Is there should be any festive occasions to taste this most famous Indian sweet? not at all. Usually it is prepared during Diwali, Navratri, Raksha bandhan and given as gift pack to others to celebrate the festivals. I can bet that this is the most easiest sweet with very few ingredients, without loads of ghee and very less effort. The most easiest sweet but the costliest ones in shops. I have prepared this kaju katli recipe / kaju barfi recipe so many times, as it’s my daughter’s favourite and it’s always a foolproof recipe for me without any flops. Before trying the recipe, please read the tips carefully and go ahead. Try this sweet for your loved ones during this weekend and have a great time.
Kaju Katli Recipe
Kaju Katli Recipe | Kaju Barfi Recipe
Recipe Cuisine: Indian | Recipe Category: Sweets / Desserts
Preparation + Cooking Time : 25 Mins | Makes : 18 to 20 pieces (approximately)
- Cashew nuts – 1 Cup
- Sugar – 1/2 cup
- Water – 1/4 cup
- Saffron Essence / Cardamom Powder – 2 drops / pinch
- Ghee – Few Drops (for kneading dough)
1. Measure all the ingredients and keep it ready. The main point to be noted here is that, the cashews should be in room temperature and there should not be any moisture. Grind the cashews in a mixer / blender into powder, just grind in one stretch without stopping in between. No need to grind it to very fine powder, just make sure there are no big pieces left over.
2. In a non-stick pan add water and sugar. Let the sugar dissolve completely, slightly stir in between. When bubbles start to appear, add 2 drops of essence and do everything in low flame.
3. When 1 string consistency is reached, add powdered cashew. Don’t boil the sugar syrup more than 1 string consistency, else kaju katli turns hard. Mix very well, till the sugar syrup and cashew powder blends well.
4. Mix continously in low flame till the cashew paste leaves the sides of the pan and forms a whole mass. Switch off flame. Take a wooden board (or kitchen slab is enough), place a butter paper over it and keep the cashew paste.
5. Drizzle few drops of ghee and knead the dough gently till smooth. Don’t over knead and do it before it cools down. Then cover it with another butter paper.
6. Roll the dough with a rolling pin, as per desired thickness (minimum 1/4 inch). Remove the butter paper and cut into diamond shape with a sharp knife or pizza cutter. Carefully remove it from the butter paper and let it set for minimum 2 hours to become firm. You can consume the uneven edges. I made in 2 batches and got about 32 pieces.
Decorate with saffron strands and silver leaves.
Disclaimer:
Please note that the silver leaves used in my recipe is purely a vegetarian. As I am strict vegetarian I do take care of all these tips while preparing my recipes and do not deviate my viewers. I used this silver leaves to give my pics a better look. It is not a non veg and can be consumed without fear by vegetarians.
Kaju Barfi Recipe
1. Ensure the cashew is in room temperature, or else it will become a paste when grinding.
2. If you doubt there is moisture in the cashew, slightly dry roast it for few seconds.
3. Don’t use the cashews taken directly from fridge, bring it to room temperature and then use it.
4. Grind the cashews in one stretch and don’t grind for longer, else it become like paste.
5. Use a non-stick pan to avoid burning and easy cooking.
6. One string consistency is very important. Don’t boil the sugar syrup more than that, else the kaju sweet becomes hard and chewy.
7. After adding cashew powder, don’t overcook and make it dry, else the sweet turns brittle.
8. Don’t knead the dough hardly, otherwise it starts releasing oil and will be hard to cut it.
9. If the dough becomes dry when kneading, sprinkle few drops of milk and knead again. But milk reduces the shelf life of this kaju barfi recipe.
10. Also knead the dough when it is warm itself, else it cannot be rolled and shaped.
11. Instead of saffron essence, dry roast few strands of saffron and add to cashew while grinding.
12. Instead of butter paper, ziplock cover / plastic sheet can be used. It will be more easier to remove the barfi.
13. Shelf life of this kaju katli recipe is 3 to 4 days outside and 10 days inside refrigerator.
Kaju Katli Recipe
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- Milk Kesari Recipe | Paal Kesari Recipe
Welcome to my blog www.asmallbite.com. Thanks for reading my blog! I hope you’re enjoying my recipes to make the taste forever. I am Priya Santhamohan, writer and photographer (with hubby’s help) of this blog.
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