Kaju Katli Recipe

Kaju Katli

Kaju katli or barfi is made with cashews and sugar, a festive dessert

Author: Swasthi

Recipe type: Dessert

Cuisine: Indian

Yield / Serves: 20

Ingredients (240 ml cup used)

• 1 ½ cups cashew nuts (measure the whole nuts)


• 90 ml or 6 tbsp. water


• 1 cup minus 1 ½ tbsp. sugar (you can use 1 cup too)


• 1 tsp. rose water or ⅛ tsp. cardamom powder or both

How to make the recipe

1. Break open the cashew nuts, and dry roast on a heavy bottom pan till they turn crunchy. Set aside to cool completely


2. Powder it in a blender to as fine as possible, do not over run the blender, else the powder will turn oily and lumpy


3. With the help of a spoon, break up the lumps if any in the cashew powder and set aside


4. Add sugar, cardamom powder and rose water to a non-stick pan and begin to heat


5. When the sugar melts off completely and begins to boil rapidly, add the powder. Lower the heat


6. Take away the pan from the stove, set it aside and mix well to blend the sugar syrup and powder. The mixture must be smooth.


7. Put back the pan to the stove and cook till the mixture becomes a mass. At this stage the mixture should not look dry but has to be moist and sticky.


8. Transfer it immediately to a plate and let the temperature come down to warm


9. While the mixture is still warm, grease your palms and knead it to a smooth crack free dough. If your mixture tends to stick a lot, it means it is still underdone to set the burfi, so add little milk powder and knead. if your mixture looks dry, sprinkle some boiled and cooled milk and knead.


10. place the ball on a greased aluminum foil or a butter paper and cover it


11. with the help of a rolling pin, roll it evenly and cut to desired shapes.


12. Cool completely and store in an airtight jar, if you have used milk while kneading refrigerate and use.

Notes

Milk powder is not needed unless, the mixture is under cooked. To help the burfi set, use it
Before adding the cashew powder, make sure sugar has melted completely and has begin to boil well
This recipe doesn't call for a string consistency of the sugar syrup, so do not skip roasting cashews, otherwise the burfi will end up being sticky