Kaju Katli (Kaju Barfi) is a renowned Indian dessert which is rich in taste. It requires a very less ingredients to prepare it. This delicious fudge is made using Sugar and powdered Cashews.
Cooking time: 25 minutes
Yields: 12 pieces
1 cup = 450 ml
1 spoon = 10 ml
1 tsp = 5 ml
1 coffee spoon = 2.5 ml
- Cashew nuts – 1 cup
- Sugar – ½ cup
- Water – (¼-½) cup
- Ghee – 1 tbsp and also required for greasing
- Cardamom powder – 1 coffee spoon
- Saffron strands(optional) – 5
- Grind the Cashew nuts to a smooth powder. Sieve the prepared powder. Cashew nut powder is ready (Dry roast the Cashew nuts before grinding, if it is moist or not at room temperature).
- Boil the Sugar with the Water in a heavy bottomed Kadai and stir the mixture at low flame until it turns into one string consistency Sugar syrup.
- Add the prepared Cashew nut powder, Cardamom powder and Saffron strands (optional) to it. Mix it well.
- Stir the mixture at low flame. Add the Ghee to it and mix it well. Stir the mixture at low flame until it turns into non-sticky dough. Cashew dough is ready. Switch off the flame.
- Grease the Butter paper/Aluminium foil with little Ghee and cover the prepared Cashew dough with the Butter paper/Aluminium foil for a minute.
- Grease the hands with little Ghee and knead the covered Cashew dough for 30 seconds and again cover with the Butter paper/ Aluminium foil for 2 minutes.(Please be careful while kneading it, as it will be very hot. Try to knead it, when it is hot, else it will be difficult to do it. Do not over knead it, as the cashew dough will release oil and it will become sticky).
- Place the covered Cashew dough on the Ghee greased flat surface and roll it into round shape of desired thickness using a Chapati Rolling Pin.
- Trim the flattened Cashew dough and cut it into an equal diamond shaped pieces (the shape of your choice). Kaju Katli is ready. Rest it for 15 minutes and serve.
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