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.
- 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
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.
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.
- 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.