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Kaju Katli recipe - Learn how easy it is to make Indian sweet Kaju katli at home, for Diwali with quick video and step wise pictures.
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I have tried Kaju katli two three times before and didn't get it right. This time I again wanted to try and yeah, I got it right!
So wanted to keep this kaju katli recipe here in my blog. I referred blogger friend’s blog this time, here.
It tasted exactly like we get from sweet shops and loved it! I found out the mistake I did previous times, the powdering part has always been a trouble to me.
Before this I used to grind the cashews I keep in the fridge, so while grinding, it became sticky and dint get powdered properly.
This time I didn't do that mistake. Also the perfect smooth effect to the sweet will be attained only when we knead the katli dough/mixture.
So will keep this as my main points, the next time I make this sweet again. You may also like my Kaju strawberry.
My notes
- When I ground 1 cup of cashews, I got more than a cup of cashew powder, but I used 1 cup, heaped (like a mountain) cashew powder. There was some 2 tablespoon left for me. So took 1 cup heaped for this kaju katli recipe.
- Also never grind the cashew which is cold, taken from the fridge, grind it when it is in room temperature.
- I used milk only as my mixture was dry while kneading. If its fine then no need to add milk while kneading.
- If you add milk while kneading, shelf life is less, so keep refrigerated.
- Use less water to make sugar syrup to get the consistency quickly. While making sugar syrup, keep the flame in medium if you are nearing the consistency.
- If you add cashew powder before the sugar syrup reaches the consistency, then the dough will be sticky. So the sugar syrup consistency is important.
- While powdering, if you grind for more time, the powder sticks and gives a coarse looking powder. But that’s ok, it will be smoothed when you are kneading. But note that coarse look on result of over grinding – is different from the real coarse powder. So don’t get confused.
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5 from 1 vote
Kaju Katli recipe
Kaju Katli recipe - Learn how easy it is to make this Indian sweet recipe at home, made for Diwali with quick video and step wise pictures.
Course Sweets
Cuisine Indian
Prep Time 10 minutes minutes
Cook Time 20 minutes minutes
Author Raks Anand
Servings 14
Cup measurements
Ingredients
- 1 cup Cashew nuts
- ½ cup Sugar
- ¼ cup Water
- 1 tablespoon Milk If needed
- Ghee - Just for greasing
Instructions
Powder the cashews in a dry mixer. Do not grind too long, stop just when you see powder in the lid. Over grinding will make it oily.
Boil sugar with water and keep stirring.
Keep little water in a small bowl and just pour few drops in the water to check the consistency.
See AlsoCaribbean Dhal Puri RecipeIf you pour few drops, it should lay a fine thread that doesn’t gets dissolved in water immediately when you touch. Or you can also check between your fingers to see if it forms a string. So it's one string consistency.
At this stage, lower the flame add the powdered cashew and keep stirring.
Say for 3-4 minutes in low flame and your mixture gets thick, leaves sides, switch off the flame.
Smear your hands with water and test by rolling a small pinch of the mixture in between your fingers. You should be able to form a non sticky ball. This is the correct consistency.
Keep stirring in the pan itself with the ladle and the mixture turns more like a dough.
When the mixture is still warm, take it to another clean platform/countertop and keep kneading.
Mine was a bit dry, so I sprinkled some milk and kept kneading.
The dough was looking grainy till then, but after kneading the dough really became smooth.
I used gloves for kneading, so if you want you can use little ghee while kneading.
Roll the dough into thin layer and cut it diagonally to make pieces.
You can first draw lines lightly with the knife tip and then cut into diamonds to get perfect shapes.
Video
Notes
- Till the end your mixture will not be that smooth, but when you knead the mixture turns to a smooth dough. So don’t panic like me 😉
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Stepwise photos
Powdering cashew:
1. Powder the cashews in a dry mixer. You have to be careful here, just grind it in a stretch, don’t stop in between and grind.
2. Will be sure able to see the powder in the transparent lid, so keep grinding until you get fine powder.
3. This will not take much time. Also never grind the cashew which is cold, taken from the fridge, grind it when it is in room temperature.
4. When I ground 1 cup of cashews, I got more than a cup of cashew powder, but I used 1 cup, heaped(like a mountain) cashew powder.
There was some 2 tablespoon left for me.
Making sugar syrup:
1. Boil sugar with water and keep stirring. Keep little water in a small bowl and just pour few drops in the water to check the consistency.
2. If you pour few drops, it should lay a fine thread that doesn’t gets dissolved in water immediately when you touch.
Or you can also check between your fingers to see if it forms a string.
Making the cashew burfi (Kaju katli)
1. At this stage, lower the flame add the powdered cashew and keep stirring. Say for 3-4 minutes in low flame and your mixture gets thick, leaves sides, switch off the flame.
2. Smear your hands with water and test by rolling a small pinch of the mixture in between your fingers. You should be able to form a non sticky ball. This is the correct consistency.
3. Keep stirring in the pan itself with the ladle and the mixture turns more like a dough. When the mixture is still warm, take it to another clean platform/countertop and keep kneading.
4. Mine was a bit dry, so I sprinkled some milk and kept kneading. The dough was grainy till then, but after kneading the dough really became smooth.
5. I used gloves for kneading, so if you want u can use little ghee while kneading.
6. Roll the dough into thin layer and cut it diagonally to make pieces. You can first draw lines lightly with the knife tip and then cut into diamonds to get perfect shapes.
Your kaju katli is ready now to enjoy! Just melts in our mouth!! My kid call this ‘Diamond sweet'.
