Time to make: 25 minutes
Kaju katli is a popular Indian sweet. Kaju means cashew and that is the primary ingredient.
- Vegetarian and vegan friendly
- SO DELICIOUS
- Cashew flour (finely ground cashews) – make sure to sieve the cashew flour. The big pieces that don’t sieve through can be ground again.
- Ghee – to make vegan, skip the ghee and use a vegan butter or other neutral oil
- Rose water – optionally you can add in a teaspoon. I prefer without.
- Cardamom – optionally you can add in 1/4 tsp of cardamom powder. I prefer without.
How do you make kaju katli?
If you have never made kaju katli, it is actually pretty easy to make. However, you do need to be mindful of a few things:
- Cashew flour: Use finely ground cashews for a smooth texture.
- Blending cashews: When blending the cashews don’t over -blend. Pulse to blend. It took me only about 3-4 pulses to grind the cashews. Meaning use a start and stop method. If you blend for too long you risk the cashews releasing fat.
- Pay attention to the sugar syrup consistency, do not over boil it
- Watch the temperature: Once the cashew/milk powder blend is added to the syrup, make sure to lower the gas temperature and again, don’t overcook
- Resting time: While you may be tempted to eat it right away, give it enough time to set, at least 3-4 hours. I usually let it set overnight.
Step by Step
Cutting and decorating Kaju Katli
Decorating Kaju Katli
Traditionally, silver warq or silver foil is used. I have used gold foil. It is linked here.
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How to Make Easy Kaju Katli (Kaju Barfi) Mithai
- Non stick pan
- Silicon spoon
- Parchment paper
- Rolling Pin
- 1 cup cashew flour finely ground cashews
- ¼ cup milk powder
- ½ cup sugar
- ½ tsp ghee
- ⅓ cup + 2 tbsp water
- gold or silver foil optional for decoration
- Grind cashews. Do not over grind, do it in pulses so cashews do not release fat. Sieve so only using finely ground cashews.
- Mix cashew flour and milk powder together in a bowl
- Add water, sugar and ghee to non-stick pan. Turn stove on medium and whisk until sugar dissolves. Let simmer on medium heat for about 4½-5 minutes.
- Turn heat to low. Slowly add in the milk powder/cashew flour blend while mixing. I added it in three parts whiles continuosly mixing.
- Bring gas to medium once, it will bubble, then bring back down to low (i kept it two notches above lowest setting).
- Keep mixing total time about 4½-5 minutes. You will notice the mixture has thickened and when you run a spatula/spoon through the mix it holds shape, as pictured.
- Turn off gas, remove from heat. Let stand 3 minutes.
- Pour onto a piece of parchment. Let stand about 6-7 minutes.
- Use the sides of the parchment to knead the kaju katli mix to smooth out the dough
- Take a few drops of ghee and spread across the top. Fold over the parchment over the kaju katli. Use a rolling pin to roll out.
- Add gold or silver foil
- Let cool and atleast 3-4 hours. Cut to make diamond shapes. Using a ruler helps!