One of the most popular sweets in India, kaju katli, also known as kaju katari or kaju barfi, literally translates to “cashew slices”. It is impossible to not spot a box of kaju katli in an Indian household on a special occasion or family function, and especially, during Diwali. This delectable thin fudge is made with ground cashew nuts and sugar and is topped by vark (edible silver leaf). It is crucial to maintain the consistency of the cashew nut dough to get evenly cut diamond-shaped cashew slices. Kaju katli can be stored in an airtight container in the refrigerator for 10–15 days.
Health benefits
Cashew nuts primarily contain unsaturated fats that can help lower cholesterol levels, regulate blood pressure levels, and improve heart health. They are rich in Vitamins C, E, K, phosphorous, iron, magnesium, and zinc and also contain antioxidants, phytochemicals and protein.
Ingredients
cashew nuts: 1 cup
Sugar: ½ cup
water: 100 ml
cardamom powder: ½ tbsp
ghee--greasing
silver leaves (optional)
How To Make Kaju Katli
- In a blender, grind the cashew nuts to a fine powder and set aside. Avoid grinding for long as they tend to ooze out oil.
- Add sugar and water in a pan and cook at medium heat for 5–6 minutes. Stir continuously until the sugar dissolves completely and the syrup turns thick.
- Cook the syrup at low heat. Add the ground cashew nuts and cardamom powder and mix well for 5–7 minutes or until the mixture forms a thick consistency.
- Remove the mixture from the pan and place it on a greased plate. Allow to cool.
- Add milk and begin to knead to form a dough. Roll it with a rolling pin into a thin, evenly spread round shape. If you are using silver leaves, gently stick them onto the flattened dough.
- Cut the dough into equal-sized diamond shapes. Let chill in the refrigerator for 20–30 minutes.
Note: Instead of ghee, you can use butter or vegetable oil.