Prepare this healthy Halwai or Sweet shop style- Kaju Katli for any festive occasion or celebrations or to treat yourself. I have already shared Kaju Corn Mithai recipe before, which is prepared with condensed milk and there is no need to prepare sugar syrup. If you are worried of sugar syrup consistency, try Kaju Corn Mithai Recipe. As dry fruits based sweets or desserts are very common recipes across India, so you can also checkout Badam Barfi Recipe, Panchmewa Paag Recipe, Khajur dry-fruits roll Recipe, Mawa Gujiya Recipe, Aata dry-fruits Ladoo and more in my Indian Sweets Recipes Collection.
Finally, I would like you to visit other categories collection like Snacks Recipes Collection, Beverage Recipes Collection and Breakfast Recipes Collection.
Instructions for how to make Kaju Katli at home:
- Firstly, take 200gm of cashew nuts/ kaju and remove all the peels if they have.
- Then in a grind all the cashew nuts to a fine powder. Make sure to grind them on pulse mode at intervals of 2-3 seconds. Sieve the cashew powder making sure there are no lumps.
- Then add 2 tbsp or 40gm milk powder to cashew powder and mix really well. Adding milk powder is totally optional.
- For Sugar Syrup, take 1/2 cup or 140gm sugar and 1/4 cup or 70ml water in a pan/ kadai.
- Stir well and dissolve sugar. Boil for around 5 minutes or until 1 string consistency is attained.
- Add cashew powder to it and mix it really well, and continue to cook till the cashew dough begins to leave the sides of the pan.
- Add 1 tsp ghee and ¼ tsp cardamom powder to it.
- Mix them well and cook for more 1-2 minutes. The cashew dough should be soft but not sticky.
- Transfer the mixture on to the butter paper and knead the dough slightly to make it smooth.
- Place the cashew dough between butter paper and roll using a rolling pin. The cashew dough should still be quite warm when you start rolling it.
- Roll slightly thick making sure it’s uniform.
- Once cooled completely, cut the cashew dough into squares or diamond shapes by marking at the difference of 1.5 inches.
- Scrape off the uneven edges, Make sure to remove the kaju katli pieces from the bottom of the tray or paper, taking care that they do not break.
- Kaju Katli is ready to serve. Enjoy it right away, or store them in an airtight container for 10-15 days.
1. Firstly, take 200gm of cashew nuts/ kaju and remove all the peels if they have.
2. Then in a grind all the cashew nuts to a fine powder. Make sure to grind them on pulse mode at intervals of 2-3 seconds. Do not blend at a long stretch else, the cashew will release oil and turns into a paste. Sieve the cashew powder making sure there are no lumps.
3. Then add 2 tbsp or 40gm milk powder to cashew powder and mix really well. Adding milk powder is totally optional.
4. For Sugar Syrup, take 1/2 cup or 140gm sugar and 1/4 cup or 70ml water in a pan/ kadai.
5. Stir well and dissolve sugar. Bring a boil.
6. Boil for around 5 minutes or until 1 string consistency is attained.
7. Add cashew powder to it.
8. And mix it really well, and continue to cook till the cashew dough begins to leave the sides of the pan.
9. Add 1 tsp ghee and ¼ tsp cardamom powder to it. Mix them well and cook for more 1-2 minutes. The cashew dough should be soft but not sticky.
10. Transfer the mixture on to the butter paper. Make sure to grease the butter paper with ghee.
11. Knead the dough slightly with the help of butter paper or spatula to make a smooth dough. Don’t over do kneading as this will release fat from the cashews. The grainy texture in the dough goes away as you knead it more. Remember the dough should be hot while kneading.
12. Place the cashew dough between butter paper and roll using a rolling pin. The cashew dough should still be quite warm when you start rolling it.
13. Roll slightly thick making sure it’s uniform.
14. Once cooled completely, cut the cashew dough into squares or diamond shapes by marking at the difference of 1.5 inches.
15. Scrape off the uneven edges, Make sure to remove the kaju katli pieces from the bottom of the tray or paper, taking care that they do not break.
16. Kaju Katli is ready to serve. Enjoy it right away, or store them in an airtight container for 10-15 days.
Tips:
- Always use fresh good quality plain cashew nuts which are not salted, toasted or fried.
- You can also use cashew pieces/tukda kaju, but make sure they are fresh.
- Preparing cashew powder is critical step, as you need fine powder, not sticky powder or paste.
- Make sure to make fine powder of cashews. When powdering them, use the pulse option in your blender and grind at intervals of 2-3 seconds.
- Sugar syrup consistency is also an important step in this burfi preparation.
- You can add kesar or rose flavour in place of cardamom powder for variation.
- Kneading helps in binding the dough making it even and smooth. If you roll the dough directly, the kaju katli won’t be even, smooth and with a grainy texture.
- Do not over knead the prepared dough, as cashews will start releasing oil.
- You can garnish the kaju burfi with edible silver leaf/ Vark if you want.
- Kaju Katli tastes great when prepared with good quality cashew nuts.
AuthorNidhi kakkarIngredients
Directions
1. Firstly, take 200gm of cashew nuts/ kaju and remove all the peels if they have.
2. Then in a grind all the cashew nuts to a fine powder. Make sure to grind them on pulse mode at intervals of 2-3 seconds. Do not blend at a long stretch else, the cashew will release oil and turns into a paste. Sieve the cashew powder making sure there are no lumps.
3. Then add 2 tbsp or 40gm milk powder to cashew powder and mix really well. Adding milk powder is totally optional.
4. For Sugar Syrup, take 1/2 cup or 140gm sugar and 1/4 cup or 70ml water in a pan/ kadai.
5. Stir well and dissolve sugar. Bring a boil.
6. Boil for around 5 minutes or until 1 string consistency is attained.
7. Add cashew powder to it.
8. And mix it really well, and continue to cook till the cashew dough begins to leave the sides of the pan.
9. Add 1 tsp ghee and ¼ tsp cardamom powder to it. Mix them well and cook for more 1-2 minutes. The cashew dough should be soft but not sticky.
10. Transfer the mixture on to the butter paper. Make sure to grease the butter paper with ghee.
11. Knead the dough slightly with the help of butter paper or spatula to make a smooth dough. Don’t over do kneading as this will release fat from the cashews. The grainy texture in the dough goes away as you knead it more. Remember the dough should be hot while kneading.
12. Place the cashew dough between butter paper and roll using a rolling pin. The cashew dough should still be quite warm when you start rolling it.
13. Roll slightly thick making sure it’s uniform.
14. Once cooled completely, cut the cashew dough into squares or diamond shapes by marking at the difference of 1.5 inches.
15. Scrape off the uneven edges, Make sure to remove the kaju katli pieces from the bottom of the tray or paper, taking care that they do not break.
16. Kaju Katli is ready to serve. Enjoy it right away, or store them in an airtight container for 10-15 days.
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