"Kaju Katli" recipe or Cashew burfi fudge is easy to make if you follow the exact steps to the "T". This is a very common sweet dish in many households in India especially during festivals like Diwali. "Kaju Katli" also called "Kaju Burfi" is a kind of soft fudge made with Cashews. "Kaju" is the Hindi name for Cashews. This is such a tasty and delicious sweet that it just disappears in no time when made. Kids are especially fond of this delicious sweet.
Kaju Katli recipe tips to powder cashews
The main ingredient that you need in this recipe is raw unsalted cashews. Although I have made this sweet fudge a couple of times, I was looking for other recipes online hoping to improvise my regular recipe. One of the common things that most recipes recommend is to take care while powdering the cashews. Use the pulse option rather than grind. The other important tip is to sieve the pulsed cashews to obtain a smooth fine powder.
It is also important to powder the cashews in small batches. Do not grind all at once, as the heat generated can release oils and create lumps. It requires some patience to powder, sieve, and get the fine cashew powder. However, the effort is totally worth it. Some of my friends suggested slightly dry roasting the cashews on slight heat so that they turn crisp. This makes it easy to powder, however, I skipped that step. Hopefully will try it the next time. The cashews I had, were stored at room temperature and not in the refrigerator so I didn't think this step was necessary.
How to make Kaju Katli ?
Once the cashew is powdered, the other important step is to add the cashew powder as soon as the sugar dissolves in water and starts to boil and roll. There is no need to wait for the solution to form a one string consistency sugar syrup. Add it in two batches so that it is easy to stir and form a smooth paste with no lumps. Cook on a small flame. Keep the powdered cardamom and rose -syrup ready.
You know when the mixture is ready to be taken off heat when you can form a little ball with a drop of the mixture. Drop a little drop of the mixture on your plate and see if it is pasty or if it can form a ball. This is a telltale sign that it is done even though it looks a little semi-solid. The mixture should also start leaving the sides of the pan. At this point add some ghee and mix well.
Once transferred to a greased sheet, roll into a smooth dough as soon as you can handle the heat. Make sure not to burn your hands. It will thicken a bit from the semi-solid state to form a nice dough. Later roll it with the help of a rolling pin and a greased parchment sheet on top. Refer pictures below for the steps in making the Kaju Katli.
The satisfaction of making this sweet fudge is indescribable. I have tried making this previously, but there was always room for improvement although the taste is always awesome. Sweets made with cashews can never go wrong in my humble opinion. I guess following the exact steps helped in making this perfect Kaju Katli.
As Diwali is approaching in a few days, hope those who are celebrating are looking forward to it by making sweets and sharing with loved ones. Kaju Katli is an easy recipe to add to your list of sweets. Some other delicacies to enjoy and make from my earlier posts Besan Laddu, Karanji, Seven Cup Barfi, Rava Coconut Laddu , Milk Peda, Malai Peda, and so on Enjoy! Hope you and your family have a wonderful Diwali.
Kaju Katli recipe to make delicious fudge with powdered cashew ,powdered cardamom , rose water , loved by most folks.
- 1 ½ cup cashews
- ¾ cup sugar plus 2 tbsp
- 1 tsp rose water
- ¼ tsp cardamom powder from 5 to 6 cardamoms
- 6 tbsp water
- 3 tsp ghee or clarified butter
In a mixer pulse the cashews in small batches and sieve to get a smooth powder.
Boil the sugar and water until it comes to a rolling boil .
Add the cashew powder after reducing to low heat. Add in two batches if you like , so you can minimize the lumps while stirring .
Cook until it gets a little thick consistency . Next add the cardamom powder and rosewater.
Once it starts leaving the sides of the pan , add ghee and mix well .
It should form a ball when dropped on a surface and be in a semi solid state( look at pictures for reference)
Transfer to a greased parchment paper , flatten with a spoon to release heat.
After about 5 mins when you can handle the dough , knead it to form a smooth ball.
Flatten a little using your palms. Using a parchment paper and a rolling pin roll to about a few mms thick or desired thickness.
Cut into diamond or square shapes and store in an air tight container.