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Kaju Katli Recipe

Cashew nuts – 2 cup

Sugar – 1 cup

Water – 1/2 cup

Kewra essence – 4-5 drops

Ghee or oil – Just for greasing



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.

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.

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.

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

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.

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.


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