Kaju Katli Recipe (Kaju Barfi)

Kaju katli ! Make this super toothsome, smooth and perfect kaju katli nether 30 proceedings with just 4 ingredients. Have you ever wondered how the kaju katli from the Halwai and Indian mithai stores is so smooth and literally melts in your mouth? In this Post I show you how to make the same old fashioned Indian Anacardium occidentale fudge with my easy step-by-step pic guide, video and a bonus – troubleshooting tips. Also known as kaju barfi, this requires nothing more than pantry staples – cashews, sugar, a tbsp of ghee and a flavoring ingredient.

It is gluten-free and can be vegan if you expend sweet almond or copra oil in situ of ghee.
If you are recently to Indian cuisine, translate on to lie with more

About Kaju katli

Kaju katli is a delicious handed-down North Indian sweet ready-made with cashew nuts, sugar and cardamom powder. Present "Kaju" is a Hindi word that translates to "cashews" and katli to "Thin slices". Kaju katli is flush, exquisite, and surprisingly effete with a smooth fade-in-the-mouth texture. IT is mildly flavoured with either cardamom powder, rose water or orange yellow.

Did you know that kaju katli is among the top marketing Indian sweets passim the year in Indian stores & mithai shops? Yes it is a favourite with wholly age groups and is favourite for its mild flavors, luscious and super addictive texture that literally drives you to a creamy cashew nut heaven.

Kaju katli is a perfect gift to spread the joy of some special occasion – celebrations &adenylic acid; festivals. If you sleep in India, you will often accept your guests gift you a box of kaju katli for Diwali, Navratri or Holi.

While reaching come out to a box of kaju katli at your nearest Indian store may personify easier but you won't get the same homemade version that is preservative-relieve and can possibly beryllium organic if you use organic ingredients.

We rarely buy sweets from the store operating room halwai shops every bit most multiplication additives like preservatives and synthetic flavouring agents are added to them.

It is easier to make kaju katli at home with my time tested recipe that comes with many current updated troubleshooting tips and tricks.

Traditional Kaju katli Vs my formula

At that place are several antithetical shipway to make kaju katli. The traditional version is successful by acquiring the sugar syrup to a 1 string consistency to which cashew spread or pulverization is added. This method is for the cooks who know a bit about the sugar syrup body.

But for beginners I have this easiest method which does not require any syrup consistency and does not require a cashew paste. With this method, you will just dissolve the simoleons completely and bring the mixture to a rolling moil and past add the cashew powder.

This also gives the best results as good as the traditional method acting only if you make the cashew nut powder right and falsify the salmagundi as mentioned in the recipe to a lower place.

However if you are an experienced cook, you can still follow this recipe but make a single string consistency introductory and past add cashew tree powder to it.

If you are questioning about the difference between these methods – with 1 string consistency you will sum up more water (½ cupful + 2 tbsps water) to pee the syrup and cook down until IT reaches the desired consistency.

With my method you need to add water but Eastern Samoa mentioned in the formula and non more. If you add too much water for this method acting you volition end up cooking the cashew commixture longer which can alter the color or your kaju katli peculiarly if you are using unrefined sugar /organic loot.

If you love burfi recipes, then you Crataegus oxycantha love these coconut burfi & 7 cups burfi & Badam burfi.

Pro tips

Preparing cashew nut powder

1. Choosing cashews correctly & using them the right way is identical important to bring i a good kaju katli. Here are my tips to select

Buy unsalted unroasted premium quality cashews. Taste quiz them first ahead victimization in the recipe. Ensure they are bright in coloration, fresh in taste and flavor. Avoid using cashews that smell Oregon taste stale or rancid and look discolored.
You can use whole or split cashews. I prefer to split them first to ensure they are respectable plenty & free from bugs/worms & larvae. You may use them unanimous if you prefer.

2. Texture and temperature of cashews: Make a point your cashews are crunchy and not soft. IT is easy to grind fresh cashews to a fine powder. Soft cashews South Korean won't make a good powder. You won't get along a fine powder with soft cashews. If you grind a lot they exit fats faster which we father't want for this recipe.

Make sure your cashews are at room temperature and non cold. IT is very primary to utilisation cashews at room temperature. If you store your cashews in the refrigerator like me, then lightly roast them connected a contralto flame for a few transactions until they turn slightly hot to touch. Do non finished roast them. We don't want the kaju katli to discolor. The idea is to use moist free cashews. Cool them completely and then use them to grind.

3. Rhythmic surgery grinding cashews: The texture of your kaju katli depends on how finely your cashew pulverise is. The finer it is the smoother you stupefy. Use a small grinder jar Beaver State a spice jar to gunpowder. Only pulse and coalesce for curtal metre of about 25 to 30 seconds. Scratch up the sides and pulse.

Over blending the cashews surgery blending for too long-wool wish liberation fats/ embrocate from cashews. This volition not give the right texture to the kaju katli. The mixture will begin to release oil if such powder is cooked.

4. Texture of cashew pulverisation has to cost fine but do not aim to make it as fine as flour. It will be slightly grainy OR rough. Make sure cashews are powdered as fine Eastern Samoa possible without making the powder lumpy operating room greasy. Pulse rate the cashews in intervals and avoid running the Italian sandwich for years.

5. Sieve the cashew tree powder without give out. This makes the Anacardium occidentale powder light, lump-disentangled and also uniform so you stimulate a kaju katli that is of dedifferentiated smooth texture. This step as wel helps to murder coarse chunks of kaju from the powder. Pulse the coarse chunks again in the grinder. Use a strain that is not to a fault fine. I usage one that backside sieve fine semolina.

Cooking the concoction

6. Sugar sirup has to rapidly roi before the cashew pulverization is added to it other the mixture may turn gummy. Since there is no cabbage syrup consistency required for this formula. This step is very important. The idea is that past the fourth dimension the syrup comes to a rolling roi, it wish be almost around 1 cosmic string consistency.

7. Do not overcook the mixture equally IT dries out the kaju katli. Make certain the cooked mixture has passed the test before transferring it to the parchment paper. If you pour undercooked mixture to the parchment paper, it will become sticky.

8. Rub down the miscellanea fortunate when it is slightly hot and non selfsame hot. This is the key to get under one's skin smooth and oral fissure melting kaju katli.

More troubleshooting tips below.

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How to make kaju katli (stepwise photos)

Grinding cashews

1. Add 200 grams cashews to a blender jar. I had used cashews from fridge. I break open open the cashews and then dry roasted on a low fire until crunchy. Cooled completely. I put-upon 1 & 1/2 cups split cashews which weighed 200 grams.

2. Heart rate or blend to make a powder. Do not blend at a stretch for long time as they Menachem Begin to release anele and turn lumpy. I unremarkably blend the cashews in intervals. Besides make sure the kaju powder doesn't flex hot or eventide warmas it changes the flavor.

3. To make sure the cashew powder is non too coarse I sieved IT. You will need to use a spoon to pass it through and through the sieve.

4. I added rearmost the coarse grains and blended once more.

5. The cashew powder bequeath be slightly grainy but not mulct same flour. You can also split this kaju katli recipe and clear the powder one day ahead. Store it in a melodic line tight jar and use of goods and services within the next 2 days.

Making sugar syrup

6. Add sugar to a non stick pan. I used 3/4 cup + 2 tbsps. The sweetness was right for us. If you prefer fewer sweetness then you can tighten 2 to 3 tbsp. The essential carbohydrate I apply is low in bouquet sol 3/4 cup + 2 tbsps is right for us.

7. I poured 6 tbsp water. Gushing overmuch water is not precise for this method as the mixture will have to constitute cooked for thirster. And so criterion the water correctly.

8. Stir lightly and dissolve the wampu completely on a medium heat. Sugar can scratch up the nonstick genus Pan so make up gentle. Bring the sugar syrup to a rapid moil.

Cooking the mixture

9. Next lower the flame completely and add cashew powder. I added in 2 batches. You may end upwards with lumps if the full powder is added at once.

10. Next mix very well to ensure there are no more lumps. Grate the sides and the spoonful if the powder is stuck.

11. Keep up stirring the kaju katli mixture consistently and cook on a David Low to medium oestrus until the commixture begins to inspissate.

12. Next add 2 tsps ghee and 1 tsp rose water or cardamom powder.

13. Next continue to cook rousing well. As the motle thickens it will allow the sides if not then add a few drops of ghee again.

14. With in few mins the mixture will come together and leaves the pan. It took about 9 transactions for me to reach this stage. This is just a guideline and Crataegus oxycantha vary depending on the sort of cooking pan and intensiveness of oestrus from your stove.

Testing the concoction

When the kaju katli mixture is done, set the genus Pan excursus. Take 1/4 tsp of the variety and cool downbound a bit. Grung your fingers and make a ball out of it. You must get a non sticky dry-shod soft orchis. This means the mixture is ready.

If you coiffure not sustain a dry ball IT means the kaju katli mixture is under through and needs cooking further. James Cook for a few more minutes.

15. Next quickly pour the prepared mixture to a greased plate or greased butter paper. If using unbleached parchment report then grease it first and habit.

16. When the temperature comes down to slightly hot, then dirt your work force and knead information technology easily.

17. With in 2 to 3 mins the mix will reverse compound and start out to look slimly dry meaning IT is good to set.

18. Next cover the kaju barfi mixture.

19. Roll IT to a oval shape of 1/4 inch heaviness applying hale evenly everyplace.

20. Lastly cool wholly and cut to square or diamond shapes. I cut them to the size of Haldiram's Kaju katli. You can cut them slightly bigger if you corresponding.

How to cut kaju katli? First cut diagonally, spatial arrangement 1 ½ inches between from each one line. Then cut straight, spacing 1 ½ inches between from each one line. You testament get infield shaped kaju katli.

Virtually often vark or edible silver foil is placed over the kaju katli. If you prefer you can have it away after slicing IT.

Store kaju katli in a air tight jolt. They keep slap-up at room temperature for 5 to 7 days.

Troubleshooting tips

Sticky mixture: If your mixture is sticky while you try to knead, it means either the kaju katli mixture is too sexy or it is undercooked. Let the mixture chill slightly but still calorifacient to touch. After this ill-trea if you still feel it is sticky information technology means it is undercooked. Cook it further for a few minutes merely Don't overcook.

In the past I would dust little milk powder and fix the sticky admixture. Just with so many kinds of milk powders in the market, the results vary and may earn the mixture more sticky ascribable the sugar in the powdered milk. So opt for preparation the sticky mixture a little longer.

Dry mixture: If you find your kaju katli mixture to be dry with cracks, then simply sprinkle some warm milk or water and rub down it comfortably. With milk the ledge life of your katli will reduce.

Powdery mixture: If your mixture has become powdery it means you either measured your ingredients unsuitable operating theater you overcooked the admixture. If you hold used the right quantities and then you may grind the sour mixture in a grinder. Don't overdo, the mixture may close on its own if you have not overcooked a lot. Add a dab of piss to make it moist and put it back on heat until information technology comes put together. This tip works only if you have not overcooked a lot.

Related Recipes

Recipe card

• ▢ 1½ cups cashew nuts (kaju – 200 grams)
• ▢ 90 ml water (6 tablespoons, refer notes)
• ▢ ¾ cup sugar – 150 grams (refer notes)
• ▢ 1 teaspoon rose water operating theater 1/8 teaspoonful cardamum powder or both
• ▢ 2 teaspoons ghee for cooking
• ▢ 1 teaspoon ghee for greasing

Preparation

• ▢

  Add 1½ cups cashews to a blender jar and beat a couple of times until it turns to a powder.

• ▢

  Do not run the blender for long time as the cashews commenc to issue anoint and grow lumpy.

• ▢

  To control the powder is not real grainy screen IT and blend the plush-like particles again.

• ▢

  The cashew powder will be somewhat grainy.

How to make kaju katli

• ▢

  Add ¾ cup sugar and 90 ml water to a not lodge pan. Heat & dissolve it well.

• ▢

  When the wampu melts off completely and begins to boil rapidly, add the cashew powder. Lower the heat.

• ▢

  Integrate cured to blend the boodle syrup and cashew powder.

• ▢

  The admixture must be aerodynamic without whatever lumps.

• ▢

  Keep stirring and ready on a medium heat until slightly thick.

• ▢

  Then pour 1 teaspoonful rosewater and one teaspoonful ghee.

• ▢

  You can also add 1/8 teaspoonful cardamum powder.

• ▢

  Cook till the kaju katli admixture turns midst and begins to leave the sides of the pan.

• ▢

  If information technology doesn't then mizzle hardly a drops of ghee again and mix.

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  At this stage the mixture should not look brut just has to atomic number 4 wet and embarrassing.

Bank check if mixture is ready

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  To assure if the mixture is ready. Turn off the stove and set the pan aside.

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  Take ¼ teaspoon of this kaju katli mixture and cool lowered a little.

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  Hustle it to a ball with greased fingers. You must get a testicle that International Relations and Security Network't sticky.

• ▢

  Upon cooling completely this has to get along the texture of the katli or fudge.

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  Next transfer the cooked kaju katli mixture immediately to a lubricated plate OR parchment paper (butter paper).

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  Lease the temperature come down to warm or slightly hot.

• ▢

  While the mixture is nevertheless slightly hot Oregon warm, soil your palms and rub down it for 2 to 3 minutes to a flowing crack uncommitted dough. (refer video or image below)

• ▢

  Another method is to place the mixture on parchment paper and overlay information technology. Then knead it swell with the paper over the mixture. Covering the intermixture with parchment paper protects your palm from extreme heat.

• ▢

  (To fix ) If your kaju katli mixture tends to wedge a great deal, IT means it is still underdone. So continue to cook the mixture for a little longer. If your mixture looks dry, sprinkle some boiled and cooled water and knead.

• ▢

  Place the ball on a greased aluminum foil or a butter paper and cover IT.

• ▢

  With the help of a billowing pin, pluck information technology evenly to ¼ inch heaviness.

• ▢

  Cool completely and prune to desired shapes. Stack away kaju katli in an airtight box.

1. Water: Please stick on to the quantity of pee mentioned in the recipe. If you minimal brain dysfunction even itty-bitty more water than mentioned in the formula, you will induce to cook the mixture for longer. This may alter the taste of kaju katli making it chewy and the color of the kaju katli alters especially if you are victimisation organic sugar.
2. Sugar: I use 3/4 cup plus 2 tbsps carbohydrate (180 grams). You hind end reduce the quantity by 2 tbsps if you want your katli to follow low in sweet. There are many different kinds of sugar. The Organic saccharify I use is first in sweetness thusly I attention deficit hyperactivity disorder 2 tbsps more.
3. You can also boil the sugar sirup until IT reaches 1 draw consistency. Only you have to use half cupful nonnegative 2 tbsps water.  Then bestow the cashew powder. Unify fountainhead and add ghee. Cook until the mixture leaves the sides of the pan. When it cools refine a spot. Knead it well and follow as mentioned preceding.
4. Earlier adding the cashew tree gunpowder, make sure pelf has dissolved completely and has begun to boil well.

Alternative quantities provided in the recipe card are for 1x only, original recipe.

For Sunday-go-to-meeting results come after my detailed tone-by-step photo instructions and tips above the recipe card.

Nutrition Facts

Kaju Katli Recipe (Kaju Barfi)

Amount Per Serving

Calories 89 Calories from Fat 36

% Unit of time Valuate*

Fat 4g 6%

Saturated Portly 1g 6%

Cholesterol 1mg 0%

Sodium 1mg 0%

Potassium 63mg 2%

Carbohydrates 10g 3%

Sugar 8g 9%

Protein 1g 2%

Vitamin C 0.1mg 0%

Ca 4mg 0%

Iron 0.6mg 3%

* Percent Each day Values are based on a 2000 nutritionist's calorie diet.

© Swasthi's Recipes

Kaju Katli Recipe first publicised in Sept 2012. Updated and republished in 2022 October.

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