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Kaju Katli recipe | How to make kaju katli | kaju burfi

Author Nehas Cook Book
No ratings yet
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Dessert, Indian sweets
Cuisine Indian
Servings 15 pieces

Ingredients
 

  • 1 cup or 165 grams kaju - cashew nuts
  • ½ cup or 110 grams sugar
  • ¼ cup or 5 tbsp water
  • 1 tablespoon ghee
  • ½ teaspoon ghee for greasing
  • Garnish: 3 strips of sliver vark - varakh (optional)

Instructions

  • Take 1 cup kaju (cashew) in the dry mixture grinder.
  • Run the mixture on the reverse side or grind at one-second intervals.
  • The kaju (cashew) should be in dry powdered form and not become oily.
  • Now in a non-stick pan, add ½ cup sugar and ¼ cup water and dissolved sugar on low flame.
  • There is no need for sugar consistency, just dissolved sugar into the water.
  • After the sugar is dissolved add kaju (cashew) powder into the sugar mixture and stir continuously on low flame.
  • The kaju (cashew) mixture starts thickening.
  • When kaju (cashew) mixture starts to come together and separates from the pan then switch off the flame.
  • Take the kaju(cashew) mixture to the work surface and 1 tablespoon of ghee in it. Mix well.
  • When the mixture is hot enough to handle, then knead the kaju (cashew) mixture.
  • Grease the plastic sheet with little ghee.
  • Place kaju (cashew) mixture on it and roll gently the dough from all sides with a rolling pin.
  • Apply little ghee on the top surface and place silver vark (varakh) on it. It gives a tempting and perfect sweet shop look to kaju katli.
  • Cool completely at room temperature.
  • Using a sharp knife cut kaju katli pieces into 1.5 inches distant between two straight lines and two slant lines for getting the perfect diamond shape.
  • Serve kaju katli or store in an airtight container.

Notes

  • Do not use refrigerated cashew nuts for recipe. Make sure cashew nuts are at room temperature before grinding.
  • Grind cashew on the reverse side of the mixture grinder. Do not overdo the grinding process because oil is released from cashew nuts.
  • The powder of cashew should be dry not become pasty.
  • No need for sugar consistency in the recipe. Just let the sugar dissolve in water.
  • Do not overcook the cashew mixture otherwise, kaju katli becomes hard.
  • Cut kaju katli pieces into 1.5 inch distance between two straight line and two slant lines for getting the perfect diamond shape.
  • Most importantly, Stick to the all measurement mentioned in the recipe for perfectly smooth and melt-in-mouth kaju katli.
  • You can garnish kaju katli with dry rose petals.
  • You can also avoid the use of silver vark while garnishing the kaju katli..
  • Store kaju katli in an airtight container for 15 days in the refrigerator.