Wednesday, 29 October 2014

Kaju Katli / Cashew Barfi !

Kaju Katli or Cashew Barfi is a famous indian sweet delight made of just very minimum ingredients cashew, sugar and water. Most of the people prefer this as sugar used is very very less when compared to other sweets and the best part there is no oil or ghee involved as in other sweet recipes.

Today being my son's first (star) Birthday I made this and being the first attempt it indeed came out well and im very much happy with the result. 
I did analyze the recipe from 10 different sources, books, blogs, youtube and finally concluded the ratios and realized that making kaju katli is not rocket science but a very simple recipe that needs tips and tricks.

  • 1 cup Cashew nuts
  • 1/3 cup Sugar
  • 1/4 cup water
  • 1/2 tsp Ghee (Clarified Butter)
  • a pinch cardamom powder (optional)
  • Pistachios or almond flakes (optional)

  • Powder the cashew in a grinder at room temperature. Grind it at a shot before it releases oil. My mixer grinder was not so great so i had a little grainy texture in my katlis as they were not powdered well. 

  • Heat a pan and add 1/4 cup water and add the sugar to it and stir.
  • Once sugar dissolved keep stirring, till the syrup reaches one string consistency. 
  • Do not add more water.. The water is only to wet the sugar. So 1/4 cup for 1/3 cup sugar is more than enough. 

  • Lower the flame and add the cashew powder and mix well. The mixture will be very sticky now
  • Keep mixing well till the mixture starts leaving pan slightly and also leaves the spatula. It would take around 7 - 8 minutes. Flame is always low at all times.
  • Dont worry if the mixture is grainy and  not soft. Once cooled it should be fine after kneading.
  • The cashew will start releasing its natural oil and the mixture will become a non sticky mass.

  • Turn off stove before it becomes hard..and transfer to a plate greased with ghee.
  • Let it cool for 5 minutes or until you can handle it.
  • By now it should be like a unkneaded dough. Knead it well with your hand. You can see the cashew releasing oil. 
  • If you pinch a small amount and try rolling it to a ball , you should be able to do it.
  • Spread it on a butter paper / foil and roll it like a chapati with a rolling pin to less than 1 cm thickness.
  • I covered it on top with the foil and rolled so that the edges are nice atleast on the closed side. 
  • After rolling use a knife to shape the edges properly before cutting so that you get all the pieces with a proper shape.
  • Sprinkle some almond or pistachio flakes or spread silver  foil if desired.
  • Cut into desired shape, preferably diamonds and enjoy. 
  • I did not add any dry fruits of silver foil as I liked it plain though initially i thought i will add.. :)
  • Rolling and cutting should be done when it is a little warm. They become a little firm once cooled.

Hope you try and enjoy this ! Happy Cooking !

With Love,

1 comment:

  1. I love all your recipes/post. You describe everything so well and the end result is always super yummy.

    Keep up the good work...thank you !!