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Kaju Katli Recipe | Cashew Barfi Recipe

Powdered Cashew nuts , Sweet Bars.
Course Dessert
Cuisine Indian
Keyword Festivals
Prep Time 3 minutes
Cook Time 20 minutes
Total Time 23 minutes
Servings 20 Pieces
Calories 84kcal
Author Muktha H S

Ingredients

Standard Measurement Size 1 Cup =200ml

  • 1 Cup Cashews (160 grams )
  • ½ Cup Sugar (100 Grams)
  • 5 tablespoon Water
  • ½ teaspoon Ghee /Clarified butter for greasing

Instructions

  • In a Mixer jar ,add cashews and run in pulse mode for 5-8 seconds.
  • Scrape the corners of the mixer jar with spoon and again pulse it ,till you get fine powder.
  • In a nonstick  pan ,heat 5 tablespoon of water, add sugar and allow it dissolve completely.
  • Once water comes to boil ,lower the flame and add Cashew Powder.
  • Mix well and cook ,test the doneness of cashew by taking small mass of cashew between your fingers and try to make small ball of it.  If done, then turn of the heat.
  • Allow the mixture to warm,grease your palm with some ghee and start kneading the cashew mixture .
  • Knead well to a smooth dough,once oil starts releasing from cashew , stop at that point immediately.
  • On a butter paper, using rolling pin ,roll the cashew dough into 3mm thickness.
  • Cut into desired shape when still warm and serve when cooled.

Notes

  • Get Cashews Powdered Properly,that is the main key to get perfect kaju katli.You can even sieve cashew powder to get that fine powder.
  •  Knead the cashew mixture well,so that you get a smooth dough. While kneading ,if oil start to leave from cashew dough,stop at that point immediately.
  • If cashew mass becomes more hard and if you find it difficult to knead then you can add 1-2 teaspoon of milk to knead the dough,but shelf life will be reduced.
  • If you need,you can even add a drop of rose essence to cashew mixture once you turn off the heat ,before kneading. 

Nutrition

Calories: 84kcal