Cashew Burfi | Kaju Katli | Fudge

Cashew burfi fudge or Kaju Katli (Hindi name) 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 sweet that it just disappears in no time when made. Kids are especially fond of this delicious sweet.

Jump to:

• Why you will love this recipe?
• How to make a Cashew Burfi Fudge or Kaju Katli?
• Kaju Katli (Cashew Burfi or Fudge )

Why you will love this recipe?

• The satisfaction of making this sweet fudge is out of the world. There is always room for improvement when you make this the first time, although the taste is always awesome. Sweets made with cashews can never go wrong in my humble opinion. Following the exact steps will result in the perfect Cashew burfi aka Kaju Katli.
• Kaju Katli is an easy recipe to add to your list of sweets when making sweets for occasions like Diwali or any celebration
• Tastes great and can be stored for later, and you can indulge whenever you have a craving for something sweet!

How to make a Cashew Burfi Fudge or Kaju Katli?

How to powder cashews for Cashew Burfi - Tips

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 to improvise my regular recipe.

• One of the common things that all recipes recommend is to take care when you powder the cashews. It's important to use the pulse option rather than the grind.
• The other useful 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 it generates heat which releases oils and creates lumps.
• It requires some patience to powder, sieve, and get the fine cashew powder. However, the effort is worth it.
• Some other suggestions are to slightly dry roast 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.

Next Steps

• Once you have the cashew powder ready, the other important step is to add the cashew powder to the sugar solution 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 as with many other sweet preparations.
• 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 and add it just before taking off the heat and stir well.

When to stop cooking the fudge?

You know when the mixture is ready to be taken off heat 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.

Shaping the Cashew Burfi

Once transferred to a greased sheet, roll it 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.

Some other delicacies to enjoy and make from my earlier posts are Suji halwa, Besan Laddu, Karanji, Coconut Fudge,peda with Ricotta Cheese peda recipe, Seven Cup Barfi, Rava Coconut Ladoo , Milk Peda Microwave, Malai Peda, fried modak sweet recipe, and so on. Enjoy!