KAJU KI BARFI RECIPE | KAJU KATLI RECIPE

Kaju Kayli the classic Indian sweet is very popular. The main ingredient being cashew, it is rich in proteins and minerals.  Kaju barfi is a delicious sweet to prepare at home and go to sweet of festivals and celebratory occasions.

A delectable blend of cashew nut and milk, topped by silver leaf, traditionally served at festivals like Diwali and other special occasions and the most gifted one during Diwali!

The recipe needs only 3 basic ingredients- cashews, milk and sugar. Adding ghee is optional but recommended. I also add little bit of rose water but that’s optional too.

 

INGREDIENTS FOR KAJU KATLI

·         1 cup whole cashews raw cashews, 250 grams

·         1/2 cup granulated white sugar 150 grams

·         240 gms milk (water can also be used)

·         1/2 teaspoon rose water optional

·         1 teaspoon ghee

·         Edible silver leaves also known as chandi ka vark and is used for garnishing, optional

 

Read More Sweet Recipes on the Blog –

1. BESAN KA HALWA RECIPE
2. BENGAL STYLE RASMALAI RECIPE
3. PAPAYA HALWA RECIPE
4. MANGO PEDA RECIPE
5. ROSE CHAM CHAM RECIPE

 

INDTRUCTION TO MAKE KAJU KATLI

1.      Place cashews in a spice grinder. You can also use a food processor or any other blender you have with you. Buy on Amazon 

2.       Grind to a smooth powder. Do not over grind it else cashews will release oil.

3.       You can sieve if there are coarse pieces of cashew. Set it aside.

4.       Put the pan on a medium heat and add sugar and milk (water, if using wate) in a pan on medium heat. You can also add rose water (optional) at this point. Stir to combine.

5.       Let the sugar melt and then once the sugar melts, let the mixture boil for 1 minute.

6.       Then lower the heat to low and add in the powdered cashews. Stir to combine.

7.       You can use a whisk at this point to get rid of any lumps in the mixture.

8.       Keep stirring the mixture on low heat. Add a teaspoon of ghee and stir.

9.       Ghee makes the mixture smooth and adds some shine to the katli.

10.   Keep stirring, after around 10 minutes on low heat, the dough will leave the sides of the pan. This is the stage when you want to remove pan from heat.

11.   You can check if the dough is done or not by taking a small piece from mixture, let it cool down a little and then roll it between your thumb and index finger. You should be able to make a non-sticky ball out of it.

12.   It means your dough is done. If not, you need to cook it further. It will be done around 10-12 minutes on low heat though.

13.   Once the dough is done, transfer it to a sheet of parchment paper or greased surface.

14.   Wait for 3 to 4 minutes for the dough to cool down a bit. Then knead the dough with your hands to make it smooth.

15.   You have to knead the dough while its warm. But be careful to not burn your fingers. Let it cool down a little and only then attempt to knead.

16.   Also, if the dough looks very dry while kneading, you can sprinkle some water or milk to make it smooth.

17.   Then place another sheet of parchment paper on top of the dough. Roll to 1/4 to 1/2-inch-thick using a rolling pin applying equal pressure on all sides.

18.   Once rolled, apply chandi vark (silver leaves) if using. Cut the dough into diamond shape by first cutting the dough vertically and then horizontally.

 Separate the kaju katli and enjoy! You can store the kaju katli in the refrigerator for up to a week.

Please Subscribe to Daily Life Unplugged YouTube Channel

If you like this recipe, please like it and leave your valuable comments and also Like Daily Life Unplugged on Facebook and Follow on Instagram.