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–+ servings

Kaju katli recipe | halwai style kaju katri | kaju barfi – tips and tricks

Author Nehas Cook Book
No ratings yet
Prep Time 5 minutes
Cook Time 30 minutes
Resting time 3 hours
Total Time 3 hours 35 minutes
Course Indian sweets
Cuisine Indian
Servings 1 Kg

Ingredients
 

  • 500 grm or 4 cup kaju - cashews pieces
  • 300 grm or 1.5 cup sugar
  • 500 milk or ½ cup milk based mawa
  • 1 cup water
  • ½ tsp cardamom powder
  • 1 tbsp ghee
  • Garnish with silver vrak

Instructions

  • Take 500 grams of kaju pieces and grind them in a mixer jar using pulse grinding so that oil does not release from the cashews.
  • Sieve the ground kaju powder. If there are any big pieces, grind them again to make a fine powder. (Refer to video)
  • Now, in a pan, add 500 ml milk. Stir continuously and cook until it thickens to a mawa-like consistency. This takes around 15–20 minutes.
  • Transfer the prepared mawa to a bowl and let it cool down.
  • Then, in a pan, add 1.5 cups or 300 grams of sugar and 1 cup of water. Mix well and heat on medium flame until the sugar dissolves.
  • Cook the sugar syrup until it reaches one-string consistency. (Refer to video)
  • Add the prepared mawa and ½ tsp cardamom powder to the sugar syrup and mix well.
  • Now add the cashew powder and mix thoroughly. Cook the mixture on low flame until it thickens and starts leaving the sides of the pan.
  • Grease a plastic sheet with ghee, transfer the mixture onto it, and knead it for 2–3 minutes until smooth.
  • Roll out the mixture on the sheet to a medium thickness. Apply a little ghee on top and place silver vark over it.
  • Let the mixture rest for 2–3 hours or until it is perfectly set.Cut into diamond shapes.
  • Serve or store the kaju katli in an airtight container. It stays good for 15 days at room temperature and up to 1 month in the refrigerator.

Notes

  • Grind cashews (kaju) using the pulse setting to prevent the release of oil.
  • Sieve the ground cashew powder to ensure an even texture.
  • Mawa adds softness to the kaju katli.
  • Cook the sugar until it reaches a one-string consistency.
  • To check, drop a bit of the syrup—if it stays in place without spreading, it’s ready.
  • Add mawa to the boiling sugar syrup so it melts and blends well into the mixture.
  • After adding the cashew powder, cook the mixture on a low flame until it thickens and starts leaving the sides of the pan.
  • Knead the kaju katli mixture while it is still warm to achieve a smooth texture.
  • Roll the mixture to medium thickness.
  • Kaju katli stays good for 15 days at room temperature and up to 1 month in the refrigerator.