Indian delicacy kaju katli

One of the most popular Indian sweets, Kaju Katli, is something that you see someone offer you during Diwali. Contrary to popular belief, this is one of the simplest sweet recipes to follow. It only calls for three ingredients and very basic cooking skills, so you can make perfectly healthy sweet at home and enjoy it without worrying about the adulterations you constantly hear about for store-bought ones these days. This soft and sweet kaju barfi is commonly available in most Indian sweet shops and is traditionally topped with silver vark.

About kaju katli recipe

Kaju Burfi is another name for Kaju Katli. But kaju katli ought to be thin, as opposed to heavy burfi. Actually, “katli” means “thin slices.” Perhaps one of the most well-known Indian dessert recipes, it is prepared during all holiday seasons and special events. It is a straightforward recipe for a sweet snack that only requires three ingredients, but it can be problematic because the sugar syrup’s consistency could potentially ruin the texture.

The distinctive diamond shape of this sweet, is a traditional Indian treat made with cashew nuts, sugar, cardamom powder, and ghee. Typically, this delicious dessert is wrapped in edible silver foil to signify wealth and patron adoration. Although it is customarily consumed during the Diwali festival, it also makes a nice present for loved ones on other special occasions. To enhance the flavors of the dessert, other ingredients like saffron or dried fruits might occasionally be used. Eating this sweet is thought to bring luck and wealth to one’s home in Indian culture.

On the day of emancipation, Jahangir’s royal chef prepared the Kaju barfi for the first time as a token of reverence for the Sikh guru. Crushed cashews and almonds were combined with thickened milk, or rabri, to make kaju barfi.

Preparation of kaju katli recipe

Every taste of cashew bliss is too amazing to pass up. Furthermore, cashews are beneficial. To achieve the ideal balance of creamy cashew smoothness and sweetness when making this at home, practise is required. To improve the flavour, you can add things like chocolate, saffron, rose, and pistachios. It is saffron-gilded and covered in chandi vark for an extra dash of luxury. You can choose sugar substitutes to increase the recipe’s health factor even though it is difficult and time-consuming to produce at home.

Ingredients for the preparation of kaju katli recipe

Cashew nuts – 1 cup
Sugar – ½ cup
Water – ¼ cup
Cardamom powder – ½ tsp
Ghee

Method to prepare kaju katli recipe

1 cup of Cashew nuts should be added to a small jar of a mixer grinder and ground into a fine powder.
Avoid over-grinding cashew nuts since the oil will start to leak out and make the powder sticky.
If necessary, use a spatula to scrape the sides before pulsing once more.
Heat a deep-bottomed pan and add ¼ cup water and ½ cup sugar and let it boil on medium temperature.
Cook while stirring continuously until all of the sugar has dissolved.
Cook syrup until it becomes somewhat sticky and thick. Wait until the syrup has reached the 1-string consistency, but do not let it cook any longer because the kaju katli will become hard.
Add ¼ tsp cardamom and cashew nut powder after lowering the heat or flame.
Using a spatula, stir everything thoroughly.
It will take around 5-7 minutes to get the mixture to the point where it thickens and forms a large single lump.
Don’t boil the mixture for too long.
Let it cool for 3–4 minutes, after switching off the flame.
Meanwhile, use ghee to grease the back of the thali. Spread the prepared mixture over the greasing.
While it’s still warm, apply ghee to your palms and knead the dough for a few minutes until the surface is smooth.
Add a few drops of milk if the mixture becomes dry and knead it until it is smooth.
Using a rolling pin, spread it out into a spherical form that is 1/3 inch thick.
Cut it into diamond-shaped pieces with a knife. Let it cool for 3 to 4 minutes.
Enjoy the delicious kaju katli recipe.

Tips and tricks to prepare Kaju katli recipe

Before grinding, make sure the cashew nuts are at room temperature.
As soon as the syrup starts to become a little sticky and thick, add the cashew nut powder. By doing this, you can stop the Kaju Katli from becoming crumbly after cooking.
After cooking if the mixture becomes stiff, add a few drops of milk and knead until smooth. The shelf life of Kaju barfi will increase if you add milk.
If you won’t be eating it right away, you should store it in the refrigerator in an airtight container.
If the mixture is overcooked after it thickens, sweet will become hard once it has cooled and been rolled.
The sugar and water in this recipe must first melt before the cashew powder can be added. Mix and cook until the cashew dough starts to pull away from the pan’s sides.
The cashew dough should have a soft, non-sticky texture.
Kneading aids in tying the dough together, making it even and smooth. The Kaju barfi won’t be even or smooth if you roll the dough out directly.

Recipe Card

Kaju Katli Recipe

The traditional Indian dessert for celebrations and festivals, kaju katli is a tasty treat that you can make at home

Print Recipe Pin Recipe

Prep Time 10

Cook Time 30

Total Time 40

Course Dessert

Cuisine Indian

Servings 12 Pieces

Calories 71 kcal

Ingredients

Ingredients for the preparation of kaju katli recipe

1 cup Cashew nuts
½ cup Sugar
¼ cup Water
½ tsp Cardamom powder
Ghee

Instructions

Method to prepare kaju katli recipe

1 cup of Cashew nuts should be added to a small jar of a mixer grinder and ground into a fine powder.
Avoid over-grinding cashew nuts since the oil will start to leak out and make the powder sticky.
If necessary, use a spatula to scrape the sides before pulsing once more.
Heat a deep bottomed pan and add ¼ cup water and ½ cup sugar and let it boil on medium temperature.
Cook while stirring continually until all of the sugar has dissolved.
Cook syrup until it becomes somewhat sticky and thick. Wait until the syrup has reached the 1-string consistency, but do not let it cook any longer because the kaju katli will become hard.
Add ¼ tsp cardamom and cashew nut powder after lowering the heat or flame.
Using a spatula, stir everything thoroughly.
It will take around 5-7 minutes to get the mixture to the point where it thickens and forms a large single lump.
Don’t boil the mixture for too long.
Let it cool for 3–4 minutes, after switching off the flame.
Meanwhile, use ghee to grease the back of the thali. Spread the prepared mixture over the greasing.
While it’s still warm, apply ghee to your palms and knead the dough for a few minutes until the surface is smooth.
Add a few drops of milk if the mixture becomes dry and knead it until it is smooth.
Using a rolling pin, spread it out into a spherical form that is 1/3 inch thick.
Cut it into diamond-shaped pieces with a knife. Let it cool for 3 to 4 minutes.
Enjoy the delicious kaju katli recipe.

Keyword cashew barfi, kaju katli

FAQs

Is kaju katli made of kaju?

Slices of cashew fudge is an approximate translation of Kaju Katli.

What distinguishes kaju katli from kaju barfi?

Kaju katli and kaju barfi are different. Kaju katli is thin slice compared to kaju barfi.To make barfi, the nuts were soaked, ground, and then mixed with sugar syrup to a consistency of a single thread.

Is kaju katli made of ghee?

Three basic ingredients like Kaju, sugar, and ghee are used.

What is the silver coating on Kaju katli?

Vark, is a delicate filigree foil sheet of pure metal, usually silver but occasionally gold, that is used to embellish South Asian sweets and other confection

Is Badam Barfi better or Kaju Katli ?
Badam barfi is made from almonds and ofcourse both these sweets taste real good, depends on what people like.