Kaju katli

Kaju Katli, or Kaju Barfi, is a major Indian confection made of cashew nuts and sugar. This high-class dessert is mostly made at the time of festivals and some special occasions. Here’s a professional recipe to create this delicacy.

Ingredients:

Cashew Nuts: 100 grams (240 ml), without salt and raw is better to use
Sugar: 200 grams (1 cup)
Water: 1/2 cup (120 ml)
Ghee (Clarified Butter): 14-15g (1 tablespoon)
Cardamom Powder: 1/2 teaspoon
Silver Leaf (optional): for garnishing
Equipment
Blender or Food Processor
Heavy-bottomed Pan
Rolling Pin
Parchment Paper

Instructions

1. Prepare Cashew Nuts
Soak Cashews: Soak cashew nuts in warm water in a bowl and wait for 2 hours for them to be softened. Then, drain and dry with a clean cloth.

Grind Cashews:

The next step is moving the drained cashews into a high-speed blender or food processor. Grind them until you get a fine and smooth powder. The procedure of grinding should be stopped at the point where the release of oil is prevented.

2. Make Sugar Syrup

Combine Ingredients: First, pour the sugar and water mixture into a heavy-bottomed pan. Then, the mixture should be shaken on medium heat which will make the sugar dissolve totally, while the stirring is continuous throughout this process.

Test Syrup Consistency: Let the syrup be prepared till it gets to a consistency that is a single thread. For this, take a small drop of syrup between your fingers and pull them apart; if you can get a single thread, it is ready.

3. Prepare Kaju Katli Mixture

Add Cashew Powder: Next, when the syrup has reached its perfect point, decrease the flame and then slowly add the cashew powder into the mixture while constantly stirring to combine the two well.

Cook Mixture: Mixing the mixture thoroughly over low heat, Maintain a constant stirring motion. As it cooks, the mixture develops into a denser form that will detach from the sides of the pan. Ghee and cardamom powder should be added at this stage.

Check Consistency: When the dough-like consistency starts to come off the pan, it is ready for the next step.

 

4. Shape and Cool

Transfer Mixture: Pour the hot mixture onto a greased surface or parchment paper. Let it cool slightly until it is safe to handle.

Roll Out: Using a rolling pin, flatten the mixture to an even thickness, about 1/4 inch (0.6 cm).

Garnish (Optional): If using silver leaf, gently apply it to the surface of the rolled-out mixture.

Cut into Pieces: Once completely cooled, cut the mixture into diamond or square-shaped pieces using a sharp knife.

5. Serve and Store

Cool Completely: Allow the Kaju Katli pieces to cool completely before serving.

Store: Store in an airtight container at room temperature for up to two weeks.

Enjoy your homemade Kaju Katli as a delectable treat for any occasion