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Kaju katli recipe with step by step pictures
Kaju katli recipe is a popular Indian sweets recipe . It is a very delicious fudge prepared with sugar and cashews. This cashew fudge is very rich and requires very less ingredients. Kaju katli is also known as kaju barfi or kaju katari. This kaju katli is also vegan and gluten-free, just skip the silver leaf decoration.
I have tried kaju katli recipe multiple times to get this recipe absolutely perfect. My hubby is a fan of Kaju Katli so it makes him very happy every time. Making it is not so easy but yes if you follow some steps carefully you will get exactly the same taste as you get in stores.
If you are looking for some Indian dessert recipes, you may like
1. Mango Burfi Recipe
2. Coconut Peda Recipe
3. Pistachio Paan Recipe
4. Rasgulla Recipe
In this kaju katli recipe I have used silver leaf to decorate which is totally optional. You may decorate it with powdered sugar and pistachios. I have pointed all notes to be kept in mind while preparing this recipe. As this month is full of Hindu festivals like Janamashtami, ganesh chaturthi , Diwali and many more. You can prepare this kaju katli for these occasions ahead. One piece of this kaju katli has approximately 58 calories. Each piece is of 12 grams approx.
There is one variation available that is kesar kaju katli. In that recipe just add saffron at the step where kewra essence is added. That’s it. I will post the recipe of kesar kaju katli soon.
Now let’s see this recipe.
Ingredients
Cashew nuts – 2 cup
Sugar – 1 cup
Water – 1/2 cup
Kewra essence – 4-5 drops
Ghee or oil – Just for greasing
Step by step Kaju katli recipe
Step 1. Powder the cashews in a dry mixer for 1 minute. Cashew nut should be at room temperature as refrigerated cashews will turn pasty upon grinding.
Note – Grind the cashews in one go, till it turns into fine powder.It will take just few seconds.Don’t stop in between, this is how you will get fine powder without stickiness. Oil shouldn’t release from cashews. Sieve the powder to get rid of any big particles left behind. You can use them in any other recipe like Kheer or any pudding.
Step 2. Place a pan over medium flame, add water and sugar. Turn the flame to minimum heat and stir the sugar solution. Cook the sugar syrup for just 30 to 40 seconds. At this stage be careful that you don’t need any thread consistency, just dissolve the sugar in water. Add in cashew powder prepared in step 1.
Step 3. Mix the mixture and be sure that heat is the minimum. Add the kewra essence. Cook the mixture and check the consistency. First it will convert into dropping consistency.
Step 4. Then the mixture starts coming together as dough.
Note- don’t over cook the mixture else barfi will turn to brittle texture. Transfer the dough to a mixing bowl. You can also check the dough by taking a pinch of dough in between your fingers. You should be able to form a ball. This is the correct consistency.
Step 5. Touch the dough mixture, when you can able to handle the heat in the mixture, smear few drops of ghee or oil on hands and start kneading the cashew mixture till the mixture turns to smooth dough. This will take about a one minute. Now take a butter paper or greased plate and roll the dough with rolling-pin. You can adjust the thickness according to your choice. I like it thinner.
Step 6. Roll the dough in rectangle shape so that it becomes easy to cut barfi in diamond shape. That’s the traditional shape of this katli. Cut the dough into diamond shape and decorate with silver leaf. Kaju katli is ready to serve. You can also store it for 6-7 days at room temperature.
Recipe card – Kaju katli recipe
4.55 from 11 votes
Kaju katli recipe, How to make kaju katli | Kaju barfi
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
Kaju katli is a popular sweets recipe . It is a very delicious fudge prepared with sugar and cashews.
Course:Dessert
Cuisine:Indian, North Indian
Servings: 20 -25
Author: Rachna's Kitchen
Ingredients
- Cashew nuts - 2 cup
- Sugar - 1 cup
- Water - 1/2 cup
- Kewra essence - 4-5 drops
- Gheeor oil - Just for greasing
Instructions
Powder the cashews in a dry mixer for 1 minute.
Grind the cashews in one go, till it turns into fine powder.
Don’t stop in between, this is how you will get fine powder without stickiness.
Sieve the powder to get rid of any big particles left behind.
Place a pan over medium flame, add water and sugar.
Turn the flame to minimum heat and stir the sugar solution.
Cook the sugar syrup for just few seconds.
At this stage be careful that you don't need any thread consistency, just dissolve the sugar in water.
Add in prepared cashew powder.
Mix the mixture and be sure that heat is the minimum.
Add the kewra essence.
Cook the mixture and check the consistency.
First it will convert into dropping consistency.
Then the mixture starts coming together as dough.
Transfer the dough to a mixing bowl. You can also check the dough by taking a pinch of dough in between your fingers.
You should be able to form a ball. This is the correct consistency.
Touch the dough mixture, when you can able to handle the heat in the mixture, smear few drops of ghee or oil on hands and start kneading the cashew mixture till the mixture turns to smooth dough.
This will take about a one minute.
Now take a butter paper or greased plate and roll the dough with rolling-pin.
You can adjust the thickness according to your choice. I like it thinner.
Roll the dough in rectangle shape so that it becomes easy to cut barfi in diamond shape.
Cut the dough into diamond shape and decorate with silver leaf.
Kaju katli is ready to serve.
You can also store it for 3-4 days at room temperature.
Nutrition Facts
Per 1piece (12gms)
Amount% Daily Value*
Calories 58
Total Fat 3g5%
Saturated Fat 1g5%
Trans Fat 0g
Cholesterol 0mg0%
Sodium 1mg0%
Potassium 0mg0%
Total Carbohydrate 6g2%
Dietary Fiber 0g0%
Sugars 4g
Protein 1g2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
