Homemade Kaju Katli Recipe with step-by-step guide and pictures- Cashew nuts, known as Kaju in India are not only eaten freely with relish but are also utilized in making curries and kurma or korma where crushed kaju is allowed to be cooked, along with meat or vegetables. However, the renowned Indian dessert made from kaju and known as Kaju katli or kaju barfi is a gourmet’s delight. Yet another form in which this heavenly nut is involved is Kesar kaju Katli that includes the use of saffron. However, this adaptation of kaju katli is considered to be more exotic and rich, as compared to regular kaju katli.
Indian desserts you will like Bread Gulab Jamun, Aate Ka Halwa, Nariyal Ki Barfi, Meetha Daliya, Mishti Doi etc.
However, kaju katli is not only offered in Indian homes during ceremonies and pujas but are also sent to overseas friends and relations as Diwali gift and Christmas offerings. Being made of pure ingredients kaju katlis have a long shelf live and do not deteriorate quickly. Why; kaju katli is a common item of gift in marriages among a certain sect of Indians.
I love sweets so can’t resist myself to offer you some like Chocolate barfi, Gulab Jamun, malai kulfi, bread rasmalai, Rabdi at Home, etc.
Incidentally, kaju katli isn’t so difficult to prepare as it may seem at the beginning. This exclusive Indian dessert item is prepared with raw cashew nuts soaked overnight in water and then ground to paste. Sugar is boiled separately and checked for the right consistency, after which it is appended to the kaju paste and cooked for sometime till found ready for cutting and finishing. This, however, is achieved when the whole thing is spread on a flat surface, usually a flat-bottomed dish and cut into bite-sized pieces resembling the shape of diamond as it appears on such playing cards. Those destined for outsiders or friends and relations living far away cities or towns are decorated with edible silver foils.
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Homemade Kaju Katli
Instructions
- Soak cashew in enough water for half an hour.
- Take a jar, put soaked cashew, sugar and grind into smooth paste. If the mixture is thick and unable to grind then add little water while grinding to make it smooth, creamy paste.
- Now take heavy bottom pan, put the cashew paste and keep on stirring till it starts leaving the pan. Cook it on low flame and keep on stirring otherwise it will get stick to the bottom of the pan and get burn.
- Once mixture gets thick enough and becomes a dough like paste, switch off the flame and take out the mixture on a plate and keep stirring till it becomes slightly cool or easy to handle by hands.
- Grease the butter paper with ghee and make a ball/ dough of cashew mixture.
- Now roll the dough evenly with the help of roller into 1/4-inch thickness.
- Cut with the help of knife into diamond or square shape.
- Leave it to cool down for some time before taking out from the butter paper.
- Gently remove Kaju katli from the butter paper.
Kaju Katli is ready to serve.
Store it in an airtight container for a month.
You can also cover it with silver leaf.
Recipe Video
Equipment Used:
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