Thursday, December 6, 2012

Kaju Katli | Cashew Burfi

Making kaju katli at home is a long-pending dream come true for me! This is my son's favorite sweet. In fact, he prefers eating only this for breakfast, lunch and dinner :)

It melts in the mouth & you too would say "home-made tastes the best!". Btw, this is one of the great examples for " less is more". It just needs two ingredients, cashew nuts & sugar. Can it get more easier than this?! This dish doesn't take much of your effort. If I can make it, you all can make it too. Give it a try!

Forgive the grainy texture of the katli, that was because of my food processor!

Preparation Time: 5 mins
Cooking Time: 15 mins

Ingredients: (Makes around 16 squares)
  • Cashew nuts : 1 cup, leveled
  • Sugar: 1/2 cup
  • Water: 1/4 cup

Add the sugar & water to a wide & thick bottomed pan. Mix until sugar dissolves & heat it on a medium heat.
Do not disturb the sugar syrup.
Meantime, prepare a coarse powder of the cashews. (Refer notes)

The sugar syrup becomes bubbly. Check the consistency of the sugar syrup. It should be of one string consistency. (Refer notes)
Immediately turn the heat to low & pour the coarse cashew powder to the sugar syrup.

Turn off the heat & mix well. The mixture looks like a dough ball.

Scoop out the mixture onto a bowl & let it cool for 5 mins.
Grease the palm with very little ghee/clarified butter & knead the cashew mixture until smooth.
Roll the cashew mixture into 1/4th of an inch with a rolling pin.
Cut them into desired shape.
Kaju katli is ready to be served.

  • One leveled cup of cashews yield to one heaped cup of coarse cashew powder. 
  • One string sugar syrup consistency: A thin string of upto 1 inch is formed when tested between thumb & forefinger. This step is the very important for making kaju katli. If you add cashew powder when sugar syrup becomes little more thick then the kaju katli becomes hard & brittle. If  cashew powder is added before reaching the one string consistency of the sugar syrup, then the mixture becomes very sticky & feels uncooked. 
  • If the mixture becomes little hard after cooling down, add a tsp or less of milk while kneading it. Remember, adding milk will reduce the shelf life of the burfi. 
  • Keep kneading until the mixture becomes smooth.



Thanks for visiting 'Savi-Ruchi'. I would try my best to update the blog with new & interesting recipes.
Hope you had nice time in my blog & feel free to share your comments.
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