Kaju katli/ kaju burfi is a delicious Indian sweet made with cashews, sugar and flavored with cardamom powder. This yummy fudge kind of Indian sweet can be made during any festivals/ special occasion hence i made it on this Maha Shivarathri. It is very easy to prepare as it involves just 4 ingredients in its making but can get little tricky in finding the right consistency, but otherwise it is a beginner friendly recipe I say. I prepared it exactly the way my mom prepares it, which always resulted in store bought kind kaju katli taste. I have garnished kaju katli with chopped pistachios and saffron for my family, which can be skipped. Along with the making i have added few extra points that i experienced while making this kaju katli all this years, I hope it will be helpful for beginners. So lets get to the making!
- Kaju/ Cashews – 1 cup
- Sugar – ½ cup
- Water – ¼ cup
- Cardamom powder – ¼ tsp
* 1 cup = 160 ml
How to make kaju katli with step by step images
- In a blender add cashews and grind it into powder. Do not grind it too much as the cashew will release oil and and cashew mixture will look crumbly.
- Now in a non stick pan, add sugar and water. Mix well and allow it to boil well in medium flame till reaches single string consistency.
- When the sugar syrup starts thickening take a small drop and press it between you thumb and index finger to check the consistency. If you notice a perfect single thread the sugar syrup consistency is correct. ( If you don’t notice any thread keep checking it often and you will get it)
- When the sugar syrup has one string keep the flame on low consistency add cashew powder and keep stirring continuously to incorporate cashew powder into sugar syrup. As you keep stirring, the mixture will get cooked leaving a nice aroma and also will thicken gradually turning a little dark shade than what it was earlier. Add cardamom powder and mix well.
- After 5 minutes keep checking the consistency by taking a tiny quantity of dough in your hand. Try making a small ball, if the ball looks smooth without sticking to your fingers then that’s the right consistency. So it took me 8 to 10 minutes to achieve this consistency in low flame.
- So when this consistency is reached the cashew mixture will form a ball like consistency. Put off the flame immediately and allow the mixture to cool down for about 10 minutes.
- Meanwhile keep 2 big sheets of butter paper/ grease a plate/ tray with little ghee along with a rolling pin and knife.
- Now when the cashew mixture is warm enough to touch with fingers knead it well into a ball. I dint use any ghee/ milk while kneading to smooth the cashew dough as the texture shown in above pic has always yielded me store bought kaju katli fudgy texture. But if you feel the dough is little dry, add few drops of milk/ ghee.
- But the cracks in the dough go away while rolling it rolling pin.
- After kneading the dough transfer it to butter paper/ greased plate/ tray. Now place another butter paper/ wax paper on it and roll it using a rolling pin. I rolled it little thin as we like it that way. (I messed a little bit while rolling as my little angel was around driving me crazy)
- After rolling the dough, remove the butter paper/ wax paper from the top and slice it using a knife into diamond shape or shape of your choice. Allow it get little firm then serve it.
Beginner note :
- Make sure to grind the cashew to powder and not to crumbly mixture.
- Once the sugar syrup thickens start checking the consistency by placing small drop in between index finger and thumb and it should form thread.
- Then keep the flame in low after add the cashew powder, and start checking for smooth ball consistency when it starts to form a dough after thickening.
- If you find some cracks while kneading the cashew dough use few drops of ghee/ milk, even after that if you have few cracks it will vanish after rolling it with rolling pin.