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Kaju Katli Recipe | How to make Kaju Barfi
These Kaju Katli are the way they are actually meant to be - thin, smooth, melt in the mouth slices of cashew goodness. A popular Indian sweet made with cashews, sugar and water.
Prep Time
5 mins
Cook Time
5 mins
Total Time
20 mins
Servings: 14 Kaju Katli
Calories: 87 kcal
Course:
Dessert
Cuisine:
Indian
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 chopped rose petals or 1 teaspoon rose water or 8 to 9 strands of saffron, optional
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.
Cup of Yum
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
- In this recipe, you just need to melt the sugar in the water first and then add the cashew powder. Mix and continue to cook till the cashew dough begins to leave the sides of the pan.
- : The cashew dough should be soft but not sticky. If you roll a tiny ball from the dough it should not be sticky but smooth.
- Kneading helps in binding the dough making it even and smooth. If you roll the dough directly, the kaju barfi won’t be even, smooth and with a grainy texture.
- You can make a large batch and store to munch upon kaju katli any time! If using coconut oil or a neutral oil or ghee, kaju katli can be kept at room temperature for at least two weeks or in the fridge for up to a month. Cashew fudge made with butter should be eaten in a day or two, or can be kept in the fridge for up to two weeks.
- You can make a large batch and store to munch upon kaju katli any time! If using coconut oil or a neutral oil or ghee, kaju katli can be kept at room temperature for at least two weeks or in the fridge for up to a month. Cashew fudge made with butter should be eaten in a day or two, or can be kept in the fridge for up to two weeks.
- Powdered cashews: The cashews need to be powdered finely. When powdering them, use the pulse option in your blender or blend at intervals of some seconds. Do not blend at a long stretch. The fat should not release from the cashews while blending and you definitely do not want cashew butter.
- Consistency of the sugar syrup: In this recipe, you just need to melt the sugar in the water first and then add the cashew powder. Mix and continue to cook till the cashew dough begins to leave the sides of the pan.
- Cashew dough texture: The cashew dough should be soft but not sticky. If you roll a tiny ball from the dough it should not be sticky but smooth.
- Kneading cashew dough: Kneading helps in binding the dough making it even and smooth. If you roll the dough directly, the kaju barfi won’t be even, smooth and with a grainy texture.
- Make ahead and storage: You can make a large batch and store to munch upon kaju katli any time! If using coconut oil or a neutral oil or ghee, kaju katli can be kept at room temperature for at least two weeks or in the fridge for up to a month. Cashew fudge made with butter should be eaten in a day or two, or can be kept in the fridge for up to two weeks.
- If using saffron, then roast them first in a dry pan and then coarsely powder them in a mortar-pestle. Add the powdered saffron to the cashew dough.
- If using rose water, then add it to the sugar and water solution.
- For cardamom powder, add ½ teaspoon of it.
- Use plain cashews which are not salted, toasted or fried.
Nutrition Information
Serving
1kaju katli
Calories
87kcal
(4%)
Carbohydrates
10g
(3%)
Protein
2g
(4%)
Fat
5g
(8%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Cholesterol
2mg
(1%)
Sodium
2mg
(0%)
Potassium
61mg
(2%)
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
Phosphorus
55mg
Zinc
1mg
Nutrition Facts
Serving: 14Kaju Katli
Amount Per Serving
Calories 87
% 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.