Kaju Katli / Cashew Burfi For Diwali

Diwali is just a week away. i want to try many sweets. Today i tried kaju katli and it turned out excellent. since i have watched my grand mom making kaju katli and badam halwa, i rightly got the trick on sugar syrup consistency. Those tricks helped me today and the burfi turned out pretty perfect.

The String Consistency for Sugar syrup is very important in making these Kaju Katli. The other important fact is, when to switch off the flame. if you overcook, then you will end up in hard katli's. so these two facts are to be learned and followed exactly.

check how i made kaju katli in this video

Kaju Katli

Prep Time: 05 mins 

Cooking Time: 15 mins  
Serves: 12
Recipe Cuisine: Indian
Recipe Type: Sweets

Ingredients:


1. Cashews - 30 / 1 cup (125 gms)
2. Sugar - 1/2 cup
3. Water - just to the level of sugar immerses ( 4tbsp)
4. Ghee - to Grease your Palms

The Ratio between Cashew Powder and Sugar is  2 : 1. if you know this ratio, you can prepare kaju katli in huge quantity! I just used some 30 cashews. They were Big in size, when i powdered them i got about 1 cup / 6 oz.

- Wash and dry your mixer, without wetness.
- Grind the Cashew to the powder form.

How to Make Sugar Syrup for Kaju Katli?

Take half cup sugar(3 oz.) in a thick bottomed pan, and pour water till it get immersed (say 4 tbsp of water).

Keep checking every half minute..

1. Soon after the sugar water starts to boil, have a little in a spoon and touch it with your fingers. it will be very sticky to your fingers.( pisukku patham)

2. Second stage is, just drop a drop of sugar syrup on a plate, and tilt the plate, sugar syrup will start flowing.

3. Third and required stage for Kaju Katli is Single String Consistency. Drop a drop of sugar syrup in a bowl of water, it should get set on bottom of the bowl. when touched, it should not dissolve in water.

When the syrup attains the third stage, put the cashew powder to the syrup and keep stirring it to avoid lumps. even break the lumps if any formed.

Keep the flame Low and keep stirring for at least 3-4 minutes.

When you see bubbles coming and blowing off from the cashew burfi and when you take it with a slotted spoon ( Jalli Karandi ), and tilt the spoon, The cashew burfi should start sliding vertically like paper and flat. switch off the flame and remove from the stove. (just takes 3 - 4 minutes in slow flame, dont exceed this time, if you are a beginner)

Let it cool for about 10 to 15 minutes in tha kadaai / Pan itself. Let it Cool till your palms could bear the heat for kneading.

Grease some ghee(1/4 tsp) on your palms and knead the cashew burfi dough for about a minute or 2, till they all come out to a big ball shape. (Kaju Dough is ready) - Refer here to make Kaju Roll.

Roll them evenly of thickness 1/4' inch. or just pat them with your fingers like we do for Poli.

Cut them into squares or diamonds and store them in air tight container.

Notes:

If the dough is too hard to knead or it gets cracked on rolling, add 1 or 2 tsp of warm milk to the dough and knead well.

Do not grind the cashews for long time, keep checking in short intervals, whether they are powdered fine or not. if over powdered they may form lumps and it makes lump formation, when added to sugar syrup.

It was just like the ones that we get from Sri Krishna sweets. My hubby dear believed that i got from Krishna sweets. Now this is big success for me!

Try this and fall in Love. Its very easy to try. so do try this for Diwali. I also tried cashew rolls with the same cashew katli dough, will post making of Cashew Roll's in 2 days. Keep Waiting.