Perfect Kaju Katli - Diwali Special Recipe

Kaju Katli is an Indian Sweet made using cashew nuts and sugar. It is also called Kaju Barfi or Kaju Katari and it is cut in diamond shapes and decorated with silver leaf. Cashew nuts lend a rich taste to this mithai (sweet) and it is often gifted and served during festivals and occasions. In this recipe you can learn the tricks and tips to make this wonderful sweet at home. Do try this festival season!

Click the PLAY BUTTON below to view the video recipe of Perfect Kaju Katli - Diwali Special:

INGREDIENTS:

1 cup cashew nuts at room temperature

1/2 cup + 1 tsp sugar

1/4 cup water

Ghee (clarified butter) for greasing

2-3 silver leaf for garnish/decoration

SERVES: Makes 220 gm of Kaju Katli 

PREPARATION TIME: 12 Min

COOKING TIME: 6 Min

TOTAL TIME: 18 Min

* 1 CUP = 237 ML

METHOD:

1. Slice cashew nuts using knife and grind in mixer grinder with 1 tsp sugar by pulsing it for 5-10 seconds 3-4 times to fine powder. 

2. In a Kadai put 1/2 cup sugar and water and heat on oil till syrup starts to boil.

3. Reduce flame once it starts boiling and cook for 3-4 min.

4. Switch off flame check syrup consistency by putting a drop of syrup between index finger and thumb and check for 1 string. If 1 string is forming it is perfect consistency or else cook for 1 min more and check again.

5. Keep flame off and add cashew nuts powder in hot syrup and mix well.

6. Take out mixture in a bowl and let it cool for 3-4 min. 

7. Grease rolling pin and board using ghee (clarified butter).

8. Take out mixture in a plate and knead it like dough and prepare 2 dough balls.

9. Roll out one dough ball on rolling board to 1/4" - 1/8" thick. You can make thick or thin Kaju Katli.

10. Cut in to diamond shape using knife/cookie cutter.

11. Put prepared Kaju Katli in plate and make another dough ball from remaining mixture.

12. Prepare Kaju Katli from rest of mixture in same way. 

13. Kaju Katli is ready!

14. You can garnish with silver leaf (optional). 

15. Allow to set at room temperature for 1 hour and then it is ready to serve!

TIPS:

1. Putting sugar while grinding cashew nuts helps avoid oil from the nuts.

2. Ensure to pulse 5-10 seconds only at a time as excess mixing will give out oil and instead of powder it will turn in to a paste and not become fine as desired.

3. If syrup consistency is not proper the Kaju Katli paste will stick to hands.

4. Don't let prepared mixture cool down completely or else it will become difficult to make Kaju Katli.

5. Ensure to prepare Kaju Katli from mixture as fast as possible as once it sets it will be difficult to roll and cut Kaju Katli.

Click the "Print" Button on the top of this Page to "Save" this recipe