Kaju katli recipe

Kaju katli recipe – This is one of the most popular Indian sweets that is made or bought during the festivals especially Diwali.

Kaju katli recipe (How to make BEST kaju katli) Kaju burfi recipe

This kaju katli recipe requires just THREE ingredients and water is one of them. Yes, really!! The rest are cashews and sugar. For decoration, edible silver leaf is used. That is optional.

The method of making kaju katli EASY and does not require any skill. No string consistency required for syrup, that is a big plus. And so there is no room for error or fail.

This has soft, smooth and melt in your mouth texture with prominent cashew flavor of course.

In my entire life, I have not seen a single Diwali festival celebrated without giving and receiving a box of kaju katli. Sometimes we receive so many boxes that is too much for our family. So mom would freeze some and we use it in next few months.

Kaju katli recipe (How to make BEST kaju katli) Kaju burfi recipe

Traditionally kaju katli recipe making requires 1 string sugar syrup consistency. But that is little tricky or tough to follow for beginners. So I got this recipe from a cookbook written in Gujarati. Since no string consistency is needed, this is very very easy to follow.

There are no flavoring ingredient added while making this. So it has only kaju flavor. But if you want you can add cardamom powder, rose water or saffron in the syrup for different flavor.

Check out more diwali sweets recipes
Walnut burfi  //  Chocolate burfi  //  Chocolate pista roll  // Gulab jamun


How to make kaju katli recipe (Step by Step Photos):


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1) First remove the required amount of cashews from the fridge and let them come to the room temperature. It may take 1-2 hours. This is the important step and you cannot skip it.

2) Once come to the room temperature, add those to the mixer jar. Make powder out of it by pulsing it for 5-6 times. Do not grind in one go, use the PULSE button. Otherwise cashews will start to release the oil and you will end with moist paste instead of powder. NOTE: not to worry about the fine powder. The grainy powder is perfectly fine (but no big chunks).
Kaju katli recipe (How to make BEST kaju katli) Kaju burfi recipe

3) Now grease the plate with some ghee and keep it aside.

4) Take sugar and water in a NON STICK pan.
Kaju katli recipe (How to make BEST kaju katli) Kaju burfi recipe

5) Turn the heat on medium and let the sugar dissolve.

6) Let it come to a boil. Do not simmer or boil anymore.
Kaju katli recipe (How to make BEST kaju katli) Kaju burfi recipe

7) As soon as it starts boiling, add cashew powder.

8) And immediately mix it.
Kaju katli recipe (How to make BEST kaju katli) Kaju burfi recipe

9) Continue cooking with stirring constantly.

10) As it gets cooked, it gets thicker and starts leaving the side of the pan. Even though we are using the non stick pan, it will stick. Do not scrap those because that is chewy, hard part.
Kaju katli recipe (How to make BEST kaju katli) Kaju burfi recipe

11) Keep cooking till it comes together like a dough. Depending the on the gas heat and size/shape of the pan, it may take around 6-9 minutes. CHECK: take small portion, blow it so it is touchable, make small ball and If it is sticking to the finger it needs more cooking. If not sticking then it is ready.

12) Remove it to the greased plate. Let it cool to touch. It should be warm not cooled completely.
Kaju katli recipe (How to make BEST kaju katli) Kaju burfi recipe

13) Once it is cool to handle, grease your hand with ghee and knead it two three times

14) make smooth dough. DO NOT over knead it.
Kaju katli recipe (How to make BEST kaju katli) Kaju burfi recipe

15) Now take a big piece of parchment paper. Put the dough ball on it and using your hand start patting and make thick round patty. So now it will be easier to roll.

16) Cover the dough with another piece of parchment paper and start rolling. The thickness should be ¼ inch to ⅓ inch. Do not roll it too thin. The circle was approx. 10-12 inch in diameter. IMPORTANT NOTE: do the kneading and rolling job while the dough is still warm. If it gets cool, it will start to set and becomes hard to roll.
Kaju katli recipe (How to make BEST kaju katli) Kaju burfi recipe

17) While it is still warm, using knife cut into diamond shapes. Now let it cool completely and set. It may take around 5-10 minutes.

18) Now apply the silver leaf on top. This is optional but it looks good and just like the store bought kind. Working with varakh is very tricky, you have to be very careful and do not touch it with your hand.
Kaju katli recipe (How to make BEST kaju katli) Kaju burfi recipe

You can serve kaju katli immediately or store in airtight container. This stays good for 6-10 days at room temperature and about a month in refrigerator.

Serving suggestion: During the diwali festival, this sweet is served to the guests along with savory snacks like chivda, farsi puri or namak para. Also we giveaway the box of kaju katli to the relatives and friends.
TROUBLESHOOT:

  • Removed the dough little early from the pan and now it sticky and loose?
    Add little milk powder, mix and knead till smooth.
  • Cooked little longer and now dough is little hard and dry?
    Add couple of teaspoons of milk and knead till smooth and soft.

Kaju katli recipe (How to make BEST kaju katli) Kaju burfi recipe

Kaju katli recipe (How to make BEST kaju katli) Kaju burfi recipe
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Kaju katli recipe

US measuring cups are used (1 cup = 240 ml)
Course Dessert
Cuisine Indian
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Yield 20 pieces (400 grams)
Calories 205 kcal
Author Kanan

Ingredients (1 cup = 240 ml)

  • 260 grams or 2 cups Cashew nuts
  • 150 grams or ¾ cup White granulated sugar
  • ½ cup Water
  • Edible silver leaf (Varakh) as needed optional

Instructions

Preparation:

  1. First remove the required amount of cashews from the fridge and let them come to the room temperature.
  2. It may take 1-2 hours. This is the important step and you cannot skip it.
  3. Once come to the room temperature, add those to the mixer jar.
  4. Make powder out of it by pulsing it for 5-6 times. Do not grind in one go, use the PULSE button.
  5. Now grease the plate with some ghee and keep it aside.

Making kaju katli recipe:

  1. Take sugar and water in a NON STICK pan.
  2. Turn the heat on medium and let the sugar dissolve.
  3. Let it come to a boil. Do not simmer or boil anymore.
  4. As soon as it starts boiling, add cashew powder. And immediately mix it.
  5. Continue cooking with stirring constantly.
  6. As it gets cooked, it gets thicker and starts leaving the side of the pan. Even though we are using the non stick pan, it will stick. Do not scrap those because that is chewy, hard part.
  7. Keep cooking till it comes together like a dough.
  8. Depending the on the gas heat and size/shape of the pan, it may take around 6-9 minutes. CHECK: take small portion, blow it so it is touchable, make small ball and If it is sticking to the finger it needs more cooking. If not sticking then it is ready.
  9. Remove it to the greased plate.
  10. Let it cool to touch. It should be warm not cooled completely.
  11. Once it is cool to handle, grease your hand with ghee and knead it two three times and make smooth dough. DO NOT over knead it.
  12. Now take a big piece of parchment paper. Put the dough ball on it and using your hand start patting and make thick round patty.
  13. Cover the dough with another piece of parchment paper and start rolling. The thickness should be ¼ inch to ⅓ inch. The circle was approx. 10-12 inch in diameter.
  14. While it is still warm, using knife cut into diamond shapes.
  15. Now let it cool completely and set. It may take around 5-10 minutes.
  16. Now apply the silver leaf on top. This is optional

Notes

*Nutrition information is a rough estimate for 1 serving (=2 pieces)

Nutrition Facts
Kaju katli recipe
Amount Per Serving
Calories 205 Calories from Fat 109
% Daily Value*
Total Fat 12.1g 19%
Saturated Fat 2.4g 12%
Sodium 5mg 0%
Potassium 147mg 4%
Total Carbohydrates 23.5g 8%
Dietary Fiber 0.8g 3%
Sugars 16.3g
Protein 4g 8%
Vitamin A 0%
Vitamin C 0%
Calcium 1%
Iron 9%
* Percent Daily Values are based on a 2000 calorie diet.

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  1. Shilpa Mishra
      • Shilpa Mishra
          • Shilpa Mishra