Kaju Katli Recipe - How to make Kaju Barfi | Cashew Barfi
Kaju Katli Recipe (Cashew Barfi or Fudge) is a quintessential Indian sweet prepared for festivals & celebratory occasions….fuss-free, simple & easy barfi recipe with very few ingredients.
Ingredients
- 250 grams Raw Cashews Whole or Broken
- 2 tbsp Milk Powder Can use up to 15 to 30 % of Cashews
- 150 to 200 grams Sugar 60-80% of Cashews, Adjust to taste
- 1/3 cup Water 80-100 ml
For Garnish (Optional)
- Edible Silver Leaves aka chandi ka warq/vark
Instructions
Grinding Cashews:
- Place cashews in a blender. Grind to a smooth powder in batches. Do not over grind, otherwise cashews will release oil.
- Sieve the powder. You can skip sieving if you get a fine powder.
- To this cashew powder, add in Milk Powder and mix well. Set it aside.
Sugar Syrup:
- Add sugar and water in a pan over medium heat. Stir to combine.
- Let the sugar melt. boil until you get one string consistency.
Making Kaju Katli Dough:
- Then, turn off the heat and add in the cashew powder mix. Mix well at this point to get rid of lumps.
- Now, turn on the heat and keep stirring the mixture on low heat. Add a teaspoon of ghee and stir.
- Keep stirring until the dough will leave the sides of the pan (about 5 minute). This is the stage when you want to remove pan from heat. Make sure not to cook too long either as then you will lose the flavour & texture of katli.
- You should be able to make a non-sticky ball out of a pinch of dough, which means the dough is done. If not, you need to cook it further.
Kneading the Dough:
- Once the dough is done, transfer it to a sheet of greased parchment paper.
- Wait for 2 to 3 minutes for the dough to cool down a bit. Then knead the dough while it’s still warm (placed in the parchment paper) with your hands to make it smooth (look at the video).
- If the dough looks very dry while kneading, sprinkle few drops of warm water or milk to make it smooth.
- Flatten the dough, place another sheet of parchment paper on top of the dough. Roll it using a rolling pin to get the desired thickness applying equal pressure on all sides.
Shaping Kaju Katli:
- Once rolled, apply Edible Silver Leaf (chandi warq/vark) if using. Cut the dough into diamond shape.
- Separate the kaju katli and enjoy! You can store the kaju katli on the kitchen counter for about 2 days and in the refrigerator for up to 2 weeks.
Recipe Video
Notes
- Make sure cashews are at room temperature before grinding.
- Do not over-grind the cashews.
- When adding the dry ingredients to the sugar syrup, turn off the heat & add.
- Keep the heat low later while constantly stirring the cashew mixture.
- Cook until the mixture leaves the sides of the pan completely.
- Knead the final dough well while it's still warm.
- Use parchment paper to roll the dough and cut.
- Using silver warq is optional.