Homemade Kaju Katli recipe for irresistible sweets

Prameyanews English

Published By : Prameya News Bureau | February 28, 2024 IST

To test if the mixture is ready, take a small portion and roll it into a ball. If it holds its shape without sticking to your fingers, it's done.

A beloved Indian sweet renowned for its luxurious texture and irresistible taste, Kaju Katli, also known as Kaju Barfi, is a classic confectionery delight that captivates hearts with its simplicity and elegance. Crafted from the finest cashews, sugar, and a hint of aromatic flavors, each bite of Kaju Katli transports you to a realm of pure bliss. Whether savored during festive celebrations, special occasions, or simply as a sweet indulgence, this iconic treat has stood the test of time, symbolizing warmth, love, and the essence of Indian culinary heritage. Join us on a culinary journey as we unravel the secrets to creating this beloved delicacy in the comfort of your own kitchen."

Ingredients:

2 cups cashew nuts (kaju)

1 cup sugar

1/2 cup water

1/2 teaspoon cardamom powder

Silver edible foil (optional)

Ghee or butter for greasing

Instructions:

Prepare Cashew Paste:

Grind the cashew nuts into a fine powder using a food processor or grinder. Make sure not to over-grind, as cashews may release oil and become pasty.

Sieve the ground cashew powder to remove any coarse particles. Set aside.

Make Sugar Syrup:

In a heavy-bottomed pan, add sugar and water. Stir well until the sugar dissolves completely.

Heat the sugar syrup over medium heat until it reaches a one-string consistency. To check, take a small amount of syrup between your thumb and index finger; it should form a single thread when stretched apart.

Combine Cashew Powder and Sugar Syrup:

Once the sugar syrup reaches the desired consistency, add the cashew powder to it.

Stir continuously to combine the cashew powder with the sugar syrup. Make sure there are no lumps.

Cook the Mixture:

Cook the mixture on low heat, stirring continuously to prevent sticking and burning.

After a few minutes, the mixture will start to thicken. Add cardamom powder at this stage and continue cooking.

Test for Doneness:

To test if the mixture is ready, take a small portion and roll it into a ball. If it holds its shape without sticking to your fingers, it's done.

Shape the Kaju Katli:

Transfer the cooked mixture onto a greased plate or parchment paper.

Allow it to cool slightly until it's comfortable to touch but still warm.

Knead the mixture gently to form a smooth dough-like consistency.

Roll and Cut:

Place a sheet of parchment paper on top of the dough and roll it out evenly using a rolling pin. You can also use a greased flat surface.

Cut the rolled dough into diamond-shaped or square pieces using a knife or cookie cutter.

Decorate (Optional):

If desired, place a small piece of silver edible foil on each Kaju Katli for decoration.

Serve and Enjoy:

Allow the Kaju Katli to cool completely before serving.

Store the remaining pieces in an airtight container for up to a week.

Enjoy your homemade Kaju Katli!

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To test if the mixture is ready, take a small portion and roll it into a ball. If it holds its shape without sticking to your fingers, it's done.
To test if the mixture is ready, take a small portion and roll it into a ball. If it holds its shape without sticking to your fingers, it's done.
To test if the mixture is ready, take a small portion and roll it into a ball. If it holds its shape without sticking to your fingers, it's done.
To test if the mixture is ready, take a small portion and roll it into a ball. If it holds its shape without sticking to your fingers, it's done.
To test if the mixture is ready, take a small portion and roll it into a ball. If it holds its shape without sticking to your fingers, it's done.
To test if the mixture is ready, take a small portion and roll it into a ball. If it holds its shape without sticking to your fingers, it's done.
To test if the mixture is ready, take a small portion and roll it into a ball. If it holds its shape without sticking to your fingers, it's done.
To test if the mixture is ready, take a small portion and roll it into a ball. If it holds its shape without sticking to your fingers, it's done.
To test if the mixture is ready, take a small portion and roll it into a ball. If it holds its shape without sticking to your fingers, it's done.
To test if the mixture is ready, take a small portion and roll it into a ball. If it holds its shape without sticking to your fingers, it's done.
To test if the mixture is ready, take a small portion and roll it into a ball. If it holds its shape without sticking to your fingers, it's done.
To test if the mixture is ready, take a small portion and roll it into a ball. If it holds its shape without sticking to your fingers, it's done.
To test if the mixture is ready, take a small portion and roll it into a ball. If it holds its shape without sticking to your fingers, it's done.
To test if the mixture is ready, take a small portion and roll it into a ball. If it holds its shape without sticking to your fingers, it's done.
To test if the mixture is ready, take a small portion and roll it into a ball. If it holds its shape without sticking to your fingers, it's done.
To test if the mixture is ready, take a small portion and roll it into a ball. If it holds its shape without sticking to your fingers, it's done.
To test if the mixture is ready, take a small portion and roll it into a ball. If it holds its shape without sticking to your fingers, it's done.
To test if the mixture is ready, take a small portion and roll it into a ball. If it holds its shape without sticking to your fingers, it's done.
To test if the mixture is ready, take a small portion and roll it into a ball. If it holds its shape without sticking to your fingers, it's done.
To test if the mixture is ready, take a small portion and roll it into a ball. If it holds its shape without sticking to your fingers, it's done.

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