Kaju Katli (or Cashew Barfi) is a classic and beloved indian sweet made primarily from cashews, sugar, and ghee. Its smooth texture, rich flavor, and delicate taste make it a favorite treat during festivals like Diwali and Eid. This recipe ensures a melt-in-the-mouth kaju Katli that is both simple to make and indulgent to enjoy.

Ingredients:

· Cashews (Kaju) – 1 cup (about 150-200g)

· Sugar – 1/2 cup (100g)

· Water – 1/4 cup

· Ghee (Clarified Butter) – 1 tbsp

· Cardamom Powder – 1/4 tsp (optional)

· Saffron strands – a few (optional, for color and aroma)

· Silver foil – for garnishing (optional)

Instructions:

1. Grind Cashews:

· Begin by placing the 1 cup of cashews in a blender or food processor. Pulse them a few times to crush the cashews into a coarse powder.

· Be cautious not to blend for too long, or you'll end up with cashew butter. The consistency should be like a fine powder, almost flour-like.

2. Prepare sugar Syrup:

· In a non-stick pan, add 1/2 cup of sugar and 1/4 cup of water. Stir the mixture and heat it on medium flame.

· Let the sugar dissolve completely in the water. Once the syrup starts boiling, reduce the heat and cook for about 2-3 minutes until you reach one-string consistency. To check, drop a small amount of syrup in cold water — when you touch it between your fingers, it should form a single thread.

· If using saffron, add the saffron strands to the syrup now and let it infuse.

3. Add cashew Powder:

· Once the sugar syrup has reached the desired consistency, add the cashew powder into the syrup while stirring continuously. Keep the flame on low to avoid burning.

· Stir the mixture well to ensure that the cashew powder is evenly incorporated into the syrup.

4. Cook the Mixture:

· The cashew mixture will begin to thicken, so continue stirring. As you cook, add 1 tbsp of ghee to the mixture. This will help in binding the cashews together and also give it a rich flavor.

· Keep stirring the mixture on low heat for another 5-7 minutes until it starts coming away from the sides of the pan and forms a dough-like consistency.

5. Set the Dough:

· Once the mixture reaches a soft dough consistency, transfer it onto a greased surface or a silicone mat.

· Allow the mixture to cool slightly (for about 5 minutes) and then begin rolling it out using a rolling pin. Roll it evenly into a flat sheet of about 1/4 inch thickness.

6. Cut the kaju Katli:

· Once rolled, let it cool for a few more minutes. If you like, you can place silver foil on top of the rolled dough before cutting it into pieces.

· Cut the dough into diamond-shaped pieces or squares using a sharp knife.

7. Cool and Serve:

· Let the kaju Katli cool completely. The cashew barfi will firm up as it cools and become easy to handle.

· Serve the kaju Katli pieces once they have fully set. You can store any leftovers in an airtight container.

Tips for Perfect kaju Katli:

1. Use Fresh Cashews: Make sure to use high-quality, fresh cashews for the best flavor and texture.

2. One-String sugar Syrup: The key to perfect kaju Katli lies in making the sugar syrup to a correct one-string consistency. If the syrup is too thin, the kaju Katli will be sticky, and if it's too thick, it will become hard.

3. Consistency: If the mixture becomes too thick and hard to roll, you can add a bit of ghee to soften it.

4. Rolling Tips: Roll the mixture when it is still warm but not too hot, as it will be more pliable.

Enjoy!

Your Kaju Katli is now ready to be served. This melt-in-the-mouth sweet is rich in flavor, and its creamy texture will have everyone reaching for another piece! It's perfect for festivals, special occasions, or as a luxurious treat.

Disclaimer:

The views and opinions expressed in this article are those of the author and do not necessarily reflect the official policy or position of any agency, organization, employer, or company. All information provided is for general informational purposes only. While every effort has been made to ensure accuracy, we make no representations or warranties of any kind, express or implied, about the completeness, reliability, or suitability of the information contained herein. Readers are advised to verify facts and seek professional advice where necessary. Any reliance placed on such information is strictly at the reader’s own risk.