Shahi Kaju Katli Recipe

Kaju Katli Recipe is a traditional Indian sweet dessert made with powdered cashews and sugar syrup It is possibly one of the most popular Indian sweet recipes, made for all celebrations, occasions, and festival seasons. It’s a simple and easy sweet snack recipe with only two ingredients, but the sugar syrup consistency can be tricky, which can ruin the texture.

Dry fruit-based sweets and desserts are very popular in India. It is typically made with a single type of nut, but it can also be made with a combination of dry fruits to create a sugarless sweet snack. The premium sweet recipe is the kaju katli or kaju barfi, which is known for its mouth-watering and soothing texture and taste.

The recipe for kaju katli is popular throughout India, but there are various types and variations to how it is prepared. The difference and variations would be in the thickness and consistency of the texture. I attempted to make it soft and chewy in texture. However, some people prefer it to be hard, like a barfi. It is solely determined by the consistency of the sugar syrup. I used a single string consistency, and increasing it to two or three strings would be more difficult. In my opinion, kaju barfi must be moist, but you can adjust the moisture level to your liking. Furthermore, to make the sugar syrup more colourful, you can add some edible colour to it. I’ve included the silver wok that you’d find in most bakeries or halwas, but it’s entirely optional.

I would recommend drying the cashews in the sun to make them crisp and moisture-free. Sun drying is an excellent option, especially if you plan to use old cashews. Second, the sugar syrup is an important step in determining the texture and consistency. My preference is to keep it at one string consistency, but I will try two strings for harder textured burfi. Finally, applying silver wark is completely optional and is only done to make it more appealing. It adds no taste or flavour to the barfi and can be skipped if you don’t have it.

AuthorManita

Yields40 Servings
Prep Time5 minsCook Time15 minsTotal Time20 mins

 2 cups kashew / kaju
 1 cup sugar
 ½ cup water
 1 tsp ghee / clarified butter
 ¼ tsp cardamom powder

1

First, make a fine powder out of 2 cups cashews in a food processor. If you don't pulse and blend, the cashews will release oil and turn into a paste.

2

Make sure there are no lumps in the cashew powder by sieving it. Set aside.

3

1 cup sugar and 1/2 cup water in a large kadai

4

Stir well to dissolve the sugar. Boil for 5 minutes, or until the consistency of 1 string is reached.

5

Mix in the powdered cashews thoroughly.

6

Continue to stir until the mixture is well combined and a smooth paste forms.

7

1 tsp ghee and 1/4 tsp cardamom powder Combine thoroughly.

8

Cook until the mixture becomes a smooth paste and begins to separate slightly from the pan. If you overcook the burfi, it will become hard.

9

Place the mixture on the butter paper. Make sure the butter paper is greased with ghee.

10

Fold the mixture with a spatula until it thickens and forms a dough.

11

Once the dough has been formed, knead it lightly to make a soft dough.

12

Roll the cashew dough between two sheets of butter paper with a rolling pin.

13

Roll it out slightly thick and evenly.

14

Ghee should now be applied, followed by silver leaf or silver vark. Vark can be used if desired.

15

Cut into a diamond shape or another shape of your choice.

16

Finally, kaju katli will keep for a month if stored in an airtight container.

Ingredients

 2 cups kashew / kaju
 1 cup sugar
 ½ cup water
 1 tsp ghee / clarified butter
 ¼ tsp cardamom powder

Directions

1

First, make a fine powder out of 2 cups cashews in a food processor. If you don't pulse and blend, the cashews will release oil and turn into a paste.

2

Make sure there are no lumps in the cashew powder by sieving it. Set aside.

3

1 cup sugar and 1/2 cup water in a large kadai

4

Stir well to dissolve the sugar. Boil for 5 minutes, or until the consistency of 1 string is reached.

5

Mix in the powdered cashews thoroughly.

6

Continue to stir until the mixture is well combined and a smooth paste forms.

7

1 tsp ghee and 1/4 tsp cardamom powder Combine thoroughly.

8

Cook until the mixture becomes a smooth paste and begins to separate slightly from the pan. If you overcook the burfi, it will become hard.

9

Place the mixture on the butter paper. Make sure the butter paper is greased with ghee.

10

Fold the mixture with a spatula until it thickens and forms a dough.

11

Once the dough has been formed, knead it lightly to make a soft dough.

12

Roll the cashew dough between two sheets of butter paper with a rolling pin.

13

Roll it out slightly thick and evenly.

14

Ghee should now be applied, followed by silver leaf or silver vark. Vark can be used if desired.

15

Cut into a diamond shape or another shape of your choice.

16

Finally, kaju katli will keep for a month if stored in an airtight container.

Kaju Katli Recipe

Observations:

  • To begin, pulse and powder the cashews to a fine powder.
  • In addition, the consistency of the sugar syrup is critical in the preparation of this burfi.
  • For a different flavour, substitute kesar for the cardamom powder.
  • Finally, when made with high-quality cashews, the kaju katli recipe tastes fantastic.

Also Read: Mushroom Pulao Recipe