Kaju katli

Kaju katli or Kaju barfi is the most popular sweet made with cashew nuts especially during festivals and marriages.

It is very important to use the exact proportion else your kaju barfi may not turn out well, though it takes very little time to prepare with easily available ingredients.

Frankly, making kaju barfi at home is not an easy task. I was successful only on my third attempt. On my first attempt, it was too sticky and the second time it turned out too dry. Finally, it was a success and tasted exactly like we get in the stores. I have not used silver foil or varak but if you wish to you can place it on the barfi.

Below recipe is the perfect way to make kaju katli at home.
Preparation time - 25 minutes

Serves - 4 (2 pieces each)

Ingredients (1 cup = 225 gms)-

1. Broken cashew nuts - 1 cup
2. Sugar - 1/3 cup or as per your requirement
3. Water - 8 tbsp
4. Rose water - 1 & 1/2 tsp
5. Ghee / oil - 1/2 tbsp.

Procedure -

1. Grind half cup cashews in a clean, dry jar to a fine powder. Do not grind it continuously for more then 10 seconds as the cashews will start oozing oil in the jar. Open the lid and with a spoon stir the cashew powder. Scrape the sides of the jar and again grind it for another 5 seconds. Open the lid and check if the cashews are ground into fine powder. If not again grind for another 5 seconds.
(I used small jar for grinding as quantity of the cashew was less you can use medium jar as well)

2. Repeat the same process for the remaining cashews.

3. Remember that the cashew powder should not turn oily or sticky while grinding. It has to be dry fine powder.

4. In a kadhai or pan add water and sugar to make sugar syrup.

5. Keep the flame on high and let the sugar dissolve completely.

6. Once the sugar dissolves, turn the flame to low and immediately add finely ground cashew powder and stir. You will have a batter like consistency at first.

7. Keep stirring on low flame and once the cashew batter starts thickening, add 1 tea spoon rose water. Mix well.

8. After few minutes the mixture will start thickening and will reach below consistency.

9. This entire process from pouring the cashew powder into sugar syrup till thickening will take around 9 to 10 minutes.

10. Transfer the cashew dough in a plate or work area with a laddle. Let it cool half.

11. Once the cashew dough is half cooled add 1/2 tea spoon rose water and knead for 30 seconds. While kneading if the dough sticks to your hands apply ghee/oil and then knead.

12. Sprinkle a tea spoon milk and knead for another 30 seconds. (Sprinkle milk only if your dough is dry mine was a little dry) Kneading turns the grainy cashew dough to soft cashew dough. (If your dough still doesn't turn soft add more milk. But adding more milk would decrease shelf life of the barfis so once your kaju barfis are done refrigarate them)

13. While kneading, if the cashew dough releases oil, with a clean dry cotton cloth tap on the dough and sides of the dough. Just tap don't place the cloth on the dough completely as the dough might stick to the cloth.

14. Now grease your work area or plate with 1/2 Tb spoon oil and place the cashew dough on it. Slowly roll the dough. Remember not to roll it thin, roll it equally but thick. It has to be thisker then parathas.

15. Once the rolled cashew dough cools completely, cut into diamond size shape with a knife/butter knife.

16. Gently with a knife/butter knife remove the kaju katli pieces and serve or store it in an air tight container.

(If it becomes difficult to remove the kaju katli or breaks while removing, just gather the entire rolled dough together, knead for 10 seconds and let it rest for 10 to 15 minutes. Roll again and cut into diamond shape. Remove gently with a knife/butter knife)