Kaju katli recipe | Kaju barfi

By Swasthi's Recipes · 30 min

Ingredients

Instructions

1. If the cashews are cold from the fridge, leave them on a tray at room temperature for 2 to 3 hours.
2. Grind the cashews to a powder, pulsing briefly so they don't release oil and turn lumpy. Sieve if wanted and grind the coarse bits again.
3. In a non-stick or heavy-bottomed pan, dissolve the sugar in the water over heat, then bring it to a rapid boil.
4. Add the cashew powder and lower the heat. Mix until smooth with no lumps.
5. Stir on medium heat for about 5 minutes until slightly thick. Add the rose water (or cardamom) and 1 teaspoon ghee.
6. Cook for about 4 more minutes until thick and pulling away from the sides; add a few drops of ghee and stir if it does not.
7. Test: turn off the heat, cool a little quarter teaspoon of the mixture, and roll it into a ball with greased fingers. It should not be sticky.
8. Transfer the hot mixture to greased parchment and knead briefly until smooth, without overworking. If it is dry and crumbly, sprinkle a little cooled boiled water and knead; if very sticky, return it to the pan for a little longer.
9. Shape into a ball, roll between parchment sheets to about 1/4 inch thick, optionally press on edible silver leaf, then cool completely and cut into squares or diamonds. Store in an airtight box.

Summarized from Swasthi's Recipes's video. Watch it for the details.

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