Name: Kaju Katli Recipe
Total time: 15 min
Yield: 2
Cuisine: Indian

Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

Phosphorus

Selenium

Zinc

Vitamins & Minerals

How to make Kaju Katli Recipe

Chitra

Crawler

Indian

Vegetarian

Cashew nuts

Water

Ghee

Cashews should be dry. If u have kept in the refrigerator, bring it to room temperature by spreading them in a towel or paper to absorb all the water. Or dry roast the cashews in a broad hot kadai in low flame without changing the color. Switch off the stove and put the cashews in the hot kadai for 10-15 mins till it becomes crisp & dry. I have followed both the methods & it works.

step 1

Grind cashews to a fine powder. U can do this by two methods. One is:run the mixie at low speed for short intervals, stir in between to get a fine powder. Repeat the same for 2-3 times till u get a nice powder. Make sure u do not over grind them. If over ground, cashews will leave oil & becomes a sticky paste..

step 2

Second method is:run the mixie continuously for one minute till u get a fine powder. U should be careful. Do not grind for more time. Cashew will release oil and becomes a sticky paste.

step 3

After grinding the cashews, set aside. Grease a plate with ghee & keep it ready.

step 4

In a kadai, take 1/2 cup of sugar & add 1/4 cup of water just to cover the sugar. Allow it to boil till frothy. Switch off the flame. Check if it reaches one string consistency. Ie. Take a drop of syrup from the back of ladle and test it between your thumb & fore finger. When u release it, ull get a thin, uncut single string. (oru kambi padham).

step 5

Now switch on the flame to low. Add the ground cashew powder & mix well till u get a whole mass. Ie, keep stirring until the mixture starts to leave the sides of the pan and becomes thick. It takes maximum of 4-5 minutes in low to medium flame. Do not wait for the dough to become too thick like chapathi dough. It should be soft and sticky. Test the consistency by making a small ball from the dough using ghee greased fingers. U should be able to roll a soft, non sticky ball out of it.

step 6

Transfer the mixture to the greased plate, spread the dough with a spoon, add a tsp of ghee (optional) and leave it for 5-10 minutes. It will be hot but good enough to handle it. Grease your hands with little ghee & knead well like chapathi dough.

step 7

Initially ull feel dry & hard but as u knead well, cashews release oil and becomes soft, smooth. (if u have missed the right consistency, the mixture will become very hard & crumbly. In that case add 1-2 tsp milk and start kneading. Ull get a soft ball like this at the end. But adding milk reduces the shelf life of the sweet. Add milk only if u feel the dough is too hard to handle. Else add a tsp of ghee for kneading. ).

step 8

In a plastic sheet or butter paper, grease it with ghee, roll the kneaded dough using a rolling pin. Trim the corners and cut them into the desired shapes. Please note color of cashew burfi may vary based on the purity of sugar. If the sugar is with more impurities, katli comes out in pale white like u see in the picture below. But its color improves the next day! so try to use pure, white colored refined sugar:).

step 9