Thursday, 2 October 2014


Kaju Katli / Kaju Barfi


Cashewnuts (kaju)           -2 cups
Sugar                               -1 1/2 cup
water                               -3/4 cup
saffron (optional)            -About 10 strings


Grind the cashewnuts to powder. Grind small portion at a time, do not grind for too long. Dry grinder works well or if you have coffee grinder it will be best.
Take a heavy bottom pan roast the cashew nut powder for about 4 minutes or until powder just get warm. Do not heat for any longer otherwise powder will start getting oily and burn easily.
Boil the sugar and water together in a saucepan on medium heat until syrup is 1 thread.
Now add the saffron to the syrup and mix it well. Saffron is optional. Turn off the heat.
Add the cashewnut powder to the syrup and mix it well, making sure that there are no lumps.
To check the right consistency take a little mix in a spoon, you should be able to roll this into softball.
Next spread the mix quick to the greased plate. Spread before the mix cools off.
Allow burfi to cool down and then cut them in the diamond shapes or whichever shape you like.  I cut them into diamond shapes as this is the traditional shape of Kaju katli. You can cut them or maybe roll them into your desire shapes.
You can store barfi for a week in the refrigerator.

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