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 kaju katli recipe | kaju barfi | kaju burfi | homemade kaju katli diwali special | Indian style cashew barfi |
Kaju Katli, Kaju Katli Recipe with Step By Step Photos recipe - How to make Kaju Katli, Kaju Katli Recipe with Step By Step Photos
Soaking time: 2 to 3 hours Preparation Time: Cooking Time: Total Time:
Makes 50 pieces
For Kaju Katli
2 cups cashew nuts (kaju)
1/4 cup milk powder
1 cup sugar
melted ghee for greasing
- Method
- Blend 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.
Kaju Katli Video by Tarla Dalal
| Energy | 41 cal |
| Protein | 1 g |
| Carbohydrates | 4.8 g |
| Fiber | 0.1 g |
| Fat | 2 g |
| Cholesterol | 0 mg |
| Vitamin A | 10.2 mcg |
| Vitamin B1 | 0 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0.1 mg |
| Vitamin C | 0 mg |
| Folic Acid | 3 mcg |
| Calcium | 7.3 mg |
| Iron | 0.2 mg |
| Magnesium | 14 mg |
| Phosphorus | 22.1 mg |
| Sodium | 0.5 mg |
| Potassium | 24.8 mg |
| Zinc | 0.2 mg |
No sugar information on the Nutritional Value Table? No amount or pieces per serving nor how many servings per container or dish? That is as valuable as anything else.
Can we add milk instead of milk powder
I tried this recipe with 1 packet of milk powder which was approximately 26 g and followed all the same quantities. It turned out well and added a pinch of elaichi powder for flavour
Can we use dairy whitener instead of milk powder?!
Very good recipe
Thanks for the recipe. Very well described. I need some advice. I made some kaju katli which has become hard. How do I soften it?
Mem which milk powder is best for kaju karli.
when I had made for the 1st time, it was perfect, but 2nd and 3rd time, at final stage after cooling the mixture, it does not get hard enough to make dough. so now how to make it correct or what can be the mistake that I made?
..easy and quick to make...with perfect results.My family loved it.Thanks!