Add 200 grams (1½ cups) cashews to a grinder or a food processor jar. Make sure your kaju is not cold from the fridge. Bring them to room temperature before grinding. To do that, Option 1 – you may spread them on a tray and leave on the counter for 2 to 3 hours. Option 2 – I split open mine and roasted slightly on a low heat until crunchy. Cooled down completely before grinding. But if you over roast, they will release oil.
Using the pulse mode, grind to a powder. Do not run the machine at a stretch for long time as the cashews begin to release oil and turn lumpy. Pulse or grind them in 20 second intervals. Also make sure the kaju powder doesn’t turn hot or even warm as it alters the flavor.
make sure the cashew powder is not too coarse I sieve it. You will need to use a spoon to pass it through the sieve.
cashew powder will be slightly grainy but not fine like flour. You can also split this kaju katli recipe and make the powder one day ahead. Store it in a air tight jar and use within the next 2 days.
Make Sugar Syrup :-
Add 150 grams (¾ cup) white sugar to a heavy bottom steel or non stick pan. I use 2 tbsps extra (180 grams) as the sweetness of the sugar I use is low. If you prefer lesser sweetness in your kaju katli, you may use only half cup (100 grams).
Pour 90 ml (6 tbsp) water. Pouring too much water is not right for this method as the mixture will require longer cooking.
Stir gently and dissolve the sugar completely on a medium heat. Sugar can scratch up the nonstick pan so be gentle. Bring the sugar syrup to a rapid boil.
Cook the mixture :-
Next lower the flame completely and add cashew powder. I added in 2 batches. You may end up with lumps if the entire powder is added at one time but you can still break them up.
Mix very well to ensure there are no lumps. Scrape the sides and the spoon if the powder is stuck.
Keep stirring the kaju katli mixture consistently and cook on a low to medium heat until the mixture begins to thicken, for about 5 mins.
Add 1 to 2 tsps ghee and ⅛ teaspoon cardamom powder or 1 tsp rose water or both.
Next continue to cook stirring well, for another 4 mins. As the mixture thickens it will leave the sides if not then add a few drops of ghee again.
Around 9 mins mark my mixture comes together and leaves the pan. It took about 9 minutes for me to reach this stage but this may vary for you. This is just a guideline and depends on the kind of pan and intensity of heat from your stove.
When the kaju katli mixture is done, set the pan aside. Take 1/4 tsp of the mixture and cool down a bit. Grease your fingers and make a ball out of it. You must get a non sticky dry soft ball, similar to the texture of your katli. This means the mixture is ready.
Next quickly pour the prepared mixture to a greased parchment paper. If using unbleached parchment paper then grease it first and use.
Let cool down to a slightly hot temperature, then grease your hands and knead it well. Alternately you can hold the edges of the parchment paper and cover the mixture partially. Knead and punch the mixture lightly, until smooth.
With in 2 to 3 mins the mixture will turn smooth and begin to look slightly dry meaning it is good to set.
Next cover the kaju barfi mixture.
Roll it to a oval shape of 1/4 inch thickness applying pressure evenly all over. If you want place the edible silver/ vark and press down gently.
Lastly cool completely and cut to square or diamond shapes.
AnnicetSnow
Very interesting. Never heard of these, what’s the texture like?
A temperature to boil it to would help a lot though. Or at least this reminds me more of making peanut brittle than anything.
troubledpadawan3
Ooo this is Indian right? I had an ex who was Indian who gave me some, it’s delicious. Although he was horrified when he caught me peeling the silver off because I didn’t know it was edible 😆
3 Comments
Recipe of kaju katli
Grind cashewnuts :-
Add 200 grams (1½ cups) cashews to a grinder or a food processor jar. Make sure your kaju is not cold from the fridge. Bring them to room temperature before grinding. To do that, Option 1 – you may spread them on a tray and leave on the counter for 2 to 3 hours. Option 2 – I split open mine and roasted slightly on a low heat until crunchy. Cooled down completely before grinding. But if you over roast, they will release oil.
Using the pulse mode, grind to a powder. Do not run the machine at a stretch for long time as the cashews begin to release oil and turn lumpy. Pulse or grind them in 20 second intervals. Also make sure the kaju powder doesn’t turn hot or even warm as it alters the flavor.
make sure the cashew powder is not too coarse I sieve it. You will need to use a spoon to pass it through the sieve.
cashew powder will be slightly grainy but not fine like flour. You can also split this kaju katli recipe and make the powder one day ahead. Store it in a air tight jar and use within the next 2 days.
Make Sugar Syrup :-
Add 150 grams (¾ cup) white sugar to a heavy bottom steel or non stick pan. I use 2 tbsps extra (180 grams) as the sweetness of the sugar I use is low. If you prefer lesser sweetness in your kaju katli, you may use only half cup (100 grams).
Pour 90 ml (6 tbsp) water. Pouring too much water is not right for this method as the mixture will require longer cooking.
Stir gently and dissolve the sugar completely on a medium heat. Sugar can scratch up the nonstick pan so be gentle. Bring the sugar syrup to a rapid boil.
Cook the mixture :-
Next lower the flame completely and add cashew powder. I added in 2 batches. You may end up with lumps if the entire powder is added at one time but you can still break them up.
Mix very well to ensure there are no lumps. Scrape the sides and the spoon if the powder is stuck.
Keep stirring the kaju katli mixture consistently and cook on a low to medium heat until the mixture begins to thicken, for about 5 mins.
Add 1 to 2 tsps ghee and ⅛ teaspoon cardamom powder or 1 tsp rose water or both.
Next continue to cook stirring well, for another 4 mins. As the mixture thickens it will leave the sides if not then add a few drops of ghee again.
Around 9 mins mark my mixture comes together and leaves the pan. It took about 9 minutes for me to reach this stage but this may vary for you. This is just a guideline and depends on the kind of pan and intensity of heat from your stove.
When the kaju katli mixture is done, set the pan aside. Take 1/4 tsp of the mixture and cool down a bit. Grease your fingers and make a ball out of it. You must get a non sticky dry soft ball, similar to the texture of your katli. This means the mixture is ready.
Next quickly pour the prepared mixture to a greased parchment paper. If using unbleached parchment paper then grease it first and use.
Let cool down to a slightly hot temperature, then grease your hands and knead it well. Alternately you can hold the edges of the parchment paper and cover the mixture partially. Knead and punch the mixture lightly, until smooth.
With in 2 to 3 mins the mixture will turn smooth and begin to look slightly dry meaning it is good to set.
Next cover the kaju barfi mixture.
Roll it to a oval shape of 1/4 inch thickness applying pressure evenly all over. If you want place the edible silver/ vark and press down gently.
Lastly cool completely and cut to square or diamond shapes.
Very interesting. Never heard of these, what’s the texture like?
A temperature to boil it to would help a lot though. Or at least this reminds me more of making peanut brittle than anything.
Ooo this is Indian right? I had an ex who was Indian who gave me some, it’s delicious. Although he was horrified when he caught me peeling the silver off because I didn’t know it was edible 😆