Kaju katli recipe, Learn to make kaju katli recipe or kaju barfi with step by step pictures . I am sharing is very easy method, suitable for beginners, since it does not need string consistency. If you ask me without string consistency will the kaju barfi turn sticky, no it doesn’t since we are using lightly roasted cashew nuts which prevents the mixture from becoming sticky.
I made this during Ganesh Chaturthi and did not get to post. I adapted this kaju katli recipe from the badam katli and chocolate kaju burfi, which I shared earlier.
For more recipe you can check this ganesh chaturthi recipes and 100 diwali sweets recipes.
I have included detailed instructions of making it fail proof, making kaju katli is easy and do read the instructions, notes and tips to set the burfi before you try it .
How to make kaju katli – learn with easy step by step pictures
1. Measure one and a half cup of whole cashew nuts, split open them and dry roast on a low flame in a heavy bottom pan till they turn crunchy. Do not brown the cashews else the burfi looks discolored. Cool them completely. I do not suggest skipping this step as the burfi may turn sticky when made without dry roasting.
2. Add them to a blender. Powder them immediately when cooled or before they lose the crunch.
3. Make a fine powder, do not over run the blender, the powder turns oily and lumpy. Break up lumps. Keep this aside.
4. Add sugar, water and cardamom powder or rose water to a non-stick pan and begin to boil the syrup
5. Stir well to dissolve the sugar and bring it to a rapid boil.
6. Add the powder, simmer the stove
7. Take away the pan from the stove and mix the sugar syrup and the powder well to form a smooth mix.
8. Put back the pan to cook the mixture. Cook till the mixture thickens and leaves the sides. Switch off the stove when you see the mixture turns to a mass as seen in the picture below
9. Transfer it immediately to a tray. While it is still warm, grease your palms with ghee, knead well to form a smooth dough without cracks. The ball looks fairly dry if you do not use enough ghee. I used a few drops of coconut oil to grease my palms.Place it on a greased foil or butter paper, place another layer of the same foil or paper.
10. With a rolling pin, roll it evenly to half inch thickness. You can even do it with your greased palms. If you get a dry mixture with lot of cracks, sprinkle little boiled and cooled milk, knead well. If your mixture is very sticky and doesn’t seem to set or dry, then add one to 2 tsps. Or more milk powder and knead well. I have not used any milk powder or milk, so looks dry. Milk powder adds a bit of grease to the burfi due to the fats so it can look shiny. Cut to desired shapes.
Kaju katli is ready. Store it in an airtight jar.
Find kaju katli or barfi recipe below
- 1 ½ cups cashew nuts (measure the whole nuts)
- 90 ml or 6 tbsp. water
- 1 cup minus 1 ½ tbsp. sugar (you can use 1 cup too)
- 1 tsp. rose water or ⅛ tsp. cardamom powder or both
- Break open the cashew nuts, and dry roast on a heavy bottom pan till they turn crunchy. Set aside to cool completely
- Powder it in a blender to as fine as possible, do not over run the blender, else the powder will turn oily and lumpy
- With the help of a spoon, break up the lumps if any in the cashew powder and set aside
- Add sugar, cardamom powder and rose water to a non-stick pan and begin to heat
- When the sugar melts off completely and begins to boil rapidly, add the powder. Lower the heat
- Take away the pan from the stove, set it aside and mix well to blend the sugar syrup and powder. The mixture must be smooth.
- Put back the pan to the stove and cook till the mixture becomes a mass. At this stage the mixture should not look dry but has to be moist and sticky.
- Transfer it immediately to a plate and let the temperature come down to warm
- While the mixture is still warm, grease your palms and knead it to a smooth crack free dough. If your mixture tends to stick a lot, it means it is still underdone to set the burfi, so add little milk powder and knead. if your mixture looks dry, sprinkle some boiled and cooled milk and knead.
- place the ball on a greased aluminum foil or a butter paper and cover it
- with the help of a rolling pin, roll it evenly and cut to desired shapes.
- Cool completely and store in an airtight jar, if you have used milk while kneading refrigerate and use.
Before adding the cashew powder, make sure sugar has melted completely and has begin to boil well
This recipe doesn't call for a string consistency of the sugar syrup, so do not skip roasting cashews, otherwise the burfi will end up being sticky