This Kaju katli, soft and chewy melt in your mouth evoking rich flavour and taste. This healthy Kaju barfi is easy to prepare and so tasty that you can’t stop enjoying another one. 
The main ingredient being cashew, it is rich in proteins and minerals, and the best part is, kids, love this dish. It is healthy for the whole family and can be made with minimal ingredients and preparation.
It tastes better than those that you buy from the sweet shops.
This classic Indian sweet is very popular. Since everyone at my home has a sweet tooth, this sweet treat was a big hit and everyone was left asking for more.
The ingredients are simple, but the taste is rich and delicious. If you love barfis, this is something that you must try!
Why This Recipe Works:
- Simple and easily available ingredients
- Extremely tasty and healthy too
- Rich in nutrition and can be consumed by all.
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How to make Kaju Katli
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These all the ingredients to make Kajukatli 
Add cashews to a blender Pulse for a second, it will grind coarsely. Pulse for 3 or 4 times at regular intervals to get a fine powder. Do not pulse for a longer period, the cashews would release oil. You need just a powder. 
Now to a non-stick pan or a heavy bottom Kadai, add sugar and water. Stir the sugar dissolves completely. 
Bring the sugar syrup to boil, keep stirring after 5 to 10 minutes, the syrup is slightly thickened and you get 1 string consistency. Add powdered cashews Stir and cook for 2 to 3 mins until it turns to a nice pale colour. Add ghee 
It has lightly thickened. Turn off the heat.
Tips to make the best Kaju katli:
1.Cashew: Powder the cashews in a mixer grinder as fine as possible, but without making it lumpy. Do not run the mixer at one continuous stretch, but run for a few seconds multiple times. This gives you the perfect cashew powder.
2.Powder: Running the mixer for a longer time than required will make the powder pasty and lumpy because the cashews release oils.
3. Do not overcook the kaju katli because it will crack and become powdery after cooling. Turn off the flame as soon as the Kaju is cooked.
4. Kneading the mixture is the key here – kneading it will mix all the ingredients well and give you the right texture.
5. Pour the cooked mixture on a plate/parchment paper that is greased well with ghee/ clarified butter or butter so that it doesn’t stick to the plate.
6.Before adding the cashew powder, ensure that the sugar is completely dissolved and the sugar syrup has reached one string consistency.
FAQ:
1. How long can I store ?
You can store it in an airtight container at room temperature for up to a week.
2. How to serve?
You can serve the Kaju barfi at room temperature or slightly cooled. You can use edible silver foil if you prefer to.
3. How thick should the be?
I have cut it at ¼th inch thickness since its ideal, but you can make it thicker if you prefer.
4. How do I know that the Kaju barfi is cooked?
Take a small amount of the mixture on your greased palm and roll it into a ball. If the ball is smooth and non-sticky, it is done. If you are unable to roll it into a ball, you have to let it cook a bit more till you get a dry ball.
5. How to get the sugar syrup to be the right consistency?
Follow my Kaju katli recipe closely and use the same amount of water and sugar to get a perfect consistency.
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PrintKaju Katli
Kaju katli, soft and chewy melt in your mouth evoking rich flavour and taste. This healthy Kaju barfi is easy to prepare and so tasty that you can’t stop enjoying another one
- Prep Time: 5
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 20 1x
- Category: sweets and Desserts
- Method: stovetop
- Cuisine: Indian
Ingredients
- 1 cup cashews
- 1/2 cup sugar
- 1/4 cup water
- 1 tablespoon ghee
Instructions
- Ingredients to make Kaju katli are taken.
- Pulse the cashews for a few seconds to get a fine powder.
- To a nonstick pan, add sugar and water. Stir till the sugar dissolves completely.
- Bring the sugar syrup to 1 string consistency. Then, add powdered cashew.
- Continue stirring till it turns to a light pale colour
- Add ghee and turn off the heat.
- Grease some ghee on the parchment.
- Pour the barfi on to the parchment paper
- Apply some ghee to the spatula and Knead for some time to make a dough
- Place parchment paper over the barfi
- Roll to make a shape
- Cut the barfi as the desired shape and serve.
Notes
Tips to make the best Kaju katli:
- Cashew: Powder the cashews in a mixer grinder as fine as possible, but without making it lumpy. Do not run the mixer at one continuous stretch, but run for a few seconds multiple times. This gives you the perfect cashew powder.
- Powder: Running the mixer for a longer time than required will make the powder pasty and lumpy because the cashews release oils.
- Do not overcook the kaju katli because it will crack and become powdery after cooling. Turn off the flame as soon as the Kaju is cooked.
- Kneading the mixture is the key here – kneading it will mix all the ingredients well and give you the right texture.
- Pour the cooked mixture on a plate that is greased well with ghee/ clarified butter or butter so that it doesn’t stick to the plate.
- Before adding the cashew powder, ensure that the sugar is completely dissolved and the sugar syrup has reached one string consistency.
Keywords: kajukatli recipe, kaju katli, kaju barfi
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