Kaju katli

Oct 13, 2016
By Mary Anthony
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KAJU KATLI / KAJU BURFI

BY DISHA LAHORI

Kaju katli, also known as kaju barfi, is an Indian dessert similar to a barfi. Kaju means cashew; Barfi is often, but not always, made by thickening milk with sugar and other ingredients. Kesar kaju katli is a kaju katli recipe that includes saffron.

INGREDIENTS

Chilled cashew nuts – 200 grm [refrigerate for 8 hrs or over night ]
Sugar – 150 grm
Water – 60 ml
Milk – 1 tbsp + 1 tsp
Ghee for greasing
Silver vark for garnish [optional ]

PREPARATION

Powder the cashews in the small mixie jar. Don’t grind continuously , on – off – on – off the mixie in intervals of 8 – 10 seconds while grinding or oil will release [ooze] and the powder will be sticky.

The powder will be of coarse texture . Sieve the powder .

METHOD

Take the sugar + water in a non stick pan and start boiling it on medium flame .

Add 1 tbsp milk and give a mix ,a layer of foam will be formed , discard it .

Boil it till the sugar completely dissolves and the syrup becomes thick and sticky. [ *** it should reach one string consistency ]

While checking the thread consistency , off the flame , so that the syrup doesn’t get overcooked .

Make the flame low and add the cashew pwdr .

Keep stirring and cook for 4 -5 mins on very low flame till the mixture becomes thick .

[ wet your hands and take a small pinch of the mixture and try to roll with the fingers as shown in the pic ,if the ball is non sticky ,it means it is of right consistency .*** There should be no lumps ]

Off the flame.

Continue stirring with the ladle for 2 mins to make it into a dough. The dough will be grainy.

Transfer the mixture to a greased plastic ,add 1 tsp milk and start kneading .

Knead the mixture when it is warm enough to handle. [ *** don’t allow it to cool completely . ]

Knead it well into a smooth dough .[ *** the graininess will go ]

Roll the dough into thin layer of 1/3 or ¼ inch with a rolling pin .

[ *** cover the dough with plastic or butter paper for smooth finish or roll directly ]

Roll it into a square to avoid wastage while cutting .[ *** at this stage you can spread the silver vark ]

Cut it diagonally to get diamond shapes and let it cool for 3 – 4 mins.

Separate each piece and store in a container.

Kaju katli is ready to be gulped down.

VARIATIONS – You can soak the cashew for few hrs , make a fine paste by adding water and then cook with sugar

NOTES

It remains good for 5 days.
If the dough is very dry then add few drops of milk and knead ,but if you add milk then you can’t store and use.
You can give a variation by adding a pinch of cardamom pwdr or saffron or rose water or rose petals or cocoa pwdr or any essence of your choice .
You can also add few drops of any colour before kneading .
Knead it well .
We can give different shapes to thes kutlis .