Kaju Katli Recipe | How to make Kaju Barfi
User Reviews
4.8
Kaju Katli Recipe | How to make Kaju Barfi
Description
This recipe starts by grinding whole cashews at room temperature to a fine powder without over-blending, which prevents turning cashew butter. Separately, sugar and water are heated gently to dissolve the sugar into a syrup. The powdered cashews are then added to the syrup and cooked on low heat until the mixture thickens and begins to leave the sides of the pan, forming a soft but non-sticky dough. Optional flavorings such as rose water, rose petal powder, or saffron strands can be introduced to enhance aroma and taste.
The dough is then kneaded to bind and smooth the texture, on a greased surface or parchment paper, ensuring a uniform and non-grainy finish. After rolling out, it is cut into traditional diamond shapes. The resulting kaju katli has a melt-in-the-mouth texture with a fine cashew flavor profile and subtle sweetness.
As a sweet treat, kaju katli is often stored at room temperature for up to two weeks or refrigerated for longer freshness. Using ghee or neutral oils helps with shelf stability. If butter is used, consumption within a few days is advised. This preparation is popular during festive occasions and can be made ahead for convenient gifting or snacking.
Ingredients
- 1 cup/160 grams cashews (whole), at room temperature
- ½ cup/100 grams sugar
- 5 tablespoons water
- 1 tablespoon ghee or coconut oil or any neutral tasting oil, optional
- 1 teaspoon rose petal or 1 teaspoon rose water or 8 to 9 strands of saffron, optional, chopped
Instructions
Powdering Cashews
- Add the cashews to a spice grinder, blender or a mixer-grinder. Use cashews that are at room temperature and not refrigerated ones.
- Grind the kaju to a smooth and fine powder, but make sure you don't over do the grinding process as fat should not release from the cashews.
- Remember to grind in short intervals. The cashews should be in powder form and not become pasty or buttery like cashew butter.
- If there are tiny pieces in the cashew powder, then just let them be. Or opt to sieve the cashew powder and set aside. Use a medium fine sieve and not a fine one to sift the powdered cashews.
Making Cashew Dough
- On a low flame heat sugar and water in a thick bottomed or non stick pan or kadai.
- Meanwhile grease a plate or a tray and keep aside or keep butter papers ready.
- When all the sugar has dissolved in the water, add the cashew powder. There is no consistency in the sugar syrup required like one string or two string. Simply let the sugar dissolve in the water and then proceed with the next step.
- Mix and keep on stirring the cashew mixture non-stop on a low flame.
- The cashew mixture would start thickening.
- Cook the kaju mixture for approx 7 to 9 minutes until the whole dough starts to come together.
How to make Kaju Katli
- Remove the whole lump of the kaju dough from the pan and place it on your work surface or in a bowl or plate.
- Add the rose petals and ghee or oil to the cashew mixture.
- When the heat in the dough is hot enough to handle, then knead the cashew mixture lightly.
- Flatten the dough and place it on a butter paper or on a greased plate or tray.
- Place a butter paper on top and then using a rolling pin, roll gently the dough from all sides till you reach a thickness of 3 to 5 mm in the dough.
- Remove the butter paper and let the rolled dough cool.
- When completely cooled, using a sharp knife cut the cashew dough giving square or diamond shapes.
- Gently remove the kaju barfi with a butter knife.
- Serve the kaju katli straight away or keep in an airtight container.
Notes
- Grind cashews in short pulses to avoid releasing fat and forming cashew butter; keep cashews at room temperature for best results.
- Cook sugar and water together until sugar dissolves before adding cashew powder; no string consistency needed.
- The cashew dough should be soft yet not sticky; a small rolled ball should feel smooth, not tacky.
- Knead the dough to create an even, smooth texture; skipping this step can lead to grainy barfi.
- Use ghee or neutral oils for better storage at room temperature (up to 2 weeks) or refrigerated (up to 1 month); barfi made with butter should be eaten within a few days.
- Optional flavorings like rose water, rose petal powder, or saffron add aroma and subtle flavor complexity.
Nutrition Information
Show DetailsNutrition Facts
Serving: 14Kaju Katli
Amount Per Serving
Calories 87 kcal
% Daily Value*
| Serving | 1kaju katli | |
| Calories | 87kcal | 4% |
| Carbohydrates | 10g | 3% |
| Protein | 2g | 4% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 2mg | 1% |
| Sodium | 2mg | 0% |
| Potassium | 61mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 8g | 16% |
| Vitamin A | 1IU | 0% |
| Vitamin B1 (Thiamine) | 1mg | |
| Vitamin B2 (Riboflavin) | 1mg | |
| Vitamin B3 (Niacin) | 1mg | |
| Vitamin B6 | 1mg | |
| Vitamin C | 1mg | 1% |
| Vitamin E | 1mg | |
| Vitamin K | 3µg | |
| Calcium | 4mg | 0% |
| Vitamin B9 (Folate) | 2µg | |
| Iron | 1mg | 6% |
| Magnesium | 27mg | 7% |
| Phosphorus | 55mg | |
| Zinc | 1mg |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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