Kaju Katli Recipe (Kaju Barfi)

Method16 steps · about 45 min

1. 1

   Step 1: Bring cold cashews (200 g) to room temperature before grinding, or lightly warm them over low heat then cool fully. Pulse the 200 g cashews briefly into powder.

   Uses 200 g cashews

   
2. 2

   Step 2: Do not run the grinder for long time as the cashews begin to release oil and turn lumpy.

   Uses same cashews, avoid oily overgrinding

3. 3

   Step 3: To ensure the powder is not very grainy, sieve it if you want and blend the coarse particles again. The cashew powder will be slightly grainy.

   Uses same powder sifted; coarse grains briefly reground

   
4. 4

   Step 4: Dissolve the primary 150 g sugar (or 100 g if choosing the lower-sweet version) in exactly 90 ml water over medium heat in a heavy pan. Stir gently; keep extra rescue water separate.

   Uses 90 ml water · 150 g sugar

   
5. 5

   Step 5: When the sugar melts completely and begins to boil rapidly, add the cashew powder. Lower the heat.

   Uses same complete two-hundred-gram supply · same selected sugar and exact ninety millilitres water

   
6. 6

   Step 6: Mix well to blend the sugar syrup and cashew powder. The mixture must be smooth without any lumps.

   Uses same combined batch

   
7. 7

   Step 7: Cook the same smooth mixture over medium heat, stirring, about five minutes until slightly thick. Add chosen flavor: one teaspoon rose water or eighth teaspoon cardamom or both, plus only the first teaspoon from the two-teaspoon cooking ghee supply.

   Initial cashew mixture cooking · 5 minUses 1 tsp rose water if selected · ⅛ tsp ground cardamom if selected · first 1 tsp of 2 tsp cooking ghee · same lump-free batch cooked about five minutes

8. 8

   Step 8: Continue stirring about four minutes until the mixture thickens and leaves the pan. If needed, drizzle only a little from the remaining cooking teaspoon ghee. About nine total cooking minutes is a guide, not the texture endpoint.

   Further fudge cooking; check texture · 4 minUses only remaining up to 1 tsp cooking ghee, small drizzle if needed · same fudge with initial ghee and chosen flavor

   
9. 9

   Step 9: At this stage the mixture should not look dry/crumbly but should be moist and sticky.

   Uses same batch after about four more minutes

10. 10

    Step 10: Turn off and move the pan aside. Take only a quarter teaspoon sample and cool enough to handle safely, keeping the main batch separate.

    Uses only tiny sample cooled for non-sticky-ball test

11. 11

    Step 11: Grease fingers using a small part of the separate one-teaspoon greasing supply and roll the cooled sample. It should form a non-sticky soft ball that firms to fudge texture on cooling. If still sticky, return the main batch to heat briefly and repeat the cooked-sample test.

    Uses small finger-greasing portion from 1 tsp supply · same small sample rolled with greased fingers

12. 12

    Step 12: Once the sample passes, transfer the remaining cooked main mixture onto parchment greased with another small part of that same one-teaspoon greasing supply. Cool to warm and comfortable to handle.

    Uses paper-greasing portion from same 1 tsp supply · main batch after tiny test removed; continue only if sample passes

13. 13

    Step 13: Use only remaining greasing ghee as needed on fingers and knead the warm mixture until smooth, under two minutes, without over-kneading. Alternatively knead through folded parchment to avoid touching it directly.

    Uses only remaining finger-greasing ghee from same 1 tsp supply · same mixture cool enough to handle safely

14. 14

    Step 14: If the warm kneaded mixture is still too sticky, return it to the pan and cook briefly before cooling again. If dry or crumbly instead, sprinkle only separately listed boiled and cooled rescue water and knead; do not add more of the original syrup water.

    Uses extra boiled and cooled water only for dry/crumbling dough rescue · same dough, recook only if still sticky or rescue only if dry

15. 15

    Step 15: Shape the smooth dough into a ball on parchment. Cover and roll evenly to a quarter-inch sheet. If desired, add only food-grade edible silver leaf and press gently.

    Uses edible silver leaf (vark), optional decoration · same main batch, corrections only if needed

16. 16

    Step 16: Cool the sheet completely, then cut about twenty squares or diamonds. Store the finished katli in an airtight box.

    Uses same sheet, optional food-grade silver decoration