Kaju Katli or Kaju Barfi is a worldly popular classic Indian sweet. Kaju Katli recipe essentially has kaju (cashew) of course along with sugar and ghee. It is a beautiful blend of the creaminess of cashews balanced with the sweetness of sugar, a perfect way to cater your sugar cravings or as a gift to family and friends on festivals.
Sweet generally in my home is a family ritual. We are absolute believers in having some kind of sweet always available in my home. Both my husband and my son have a sweet tooth. They are both immensely fond of motichur ke ladoo, so much so that my 3-year-old toddler can also differentiate in taste and convey that Bikanervala ladoo is far better than most others. Keeping up with the family tradition, very recently I thought that I should try making one of the family’s other favourite’s – Kaju Katli at home. I know you must be wondering why I m not trying to make motichur ke ladoo. Honestly, I don’t want to be sidelined like the rest of them when compared with Bikanervala. First, I want to perfect making it at least close to the taste and texture of the original Bikanervala motichur ke ladoo. Only then I will dare to get into the race for the best motichur ke ladoo. (Reader’s note: This is not a sponsorship of Bikanerwala. I m not receiving any financial benefit or otherwise for mentioning their product.)
Kaju Katli – fairly simple and easy to make
Coming back to our recipe of the day. Kaju katli recipe is fairly simple and easy to make. This is my mum’s kaju katli recipe and off lately I m on a quest of collecting and journaling all the family recipes, which of course I love sharing with you guys. First in a heavy based pan, roast the cashews on a very slow heat. The color of the cashews should not change, so keep stirring. Set aside to cool them down. Blitz away the roasted cashews to a powder form using a grinder. Sugar on the other hand, is boiled down in a pan with some water to make a syrup. The sugar syrup should be of a single thread consistency, meaning when you dip your fingers in the sugar syrup and pull the fingers apart, there should form a single thread in between the fingers (Syrup would be hot please be careful when trying this. Wait till the sugar syrup is at least lukewarm). Mix the cashew powder, sugar syrup, ghee, saffron threads, green cardamom powder and ghee on a low heat, keep stirring. Transfer to another bowl and let it cool. Now, make a dough by hands. Flatten the dough to about ½ an inch in thickness, to make it look professional or store bought you can decorate with edible silver foil. Edible silver foil is optional as it is purely for decoration purpose, no effect on taste whatsoever. Finally, using a knife cut diagonally into bite-sized diamond shape pieces.
Kaju Katli is always by default made diamond shaped. Throughout the world it is made and sold as a diamond shaped sweet. I still haven’t stumbled upon the actual reason behind it. Will the update when I find out, or if anyone who knows about the reason behind its shape, please let me know as well.
Homemade or Store-Bought??
Homemade kaju katli is so much better than store-bought because it allows you to have complete control over the quality of the ingredients. Trust me, once you have tasted it, you will keep wanting more of this lip-smacking dessert loaded with the goodness of cashews. Try this kaju katli recipe at home and bask in the shower of all the appreciation and praise by your loved ones. For the health buffs, replace the regular sugar with sugar-free and enjoy the kaju katli guilt free.
If you end making the Kaju Katli, share your creations with me on Instagram by tagging me @the_cinnamon_life with the hashtag #the_cinnamon_life. Also, don’t forget to leave your feedback/rating in the comments below.
Kaju Katli or Kaju Barfi is a worldly popular classic Indian sweet. Kaju Katli recipe essentially has kaju (cashew) along with sugar and ghee. It is a beautiful blend of the creaminess of cashews balanced with the sweetness of sugar, a perfect way to cater your sugar cravings or as a gift to family and friends on festivals.
- 250 grams Cashews
- 130 grams Sugar
- 15-20 threads Saffron
- 2-3 pieces Green Cardamom Husk removed, seeds powdered using a mortar pestal
- 1 tsp Ghee
- Milk if required
- Edible Silver Foil for decoration optional
In a heavy-based pan, roast the cashews on a very slow heat, keep stirring so that the color of the cashews does not change. Set it aside in a bowl to cool.
Blitz away the cashews in a blender to a powder form. Do not blend it too much otherwise, it will become oily and pasty. Sieve it and keep it aside.
Simultaneously, in the same pan put sugar and water (water quantity should be half of the sugar) and stir it on a slow heat. Keep stirring till the sugar syrup is ready to one string consistency.
Add cashew powder, saffron threads, green cardamom powder and keep stirring.
Add ghee and keep on stirring till it becomes a thick paste. Transfer it to another bowl, let it cool.
Make a dough by kneading it with hands. If the dough is hard, add one or two tsp of milk to soften it.
Using a roller pin, roll the dough to a 1/2 inch thick flattened base. Decorate by placing edible silver foil, if using, on the flattened dough.
With a sharp knife, cut diagonally into equal size diamond-shaped slices.
Kaju Katli is ready to serve.