Kaju Katli, also known as Cashew Barfi, is one of the most popular and elegant indian sweets, especially during festivals like Diwali. Made with finely ground cashews, sugar, and ghee, it’s a rich, melt-in-the-mouth treat that is loved by all ages. The sweet is often garnished with edible silver foil (varak) for a traditional touch.

Here’s a step-by-step recipe to prepare Kaju Katli at home, perfect for your Diwali celebrations!

Ingredients:

· Cashew nuts (kaju) – 2 cups (approximately 300 grams)

· Sugar – 1 cup

· Water – 1/4 cup

· Ghee (clarified butter) – 1 tablespoon

· Cardamom powder – 1/4 teaspoon

· Rose water or Kewra water (optional) – 1/2 teaspoon (for aroma)

· Edible silver foil (varak) – For garnish (optional)

Step-by-Step Instructions:

1. Prepare cashew Powder:

· Grind the cashews: Take 2 cups of cashew nuts and pulse them in a food processor or grinder to make a fine powder. Do not grind them too much, as they can release oil and turn into cashew butter. You want a dry powder with a texture similar to powdered milk.

2. Make sugar Syrup:

· Boil sugar and water: In a non-stick pan, add 1 cup of sugar and 1/4 cup of water. Heat over low-medium flame and stir until the sugar dissolves completely.

· Check for 1-string consistency: Once the sugar has dissolved, allow the syrup to simmer for about 5-7 minutes. To check the consistency, dip a spoon in the syrup, and if a single thread forms, it’s ready. This is the 1-string consistency that’s ideal for making kaju Katli.

3. Cook cashew Powder with sugar Syrup:

· Add cashew powder: Slowly add the cashew powder to the sugar syrup, stirring constantly to avoid lumps.

· Cook the mixture: Keep cooking the mixture over low-medium heat, stirring continuously. The mixture will thicken and start to come together as a dough. This should take about 5-8 minutes. At this point, add 1 tablespoon of ghee and continue mixing.

· Add cardamom powder and optional rose water: Once the dough starts to come together, add 1/4 teaspoon of cardamom powder and 1/2 teaspoon of rose water (optional) for flavor and aroma. Stir until well combined.

4. Form the Dough:

· Remove from heat: When the mixture starts to leave the sides of the pan and comes together as a soft, non-sticky dough, remove it from the heat. Be careful not to overcook it, as it could become too hard.

· Cool slightly: Allow the dough to cool for about 5 minutes. It should still be warm enough to handle but not too hot.

5. Roll Out the kaju Katli:

· Grease a surface: Grease a flat surface or a piece of parchment paper with a little ghee.

· Roll the dough: Place the dough on the greased surface and roll it out with a rolling pin into a thin, even sheet (about 1/4 inch thickness). You can cover the dough with parchment paper while rolling to prevent sticking.

6. Cut into Diamonds:

· Cut the kaju Katli: Using a sharp knife, cut the rolled dough into diamond-shaped pieces or any shape you prefer. Be careful while cutting, as the dough will be soft but firm enough to hold its shape.

7. Garnish with silver Foil (Optional):

· Apply silver foil (varak): If you’re using edible silver foil (varak), gently apply it on top of each piece of kaju Katli. This gives it a traditional look and is often used for festive sweets like kaju Katli.

8. Let the kaju Katli Set:

· Cool and set: Allow the Kaju Katli to cool completely. It will firm up as it cools down and become easier to handle.

Serving and Storage:

· Serve: Once set, you can serve your homemade Kaju Katli to your family and guests during Diwali or any other special occasion. The sweets are best enjoyed at room temperature.

· Store: Store the Kaju Katli in an airtight container. It will stay fresh for about 7-10 days at room temperature, or you can refrigerate them for longer shelf life.

Tips for Perfect kaju Katli:

1. Grinding cashews: Ensure that the cashews are powdered finely. You can pulse them in batches to avoid making cashew butter. A coarse powder will not give the smooth texture that’s characteristic of kaju Katli.

2. Consistent sugar syrup: Ensure the sugar syrup reaches the 1-string consistency. If it's too runny, the kaju Katli will not hold its shape. If it’s too thick, the mixture may become hard.

3. Roll evenly: When rolling the dough, try to roll it evenly for consistent thickness. If the dough is too sticky, you can grease the rolling pin or use parchment paper to help with rolling.

4. Use fresh ingredients: Use fresh ghee, cardamom powder, and cashews for the best flavor. The taste of ghee and cashew nuts is the star of this recipe.

5. Allow cooling: Let the kaju Katli cool properly to set the shape, and avoid cutting it too soon.

Conclusion:

Kaju Katli is a rich and indulgent sweet that’s perfect for Diwali and other festive occasions. Its smooth texture and the natural richness of cashews make it an irresistible treat for everyone. With the simple recipe above, you can create this delicious dessert in the comfort of your own home and add a touch of tradition to your festive celebrations. Enjoy the process and delight in the sweet, melt-in-the-mouth kaju Katli!

Disclaimer:

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