Kaju Katli, Rich and decadent cashew barfi or kaju barfi which is loved by each and every one. This is an easy dessert to make at home, takes just less than 20 mins to make and is perfect to make this Diwali. Cashews, sugar is what you need to make kaju katli and the results are delicious. Kaju katli can be moulded into different shapes and made into kaju watermelon, kaju apple & pista kaju roll.
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Kaju Katli
This is one of most requested recipe in my recipe box. I tried it and loved the authentic taste of the delicious kaju katli. We go through lots of cashews during festival season. I make cashew halwa and kaju pista roll often because it is one of my families all time favorite dessert. After that this is the most loved sweet. Kaju katli is very easy to make than you think, all you need is cashew and sugar and some technique.
What is Kaju Katli?
Kaju Katli is a popular Indian sweet. Kaju katli is also known as cashew barfi, kaju barfi or cashew nut katli. It is also known as Indian fudge made out of cashews. Cashews are powdered and then cooked in sugar syrup and shaped to form soft fudge.
Kaju katli is made many different ways. Cashews are powdered and cooked with sugar syrup which is the more easy way to make kaju katli. But sometimes cashews is ground into paste and cooked to make katli which can be little complicated. So I prefer the first method.
Watch Kaju Katli Video
Kaju Katli Ingredients
Cashews – use raw whole cashews for making kaju katli. When powdered ¾ cup of raw whole cashews gives 1 cup of powdered cashews. Instead of cashews you can make variations of this barfi with badam | almond or walnut.
Sugar – use refined sugar for making. Use ½ cup of sugar for 1 cup of cashew powder which gives perfectly sweet cashew barfi.
Ghee –You don’t need much ghee in this, use just a tsp of ghee to greased the tray when you knead.
Water – i like to add very little water when making syrup which gives me the consistency faster.
Optional – optionally you can use saffron, ground cardamom in kaju barfi. Decorating the barfi with edible silver leaf called as varak is popular and visually pleasing.
How to Make Kaju Katli in 5 Easy steps
Making Cashew powder – You have to pulse and grind them into slightly fine powder. Don’t over grind the cashews else the oil from cashews will be released from cashews and it will turn paste like.
Making Sugar Syrup – cook sugar and water till the syrup gets one string consistency.
Cooking Kaju Katli – after syrup is ready, mix in cashew powder and cook till thickens and leave the sides of the pan.
Kneading Kaju katli mix – once barfi mix is ready, transfer to a greased work surface and knead till smooth and soft dough is achieved.
Shaping, decorating & slicing – shape it into rectangle shape, cut it into squares and allow to set. Then enjoy.
If you are enjoying this recipe, you will love my Milk Cake & Motipak.
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How to Make Kaju Katli (Stepwise Pictures)
Powdered Cashews
1)Now we are going to make cashew powder. For getting 1 cup of powdered cashews you will be needing ¾ cup of whole raw cashews.
Take raw cashews in a blender jar. You have to pulse and grind them into slightly fine powder. Don’t over grind the cashews else the oil from cashews will be released from cashews and it will turn paste like. You have to get a cashew powder. once the cashew is powdered, measure them in measuring cup, you will get around 1 cup of cashew powder. Set aside till use.
Making Sugar Syrup
2) Now let’s make sugar syrup. Take ½ cup of sugar in a kadai. You can use non-stick or any heavy bottom kadai.
3)Add in 3 to 4 tbsp of water to the sugar and make syrup.
4)Cook sugar on low heat, till sugar is melted completely. Now heat and cook till it reaches one string consistency.
5)To check that consistency take few drops sugar syrup between your fingers and it should form a string when your press between them(check image). Or you can add few drops of sugar syrup in a bowl of cold water, the sugar syrup wont get dissolved. Or you can take the sugar syrup in a spoon and invert them, the last drop falling from the spoon forms a string like consistency.
Cooking Kaju Katli
6)Once the syrup is ready. Add in cashew powder. Cook this on low heat mixing often.
7)Now the cashew powder is mixed completely.
8)Once the cashew is mixed. Cook on low heat till it starts to thicken and comes together.
9)Now the mix has thickened and started leaving the sides.
Kneading Kaju Katli mix
10) At this point, transfer this mix to a greased platter. Now knead this to a soft dough, the kaju katli mix will be hot so be gently when kneading. You can even start mixing it with a spatula and then move using your hands.
Pro-Tip : If you find you find your kaju katli mix crumbly at this point when kneading. You can add a tsp of hot milk to the cashew barfi mixture and knead till soft dough is formed.
11)This is the texture you are going for.
Shaping Kaju Katli
12)Once the cashew barfi mix is kneaded till soft. Roll it like a rectangle little thin using a greased rolling pin.
13)Cashew barfi rolled smooth and thin.
14)Cut into squares and let it cool completely.
Decorating Kaju Katli with Edible Silver Leaf
15)This is my second batch of kaju katli which I made. After rolling the cashew barfi rolled into rectangle. Place edible silver leaf on top and cut into squares. Set aside to cool completely and serve.
16)Once barfi is cooled, remove the cashew barfi and store in air tight container and serve.
Expert Tips
Cashews – Use good quality raw cashews, powder them till it is fine. Don’t over grind the cashews else it will get pasty. Powder it till it is fine and powder like.
Sugar – Personally I don’t like my kaju katli overly sweet. So I used just half cup sugar for every 1 cup of cashew powder. You could increase or decrease as you like.
Sugar syrup – Getting the sugar syrup to the perfect texture is important. Cook sugar syrup till one string consistency. Don’t add too much water when making syrup, else it will take so much time and get the texture.
Kneading & Shaping– After you have reached the perfect texture knead the cashew barfi till soft and smooth. Then roll it thin and shape it.
Troubleshooting
How to Fix Dry Crumbly Cashew Barfi
Don’t over cook the kaju barfi. Just take it out when you see them leaving the sides of the pan.
If you find that the barfi is hard and crumbly, the syrup has crystallized. To fix this add a tsp of tbsp of warm milk to the mixture and knead well.
Now the kaju mix will be soft again. You can roll it and slice.
Frequently Asked Question FAQ
Is Kaju Katli healthy?
Cashew-rich homemade kaju katli are good for heart health as far as you consume them in a healthy way and avoid overeating. Unsaturated fats and omega 3 fatty acids in cashews help in lowering triglycerides levels, which help in keeping your heart healthy.
How to Get One String Consistency in Sugar Syrup?
To check that take few drops of sugar syrup between your fingers and it should form a string when your press between them(check image). Or you can add few drops of sugar syrup in a bowl of cold water, the sugar syrup wont get dissolved. Or you can take the sugar syrup in a spoon and invert them, the last drop falling from the spoon forms a string like consistency.
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📖 Recipe Card
Kaju Katli | Kaju Barfi Recipe | Cashew Barfi
Servings: 15 servings
Calories: 64kcal
Ingredients
Instructions
Powdering Cashews
Making Sugar Syrup
Cooking Kaju Katli
Kneading Kaju Katli Mix
Shaping, Decorating & Slicing
Notes
- Use good quality raw cashews, powder them till it is fine. Don’t over grind the cashews else it will get pasty. Powder it till it is fine and powder like.
- Personally I don’t like my kaju katli overly sweet. So i use just half cup sugar for every 1 cup of cashew powder. You could increase or decrease as you like.
- Getting the sugar syrup to the perfect texture is important. Cook sugar syrup till one string consistency.
- After you have reached the perfect texture knead the cashew burfi till soft and smooth. Then roll it thin and shape it.
- If you find that the burfi is hard and the syrup has crystallized. Then add little warm milk to the mixture and knead well.
- Don’t over cook the burfi just take it out when you start them leaving the sides of the pan.
Nutrition
Serving: 1servings | Calories: 64kcal | Carbohydrates: 9g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 1mg | Sodium: 1mg | Potassium: 43mg | Fiber: 0.2g | Sugar: 7g | Vitamin C: 0.03mg | Calcium: 3mg | Iron: 0.4mg
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