Kaju Katli | Cashew Burfi

Name: Kaju Katli | How to make Kaju Barfi
Prep time: 5 min
Cook time: 20 min
Total time: 45 min
Ingredients: 1 Cup Cashews (1 Cup - 250ml); ½ Cup Sugar; ¼ Cup Water; a Pinch Cardamom; 1 tsp Ghee

Posted on Feb 13th, 2014

by Sowmya Venkatachalam

Categories:

4.2 from 5 votes

Kaju Katli, a very popular Indian sweet and its a very expensive sweet too. Kaju Katli is a fudge made with powdered Cashew. We can make perfect Kaju Katli at home very easily.

Prep Time 5 minutes

Cook Time 20 minutes

Resting Time 20 minutes

Total Time 45 minutes

Jump to Recipe Jump to Video Print Recipe

We usually tasted Kaju Katli | Cashew Burfi which we got from the sweet shop. But have you ever wondered if we can make Kaju Katli at home with the same level taste and texture? Trust me, it’s very easy to prepare and you can surprise your family with the home made Kaju Katli.

There are 2 ways to prepare this yummy Kaju Katli.

One method is grinding the dry cashews and then preparing a sugar syrup and mix this cashew powder and prepare Katli.
Other method is by soaking cashews in water for 1 hour and then grinding it to a paste, sugar is added and mixed in a low flame to get thicker dough.

Here, I have shown the first method of preparing Kaju Katli. Both the methods give the ultimate taste.

How to make Perfectly shaped and best tasting Kaju Katli ?:

Smooth Cashew Powder – Cashew should be powdered to smooth powder for getting perfect textured Kaju Katli. We need to carefully grind the cashews in pulse mode. The more we grind, butter gets released from cashews and the cashews become like a paste instead of powder. Also the cashews should be at room temperature before grinding. Refrigerated Cashews should be brought to room temperature before use
One-String Consistency : Sugar syrup should be one-string consistency. The consistency helps to speeds up the process and also ensures perfect Katli’s. If we rub a drop of sugar syrup between our fore finger and thumb, a single thread is formed (and does not break) when your forefinger and your thumb are pulled apart gently.
Kneading & Cooling & Rolling: Kaju Katli’s are diamond shaped and also thin in thickness than other burfi varieties. Knead the cashew mixture and roll into 3mm thick. Cool off the rolled kaju mixture completely and then cut into pieces. Otherwise we won’t get sharp cut.
Use of Sharp Knife: Using sharp knife or pizza cutter ensures perfect edged Katli pieces. Hold the knife steady and make quick cuts. First we need to do vertical cuts and then diagonal to get diamond shaped Kaju Katli
Enhanced Flavor: We can simply use cardamom powder or rose essence to give more flavor

You may also want to try Other Barfi :

Recipe card for Kaju Katli

Method with Step by Step Pictures:

PREPARING CASHEW POWDER

Grease a plate with ghee and set aside
Take Cashews in a mixer jar. Grind it in pulse mode till you get smooth powder. Keep in mind that if we grind the cashews for a long time, it will start releasing the butter. We need smooth cashew powder. So pulse it till you get a smooth powder. Pass the cashews through a sieve to get a smooth cashew powder. If you get cashew lumps during the sieving process, grind those lumps again to get a smooth powder and pass through the sieve. This ensures smooth Cashew Powder

PREPARING SUGAR SYRUP

Take water and sugar in a pan. Bring it to boil and melt the sugar completely. Keep cooking the sugar syrup in low flame till you get a one-string consistency. Take a drop of sugar syrup and rub it in between your pointer and thumb finger. The sugar syrup will be sticky and when you open the fingers it should form a string. That is the how we need to check for one-String consistency

CONCOCTING WITH CASHEW

When the one-string consistency is achieved, add the cashew powder and mix well. The cashew powder will get nicely incorporated with the sugar syrup
The cashew-sugar mixture will become thick started to roll without sticking to sides of pan.Now is the time to add cardamom powder, ghee and give a mix and switch off the flame. The pan will be still hot and keep stirring the cashew mixture for another minute

FINAL PREPARATING

Take a butter paper and add the cashew mixture to the butter paper. We can add the cashew mixture directly to ghee greased plate also.
We first need to knead the dough nicely. But be careful as the cashew mixture would be very hot. If you have butter paper, we can easily knead the dough without getting hurt.