Kaju Katli is a very easy sweet can be made quickly too. Kaju Katli is one of the popular indian sweets that you can gift for your family and friends for Diwali. Diwali is incomplete in North India without kaju katli as its one of the popular sweets. Kaju Katli is explianed here with step by step pictures.
About Kaju Katli
I tried Kaju Katli 3 years back itself and it came out pretty good. After that I have tried few times and it came out perfect. But still somehow it took me almost this much time for me to get convinced to try again for posting sake. Though the first time I tried Kaju Katli was a cake walk for me as I didn’t find any difficulty making this sweet. But after hearing many friends and readers complaining about the difficulty in powdering cashews and the consistency checks I held back myself when I heard the name kaju katli. The procedure of making kaju katli seems easy but if you ask me it is not as it sounds, you need to be extra careful right from the first step once you know the knack then making kaju katli can be breeze. I have shared all the tips and tricks to get perfect kaju katli. Kaju katli is also called as kaju barfi. Barfi is a bit thicker but katli is thin barfi. Here is my attempt to share all the experiences with tips and tricks to get perfect kaju katli everytime. The finished kaju katli is usually decorated with edible silver foil also called as varak. You can use it if you get it. More Sweet Recipes
Ingredients
Cashewnuts – Use good quality cashews preferably whole cashews as I feel there is less moisture content in it.Sugar – Use white crystallized sugar free from dirt.Ghee – Use good flavored ghee preferably homemade.Flavoring – Usually no flavoring is used incase if you like you can add a drop of rose essence.
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Memories
Early morning I woke up and right from drying the mixie I took extra care for each step and tada my kaju katli’s came out perfect. When I saw the katli’s I was so happy and only when hubby approved it I started to click the pictures.I didn’t even taste them till hubby approved….only after that I tasted a edge piece and was super happy with my katli’s. I’ve given all my observations and tips in my notes section, so please go through it.I packed these kalti’s for Priya(my SIL) and was waiting for the feedback….I gave so many instructions to hubby to safely carry the box as it was more than a jewel to me. I had to wait for a day for the katli to reach my SIL. Finally the phone rang and She said ‘Attakasama iruku, it tastes better than the store kaju katli’s’ – Oh I was already flying high. If you have any more questions about this Kaju Katli Recipe do mail me at [email protected]. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter . Tried this Kaju Katli Recipe ? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
📖 Recipe Card
Cool down and store in airtight container. 3. Now add the cashew mixture and keep stirring until it forms a thick rolling mixture like this.It should be like a flexible dough.The dough should not be dry, it should be soft and flexible so switch off accordingly.You can even try rolling a ball, it should be flexible then that’s the correct consistency.It took me just 7-8 mins for forming the cashew dough.Switch off and let it cool down for 10 mins. 4. When its still warm, knead it well, don’t scrap the dough from the sides as the mixture would be hard.The dough was grainy, but after kneading the dough became smooth.If you feel the mixture is dry add 1/2 teaspoon ghee and then knead it.Now lay a butter paper, place the kaju dough and fold the paper such that the butter paper is on top and bottom of the dough.Now start rolling with a chapathi roller. 5. Roll it to 1/4 inch thickness, remove the butter paper or parchment paper on top. Cut with a sharp knife. Mark lines. 6. And cut into diamonds.Now you have the liberty to enjoy the edge uneven pieces :)Now separate the pieces.
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Expert Tips
If you have refrigerated your cashews, then first bring it to room temperature and then proceed.Use a dry mixer, the mixie should be completely moisture free.Butterpaper helps in giving a neat smooth finish, so I recommend adding it.I was extra careful so laid butter paper underneath and above the dough so that its doesnt stick, also gives a smoother finish.When you start grinding run the mixer at a stretch for 10 seconds, the scrap the sides then pulse it giving intervals.Make sure cashew is in powder for, it should not be pastey.If there are tiny bits, its ok but dont overdo grinding then cashews will let out oil and become pastey.Seeing the coarse cashew mixture, don’t panic and grind for more time then it will become sticky.If you cook the cashew dough perfectly, the dough will be so flexible almost like the playdough clay and you can play and experiment a lot with it.If you are not confident about the sugar syrup consistency, dont worry add the cashew powder while the sugar syrup starts to turn sticky itself.Finally when it all comes together it will be ok.Though checking the sugar syrup is important what I found by experience is that adding cashew powder before the perfect syrup consistency is not an issue, but if the sugar syrup passes the correct consistency and then you add cashew powder, the dough will not form.The mixture will be crumbly and will not hold together so keep these as tips.I used my nonstick pan so it was easy for me to bring it together.I used whole cashews, you can use halved cashews too.But make sure you get high quality cashews so that powdering is easy.If the mixture is dry, then add few drops of ghee and knead it.You can even use milk but shelf life will be less if you use milk.If you add cashew paste instead of cashew powder then end product will be chewy.Kneading is really important for a smoother finish.The cashew dough will get dried easily so when its still warm and handbearable hot,start kneading.I recommend to do the entire process in low flame or low medium.The only regret I had was, I should have rolled it in a perfect square / rectangle to avoid the edge pieces.I was a bit tensed so my mind was not letting me to think further so just rolled it as such.I recommend rolling it into a square / rectangle so that the edge pieces are less.But nothing is going to be wasted, even the scrapes are edible and they were all done in no time even before I started my photoshoot.
1.What is kaju katli?
Kaju Katli – ‘Kaju’ means cashewnuts and ‘katli’ means ‘slice/barfi’ hence translating kaju katli to kaju barfi. Kaju katli also called as kaju barfi is an indian sweet made using cashewnuts, sugar and ghee as main ingredients.
2.Why is my kaju katli crumbly and breaking? How to fix that?
If the cooked cashew dough is too thick or crumbly then kaju katli will break. If the dough is slightly crumbly in that case add little milk knead it and then start rolling. If it titally crumbling you need to add milk and cook for few more mins until it comes together then work on the dough.
3.Difference between kaju katli and kaju barfi
Katli means slice so kaju katli and kaju barfi are kind of same. But traditionally barfi is made by soaking the nuts grinding it and adding the paste to sugar syrup in single thread consistency but kaju katli may be a shortcut to the traditional method. Kaju katli is a smooth thin cashew fudge not too hard but has a biting texture but barfi is a bit more harder than katli.
4.What kind of cashews to use for kaju katli?
Use plain cashews preferably whole cashewnuts as they tend to let out less moisture when compared to broken ones. However if you don’t get whole cashews go ahead of broken itself. Always use cashews at room temperature only.
5.Why did my cashews turn into a paste instead of a powder while grinding? How to fix that?
If you over grind cashews will turn pastey as nuts tend to let out oil while grinding. So make sure to grind in intervals or use the whipper option. In that case add some milk, make a paste then continue with the procedure. Though texture of kaju katli may differ the taste will still be good.
