I have always loved Kaju Katli/ Kaju Burfi. I belong to the city, which is considered the heaven of sweets. There is no Indian popular sweet that you won’t find in my city.
Kaju Katli was always my favorite. The sweetness of cashews makes the kaju katli nutty, creamy and delicious. Earlier Mr. Parveez wasn’t a big fan of kaju Katli, but he would make sure that every time he would find them at a sweet store, he would buy some for me. Time went on, the boys tasted Kaju Katli and it was my older one who became a fan, so every time we were in India, I would buy enough to have him enjoy. On our way back home, I would always bring our favorite sweets including these yummilicious diamonds.
So, the last time I was in India, we had so much baggage while returning that I only got 1 Kg of Kaju Katli. We return and after unpacking while my older one was watching TV, I gave some to my older one to eat. A few minutes later comes in my second one and is all curious as to what my older one is enjoying so much. He gives it a try and we have another fan. He started munching on the Kaju Katli like chips and believe or not we finished the whole box in 4 days…LOLzzz.
Now, with kids who love Kaju Katli so much and living in a place where the sweet stores aren’t as good as India, I had to get down to experimenting and making my own. As much as I was excited about achieving success in making my favorite sweet, the best part was when Mr. Parveez tried them, he loved them too and he said that they actually taste better than any store bought burfi that he has ever tried.
Since then, there have been no more store bought Kaju katlis in our house ever. This recipe is easy to make and you will love them. Just follow the recipe properly and enjoy the wonderful homemade Kaju Katli.
| Prep Time | 10 minutes |
| Cook Time | 40 minutes |
| Servings |
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- 250 gms Cashews
- 50 gms Milk powder
- 250 gms Sugar Add more or less according to your taste
- 100 ml Water
- 4 No. Silver leaves Optional, for decorating
Ingredients
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- Clean the cashews
- Grind the cashews to a powder. While grinding, make sure you don't grind for more than 30 seconds at one time. If you grind for longer, the cashews would release oil and that might mess up the burfi.
- Sieve the cashew or kaju powder to make sure it's completely fine.
- Add the dry milk powder to it.
- Now take a pan, heat it , add sugar and water and bring it to a 2 thread consistency. Takes around 15 mins on medium to high heat. Turn the heat off
- Add the cashew powder and keep stirring so the paste does not form any lump.
- You will see that the paste starts becoming thicker to the point where you can scrub it off the sides. Now let it cool a little (around 5 mins).
- Put the mixture in a ziploc or any other transparent bag. Close it and knead it for a good 10 mins.
- Now take it out on a tray and flatten it with a rolling pin. You can put a little ghee / oil on a plastic sheet/ parchment paper and cover the dough and roll it out.
- Dab a little ghee on the rolling pin before rolling. Just a dab with your finger is good enough.
- Decorate it with varakh/silver leaf and cut out the diamond shape.
