Kaju Katli (Barfi) – Simmer to Slimmer

Kaju Katli – This delicious Diwali dessert is popular with people of all ages. Learn make this Indian sweet dish that appears and tastes identical to those from the shop.

Kaju barfi is that this diamond-shaped fudge constructed from 2 key ingredients – cashew and sugar syrup. It is usually called katli which suggests pieces.

It’s soft and fudgy and is amazingly addictive. You’ll be able to never just eat one unless after all, you’ve self-control which I clearly don’t.

For those who grew up in Mumbai you almost certainly know Chandu Halwai – a well-liked sweet shop who made one of the best kaju barfis hands down! The kaju barfi that we get within the US is nowhere near it neither in taste or texture, so I made a decision to make it at home. 

After like 4 attempts to recreate that magic, everyone in my house literally begged me to provide up and get store-bought ones.

All of us have that special sweet that we make or bring home to memorialize big or small events. For us, it was Kaju Barfi (Kaju Katli).

My dad would buy this soft and melt-in-your-mouth barfi from Chandi Halwai for us kids each time we did rather well at school or when it was Diwali, Rakshabandhan, and after all our birthdays.

After we were in our 20’s, we moved in another country to pursue our education and profession, but one thing never modified – each time we got here back home, dad would have a box of Kaju Barfi waiting for us.

So that is for you dad who taught me never to provide up. I owed it to you to try and take a look at till I got it right and at last I did.

The right way to make kaju barfi

Ingredients –  Unroasted and unsalted cashews, milk powder, sugar, water, cardamom, ghee, and silver leaf (optional)

Tools

The method to make kaju barfi is pretty straightforward and might be summarized in just a few easy steps but there are some necessary suggestions and tricks it is advisable to know to nail this recipe and here they’re –

Suggestions for failproof kaju barfi 

Here’s what it is advisable to accomplish that that you just get it right the primary time

1. Grind cashews in batches – It will help the cashews grind quickly they usually’ll not release oil. 
2. Sift through the cashew powder together with your fingers to remove any cashew chunks. Alternatively, run it through a sieve.
3. Use a non-stick pan in order that the cashew mixture doesn’t stick and burn. 
4. Be sure that to examine for one-string consistency. That is what gives the barfi a crumbly texture. 
5. Cook the cashew mixture on low heat to avoid burning. 
6. Cook until the mixture leaves the edges of the pan and you might be capable of roll them right into a ball. 
7. Knead it to smoothen out the feel. 
8. Wait for 15-20 minutes before cutting the barfi. 

Instructions

Grind cashew to a high-quality powder – for best results use a spice grinder. For those who don’t own one, you should utilize a food processor but be sure to run the cashew powder through a sieve. It’s important for a smooth texture.

Note: Since I take advantage of a spice grinder, I sift through the cashew powder with my fingers to remove any cashew chunks.

Add milk powder together with cardamom powder and blend well. 

Boil sugar and water together in a non-stick pan till you get a sugar syrup with one-string consistency. 

To check one string consistency, place a droplet of sugar syrup in your thumb and press your index finger on it after which pull them apart – a string of sugar syrup should connect the 2.

Reduce the flame to low. Add the cashew powder to the sugar syrup. Add 2 teaspoons of ghee.

Proceed to cook until the cashew mixture starts leaving the edges of the pan. At this point take a small amount of cashew mixture and take a look at to roll it right into a ball.

For those who are capable of try this without the mixture sticking to your fingers then the mixture is prepared. If not, proceed to cook till you reach that stage.

Grease a silicone mat or parchment paper with ghee. Transfer the mixture onto the mat. Allow it cool for 3-4 minutes till it’s cool enough to handle. 

Knead the dough for about 2-3 minutes till it’s soft and pliable.

Cover the dough with parchment paper.

Using a rolling pin, roll the dough to your designed thickness ( I prefer 1/2 inches thick). Let it cool for about 10-Quarter-hour. 

For those who are using silver leaf, delicately place it on the rolled cashew dough.

To get the diamond shape, first, cut it vertically after which cut in a diagonal fashion. Use a pizza cutter or a pointy knife for best results. 

The barfi will harden in just a few hours and shall be perfectly soft and fudgy. 

Store it within the refrigerator for about 7-10 days. Let it come to room temperature before serving. 

Variations

Kaju barfi ideally needs only 3 ingredients – cashews, sugar, and water (Try Manali’s recipe here for kaju katli with no milk powder).

The rationale I added milk powder was because I used to be trying to duplicate the taste and texture of the sweet from Chandu Halwai which I absolutely love. 

Let’s do a fast recap of the common mistakes while making kaju katli and avoid them – 

• Chewy – Cashews were ground till the oil released. 
• The cashew mixture just isn’t setting – the cashew mixture has not cooked properly. 
• Grainy texture – The cashews weren’t ground to a high-quality powder. 

Other Diwali sweets that you must do this festive season 

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Kaju Katli (Barfi) / Cashew Fudge

Kaju Katli – This delicious Diwali dessert is a hot favorite with people of ages. Learn make this sweet dish in lower than 10 minutes.

Prep Time : 5 mins

Cook Time : 10 mins

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Milk Powder – The milk powder have to be high-quality to get a smooth texture. For those living within the US, do NOT get the shop brand. Buy Bob’s Red Mill Milk Powder. They’re far superior in taste and have the high-quality texture that’s required for this recipe. An alternate could be this Nestle Brand which is what I used.

Read the post for helpful information on ingredient swaps, storage suggestions, meal prep ideas and variations!

Disclaimer: Approximate dietary information is provided as a courtesy and may vary depending on the precise ingredients/brands used. If you’ve health issues, please work with a registered dietician or nutritionist.

Calories: 78kcalCarbohydrates: 9gProtein: 2gFat: 4gSaturated Fat: 1gCholesterol: 1mgSodium: 13mgPotassium: 95mgFiber: 1gSugar: 7gVitamin A: 46IUVitamin C: 1mgCalcium: 30mgIron: 1mg

Keyword : Diwali sweet, Under 30-minutes

This recipe was first published on Oct 22, 2014, and has been updated with updated text and directions on November 09, 2020.