You are here: Home > Cuisine > Indian Veg Recipes > North Indian Vegetarian Food > Kaju Katli, Kaju Katli Recipe with Step By Step Photos Kaju Katli, Kaju Katli Recipe with Step By Step Photos by Tarla Dalal kaju katli recipe | kaju barfi | kaju burfi | homemade kaju katli diwali special | Indian style cashew barfi | Kaju Katli is made from 4 simple ingredients like kaju, sugar, milk powder and ghee. Kaju barfi is an all time favourite traditional mithai, but one that is feared by most people for the time it takes to prepare. If you follow this recipe meticulously, you will be pleasantly surprised by how easily and quickly you can prepare Kaju Katli at home! Although it takes a few hours to set, this recipe makes sure you spend less than 15 minutes sweating in the kitchen. To make kaju katli, blend the cashew nuts in a mixer to a fine, smooth powder. Combine the cashew nut powder and milk powder in a deep bowl, mix well and keep aside. Combine 1 cup of water and sugar in a broad non-stick pan, mix well and cook on a high flame till the sugar dissolves and forms a one string consistency, while stirring continuously. (for approx. 7 to 8 minutes). Lower the flame to medium, add the cashew-milk powder mixture, mix well and cook for 3 minutes or till no lumps remain, while stirring continuously. Switch off the flame and pour the cashew mixture in a plate and keep aside to cool completely for half an hour. Once cooled, scrape out the cashew mixture from the plate with the help of a flat ladle and knead into a smooth dough. Divide the dough into 2 equal portions and keep aside. Grease two 250 mm. (10”) thalis on the backside and a rolling pin with a little melted ghee. Place a portion of the dough on a greased thali, flatten it and roll it into a 225 mm. (9”) diameter circle using the greased rolling pin. Ensure to lift the rolled out dough occasionally so it does not stick to the thali. Repeat step 9 to roll another portion of the dough. Keep both the thalis aside for 2 to 3 hours to set. Cut into diamond shaped pieces and scrape the kaju katli from the thali with the help of a knife. Serve or store in an air-tight container. It stays fresh for upto 7 to 8 days.Indian style cashew barfi is always there on the mithai platter during festivals like Diwali and Raksha - Bandhan . Serve along with namkeens like Poha Chivda, Chakli, Masala Mathri, Moong Dal Crispies etc. If you take care of the syrup’s consistency and the time of cooking and the level of heat (flame) as described in the recipe of homemade kaju katli diwali special, you are assured of a perfect result. Tips for kaju katli. 1. You could also put the cashews in the freezer for sometime before powdering it in the mixer, so you will get a very smooth powder without oil oozing out of the nuts. 2. Alternatively you can invest in a kaju grinder to get the best cashew powder without its oil oozing out. 3. After adding the cashew powder, stir it continuously to get a lump free mixture. 4. At step 11, use a palette knife or a flat steel ladle to scrape the kaju katli from the thali. Enjoy Post A comment Add your recipe to below listed cookbooksMy ReceipesHealthy LivingTryFursat MeSwatiPri Cook BookDhivyaChandniLiverShils Tarla RecipesIndira NatrajanFavorite RecipesDevi's Recipe BookFor JyotiIshuAirfryerShilpaSuchi's Recipe BookDharaJeevikaStartersAshi CookingNon-vegetarian Low Calorie RecipesFarihaKalpana AroraLunchMocktailsAg-recipes For The BoysP.s.varmaKaminiDesi Sudha PatelJayalakshmi NarayananPost PregnancyVishuDivi Fresh CookbookShalooTruptiJyoti's CookbookLebaneseSnacksContinental FoodsAlphaPritiContinental FoodHealthy Eating PostnatalChickenVeg DinnerRqBreakfastManju's CookbookRituDhwanitFirelessVista EventsKanikaSnacksRinkuAmmuzMy RecipesHiral MehtaSilkyNavyanshLibo Cook BookFerdousTarla CookbookPregaMaitriDhoklaTababdulrazak@gmail. 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हिन्दी में पढ़ें (Kaju Katli, Kaju Katli Recipe with Step By Step Photos in Hindi) Kaju Katli Video Kaju Katli, Kaju Katli Recipe with Step By Step Photos recipe - How to make Kaju Katli, Kaju Katli Recipe with Step By Step Photos Tags North Indian Vegetarian FoodPunjabi SweetsDry Fruit FlavoursTraditional Indian MithaiBarfi RecipesDiwaliDussehra recipes | Dussehra Sweets Soaking time: 2 to 3 hours Preparation Time: 2 mins Cooking Time: 11 mins Total Time: 1933 hours 13 minutes 50Makes 50 pieces Show me for pieces Ingredients For Kaju Katli2 cups cashew nuts (kaju)1/4 cup milk powder1 cup sugar melted ghee for greasing Method MethodBlend the cashewnuts in a mixer to a fine, smooth powder.Combine the cashewnut powder and milk powder in a deep bowl, mix well and keep aside.Combine 1 cup of water and sugar in a broad non-stick pan, mix well and cook on a high flame till the sugar dissolves and forms a one string consistency, while stirring continuously. (for approx. 7 to 8 minutes)Lower the flame to medium, add the cashew-milk powder mixture, mix well and cook for 3 minutes or till no lumps remain, while stirring continuously.Switch off the flame and pour the cashew mixture in a plate and keep aside to cool completely for half an hour.Once cooled, scrape out the cashew mixture from the plate with the help of a flat ladle and knead into a smooth dough.Divide the dough into 2 equal portions and keep aside.Grease two 250 mm. (10”) thalis on the backside and a rolling pin with a little melted ghee.Place a portion of the dough on a greased thali, flatten it and roll it into a 225 mm. (9”) diameter circle using the greased rolling pin. Ensure to lift the rolled out dough occasionally so it does not stick to the thali.Repeat step 9 to roll another portion of the dough. Keep both the thalis aside for 2 to 3 hours to set.Cut into diamond shaped pieces and scrape the kaju katli from the thali with the help of a knife.Serve or store in an air-tight container. It stays fresh for upto 7 to 8 days. Nutrient values (Abbrv) per pieceEnergy41 calProtein1 gCarbohydrates4.8 gFiber0.1 gFat2 gCholesterol0 mgSodium0.5 mgClick here to view calories for Kaju Katli, Kaju Katli Recipe with Step By Step Photos Kaju Katli Video by Tarla Dalal