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Kaju Barfi Recipe I How To Make Kaju Katli I Cashew Fudge

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Kaju barfi -A traditional Indian sweet made with Cashew Nuts

Welcome to our culinary haven where recipes echo the tales of our family’s heritage. The story of Kaju Katli in our home is one woven with threads of tradition and love. Passed down through generations, this recipe has journeyed from my grandmother’s kitchen to mine, embraced warmly by my son, and now eagerly learned by my grandson.

In the heart of our bustling kitchen, my son found a love for this beloved sweet—a connection to his roots. Now, as my grandson’s tiny hands eagerly assist, I see the circle of tradition completing once more. Each batch of Kaju barfi Katli is not just a confection but a capsule of our family’s stories, laughter, and culinary secrets.

As I walk you through the steps of creating this delicacy, envision our kitchen alive with the aroma of roasted cashews and the joy of passing on traditions. This recipe, soaked in the flavors of love and legacy, invites you to partake in our family’s journey—a journey of flavors, memories, and the everlasting bond that food weaves within our home.”

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Kaju Katli i Kaju Barfi

Kaju barfi -A traditional Indian sweet made with Cashew Nuts
 
Prep Time10 minutes
Cook Time20 minutes
Course: Desserts/Sweets/Mithai, festival recipe, mithai
Cuisine: Indian Cuisine
Keyword: barfi, cashew fudge, festival recipe, Indian dessert, kaju barfi, kaju katli
Author: Anjana Chaturvedi

Ingredients

  • 1.5 cup Cashew Nuts / Kaju powdered
  • 3/4 cup Sugar / Chini
  • 3/4 cup Water / Paani
  • 3 tbsp Milk Powder / Doodh Ka Powder
  • 1/2 tsp Cardamom powder
  • 1.5 tsp Rose Water / Gulab Jal
  • 3 Silvar leaf/ Chaandi ka vark

Instructions

  • Cashew Grinding:
    Utilize a mixer for grinding Cashew pieces, employing short pulses to achieve a powdery consistency. Avoid prolonged grinding to prevent the release of natural oils, which can lead to stickiness.
  • Preparation of Cashew Mix:
    Transfer the ground Cashew powder into a bowl.Integrate cardamom and milk powder into the powder, ensuring a thorough mix.
  • Sugar Syrup Formation:
    Combine sugar and water in a pan and cook over medium heat until a sugar syrup of 1.5 threads consistency forms. Look for bubbles all over the syrup.Stir continuously, turn off the flame, and add the Cashew powder along with rose water. Mix thoroughly.
  • Dough Formation:
    Allow the mixture to cool for 5-8 minutes.Knead it into a smooth yet firm dough using your hands.
  • Rolling Process:
    Grease a rolling pin and roll out the dough on a smooth surface.Apply silver foil delicately over the flattened dough. Place a thick polythene sheet over it and gently roll with a rolling pin for proper adhesion.
  • Resting Period:
    Wait for 20-25 minutes before cutting into squares or diamonds.
  • Apply the silver foil delicately over the flattened dough.then place a thick polythene  over it and gently roll with a rolling pin,so it will stick properly and neatly.
  • Wait for 20- 25 minutes and then cut into squares or diamonds *.Enjoy!

Notes

  1. Additional Notes:
    • If the dough is too soft, add a few teaspoons of milk powder to stiffen it. Alternatively, substitute with Mawa/Khoya.
    • If the dough is too hard for smooth rolling, incorporate a few teaspoons of fresh milk and mash gently.
    • Substitute silver foil with crushed or thinly sliced pistachios, pressing them onto the fudge with a rolling pin.
    • If rolling on a board is challenging, place the dough ball between two sheets of thick polythene for easy rolling.
    • Substitute rose water with a few drops of kewra essence.
    • For precise cutting, use a wooden ruler to achieve neat and perfect shapes/squares. Enjoy the delectable result!
 
 
 
 

Comments

  4. Aps prabhu says

    I could or say can finish them of within no time… but when i realise abt the fat i pull my hands back 😉
    Locely 🙂
    Happy HOLI

  9. Meena B says

    beautiful and i always thought how it is done

    u hv out done the mithai walas here

  13. Priya R says

    Love Kaju katli and your version is sure new to me, would love to try this sometime, bookmarking it 🙂