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Diwali Recipes : Kaju Katli ,Day 3

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Diwali Recipes : Kaju Katli
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Diwali Recipes : Kaju Katli is one of the most popular Indian mithai .

Kaju Katli is very delicious and easy to make recipes in the festive season .It is a perfect gift to offer someone at this time. 

Especially at this festive time like the 5 days celebration of Diwali. So you can easily store this Kaju barfi.

Here are my mom’s Special diwali Recipes:Kaju katli in my style.

Diwali Recipes: Kaju Katli 

Preparation Time 15 minutes

Cook Time 15 minutes 

Total Time 30 minutes

Diwali Recipes : Kaju Katli Ingredients 

▢2 cup cashew / kaju

▢1 cup sugar

▢½ cup water

▢1 tsp ghee / clarified butter

▢¼ tsp cardamom powder

Steps

  1. Take 2 cups of cashew in a Mixer and blend it to make a fine powder. Make sure to pulse and blend Else, the cashew will release oil and turn into a paste.
  1. Keep aside, filter the cashew powder making sure there are no lumps..
  2. Put ½ cup water and 1 cup sugar in a large kadai.
  3. Boil for 5 minutes or until 1 string consistency is attained.stir well and dissolve sugar
  4. Add powdered cashew and mix well.
  5. Stir continuously until the mixture is well combined and formed a smooth paste.
  6. Now add 1 tsp ghee and ¼ tsp cardamom powder. mix well.
  7. Continue to cook until the mixture turns smooth paste and then starts to separate the pan slightly. Don’t overcook, as the burfi will turn hard.
  8. Transfer the mixture onto the butter paper. make sure to grease the butter paper with ghee.
  9. Now fold using a spatula until the mixture thickens forming a dough.
  10. Once the dough is formed, knead slightly, to form a soft dough.
  11. Place the cashew dough between butter paper and roll using a rolling pin.
  12. Roll slightly thick making sure it’s uniform.
  13. Now grease with ghee and apply silver leaf / vark optional.
  14. Now cut into diamond shape or shape of your choice.
  15. Finally, enjoy kaju katli for a month when stored in an airtight container.

HOW DO I KNOW IF THE MIXTURE IS DONE AND READY TO MAKE KATLIS?

When you feel the mixture is done then keep the pan aside. 

Take a small piece of the mixture and let it cool. Grease your fingers and try to make a ball from this mixture.

If you get a non-sticky dry ball, it means the mixture is ready.

But If the ball is not formed,then it is sticky, which means the mixture is undercooked. Cook it for some more time

TIPS TO MAKE BEST AND PERFECT DIWALI RECIPES : KAJU KATLI OR BARFI

  • Do not overcook the mixture otherwise it will make your barfi or katli dry.
  • Making a dough is a very important step as it will make your barfis smooth and melt-in-mouth.
  • While grinding cashews make sure you do it in batches and pulse in intervals. Over blending will release oil from cashews and will also spoil the texture of your katlis.
  • Kaju powder will be grainy, not smooth like flour. You can also filter with a medium-fine sieve if needed.
  • If you love halwai style kaju katli then cook sugar syrup till it reaches 1 string consistency. Else, cook till sugar mixture comes to rapid boil and then add the cashew powder. I prefer the former (1 string consistency) method.
  • For one string consistency, dip a wooden spoon in the syrup and lift it out. Allow a few seconds to cool. Now, touch the syrup with your forefinger and thumb together and pull them apart gently. You should see one unbroken string. If not, cook until you reach one string consistency.
  • I would say do not add any flavoring like cardamom, rose, or saffron. Let the barfi have the nutty flavor from cashews and only cashews. You will love it. Trust me!

WHICH CASHEWS ARE BEST TO MAKE KAJU KATLI?

  • Use unsalted premium quality, room temperature kaju for the recipe.

If you are using old cashews that have been opened for a long time or one from your freezer – make sure you dry roast just to remove moisture content and reduce the sour smell or taste. 

Do not roast more than needed. This will change the color of the barfi.

THE KAJUS RELEASED OIL WHILE BLENDING IT INTO POWDER. WHAT CAN I DO?

  • If Kaju releases oil while you blend it longer than needed ,then add some milk powder when cooking  and you will get the right texture.

HOW LONG CAN I STORE HOMEMADE KAJU KATLI OR KAJU BARFIS?

  • You can store it in an airtight container at room temperature for 3 to 4 days 
  • If you have a refrigerator then keep it  for 1 month.

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