Good Kaju Katli is a conventional Indian cashew fudge sweet that’s terrifically easy, skinny, and melts in your mouth. This beautiful deal with features a trace of rose however is totally customizable along with your favourite flavors. And whereas it’s not the simplest recipe to make from scratch, I promise it’s value each little bit of effort! My step-by-step pictures, video and directions will make it easier to make this foolproof kaju katli recipe as a dessert for your self or a candy present for household and mates.
About Kaju Katli
Kaju Katli is a conventional cashew fudge, and is among the most wanted and beloved Indian sweets. At any time when we get an enormous field at dwelling they disappear in a matter of days.
When you keep in North India throughout Diwali pageant you may obtain a field of kaju katli or dry fruits as a present. Kaju katli is among the hottest sweets which is presented to family and mates in the course of the diwali pageant.
Kaju katli can also be referred to as as Kaju Burfi. However, not like thick burfi, kaju katli ought to be skinny. Actually the phrase ‘katli’ means ‘skinny slices.’
Now, I cannot say making kaju katli at dwelling is simple. Truthfully talking it isn’t. In case you are making for the primary time, then simply forgive your self if the kaju katli doesn’t prove completely. It’ll get simpler as you apply, I promise!
After I began making this recipe, I attempted completely different strategies and all of them had been disasters. Studying from my trials, I used to be capable of develop this foolproof recipe of kaju katli the place you do not want to verify the consistency of sugar syrup.
My step-by-step information under is a honest try and share the tactic to get the right kaju katli at dwelling each time!
Substances you want for kaju barfi
What is easy about this kaju katli recipe is the substances listing. You solely want cashews, sugar, water, and butter, ghee or coconut oil – in the event you like. I discover the added fats from the ghee or coconut oil makes a softer, smoother katli dough.
I’ve additionally added recent natural rose from my balcony backyard within the kaju katli. That is completely non-compulsory and you may simply skip it.
When you favor you possibly can even add rose water or saffron. In any other case there aren’t any flavorings added within the kaju katli. The marginally candy, deliciously nutty taste of the cashews actually shines on this dessert.
Talking of shine, edible silver foil (varak) can also be historically positioned on kaju burfi when served for particular events or given as items. Since I don’t use varak, I’ve skipped it utterly.
Step-by-Step Information
Tips on how to Make Kaju Katli
Listed here are my step-by-step pictures and directions for making completely candy, melt-in-your-mouth Indian cashew fudge.
Grind the cashews
1. Place 1 cup cashews (kaju) in a dry grinder or espresso grinder or blender. I often preserve cashews at room temperature. Therefore the cashews are dry. Keep away from utilizing refrigerated cashews as they’ll launch moisture as soon as floor and switch extra right into a cashew paste.
2. Grind the kaju to a easy powder, ensuring you don’t over do the grinding course of as fats shouldn’t launch from the cashews. I ran the mixer at a stretch first after which scraped the edges and ran once more at intervals for a few occasions.
The cashews ought to be in powder kind and never develop into pasty or buttery like cashew butter. If there are tiny items within the cashew powder, then simply let it’s – or it’s also possible to sieve the cashew powder and put aside. Use a medium high-quality sieve and never a high-quality one to sift the powdered cashews.
Make the dough
3. Mix ½ cup sugar and 5 tablespoons water in a thick bottomed pan (or kadai or a non-stick pan).
4. Carry on low flame and let the sugar dissolve within the water. There is no such thing as a consistency within the sugar syrup like one string or two string. Merely let the sugar dissolve within the water after which proceed with the following step.
5. When the sugar utterly dissolves within the water, add the cashew powder.
6. Stir and carry on stirring continuous on a low flame. If there are lumps then break the lumps as you stir and proceed to stir. This constant stirring is the important thing for a easy and even kaju katli dough.
7. The combination will thicken and begin coming collectively to kind a really gentle dough. Then it’s time to take away the entire lump of the combination from the pan and place it on a piece floor. This course of of creating the kaju katli dough took me precisely 8 minutes on a low flame.
Relying in your temperature, pan and so forth you need to use a time span of seven to 9 minutes after including the cashew powder. One other manner of checking is taking a small piece of the dough and kind right into a ball. The ball shouldn’t keep on with your fingers and be easy. Don’t scrape the perimeters as they’re sticky and chewy.
Knead the dough
8. Put your entire cashew dough on a piece floor. Add 1 teaspoon rose petals (or 1 teaspoon rose water or 8 to 9 strands of saffron) and 1 tablespoon ghee or coconut oil. The addition of rose petals and coconut oil or ghee are non-compulsory.
The dough will probably be extremely popular, so let it relaxation for a minute or two till simply scorching sufficient to the touch. When the warmth is sufficient to deal with start to knead the dough.
9. Knead the dough evenly, flatten it and place it on a greased plate or tray. Don’t overdo kneading as this can launch fats from the cashews. The grainy texture within the dough goes away as you knead it. Bear in mind the dough ought to be scorching whereas kneading.
You may as well apply some oil or ghee in your palms as an alternative of including ghee/oil individually. If the dough seems to be too gentle, add a teaspoon of some dried milk powder. If the dough seems to be dry or dense add a teaspoon of milk to melt it.
10. You may as well place it on a big piece of parchment or butter paper. The cashew dough ought to nonetheless be fairly heat whenever you begin rolling it. Because it cools it would harden extra after which turns into troublesome to roll, so work shortly!
Gently roll the kaju barfi dough with a rolling pin to make it even. There will probably be high-quality cracks within the dough.
11. To smoothen the cracks, place parchment paper on high and roll extra. This can fill within the cracks and the kaju katli may have a easy end.
12. Roll to get a thickness of about 3 to five mm (about ⅛ inch). Then let the rolled cashew dough cool.
Minimize the Kaju Katli
13. As soon as cooled utterly, reduce the cashew dough into squares or diamond shapes. Scrape off the uneven edges and luxuriate in as a little bit snack as you’re employed.
14. I like to recommend that you simply use a butter knife to softly take away the kaju barfi items from the underside of the tray or paper, taking care that they don’t break.
15. Prepare them on a plate one by one as you go. Serve kaju katli immediately, or retailer them in an hermetic container.
Let me inform you, kaju katli will probably be your new favourite deal with. Make a batch for any festive event or simply as a enjoyable and scrumptious challenge!
For extra scrumptious sweets recipes you possibly can verify this assortment of 121 Diwali sweets.
Suggestions
Knowledgeable Suggestions for Kaju Katli
I share under some important ideas for making the perfect kaju katli recipe.
- Powdered cashew texture: It’s important to powder cashews finely. When powdering them, use the heart beat choice in your blender or mix in intervals of some seconds. Don’t mix at a protracted stretch as we simply need powdered cashews. The fats shouldn’t launch from the cashews whereas mixing and also you positively don’t need cashew butter.
- Consistency of the sugar syrup: On this recipe, you simply have to soften the sugar within the water first after which add the cashew powder. Combine and proceed to prepare dinner until the cashew dough begins to depart the edges of the pan and comes collectively.
- Cashew dough texture: The cashew dough ought to be gentle however not sticky. When you roll a tiny ball from the dough it shouldn’t keep on with your fingers however be easy.
- Kneading cashew dough: Kneading helps in binding the dough making it even and easy. When you roll the dough instantly, the kaju katli gained’t be even, easy and may have a grainy texture.
Knead the dough evenly. The fats shouldn’t launch when kneading the dough. The grainy texture of the dough goes away in the event you knead it effectively.
If the the dough seems to be extra softer, then add a teaspoon of some milk powder to it and blend. If the dough seems to be dry or dense, add a teaspoon of milk to melt it.
FAQs for Kaju Barfi
Use cashews which might be neither salted nor toasted – simply plain cashews.
When you used coconut oil or a impartial oil or ghee, they are often saved at room temperature for not less than two weeks or within the fridge for as much as a month. Cashew fudge made with butter ought to be eaten in a day or two, or could be saved within the fridge for as much as two weeks.
On this recipe I used recent chopped rose petals. You may as well add a splash of rose water for a lightweight floral style that goes effectively with the nutty cashew taste.
For a barely extra aromatic kaju barfi, add a couple of threads of saffron whereas forming the dough. Strive cardamom cashew fudge by including a touch of floor cardamom seeds to the dough. Or use a little bit of vanilla extract for an much more indulgent dessert.
When you fudge seems shiny, you possible overworked the cashews and launched the pure fat. Subsequent time be certain that your cashews are room temperature (not chilly), that you simply don’t grind them an excessive amount of, and you’re cautious to not overwork the dough.
For kaju katli that appears sticky, it’s potential that the sugar didn’t prepare dinner to the proper consistency when cooking the dough. You will have to prepare dinner for a couple of extra minutes.
You additionally may need to add a little bit of evaporated milk powder as you kind the dough whether it is nonetheless too gentle. Sprinkle in little by little till the dough reaches the right consistency, ensuring once more to not deal with it a lot that fat are launched.
You should utilize parchment paper or aluminium foil.
Sure, you possibly can positively make a small or massive batch. Making a big batch would require loads of stirrings.
You’ll be able to add some milk and grind to a easy paste and comply with the recipe. Alternatively, when cooking cashew paste, you can additionally add some milk powder or khoya (mawa).
You’ll be able to place the dough again within the pan, add a couple of splashes of water and proceed to prepare dinner for a some extra minutes.
You’ll be able to attempt to it ought to work.
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By Dassana Amit
These kaju katli are the best way they’re really meant to be – skinny, easy, soften within the mouth slices of cashew goodness.
Prep Time 5 minutes
Prepare dinner Time 15 minutes
Whole Time 20 minutes
Servings 14 kaju katli
Forestall your display screen from going darkish whereas making the recipe
This recipe submit from the archives (October 2013) has been up to date and republished on 12 October 2021.
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