Kaju- Barfi recipe with step by step photos
Grinding the cashew nuts-
Choosing the right cashew nuts is key. Here are some points to note.
- Buy premium cashew nuts as they grind well and don't release oil.
- I prefer buying broken cashew nuts as they are cheaper. As we will be making kaju katli, the cashew nuts have to be ground.
- Get unsalted cashew nuts.
- If you have stored your cashew nuts in the fridge, then you need to take them out and use them at room temperature.
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To make kaju barfi, put broken cashewnuts in a mixer.
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Blend to a powder. Don't blend for a long time as the cashew nuts will release oil. Blend at small intervals ensuring the powder does not turn hot. Use a small blender jar and pulse for 30 seconds. If you blend for too long, your texture of kaju katli will get affected.
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After blending the cashew nuts, pass through a sieve.
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When sieving, you will need use a tablespoon to push the cashew powder through the sieve. Push downwards to move the powder into the glass bowl. Shake the siever with your hands at a fast speed to move the last bit through the sieve.
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This is what the cashew powder mixture looks like. This can be made one or two days in advance. I like to do that as then the day i want to make the kaju katli, i have the cashew powder ready to use.
Method for kaju barfi -
In a broad non stick pan add 1/2 cup sugar which is about 50 grams. You can adjust the sweetness by adding a bit more sugar if you wish.
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Add 1/4 cup of water which is about 7 tablespoons of water.
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Cook on a medium flame for 3 minutes, while stirring occasionally to bring the sugar to a boil.
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Add the cashew powder in 2 batches so that they will cook without forming lumps.
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Mix well and ensure that the mixture on the sides of the pan are also mixed in.
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Cook on a medium flame for 2 minutes, while stirring continuously.
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Add 1 teaspoon ghee and cardamom powder.
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Cook and mix well till the mixture thickens and leaves the sides of the pan.
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See if the mixture is ready to make katli. Take the pan off the flame and put a small portion of the mixture in your greased hand and roll it. If it does not stick then you are ready to set your kaju katli otherwise add a little ghee to the pan and cook a bit more.
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Transfer the kaju mixture onto a greased butter paper. We have put the butter paper on a wodden chopping board as that is easy to use for setting and cutting the kaju katli. Also the mixture spreads better on a flatter surface instead of a thali which has a little angle.
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Allow the mixture to cool a bit. Grease your hands and then knead the warm dough. We don't want the dough to be completely cooled.
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Cover the mixture with the butter paper and roll it out with a belan.
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Allow the mixture to cool a bit and then cut them into diamond shape. Let the kaju katli cool completely and then remove them from the butter paper. As they cool they will harden.
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Serve immediately.
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You can store it in an airtight container to use later. This kaju barfi will stay fresh for 7 days in the airtight container.
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