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kaju katli recipe (kaju barfi)


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Prep Time: 15 minutes

Cook Time: 15 minutes

Total: 30 minutes

Servings: 20


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Step 1

Add 1½ cups cashews to a blender jar and pulse a few times until it turns to a powder.

Step 2

Do not run the blender for long time as the cashews begin to release oil and turn lumpy.

Step 3

To ensure the powder is not very grainy sieve it and blend the coarse particles again.

Step 4

The cashew powder will be slightly grainy.

Step 5

Add ¾ cup sugar and 90 ml water to a non stick pan. Heat & dissolve it well.

Step 6

When the sugar melts off completely and begins to boil rapidly, add the cashew powder. Lower the heat.

Step 7

Mix well to blend the sugar syrup and cashew powder.

Step 8

The mixture must be smooth without any lumps.

Step 9

Keep stirring and cook on a medium heat until slightly thick.

Step 10

Then pour 1 teaspoon rosewater and one teaspoon ghee.

Step 11

You can also add 1/8 teaspoon cardamom powder.

Step 12

Cook till the kaju katli mixture turns thick and begins to leave the sides of the pan.

Step 13

If it doesn't then drizzle few drops of ghee again and mix.

Step 14

At this stage the mixture should not look dry but has to be moist and sticky.

Step 15

To check if the mixture is ready. Turn off the stove and set the pan aside.

Step 16

Take ¼ teaspoon of this kaju katli mixture and cool down a bit.

Step 17

Roll it to a ball with greased fingers. You must get a ball that isn't sticky.

Step 18

Upon cooling completely this has to get the texture of the katli or fudge.

Step 19

Next transfer the cooked kaju katli mixture immediately to a greased plate or parchment paper (butter paper).

Step 20

Let the temperature come down to warm or slightly hot.

Step 21

While the mixture is still slightly hot or warm, grease your palms and knead it for 2 to 3 minutes to a smooth crack free dough. (refer video or picture below)

Step 22

Another method is to place the mixture on parchment paper and cover it. Then knead it well with the paper over the mixture. Covering the mixture with parchment paper protects your palm from extreme heat.

Step 23

( To fix ) If your kaju katli mixture tends to stick a lot, it means it is still underdone. So continue to cook the mixture for a little longer. If your mixture looks dry, sprinkle some boiled and cooled water and knead.

Step 24

Place the ball on a greased aluminum foil or a butter paper and cover it.

Step 25

With the help of a rolling pin, roll it evenly to ¼ inch thickness.

Step 26

Cool completely and cut to desired shapes. Store kaju katli in an airtight box.