Homemade Kaju Katli Better Than Sweet Shop

By Hebbars Kitchen · 40 min

Ingredients

Instructions

1. Blend the cashews in a mixer to a fine powder, pulsing so they do not release oil and turn into a paste. Sieve the powder to remove lumps and set aside.
2. In a large kadai, dissolve the sugar in the water, then boil for 5 minutes or until one-string consistency.
3. Add the cashew powder and mix well until a smooth paste forms.
4. Add the ghee and cardamom powder and mix well. Keep cooking until the mixture becomes a smooth paste and starts to pull away slightly from the pan. Do not overcook or the barfi will turn hard.
5. Transfer to a sheet of butter paper greased with ghee. Fold with a spatula until it thickens into a dough, then knead lightly until soft.
6. Place the dough between two sheets of butter paper and roll to an even, slightly thick layer.
7. Grease the top with ghee and apply silver leaf (vark) if you like.
8. Cut into diamonds or your preferred shape. Store in an airtight container for up to a month.

Summarized from Hebbars Kitchen's video. Watch it for the details.

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