Kaju Katli, also know as kaju barfi, is an Indian dessert similar to a barfi. Kaju means cashew ; Barfi is frequently, but not always, made by stiffen milk with sugar and other ingredients. Kesar kaju katli is a kaju katli recipe that includes saffron.
A popular Indian sweet dessert recipe made with powdered cashew and sugar syrup. It is maybe one of the popular Indian sweet recipe which is made for all the celebrations, occasions and festival seasons. It is a simple and easy sweet snack recipe made with only 2 ingredients, but can be difficult with the sugar syrup consistency which may actually spoil the texture.
Ingredients you need
I have also added fresh organic rose in the kaju katli. This is totally optional and you can just skip it.
If you choose you can even add rose water or saffron. Otherwise there are no seasoning added in the kaju katli. The slightly sweet, mouth-watering nutty flavour of the cashews really shines in this dessert.
Speaking of shine, sliver foil [varak] is also traditionally placed on kaju burfi when served for special occasions or given as gifts.
Methods to make Kaju Katli
1) Grind cashews in a grinder. You can also use a food processor or any other blender you have. Grind to a smooth powder. However don't over grind it else cashews will release oil, you don't want cashew butter!
2) Add water and sugar in pan on medium heat. You can also add rose water (optional) at this point. Blend to combine. Let the sugar melt and then once the sugar melts, let the mixture boil for 1 minute.
3) Then lower the heat and add in the powdered cashews. Blend to combine. You can speedup at this point to get rid of chuck. Keep stirring the mixture on low heat. Add a teaspoon of ghee and mix . Ghee makes the mixture smooth and also adds some shine to the katli. After 10 min on low heat, the dough will leave the sides of the pan. This is the stage when you want to remove pan from heat.
4) You can check if the dough is cooked or not by taking a small piece of the mixture, letting it cool a bit, and then rolling it between your thumb and forefinger. You should be able to make a non-sticky ball with it. It means that your dough is ready. If not, you should cook it more. However, it will take about 10-11 minutes over low heat. Once the Doungh is ready, transfer it to a sheet of parchment paper.
5) Wait 4 min for the dough to cool slightly. Then twist the dough with your hands to make it smooth. You have to twist the dough while it is warm. But be careful not to burn your fingers. Let it cool a bit and only then try to drain.
Also if the dough looks very dry while pummel, you can sprinkle some water or milk to make it smooth.
6) Then place another sheet of parchment paper on top of the dough. Roll 1/4 to 1/2 inch thick using a rolling pin applying equal pressure on all sides.Once rolled up, apply chandi vark if you wear it. Cut the dough into a diamond shape by first cutting the dough vertically and then horizontally.
Spread the kaju katil and enjoy! You can store kaju katli in the refrigerator for up to a week.
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