Kaju Katli - Kaju Barfi - Alfa Foods

Perfect Kaju Katli is a smooth, thin, and melt-in-your-mouth traditional Indian cashew fudge candy. This delightful delicacy has a tinge of rose in it, but you may make it your own using your favourite tastes. And, while it isn't the simplest dish to prepare from scratch, I assure it is well worth the effort! Make this simple kaju katli recipe for yourself or as a lovely present for family and friends using my step-by-step images, video, and directions.

Kaju Katli's 

Kaju Katli is a traditional cashew fudge that is one of India's most popular and popular desserts. Whenever we receive a large box at home, it vanishes in a matter of days. You may receive a box of kaju katli or dried fruits as a gift if you remain in North India during the Diwali celebration. During the Diwali holiday, kaju katli is one of the most popular sweets that is given to family and friends. Kaju Burfi is another name for Kaju Katli. Kaju katli, on the other hand, should be thin, unlike bulky burfi. The word 'katli' really means 'thin slices.'

Now, I'm not going to lie and pretend that cooking kaju katli at home is simple. To be honest, it is not. If you're cooking kaju katli for the first time, don't be too hard on yourself if it doesn't turn out exactly. I guarantee it will get easier as you practise! 

I tried a few various approaches when I first started cooking this dish, and they were all failures. I was able to produce this flawless kaju katli recipe by learning from my mistakes and eliminating the necessity to monitor the consistency of the sugar syrup.  My step-by-step instruction below is an honest attempt to reveal how to consistently make great kaju katli at home!

Also, take ideas from our previous blog on: 10 Most Popular Northern Indian Desserts

You'll need the following ingredients to make kaju barfi. 

The ingredients list for this kaju katli dish is straightforward. Only cashews, sugar, water, and – if desired – butter, ghee, or coconut oil are required. I found that using ghee or coconut oil in the katli dough makes it softer and smoother. 

In the kaju katli, I've also included a fresh organic rose from my balcony garden. This is completely optional, and you may simply disregard it.  You may also add rose water or saffron if desired. Flavorings are not added to the kaju katli in any other way. In this dish, the slightly sweet, wonderfully nutty flavour of the cashews truly shows through. When it comes to shine, kaju burfi is usually topped with edible silver foil (varak) when served for special events or presented as gifts. I didn't include it since I don't use varak.

How to Make Kaju Katli 

Making wonderfully sweet, melt-in-your-mouth Indian cashew fudge is easy with these step-by-step images and directions. 

Cashews should be Grind

  • In a dry grinder, coffee grinder, or blender, ground 1 cup cashews (kaju). I store cashews at room temperature most of the time. As a result, the cashews are dry. Refrigerated cashews should not be used since once crushed, they will leak moisture and convert into a cashew paste. 
  • Grind the kaju to a fine powder, being careful not to over-grind the cashews because fat should not be released. I first ran the mixer for a few minutes at a stretch, then scraped the sides and ran at intervals for a few more times.

Cashews should be powdered rather than pasty or buttery, as in cashew butter. If the cashew powder contains little bits, leave them alone – or filter the cashew powder and set it away. To sift the powdered cashews, use a medium fine sieve rather than a fine one.

Prepare the Dough 

  • In a heavy-bottomed pan, combine 12 cup sugar and 5 teaspoons water (or kadai or a non-stick pan). 
  • Reduce the heat to low and let the sugar to dissolve in the water. The sugar syrup has no consistency, such as one string or two strings. Allow the sugar to dissolve in the water before moving on to the next step.
  • Stir in the cashew powder once the sugar has completely dissolved in the water. 
  • Cook over a low heat, stirring constantly. If there are lumps, break them up as you stir and keep stirring. The secret to a smooth and uniform kaju katli dough is constant stirring. 
  • As the mixture thickens, it will begin to come together to make a very soft dough. After that, take the entire lump of mixture out of the pan and set it on a work surface. On a low burner, this method of producing the kaju katli dough took me exactly 8 minutes. 
  • After adding the cashew powder, you may cook it for 7 to 9 minutes, depending on your temperature, pan, and other factors. Another method of checking is to roll a little amount of dough into a ball. The ball should be smooth and not cling to your fingertips. The edges are sticky and chewy, so don't scratch them.

Knead the dough

  • Place the entire dough of cashews on a work surface. 1 tablespoon ghee or coconut oil, 1 teaspoon rose petals (or 1 teaspoon rose water or 8 to 9 strands of saffron). Rose petals and coconut oil or ghee are optional additions. Allow the dough to cool for a minute or two until it is just warm enough to touch. Begin kneading the dough after the heat has reached a comfortable level.
  • Lightly knead the dough, then flatten it on a greased dish or pan. Kneading too much can cause the cashews to leak fat. As you knead the dough, the gritty texture disappears. When kneading the dough, keep in mind that it should be warm.
  • Instead of applying ghee/oil separately, you might apply little oil or ghee on your palms. Add a teaspoon of dry milk powder to the dough if it appears to be too soft. If the dough appears dry or thick, moisten it with a teaspoon of milk.
  • You may alternatively use a large piece of parchment or butter paper to set it on. When you begin rolling the cashew dough, it should still be warm. It will solidify as it cools and become more difficult to roll, so work fast! 

To make the kaju barfi dough even, gently roll it out using a rolling pin. Fine cracks will appear in the dough. 

  • Place parchment paper on top of the cracks and roll again to smooth them out. The gaps will be filled up, and the kaju katli will be smooth.
  • Roll to a thickness of 3 to 5 mm (about 1/8 inch). Then set aside to chill the rolled cashew dough. 

Kaju Katli should be cut

  • Once the cashew dough has chilled fully, cut it into squares or diamond shapes. Scrape off the uneven edges and eat as a snack while you're working.
  • Carefully remove the kaju barfi pieces from the bottom of the tray or paper using a butter knife, being careful not to break them.
  • As you go, arrange them one by one on a platter. Serve immediately away or keep kaju katli in an airtight container.

Let me tell you something: kaju katli is going to be your new favourite dessert. Make a big quantity for a special event or simply for a fun and tasty activity!

Also, take ideas from our previous blog on: The Best 10 Famous Sweets In Bangalore, According to Locals, to Enrich Your Sweet Tooth

Kaju Katli Expert Advice 

I've included some helpful hints for producing the greatest kaju katli recipe below. 

Cashew powder texture: Cashews must be finely powdered. When powdering them, utilise your blender's pulse option or mix in seconds-long intervals. We just want powdered cashews, so don't combine for too long. The fat from the cashews should not be released during the blending process, and you do not want cashew butter. 

Sugar syrup consistency: To make this dish, simply melt the sugar in the water and then add the cashew powder. Mix and heat until the cashew dough starts to come together and leaves the edges of the pan. Texture of cashew dough: Cashew dough should be soft but not sticky. If you roll a little ball of dough between your fingers, it should not adhere to your fingertips and should be smooth. 

Kneading the cashew dough helps to bind the dough and make it uniform and smooth. The kaju katli will not be even, smooth, or have a gritty feel if you roll the dough straight. Lightly knead the dough. When kneading the dough, the fat should not escape. If you knead the dough thoroughly, the gritty texture will disappear.  If the mixture appears to be too stiff, add a teaspoon of milk powder and mix it in. If the dough appears dry or thick, moisten it with a teaspoon of milk

Also, take ideas from our previous blog on:  Top 20 South-Indian Sweets - Alfa Foods

Kaju Barfi's Frequently Asked Questions 

I'm not sure what sort of cashews to use. Use unsalted, unsalted, unsalted, unsalted, unsalted, unsalted, unsalted, unsalted, unsalted, unsalted, unsalted, unsalted, unsal 

What is the shelf life of handmade kaju katli? 

They may be stored at room temperature for at least two weeks or in the fridge for up to a month if you used coconut oil, a neutral oil, or ghee. Cashew fudge prepared with butter should be consumed within a day or two of preparation, but it may be stored in the refrigerator for up to two weeks. 

What kinds of cashew fudge flavours can I make? 

I used freshly cut rose petals in this recipe. Add a dash of rose water for a mild floral flavour that complements the nutty cashews.

Add a few saffron threads to the dough when shaping it for a somewhat more fragrant kaju barfi. Add a dash of ground cardamom seeds to the batter for cardamom cashew fudge. For a more decadent dessert, add a dash of vanilla essence. 

What's the deal with my kaju katli being glossy and/or sticky? 

If your fudge comes out glossy, it's because you overcooked the cashews, releasing the natural lipids. Make sure your cashews are at room temperature (not cold), that you don't over-grind them, and that you don't overwork the dough next time. If the kaju katli is sticky, it's probable that the sugar was not cooked to the proper consistency when the dough was cooked. You'll have to cook for a few minutes longer. 

If the dough is still too soft, you can add a little evaporated milk powder as you shape it. Sprinkle in a bit at a time until the dough achieves the desired consistency, being careful not to overwork it and release fats. 

I'm missing the butter paper. What am I able to do? 

Alternatively, parchment paper or aluminum foil can be used. 

Is it possible to scale up this recipe? 

Yes, you may create a little or large amount of this. A huge batch would need a lot of stirring.

Have the cashews released fat during the grinding process? What can I do about it? 

You can use some milk to make a smooth paste and then proceed with the procedure. You might also add some milk powder or khoya to the cashew paste before cooking it (mawa).  My kaju katli dough is disintegrating and not coming together after it has cooled. 

You may return the dough to the pan, add a few splashes of water, and cook for a few minutes more. 

Is it possible to substitute jaggery powder for sugar? 

You may give it a shot and it should work



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