Kaju Katli Recipe, How to make Kaju Katli Recipe, Kaju Barfi | Cashew Fudge
Recipe type: Dessert
RecipeCuisine: Indian
Serves: 10-12
Easy Kaju Katli recipe with stepwise instructions.
recipeIngredient (used american measuring cup, 1 cup = 250 ml)
  • 1 cup cashew nut or 150 gm cashew nuts
  • 1 tbsp milk powder (optional)
  • ½ cup sugar or 75 gm sugar (I used organic sugar)
  • 4 tbsp water + 1 tbsp rose water
  • 1 tsp cardamom powder
  • 1 tsp saffron strands (optional)
  • 1 tbsp pistachios chopped finely (optional)
  • some oil or ghee for greasing the tray ( I used ghee)
How to make the recipe?
  1. If you are using saffron just dry roast them for a minute before using.
  2. Firstly dry grind the cashew in a coffee grinder or grinder. Grind for 20 sec and check it should be powder.
  3. Ensure they are fine powder form and not doughy or wet paste. This is the important factor for outcome of the sweet. If you grind too much they would end up being cashew butter as cashew would start leaving oil. So please take care of this process.
  4. Heat a nonstick pan with water, rose water and sugar.
  5. Mix milk powder if using now and ensure there are no lumps.
  6. Once the sugar and milk powder dissolves you could add the cashew powder. You don't have to wait until it becomes one thread consistency.
  7. Add cashew powder and mix well.
  8. Also, add roasted saffron strands and chopped pistachios if using.
  9. Keep stirring the mixture until they thicken.
  10. Once you see the mixture has almost become a one lump mass and leaving the edges of the pan. Don't wait just switch off the gas as soon as it starts leaving the edges. If you over cook they might become chewy.
  11. Now remove them on a dish or tray. Allow the mixture to slightly cool. Once you are able to manage the warm mixture.
  12. Just grease your hand and start kneading the dough for a minute or until they look smooth.
  13. You have to do this quickly as once they cool they would become firm and difficult to manage. So spread the dough on a greased tray or dish. Cover with a butter paper and then with the help of a pin roller or pav bhaji masher just spread them giving the shape of your dish or tray.
  14. Ensure you don't make them too thin. Allow to cool and place them in the fridge for 20 mins.
  15. Now diagonally slice them with a greased knife into squares or diamond shape.
  16. Serve your kaju katlis with love to your family or as an offering to God.
1.Ensure you don't over grind the cashew mixture otherwise they would become buttery.
2.Don't over-cook the mixture else they would taste chewy.
3.Adding nuts, pistachios and saffron are optional.
4.Also, there is no need to make a one thread consistency for the kaju katli recipe. Once the sugar dissolves in water just add the cashew powder.
Recipe by Flavors of Mumbai at https://www.flavorsofmumbai.com/kaju-katli-recipe/