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  • Kaju Katli Recipe | Home Made Kaju Ki Burfi

    Kaju Katli Recipe: ‘Tis the season to be happy, and nothing makes us happier than a plateful of fresh home made kaju katli or kaju ki burfi as it is also commonly known. Kaju Katli is first amongst equals when it comes to festive mithai recipes, and is loved by young and old alike. Topped with shimmering silver leaf or chandi ka varq adding to its appeal, it is the star of festive celebrations. Make it, eat it, gift it!

    Kaju Katli simply means slice of cashew nut. The name is a perfect encapsulation of this cherished Indian sweet as this delicacy is made up entirely of ground cashew nuts with, of course, a little sugar added for flavour. And considering how expensive cashew nuts are, it makes sense that this kaju burfi is usually relished on special occasions such as Diwali, births, and weddings.
     


     

    People tend not to make this burfi at home thinking that it’s difficult or that it takes substantial time and effort. They could not be further from the truth. Unlike other elaborate confectionaries, this easy Kaju Katli recipe is fairly quick to make. And with just 2 ingredients that are usually available in most homes, can be made at short notice. The results are rewarding – besides the fact that most things homemade are better than store-bought, the difference in freshness and taste of this homemade kaju katli recipe is striking. It’s easy, tastes better than store-bought, and you are sure of the ingredients that you have used – pure for sure!!
     


     

    Learn how to make kaju katli at home with Yummefy’s easy step by step video tutorial. Find the detailed list of ingredients, cooking method, preparation and cooking time required to make the best kaju katli.

     

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  • RECIPE

    INGREDIENTS

    280 gram cashew nuts, (about 2 cups), at room temperature
    170 gram sugar, (about 1 cup), powdered
    ghee, for greasing hands

    COOKING METHOD

    1. Grind cashew nuts in a food processor or blender to a fine powder, about 40 seconds. Run blender continuously, without stopping – this helps avoid oil being released by the cashew nuts – till powdered. Sift the powder through a sieve to remove any cashew nut pieces that might remain.
       
    2. Place a heavy kadhai or wok over medium heat and pour in ½ cup water. Add powdered sugar and stir well to dissolve. Cook for 9 to 10 minutes till the syrup thickens slightly.
       
    3. Add powdered cashew nuts to the syrup; reduce heat to low. Stir continuously till the mixture begins to thicken and then starts coming away from the kadhai, about 15 minutes. Test its readiness by taking half a teaspoonful, allowing it to cool till it can be handled, and rolling it between your palms – if it forms a ball, the mixture is ready. Transfer to a bowl and allow to cool till just handle-able – you don’t want it to cool too much.
       
    4. Cover a wooden cutting board with plastic cling wrap so that the dough does not stick to the surface. Grease your hands with ghee and turn out the dough onto the covered cutting board. Knead the dough till it forms a smooth pliable dough. Flatten the dough with your fingers to form a thick disk; cover the disk with another sheet of plastic cling wrap, and roll out with a rolling pin to around ¼-inch thickness, or to the thickness of your liking. Remove top layer of cling wrap.
       
    5. Using a sharp knife, cut the dough into diamond-shaped pieces and decorate by gently placing varq or beaten silver leaf on the kaju katli.
       
    6. Serve immediately, or once cooled, store in airtight container.

      Cook’s Note: The kaju katli will remain fresh for 3 to 4 days stored in an airtight container at room temperature - though at Yummefy it is usually devoured on the first day!!

      Yields: about 28 Kaju Katli
      Prep Time: 2 minutes
      Cook Time: 36 minutes
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