Diwali Special - Kaju Katli

Kaju Katli Recipe (Cashew Barfi) is a rich, delicious North Indian sweet. Kaju Katli is prepared with cashew nuts and sugar, later flavoured with saffron. Making Kaju Katli at home is super easy & quick.This exotic dessert makes a delicious treat for any special occasion too, & has a long shelf life..!
During festive season make a large batch of Kaju Katli and gift your loved ones. 
Kaju Katli



Preparation Time: 10 mins
Cooking Time: 20 mins
Serves: 20 to 25
Ingredients:
  1. Cashew nuts -1 cup
  2. Sugar – 1/2 cup
  3. Water – 1/4 cup
  4. Ghee – 1 tsp
  5. Milk – 1-2 tsp (optional, only if needed)
  6. Rose essence: 1/8 tsp
  7. Cardamom powder: 1/4 tsp
Procedure:
  1. Cashews should be dry. If you have kept in the refrigerator, bring it to room temperature by spreading them in a towel or paper to absorb all the water. 
  2. Grind cashews to a fine powder. 
  3. After grinding the cashews,set aside.Grease a plate with ghee & keep it ready.
  4. In a Kadhai, take 1/2 cup of sugar & add 1/4 cup of water just to cover the sugar. Allow it to boil till it reaches one string consistency.
  5. Now add the ground cashew powder & mix well till you get a whole mass. i.e., Keep stirring until the mixture starts to leave the sides of the pan and rotates in the centre. It takes maximum of 4-5 minutes in medium flame.
  6. Add cardamom powder, rose essence & mix well.
  7. Transfer the mixture to the greased plate and leave it for 10 minutes . It will become warm.Grease your hands with little Ghee & Knead well like chapati dough.Initially you'll feel dry & hard but as you knead well, it will become soft & smooth.
  8. If you have missed the right consistency,the mixture will become very hard.In that case add little milk and start kneading. You will get a soft ball like this at the end.
  9. Keep it in freeze for 4 mins, so that dough will set.
  10. Take butter paper,grease it with ghee, place dough on it and press it by hand now cover it with another butter paper and roll the kneaded dough using a rolling pin till 0.8 cm thickness.
  11. Now take out butter paper and now you can spread silver leaf and cut them into the desired shapes.
NOTE: 
  • Its always better to use Non-stick Kadhai.
  • Make sure do not over grind them  because cashews will leave oil & becomes a sticky paste.
  • To check that take few drops of sugar syrup between your fingers and it should form a string when your press between them. Or you can add few drops of sugar syrup in a bowl of cold water, the sugar syrup wont get dissolved.  Or you can take the sugar syrup in a spoon and invert them, the last drop falling from the spoon forms a string like consistency.

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