Kaju Katli Recipe - A sweet barfi prepared from cashewnuts

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Cashewnuts, Powdered sugar

Cuisine : Indian

Course : Mithais

Kaju Katli

History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Kaju Katli Recipe - how to make Kaju Katli

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Prep Time : 3.30-4 hour

Cook time : 41-50 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients

  • Cashewnuts 3 cups

  • Powdered sugar 10 tablespoons

  • Cornflour/ corn starch 1 teaspoon

  • Rose essence 1/3 teaspoon

  • Silver warq for decoration as required

Method

Step 1

Soak cashew nuts in five cups of water for an hour or two. Drain and grind them to a fine paste on a grinding stone, using as little water as possible.

Step 2

Mix together sugar and cashewnut paste. Cook in a deep pan on medium heat. When the mixture begins to thicken, reduce heat and keep stirring.

Step 3

When the mixture becomes thick and leaves the sides of the pan (it should take about eight minutes) sprinkle cornstarch. Stir well and remove from heat.

Step 4

Immediately mix in the rose essence and quickly turn onto a greased marble or wooden surface. Quickly roll thinly with a greased roller. Spread the silver sheet over and cut into diamond shaped katlis. Store in an airtight container when cold.

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