Kaju Katri Recipe
Kaju Katli, also known as Kaju Barfi, is a popular Indian dessert originating from the Mughal era. It’s a rich, melt-in-your-mouth confection made primarily with cashews and sugar syrup. The cashews are ground into a fine powder, then cooked with sugar syrup until it thicken and becomes fudge-like.
The mixture is then shaped into squares or diamonds and often decorated with edible silver leaf for an elegant touch. Kaju Katli is a popular sweet treat enjoyed during festivals and celebrations throughout India and other parts of South Asia.
Ingredients
- 1 cup cashews (whole and unsalted)
- 1 cup sugar
- ½ cup water
- 2 tsp ghee (clarified butter)
- ¼ tsp cardamom powder (optional)
- Edible silver leaf (optional)
Instructions
Grind the Cashews
Pulse the cashews in a food processor or grinder until you get a fine, slightly coarse powder. Be careful not to over-process, as this can release the cashews’ natural oils and make the mixture greasy.
Make the Sugar Syrup
In a saucepan, combine the sugar and water. Heat over medium heat, stirring constantly, until the sugar dissolves and the syrup reaches a one-string consistency (a drop of syrup pinched between your thumb and forefinger forms a single thread).
Combine Cashews and Syrup
Lower the heat and gradually add the cashew powder to the sugar syrup, mixing well to avoid lumps.
Cook the Mixture
Continue stirring constantly on low to medium heat until the mixture thickens and begins to leave the sides of the pan. This can take 10-15 minutes.
Add Ghee and Flavors
Once the mixture thickens, add the ghee and cardamom powder (if using). Mix well.
Transfer and Shape
Pour the mixture onto a greased plate or baking sheet lined with parchment paper. Spread evenly and press down gently with a spatula. Let it cool slightly.
Roll and Cut
Once cool enough to handle, place the mixture between two sheets of parchment paper and roll it out to a desired thickness (around ¼ inch). Use a knife or cookie cutter to cut into diamond or square shapes.
Garnish (Optional)
While the Katlis are still warm, you can decorate them with edible silver leaf for an extra touch.
Set and Store
Let the Kaju Katli cool completely at room temperature. Then, store them in an airtight container at room temperature for up to a month.
Tips
- Use high-quality cashews for the best flavor.
- Ensure the cashews are completely dry before grinding to prevent them from becoming oily.
- The consistency of the sugar syrup is crucial. If it’s too thin, the Kaju Katli will be soft and crumbly. If it’s too thick, it will be hard and difficult to cut.
- Don’t overcook the mixture after adding the cashews, as it can become dry and chewy.
Enjoy this delicious and comforting Indian dessert!
