Kaju Katli (Homemade Kaju Burfi)

kaju-katliKaju Katli or Kaju Burfi is a favorite Indian sweet made of cashews and milk. Pure and white in its simplest form, these white diamond-shaped Burfi can be made very easily at home. You can even make it fancier by adding kesar (saffron) or coconut essence for flavor. It does require some prep time, especially for soaking cashews. But the actual method is simple and quick enough. Try this delicious Kaju Katli at home, and add a new dimension to your festive ocaasions!

Ingredients
Makes about 20 diamonds

1 cup of cashews (soaked in 4 tbsp milk for 30 mins)
3/4 cup (or slightly less if you prefer) of sugar
1/4 cup of water
1 tbsp ghee
1/2 tsp cardamom powder
silver foil (optional) – for decoration

Method
Drain and blend the cashews to make a fine paste. Do not use water while blending; if required, use the milk that you soaked them in, and make a fine, smooth paste, without granules.

Mix the sugar and water in a wide saucepan. Heat till small bubbles begin to appear on the surface. Stir gently and let it come to a boil.

Pour in the cashew paste and stir well to avoid lumps. Add the ghee and cardamom powder and mix well. Keep stirring for a few minutes and you should notice the mixture getting a little thicker.

Put a little drop on a plate and test to see if it hardens slightly. You should be able to roll it into a loose ball. When you see this, means your mixture is cooked.

Remove the pan from the gas and let it cool slightly. When it gets cold enough to handle, transfer to a cutting board or a plate which is greased with some ghee; Knead it well with your hands to make it smooth and glossy.

Roll out with a rolling pin into 1/4 inch thick sheet; spread the silver foil on the top if you like. Now cut into diamond shaped pieces.

Store at room temperature for a week or in the fridge for 15 days.

Delicious Kaju Katli (Kaju Burfi) ready in no time!


Comments

  1. i will try..its yummy..and not so hard..why to waste plenty of money to the sweet shop…

    prita

  2. HI, sorry for missing out that critical info!:) I usually soak the cashews in milk…just gives a better flavor. But soaking them in water is totally fine too…just soak them for about 30 mins before making the paste.

    hope this helps! and thanks for your query:)

  3. Anonymous says:

    Hi..I was wondering are these cashews soaked in water or milk? ..u said drain it..but you never mentioned anythng abt soaking them.

  4. thanks people! even i used to think this was difficult till my aunt made it for me and it came out great! you can even use almond or other dry-fruit powder instead of cashews – the basic recipe stays the same!:)

  5. This is the easiest recipe for Kaju katri that I’ve seen, and it works! thanks for sharing:)

    -sunita jain

  6. ooh! I just love kaju katri!! can’t wait to try your recipe! sounds yummy:)

    anjali

  7. this looks great! thanks so much for sharing!:)

    ~jayshree

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