Kaju Katli-Cashew Burfi-Easy Diwali Sweet

Kaju KatliKaju Katli is a rich sweet made with cashew and sugar as main ingredients. I like the sweet because cashew is the dominating ingredient and is good for health. It is a coarse melt in mouth structure and my children love it a lot. Today my house was loaded with sweets from my mother’s house. At my house, we had as such made mixture, omapodi and coconut burfi already. But my sons wanted Kaju katli. This is the first time, I am making Kaju Katli. I referred to Lavi’s website as reference. It turned out to be too good.

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Kaju Katli-Cashew Burfi-Easy Diwali Sweet
Prep Time
5 mins
Cook Time
30 mins
Total Time
55 mins
 
Course: Dessert
Cuisine: Indian
Servings: 375 grams
Ingredients
  • 250 grams Cashew
  • 125 grams Sugar
  • 50 ml water
  • 2 Tablespoon milk
  • 1 pinch Kesari color
  • 1/2 Tsp Chocolate powder
Instructions
  1. Make sure Cashew is at room temperature and grind cashew into coarse powder in a mixer. Choose mixer jar to be large enough to hold cashew and grind cashew in one step into coarse powder. This step is very important.
  2. In a kadai, add water to the sugar and make sugar syrup of one string consistency. One string consistency means if you drop sugar syrup in water, it should not dissolve and become like a thread. The syrup should be sticky and should form thin thread when tried with fingers.
  3. In low flame, add the ground cashew powder to the sugar syrup. Stir continuously till you cashew forms a dough like consistency. Stirring should be continuous otherwise cashew would stick to the kadai. It takes about 10 minutes given the above measurement.
  4. Let the mixture cool down. Knead the mixture like a chappati dough and flatten it. Cut them into desired shape. If the mixture becomes stiff, add a Tsp of milk and knead again.
  5. Refer to the post for making Kaju apple, Kaju modak and Kaju roll.

Kaju Katli-Step by Step Instructions with pictures

1. Make sure Cashew is at room temperature and grind cashew into coarse powder in a mixer. Choose mixer jar to be large enough to hold cashew and grind cashew in one step into coarse powder. If you are directly putting cashew from fridge to mixer, the cashew would become mushy and form lumps later. If you roast or defrost (in microwave), cashew would start leaving oil and finally would not become powder. A larger jar ensures the space for cashew to move, there by making coarse powder.Kaju Katli

2. In a kadai, add water to the sugar and make sugar syrup of one string consistency. One string consistency means if you drop sugar syrup in water, it should not dissolve and become like a thread. The syrup should be sticky and should form thin thread when you try with fingers. In any sweet preparation, consistency of sugar syrup is very important.Kaju Katli

3. In low flame, add the ground cashew powder to the sugar syrup. Stir continuously till you cashew forms a dough like consistency. Stirring should be continuous otherwise cashew would stick to the kadai. It takes about 10 minutes given the above measurement. The mixture should be roll into a small ball. This is the right consistency.Kaju Katli

4. Let the mixture cool down for about 10 min. Knead the mixture like a chappati dough and flatten it. Cut them into desired shape. If the mixture becomes stiff, add a Tsp of milk and knead again.Kaju Katli

To make Kaju roll:

a. Take a small portion of cashew mix and knead it with chocolate powder. Add a few drops of milk if need be. Knead chocolate mix into thin roller.Kaju Katli

b. Spread the kaju dough and with a chappati roller, spread it thin. Place the chocolate roller at one end and roll the dough around the chocolate mix. Now chocolate layer would be inside and kaju layer would be outside.Kaju Katli

c. Cut them into desired size.

To make Kaju modak:

a. Take the trimmed out portion of the roll. The mix will contain some bits of chocolate layer and Kaju layer.Kaju Katli

b. Shape it in the form of modak.

To make Kaju apple:

i) Take a small portion of cashew mix and knead it with a pinch of kesari color. Add a few drops of milk if need be.Kaju Katli

ii) Roll it as a small ball. Make a small dent in the roll and attach a bit of chocolate roll there to look like a leaf.Kaju Katli

Related: Have you tried Kalakand and double decker burfi. They are also very easy. Do try and share feedback.

 

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