Kaju Katli

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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. kaju katli served in pink plate with small glass cup of ghee and cashews aside.

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. 
  • How to make Kaju Katli

  • cashews, sugar and ghee are in glass bowls
    These all the ingredients to make Kajukatli
    cashewnuts are in blender
    Add cashews to a blender
    powdered cashews are in 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.
    sugar syrup in sauce pan
    Now to a non-stick pan or a heavy bottom Kadai, add sugar and water. Stir the sugar dissolves completely.
    sugar syrup is being boiled in sauce pan
    Bring the sugar syrup to boil, keep stirring after 5 to 10 minutes, the syrup is slightly thickened and you get 1 string consistency.
    powdered cashew and sugar syrup in sauce pan
    Add powdered cashews
    kaju barfi is being cooked in sauce pan
    Stir and cook for 2 to 3 mins until it turns to a nice pale colour.
    ghee is being added to kaju katli
    Add ghee

    kaju katli recipe is in stirred in sauce using red spatula
    It has lightly thickened. Turn off the heat.
ghee is spread over the parchment paper
Grease the parchment paper with ghee
kaju katli dough is on the parchment paper
Add the barfi mixture, keep kneading to form a dough
parchment paper is placed over the dough
Add another parchment paper over then barfi
dough is being rolled using your pin
Roll them to make a shape
kaju katli dough is shaped to log
shape Kaju katli to a required shape
kaju katli recipe is being sliced and knife aside
Slice them to make the diamond cut or the desired shape Let it rest for 5 mins. Serve.

close up shot of Kaju Katli served in the pink plate with cup of ghee aside

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. 

Other Recipes you would like to try:

Tender Coconut Kheer 

Homemade Thandai 

Pineapple Sheera Recipe

Saffron Rice Kheer

Easy Beetroot halwa

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Kaju Katli


  • Author: Nithya Narasimhan
  • Prep Time: 5
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 20 1x

Description

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


Ingredients

Scale
  • 1 cup cashews
  • 1/2 cup sugar
  • 1/4 cup water
  • 1 tablespoon ghee

Instructions

  1. Ingredients to make Kaju katli are taken.
  2. Pulse the cashews for a few seconds to get a fine powder.
  3. To a nonstick pan, add sugar and water. Stir till the sugar dissolves completely.
  4. Bring the sugar syrup to 1 string consistency. Then, add powdered cashew.
  5. Continue stirring till it turns to a light pale colour
  6. Add ghee and turn off the heat.
  7. Grease some ghee on the parchment.
  8. Pour the barfi on to the parchment paper
  9. Apply some ghee to the spatula and Knead for some time to make a dough
  10. Place parchment paper over the barfi
  11. Roll to make a shape
  12. Cut the barfi as the desired shape and serve.

Notes

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 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. 
  • Category: sweets and Desserts
  • Method: stovetop
  • Cuisine: Indian

Keywords: kajukatli recipe, kaju katli, kaju barfi

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30 Minutes Recipes | Desserts & Sweets Recipes | Festival Recipes | Kids Delight | Sweet and Dessert

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