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Kaju katli recipe, How to make kaju katli | Kaju barfi (Video recipe )

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Kaju katli recipe with step by step pictures

 

how to make restaurant style kaju katli recipe

 

Kaju katli recipe is a popular Indian sweets recipe . It is a very delicious fudge prepared with sugar and cashews. This cashew fudge is very rich and requires very less ingredients. Kaju katli is also known as kaju barfi or kaju katari. This kaju katli is also vegan and gluten-free, just skip the silver leaf decoration.

I have tried kaju katli recipe multiple times to get this recipe absolutely perfect. My hubby is a fan of Kaju Katli so it makes him very happy every time. Making it is not so easy but yes if you follow some steps carefully you will get exactly the same taste as  you get in stores.

If you are looking for some Indian dessert recipes, you may like

1. Mango Burfi Recipe

2. Coconut Peda Recipe

3.  Pistachio Paan Recipe

4. Rasgulla Recipe

kaju barfi recipe

 

In this kaju katli recipe I have used silver leaf to decorate which is totally optional. You may decorate it with powdered sugar and pistachios. I have pointed all notes to be kept in mind while preparing this recipe. As this month is full of Hindu festivals like Janamashtami, ganesh chaturthi , Diwali and many more. You can prepare this kaju katli for these occasions ahead. One piece of this kaju katli has approximately 58 calories. Each piece is of 12 grams approx.

There is one variation available that is kesar kaju katli. In that recipe just add saffron at the step where kewra essence is added. That’s it. I will post the recipe of kesar kaju katli soon.

Now let’s see this recipe.

Ingredients

Cashew nuts – 2 cup
Sugar – 1 cup
Water – 1/2 cup
Kewra essence – 4-5 drops
Ghee or oil – Just for greasing

Step by step Kaju katli recipe

Step 1. Powder the cashews in a dry mixer for 1 minute. Cashew nut should be at room temperature as refrigerated cashews will turn pasty upon grinding.

Note – Grind the cashews in one go, till it turns into fine powder. It will take just few seconds. Don’t stop in between, this is how you will get fine powder without stickiness. Oil shouldn’t release from cashews. Sieve the powder to get rid of any big particles left behind. You can use them in any other recipe like Kheer or any pudding.

kaju katli step 1

 

Step 2. Place a pan over medium flame, add water and sugar. Turn the flame to minimum heat and stir the sugar solution. Cook the sugar syrup for just 30 to 40 seconds. At this stage be careful that you don’t need any thread consistency, just dissolve the sugar in water. Add in cashew powder prepared in step 1.

kaju katli step 2

 

Step 3. Mix the mixture and be sure that heat is the minimum. Add the kewra essence. Cook the mixture and check the consistency. First it will convert into dropping consistency.

kaju katli step 3

 

Step 4. Then the mixture starts coming together as dough.

Note- don’t over cook the mixture else barfi will turn to brittle texture. Transfer the dough to a mixing bowl. You can also check the dough by taking a pinch of dough in between your fingers. You should be able to form a ball. This is the correct consistency.

kaju katli step 4

 

Step 5. Touch the dough mixture, when you can able to handle the heat in the mixture, smear few drops of ghee or oil on hands and start kneading the cashew mixture till the mixture turns to smooth dough. This will take about a one minute. Now take a butter paper or greased plate and roll the dough with rolling-pin. You can adjust the thickness according to your choice. I like it thinner.

kaju katli step 5

 

Step 6. Roll the dough in rectangle shape so that it becomes easy to cut barfi in diamond shape. That’s the traditional shape of this katli. Cut the dough into diamond shape and decorate with silver leaf. Kaju katli is ready to serve. You can also store it for 6-7 days at room temperature.

kaju katli step 6

 

cashew fudge recipe

 

Recipe card – Kaju katli recipe

 

4.55 from 11 votes
kaju barfi recipe
Print
Kaju katli recipe, How to make kaju katli | Kaju barfi
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
 
Kaju katli is a popular sweets recipe . It is a very delicious fudge prepared with sugar and cashews.
Course: Dessert
Cuisine: Indian, North Indian
Servings: 20 -25
Author: Rachna's Kitchen
Ingredients
  • Cashew nuts - 2 cup
  • Sugar - 1 cup
  • Water - 1/2 cup
  • Kewra essence - 4-5 drops
  • Gheeor oil - Just for greasing
Instructions
  1. Powder the cashews in a dry mixer for 1 minute.
  2. Grind the cashews in one go, till it turns into fine powder.
  3. Don’t stop in between, this is how you will get fine powder without stickiness.
  4. Sieve the powder to get rid of any big particles left behind.
  5. Place a pan over medium flame, add water and sugar.
  6. Turn the flame to minimum heat and stir the sugar solution.
  7. Cook the sugar syrup for just few seconds.
  8. At this stage be careful that you don't need any thread consistency, just dissolve the sugar in water.
  9. Add in prepared cashew powder.
  10. Mix the mixture and be sure that heat is the minimum.
  11. Add the kewra essence.
  12. Cook the mixture and check the consistency.
  13. First it will convert into dropping consistency.
  14. Then the mixture starts coming together as dough.
  15. Transfer the dough to a mixing bowl. You can also check the dough by taking a pinch of dough in between your fingers.
  16. You should be able to form a ball. This is the correct consistency.
  17. Touch the dough mixture, when you can able to handle the heat in the mixture, smear few drops of ghee or oil on hands and start kneading the cashew mixture till the mixture turns to smooth dough.
  18. This will take about a one minute.
  19. Now take a butter paper or greased plate and roll the dough with rolling-pin.
  20. You can adjust the thickness according to your choice. I like it thinner.
  21. Roll the dough in rectangle shape so that it becomes easy to cut barfi in diamond shape.
  22. Cut the dough into diamond shape and decorate with silver leaf.
  23. Kaju katli is ready to serve.
  24. You can also store it for 3-4 days at room temperature.
Nutrition Facts
Per 1piece (12gms)
Amount % Daily Value*
Calories 58
Total Fat 3g 5%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 1mg 0%
Potassium 0mg 0%
Total Carbohydrate 6g 2%
Dietary Fiber 0g 0%
Sugars 4g
Protein 1g 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

 

Reader Interactions

Comments

  8. Prerana says

    Unfortunately, mine didn’t turn out the way they were supposed to! The mixture never turned dough like and remained sticky. I used the exact same proportions as you mentioned. The flavor is perfect, but just couldn’t get the texture right. So I stuck it in the fridge in the hope that it will harden, which it has but it’s still sticky 🙁 Any idea why?

    Reply

    • rachnaskitchen says

      Hi Prerana,
      It is sad to hear that kaju katli did not shape well. I think the reason could be the problem in sugar syrup. It is sugar which crystallises upon cooling and hold its shape. I have given note in each step which could go wrong if not followed correctly.
      Check that after adding cashew powder in sugar solution it turns to dropping consistency. Also check the dough by taking a pinch of dough in between your fingers. You should be able to form a ball. This is the correct consistency. If its not forming ball as shown in picture cook the mixture further. I hope these points help you.
      Thanks

      Reply

    • sherley says

      Hi Rachana even i prepared but they couldnot turned perfectly like sweet but they are looking as if its a payasam actually mine are still like that even though freezed in fridge once i remove them out they are melting immediately kindly let me know what is the reason for this 🙁

      Reply

  11. Mandy says

    Hi- I followed the recipe to the T, however my mixture never thickened. I ended up adding some mawa in it to finally be able to make it somewhat edible

    Reply

    • rachnaskitchen says

      Hi Mandy, it is sad to hear that kaju katli did not thickened. I think the reason could be the problem in sugar syrup. It is sugar which crystallises upon cooling and hold its shape. I have given note in each step which could go wrong if not followed correctly.
      Check that after adding cashew powder in sugar solution it turns to dropping consistency. Also check the dough by taking a pinch of dough in between your fingers. You should be able to form a ball. This is the correct consistency. If its not forming ball as shown in picture cook the mixture further. I hope these points help you.

      Reply

  12. Plummy Mummy says

    Thank you for sharing this tecipe. My hubby loves cashews so I was keen to maje these. Your instructions were super clear and the kaju katlis were just perfect. Happy Diwali and Sal Mubarak xxx

    Reply

  13. Raj says

    Thanks for the recipie. I was able to make it and everyone in the family love it. I do have one problem though after cutting when you look at the sides it has quite a few cracks in it. Any idea how to reduce the cracks.

    Thanks

    Reply

  14. Sanghamitra Mahieu says

    Bonjour,

    This looks awesome I shall be cooking this weekend.

    Lovely blog, mango barfi recipe is way too tempting I shall be getting some Mangoes from Ratnagiri soon.

    keep writing.

    My best,
    Sanghamitra

    Reply

  16. Priya says

    Thanks for the step-by-step recipe. I followed all the instructions and notes with great care and kaju katli came out very well. Thanks again

    Reply

    • rachnaskitchen says

      Hi kiran,
      Sticky cashew would not form hard shapes like katli, however taste will be same. You can still enjoy it in a bowl with spoon.
      Thanks

      Reply

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