Kaju Katli Recipe | काजू कतली | Kaju ki Barfi Recipe | Cashew Nut Katli
Recipe Information
Kaju katli
Cultural Context
Kaju katli, originating from India, is a beloved sweet made primarily from cashew nuts. Traditionally prepared during festivals like Diwali, it symbolizes prosperity and is often gifted to friends and family. This rich, nutty dessert has gained popularity worldwide, with variations appearing in many cultures.
cashew nuts
🥗Healthier: almonds
💰Cheaper: peanuts
Almonds provide a similar texture and flavor, while peanuts are more cost-effective.
sugar
🥗Healthier: stevia
💰Cheaper: brown sugar
Stevia offers a low-calorie alternative, while brown sugar is often less expensive.
ghee
🥗Healthier: coconut oil
💰Cheaper: vegetable oil
Coconut oil is a healthier fat option, and vegetable oil is usually cheaper.
silver leaf
Silver leaf is often used for decoration but can be omitted for a simpler presentation.
Start with preparing powder from cashews by taking 2 cups of cashews and placing them in the mixer jar.
Grind the cashews in little quantity first to make cashew powder, being careful not to over-grind.
Transfer the cashew powder to a separate bowl and grind the remaining cashews.
Strain the prepared cashew powder through a sieve to separate big chunks, which can be ground again or used in other recipes.
In a pan, add ¾ cup of sugar and ¾ cup of water, and stir to dissolve the sugar without making a syrup.
Once the sugar is dissolved, add the cashew powder to the pan.
Keep the flame low and stir while roasting the mixture until it gets dense in consistency.
Add ½ tsp cardamom powder and 2 tsp ghee to the thickened mixture and mix thoroughly.
Continue cooking until the mixture is thick enough to form a dough ball; check by taking some paste in a spoon and letting it cool slightly.
Turn off the flame and stir the paste for a while while it's still warm.
Grease a plate with ghee and transfer the paste to it, flipping the sides to cool quickly and prevent a crisp layer.
Once the paste is warm, grease your hands with ghee and roll the paste into a ball.
Flatten the ball on greased butter paper and roll it out thinly, keeping it 3 to 4 cm thick.
Let the rolled sheet cool down, then place it in front of an air conditioner or in the refrigerator to set.
Once set, cut the sheet into diamond shapes using a scale, marking 1.5 inches for each piece.
Let the pieces dry a bit before separating them with a knife.
If the consistency of the paste is too soft after a day, cook it again on low flame for 1 to 2 minutes and roll it out again.
If the paste is too thick before rolling, add 1 tsp of water and cook on low flame for 1 to 2 minutes before rolling out.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Dietary
Allergens
Also Known As
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