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Kaju-katli-recipe

Kaju Katli

Kaju Katli, or Kaju Barfi, is one of India's most popular sweets. It's a simple, elegant,and delicious fudge made from cashews, sugar, and ghee. It is characterized by its smooth texture, diamond shape, and often decorated with edible silver leaf (vark).
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Prep Time 25 minutes
Cook Time 2 hours
Total Time 2 hours 25 minutes
Course: Dessert
Cuisine: Gujarati, Indian, vegetarian
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup cashews kaju
  • ½ cup sugar
  • ¼ cup water
  • 1 tablespoon ghee
  • ½ teaspoon cardamom powder or rose water optional
  • Edible silver leaf vark for decoration (optional)

Equipment

  • Blender or grinder
  • Heavy-bottomed, non-stick pan
  • Spatula
  • Parchment paper or a greased surface
  • Rolling Pin
  • Pizza cutter or knife

Method
 

  1. Grind the cashews into a fine powder in a blender. Be careful not to over-grind, or it will
  2. release oil and become a paste. Pulse a few times and sieve the powder to ensure it's
  3. fine.
  4. In a non-stick pan, combine the sugar and water. Heat it on a medium flame until the
  5. sugar dissolves completely and the syrup comes to a boil.
  6. Cook until the syrup reaches a one-string consistency.
  7. Reduce the heat to low and add the cashew powder to the sugar syrup.
  8. Stir continuously and vigorously to prevent lumps.
  9. The mixture will thicken quickly. Keep stirring and cooking on a low flame.
  10. Add the ghee and cardamom powder/rose water.
  11. Continue to cook until the mixture thickens further and starts to form a single soft lump,
  12. leaving the sides of the pan. This will take about 7-10 minutes.
  13. Transfer the cashew dough onto a sheet of parchment paper.
  14. Let it cool slightly, just enough to handle. While still warm, knead it for a minute until it is smooth.
  15. Place another sheet of parchment paper on top and roll the dough out evenly to about ¼ inch thickness.
  16. If using, carefully apply the silver leaf over the rolled dough.
  17. Let it cool and set completely for 1-2 hours.
  18. Cut into the traditional diamond shape using a pizza cutter or a sharp knife.

Notes

● The quality of the final Kaju Katli depends on the fine, powdery texture of the ground
cashews.
● The one-string consistency of the sugar syrup is the most critical part. Do not overcook
the syrup.
● Do not overcook the cashew mixture in the pan, or the katli will become hard and dry. It
should be a soft, non-sticky dough.