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kaju-katli-kaju-barfi
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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!