Kaju katli recipe ( Kaju Barfi Recipe ) | Learn how to make Kaju Katli
Kaju katli recipe ( Kaju Barfi Recipe ) : Kaju Katli is one of the best North Indian Sweets which is more popularly known as Bombay Sweet. we have provided how to make Kaju Katli step by step. No one can resist it for its unique delicious taste and subtle sweetness. Kaju is of course Cashewnut and Katli means kernel. These katlis are made as thin as 5 mm at the most, and are normally cut into diamond shape.
Kaju katli
- Making sugar syrup first is mandatory, as kaju katlis become soft but not brittle that way, and they remain fresh for days. Sometimes making one string sugar syrup may get overdone and the katlis may develop sugar crystals which may make them harder. Hence, for plain kaju katlis, there’s a wonderful additive called ‘Liquid Glucose’ which stabilises the sugar syrup and stops it from crystallising. Other alternative is adding lemon juice or honey. So, add a tablespoon of any one of these to achieve perfect texture for the sugar syrup. For Mango Kaju katli it is not necessary to add them, as mango pulp takes care of stabilising the sugar syrup.
- Add right amount of sugar to kaju katlis. Too less or more may spoil the taste. My calculation is, for 1 cup of cashewnut powder, we can add little over 1/2 cup of sugar.
- Tiny cashewnut bits are fairly cheaper than whole cashewnuts and grinding them into a powder in the mill will also be quicker.
- Avoid adding cardamom powder if you add saffron, fruit pulp or rose essence to katlis. Cardamom over shadows the flavour of other additives.
- Spread the hot mixture from the pan on the kitchen work area if you have granite or marble top. Cover with a plastic or butter paper sheet and roll with a roller pin as soon as you spread the mixture. That way you get a even layer of katli which will also be easier to cut into diamond shape.
- While storing the katlis, better keep a layer of butter paper in between each layer of katlis, so that they don’t stick to each other.
This recipe and I am sure, you can parallel even the best kaju katlis available in the world!
Ingredients ( kaju katli recipe ( Kaju Barfi Recipe ) ):
- Cashewnut bits – 1.5 cup, finely powdered in a mill
- Fresh Mango pulp/puree – 1 Cup
- Sugar – 3/4 Cup
- Castor Sugar – 4 Tsp
- Corn Flour – 2 Tbsp
- Saffron – A pinch soaked in 1 Tbsp hot milk and a pinch for garnishing
- Ghee – 2 Tsp
Method of Kaju katli recipe ( Kaju Barfi Recipe ):
Learn how to make Kaju Katli step by step on Times Food.
- You can lightly roast a pinch of dry saffron fronds reserved for garnishing, and keep aside.
- Clean and wipe kitchen work area dry, apply a teaspoon of ghee.
- Heat a nonstick pan, add one teaspoon ghee, sugar and 2 Tbsp water.
- As the sugar starts to melt and foam, add mango pulp and keep stirring until the syrup thickens and becomes sticky.
- Add cashewnut powder and keep mixing on medium heat for 2-3 minutes, taking care not to burn the contents.
- Add saffron soaked in milk.
- Keep mixing on medium low heat, until the mass starts to leave the sides.
- Add corn flour and mix well for 2 more minutes.
- Switch off the flame, mix in castor sugar.
- Knead the mixture well using a paav bhaaji masher or your palm, flatten on the greased kitchen work area.
- Cover with plastic sheet or butter paper and using the rolling pin, roll into 5 mm thick spread.
- Remove the covering sheet, sprinkle saffron fronds and roll again to embed the saffron fronds.
- Cut into equal size diamond shaped burfis with a sharp knife.
- Once completely cool, loosen with the sharp knife edge and store in an airtight box, preferably layered with butter paper.
- You can keep them at room temperature for 2-3 days, then shift into a fridge.
Refrences: http://kudpiraj.blogspot.com/2016/07/mango-kaju-katli.html
Note: You can also make Kaju Katlis adding vanilla or other exotic essence and also with different sticky type fruit concentrates such as strawberry, fig, apricot, pineapple, grape, lychee and orange.