Kaju Katli | How to make kaju katli? | Cashew Barfi
Author: Vindhya Desai
Recipe type: Sweet
Cuisine: Indian
Prep time:
Cook time:
Total time:
Serves: 20 barfis/katlis
Nutty, fudgy, everyone's favourite with the goodness of cashews, kaju katli
Ingredients
1 Cup whole raw, unsalted cashews
½ Cup sugar
¼ Cup water
2 Tsp desi ghee for greasing
Other Tools:
Parchment or butter paper
Rolling pin
Modaka/Modak carver or pizza cutter to slice barfis
Method
Pulse cashews till they are coarsely ground do not completely grind them ,they must not release oil
In a pan, add sugar and water. Stir till sugar dissolves
On low-medium flame, boil till one thread consistency is formed, it bubbles up and then forms single thread when pressed between fingers
Add cashew powder and mix well till it is evenly combined
Saute the mixture till it forms a dough ball. This will take around 8-9 minutes. Keep an eye on it!
Remove from heat immediately and put the dough onto a working surface. Let it cool for a few minutes (4-5 minutes). At this stage the dough will be a little coarse
When it becomes easy to handle, apply some ghee and knead into a smooth dough
Grease 2 parchment/butter papers
Keep the dough in between 2 parchment sheets and roll into 1 Cm thick disk using a rolling pin. Apply even pressures on all sides. The edges will be a little jagged but they taste so yummy. Nothing gets wasted, all of it is awesome!
Cut into katlis by running the cutter straight and diagonal
Serve! Nothing else needs to be done!
Notes
Use whole/halved/broken cashews. Make sure they are good quality, at room temperature, raw and unsalted (please!)
Parchment/butter paper makes it easy to to roll. You can even press this evenly on a greased plate and then cut into squares
Make sure the dough is quickly removed from hot pan once it comes together. The residual heat continues to cook the mixture. It might become very dry if it overheats
Do NOT underheat the sugar syrup it crystallizes and do NOT overheat the sugar syrup it caramelizes (turns brown/golden) both of which can spoil the barfi
Make sure knead the dough till it becomes once single ball and feels smooth and nice on the surface
Always only pulse the cashews they powder quite quickly. Do not grind them, they will release oil and become a lump
Mix the cashew powder well with the sugar syrup and ensure there are no lumps
Cover with silver vark if you want to get the sweet shop effect (I avoid it as it is not considered healthy)
Add kesar/saffron to make kesar kaju katli for an exotic effect
Recipe by Food Of Interest at https://foodofinterest.com/kaju-katli/