How to make the best Kaju Katli?

Blend the cashews to form cashew powder

• Pulse or blend the cashews in batches in mixie or blender to powder form (this texture will be grainy, not fine or smooth). Blend in intervals. Do not blend long as cashews will start to release oil. Make sure the mixture doesn’t get hot or warm during the process.
  2 cups Plain, unsalted Cashews, cut into halves
• I generally get nice powder by following these steps from above. But if you are in doubt, sieve the cashew powder. If you find any coarse grains, add them to the blender and blend them again.

Prepare sugar syrup

• In a pan add sugar and water. Do not pour more water than mentioned in the recipe. This may unnecessarily extend your time in cooking barfis and the texture will also vary.
  1 cup Sugar, ½ cup Water
• On medium heat, stir this mixture and dissolve the sugar. bring this to a rapid boil. (Note – at this point you can actually add cashew powder)
• I highly recommend boiling sugar syrup to 1 string consistency. See tips below. This will give excellent results plus your burfi will turn out perfect.

How to make the best kaju katli?

• Add the cashew powder prepared in two batches on low flame to the sugar syrup and keep mixing it so that there are no lumps.
• Now keep stirring on low to medium flame until the mixture starts to thicken.
• At this point add 2 tablespoon of ghee or butter and continue to stir the mixture.
  2 tablespoon Ghee or Butter,
• As the mixture thickens, ghee starts leaving the sides of the pan. If you are not able to see that add another extra 1 tablespoon of ghee or butter.
• Within minutes the mixture will come together leaving the side of the pan. It took around 8 minutes to reach this stage from the time I added cashew powder. The time may vary for you depending on the flame, the thickness of the pan, the amount of water you have added, etc.

How do I know if the mixture is ready to make barfi?

• Once you feel the mixture is done, keep the pan aside. Take a small piece of the mixture and let it cool. Grease your fingers and try making a ball from this mixture. If you get a non-sticky dry ball, it means the mixture is ready.
• If you are not able to form a ball, i.e., if it is sticky that means the mixture is undercooked. Cook it for some more time.

Kneading the dough and setting barfi

• Transfer the mixture to a greased plate, butter paper, or greased parchment paper.
• When the mixture cools down slightly, i.e., after 2 or 3 minutes grease your hands and knead it. ( If you cannot handle the hot mixture, then grease another parchment paper, put it on top of  barfi mixture, and knead it)
• Within 3 to 4 minutes the mixture will become smooth and start to look dry. This means you are ready to set the barfis. Don’t over knead as this will release fat from cashews.
• Now cover the kneaded mixture with parchment paper or butter paper and gently roll it using a rolling pin to a rectangle or oval shape of around ¼ inch thickness.
• I have added edible silver foil or vark to make it look pretty and festive. This is completely optional. It will not add any taste or flavor.
• Cool completely and cut them into diamond shapes, squares, or rectangles. To obtain diamond-shaped katlis – first cut them diagonally spacing 2 inches between each line. Then cut straight spacing two inches depending on the size desired between each line.