Kaju Katli (Cashew Barfi) is one of the most popular Indian sweets. It is prepared in all the regions of Indian sub-continent. Kaju Katli (Cashew Barfi) is a must during weddings and also during festivals like Diwali and other special occasions. It has a good shelf life and is very convenient to carry while you are travelling.
Kaju Katli (Cashew Barfi) is a simple sweet to prepare at home. This delicious sweet is fuss-free, easy and needs just four ingredients. With this simplified recipe it is easily made at home without soaking and much grinding as was done traditionally.
I was not a fan of Kaju Ki Burfi during my childhood and would not eat even a piece. I use to wonder why we got boxes of these as gifts for all the weddings we attended. But now I have started liking these sweet burfi’s and here I am sharing this recipe with all of you. This recipe can be easily doubled if you want to make a lot.
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #blissofcooking on Instagram. You may like to try our other similar recipes like Nariyal Ki Barfi (Coconut Fudge), Besan Ke Laddu and Aata Aur Gond Ke Laddu.
Yield: 500 grams
Prep time: 10 minutes
Total time: 30 minutes
Ingredients for Kaju Katli
250 grams kaju powder(cashew)
3 tablespoon milk powder
200 grams sugar
100 ml water
1+1 teaspoon ghee
Silver vark (silver leaves) optional
2 plastic/ parchment sheets
Directions for Kaju Katli
- Place cashews in a grinder and grind to get coarse powder. Do not over grind it else cashews will release oil.
- Sieve and remove the coarse pieces and grind them again. Sieve and remove any coarse pieces left.
- Add milk powder to cashew powder and mix.
- Add sugar and water in a nonstick pan. On medium heat make sugar syrup and let it boil till it is a little thick. Check between thumb and index finger to get 1 string consistency of the syrup.(Chashni)
- Now add in the kaju and milk powder mixture and stir till well mixed. Continue to stir for 2 minute and add ghee.
- Switch off the heat and remove the pan from the stove.
- Stir for 2 minutes and then spread it on the sides of the pan for it to cool a bit.
- Now transfer it on a greased plastic sheet or parchment paper and knead it.
- Roll the dough while it is still warm, between two sheets or parchment paper to 1/4 inch or desired thickness.
- Cut the dough into diamond shape by first cutting the dough vertically and then horizontally.
- Apply chandi vark (silver leaves) if using.
- Let it cool completely and then separate the kaju katli.
- Kaju katli can be kept at room temperature for one week and then refrigerated for up to a week.
Notes for Kaju Katli
- Grind approx 350 grams of kaju (cashew) to get 250 grams of powder.
- Grind the cashew in pulse mode or by stopping every 15 seconds. Don’t over-grind as cashews will release oil.
- The sugar syrup should be thick of 2 string consistency.
- Do not overcook the mixture of kaju powder, milk powder and sugar syrup as it will make the katli dry and the cutting will not be smooth.
- If your mixture is dry, then add 1 tablespoon of warm milk and roll it into dough.
- Kneading and rolling should be done while the dough is warm.
