Kaju Katali

Kaju katali is a dessert from the Indian subcontinent. Kaju literally means cashew nuts and barafi is a type of Indian sweet, usually in a lozenge shape. Barfi is often but not always, made by thickening milk with sugar and other ingredients (dry fruits and mild spices). It is then spread in a flat, shallow dish and cut into bite-sized pieces. These pieces are sometimes decorated with edible silver foil.
Kaju barfi is one of the more expensive Indian sweets when compared to other barfis. It is relished and gifted extensively during special occasions and festivals in India.
Ingredient :

  • Cashew : 250 gm
  • Sugar : ½ cup
  • Water : ¼ cup
  • Ghee : 2 tsp
  • Rose water : ½ tsp (optional)
  • Cardamom powder : ¼ tsp

For Decoration

  • Silver foil

Method :

  • First of all, add cashew to a blender jar and blend the cashew nuts until it turns to a powder.
  • You can sieve if there are coarse pieces of cashew. Set it aside.
  • Add sugar and water in a pan on medium flame.You can also add rosw water at that time.
  • Let it boil for 2-3 minutes and melt the sugar.
  • Check the consistency of sugar syrup and turn of the flame and add the cashew nut powder.
  • Add ghee in this mixture. Ghee makes the mixture smooth and also adds some shine to the kaju katali.
  • Once the dough is done, transfer it to a smooth surface.
  • Make the dough flat with help of rolling pin.
  • Garnish it with silver foil and then cut it in to diamond shape.
  • Kaju katali is ready. You can store Kaju katali in the refrigerator for up to a week.



Tips :
  • Do not run the blender for long time as the cashews being to release oil and turn lumpy.
  • Do not boil the sugar syrup after you attain one string consistency. as it turns Kaju katari hard and brittle.