.
-
add in powdered cashew and mix well.
-
stir continuously until the mixture is well combined and smooth paste is formed.
-
now add 1 tsp ghee and ¼ tsp cardamom powder. mix well.
-
continue to cook until the mixture turns smooth paste and starts to separate pan slightly. do not overcook, as the burfi will turn hard.
-
transfer the mixture on to the butter paper. make sure to grease the butter paper with ghee.
-
now fold using a spatula until the mixture thickens forming a dough.
-
once the dough is formed, knead slightly, to form a soft dough.
-
place the cashew dough between butter paper and roll using a rolling pin.
-
roll slightly thick making sure it’s uniform.
-
now grease with ghee and apply silver leaf or silver vark. applying vark is optional.
-
now cut into diamond shape or shape of your choice.
-
finally, enjoy kaju katli for a month when stored in an airtight container.
-
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.
