Kaju Barfi Recipes

KAJU KATLI | KAJU BARFI

Steps:

• Powder the cashew in a coffee grinder, blender or a dry grinder.
• The cashews should be in powdered form and not become pasty or oily.
• On a low flame heat sugar and water in a thick bottomed or non stick pan or kadai.
• Meanwhile grease a plate or a tray and keep aside or keep butter papers ready.
• When all the sugar has dissolved in the water, add the cashew powder. There is no consistency in the sugar syrup required like one string or two string. Just let the sugar dissolve in the water and then proceed with the next step.
• Mix and keep on stirring the cashew mixture non-stop on a low flame.
• The cashew mixture would start thickening.
• Cook the kaju mixture for approx 7 to 9 minutes until the whole dough starts to come together.
• Remove the whole lump of the kaju dough from the pan and place it on your work surface or in a bowl or plate.
• Add the rose petals and ghee or oil to the cashew mixture.
• When the heat in the dough is hot enough to handle, then knead the cashew mixture lightly.
• Flatten the dough and place it on a butter paper or on a greased plate or tray.
• Place a butter paper on top and then using a rolling pin, roll gently the dough from all sides till you reach a thickness of 3 to 5 mm in the dough.
• Remove the butter paper and let the rolled dough cool.
• When completely cooled, using a sharp knife cut the cashew dough giving square or diamond shapes.
• Gently remove the kaju barfi with a butter knife.
• Serve the kaju katli straight away or keep in an airtight container.

KAJU KATLI RECIPE | KAJU BARFI (EASY, NO-COOK RECIPE)

Steps:

• Grind the cashews to a fine powder, in batches. I ground 1 cup of cashew nuts in 4 batches, by pulsing it 8-10 times. Sieve it using a sifter by pressing the powder with the back of a spoon. If you are left with larger cashew nut pieces, collect them all, and grind again further to a fine powder. {Do no skip sifting the powder, as it is essential for that smooth finish}.
• Now mix the powdered sugar with the ground cashew nut powder along with few drops of rose essence and make a dough using water, adding little at a time. I used a total of 2 tablespoons. It is ok if you see some oil releasing whilst kneading the dough. It depends on the quality of cashew nuts. The katlis will be air-dried later.
• Transfer the dough between two parchment papers or on a greased board, roll out to a thickness of about 1/4-inch.
• Place the silver varak if using over the rolled out dough, then cut into diagonal shapes.
• Transfer to a tray, let it air dry for 6-8 hours. Once it has dried up completely, transfer to an airtight container.