Kaju katli also called Kaju barfi is a traditional Indian sweet made of cashews. These sweets are gifted on all occasions of any Indian festival, be it Diwali, Wedding, Holi, or any festival.
Kaju katli has a smooth and melt in mouth texture which is why it is loved by everyone. It has a hint of cardamom and rosewater flavor in it making it perfect in taste.
To make a perfect Kaju katli:
- Don’t over-grind the cashews.
- Use a spice grinder for getting fine cashew powder.
- Keep the heat low while constantly stirring the cashew mixture.
- Add a little ghee to make it smooth.
- 2 cups chilled Cashew nut, powder
For Sugar Syrup
- 1/2 cup Water
- ¾ cup Sugar
- ½ tsp Cardamom powder
- 2 cups prepared cashew powder
- 1 tsp Rosewater
- 1 tsp Ghee
- Few Saffron strands
- Fresh Rose petals
- Take a small mixer jar and add cashews to it and then grind to a smooth powder.
- Now keep it aside.
- Then, sieve the ground cashew powder.
For Sugar Syrup
- Take a deep non-stick pan and add water, sugar, and cardamom powder to it.
- Keep the flame on low and keep on stirring to make a syrup.
- Stir the sugar syrup till it forms string consistency.
- Now, add the sieved cashew powder into the sugar syrup.
- Mix it really well, then add rose water and mix till it starts releasing from the pan.
- Once the cashew paste turns to the dough, leave the pan and add ghee to it.
- Continue to mix till the ghee melts completely and cashew dough is formed leaving the pan. Switch off the flame and grease the butter paper with ghee.
- Transfer the cashew dough onto the butter paper.
- Knead the dough for about 30 seconds with your hand, make sure to grease your hands with ghee.
- Once you get a smooth dough, cover it with butter paper.
- Now, take a tray and press to form a uniform layer. Spread some saffron strands over it.
- Next, roll the dough with a rolling-pin, adjusting the thickness however you want it to be.
- Then, cut the dough into a diamond shape or the shape you like.
Garnish it with silverwork and rose petals and serve on a nice plate.