Kaju Katali

Kaju katli (literally "cashew slice"), also known as kaju Katari or kaju

barfi, is an Indian dessert similar to a barfi. Kaju means cashew nut in Hindi.

Barfi is often but not always, made by thickening milk with sugar and other

ingredients (dry fruits and mild spices). Kesar kaju katli is a kaju barfi

recipe that includes saffron. The kesar version of this sweet dish is considered

to be more exotic and rich.

INGREDIENTS

• Cashew nuts – 2 cup
• Sugar – 1 cup
• Water – 1/2 cup
• Kewra essence – 4-5 drops
• Ghee or oil – Just for greasing

STEP BY STEP KAJU KATLI RECIPE

Step 1. Powder the cashews in a dry mixer for 1 minute. Cashew nut should be

at room temperature as refrigerated cashews will turn pasty upon grinding.

Note – Grind the cashews in one go, till it turns into fine powder. It will

take just few seconds. Don’t stop in between, this is how you will get fine

powder without stickiness. Oil shouldn’t release from cashews. Sieve the

powder to get rid of any big particles left behind. You can use them in

and other recipe like Kheer or any pudding.

Step 2. Place a pan over medium flame, add water and sugar. Turn the flame

to minimum heat and stir the sugar solution. Cook the sugar syrup for just

30 to 40 seconds. At this stage be careful that you don’t need any thread

consistency, just dissolve the sugar in water. Add in cashew powder prepared

in step 1.

Step 3. Mix the mixture and be sure that heat is the minimum. Add the kewra

essence. Cook the mixture and check the consistency. First it will convert into

dropping consistency.

Step 4. Then the mixture starts coming together as dough.

Note- don’t over cook the mixture else barfi will turn to brittle texture.

Transfer the dough to a mixing bowl. You can also check the dough by taking

a pinch of dough in between your fingers. You should be able to form a ball.

This is the correct consistency.

Step 5. Touch the dough mixture, when you can able to handle the heat in the

mixture, smear few drops of ghee or oil on hands and start kneading the cashew

mixture till the mixture turns to smooth dough. This will take about a one minute.

Now take a butter paper or greased plate and roll the dough with rolling-pin. You

can adjust the thickness according to your choice. I like it thinner.

Step 6. Roll the dough in rectangle shape so that it becomes easy to cut barfi in

diamond shape. That’s the traditional shape of this katli. Cut the dough into diamond

shape and decorate with silver leaf. Kaju katli is ready to serve. You can also store

it for 6-7 days at room temperature.

kaju katli step 6