Kaju katli recipe -  Cashew burfi

Indian cashew nut fudge - Diwali Sweets

This kaju katli recipe is one of the perfect diwali sweets. You could call it Indian cashew nut fudge. It is also known as kaju burfi.

Kaju katli is also known as kaju katri by some. It is also one of the festival foods that are easy to make, rich in taste and texture and keeps for weeks. So you can make it in advance and keep. Sooo convenient!

Kaju katli - cashewnut fudge

Kaju katli is one of the popular diwali recipes. Long back, I made it first time during diwali festival.

Before I made this kaju katri the first time, I had hesitated for a long time thinking that it is difficult to make. But once I tried that and saw how easy it is, I was hooked. It was as good as the store bought kaju katli if not better.

Kaju katri does not need any flavoring to be added. Add a few saffron strands to the sugar mixture while it is boiling if you wish. But it is not a must.

How to make Kaju Katli - Indian Cashew nut fudge at home

Main ingredients for Kaju Katri - Indian Cashewnut fudge

cashew nuts - kaju

Sugar - Shakkar - Sakhar - Sakkare

Ingredients for Kaju Katli

• Cashew nuts (you may use the broken bits too) - 1 cup
• Sugar - 1/2 cup or a little less according to taste.
• Water - 1/2 cup
• Ghee (clarified butter) optional - 1 tsp
  
•  Silver foil (optional) - if you wish to use it but is not a must. It adds to looks.

Step by step instructions for Kaju Katri - Indian Cashewnut fudge

Preparation to make Kaju Katli

1. Grind cashew nuts to fine powder.
   
2. Keep butter paper or a thick greased polythene sheet ready to add the mix once it is cooked.

Method to make Kaju Katli

1. In a thick bottomed pan, add sugar and water and bring to boil.
   
2. Reduce flame when boiling starts. Boil for 4-5 minutes.
   
3. Add cashew nut powder. Mix well to make sure that no lumps are formed.
   
4. When everything is mixed well, add 1 tsp ghee (if adding).
   
5. Keep stirring continually. When mixture starts to thicken, switch off.
   
6. Keep stirring till the mixture turns in to a thick dough ball, as it cools.
7. When the dough is thick enough to roll, place it on the greased sheet which you have kept ready.
   
8. Use a rolling pin (belan/Latne) to roll the cashew ball as thick or thin as you want. Generally kaju katli is thin, about 1/4 cm thick.
   
9. You may place dough in between two sheets to roll if you wish.
   
10. As soon as rolling is done, cut in diamond shapes using a knife. If you are using the silver foil, apply it before cutting.
    
11. Let cool completely. No need to put in the fridge.

Keep the diamond shaped kaju katli in airtight box and use when required. It will keep good up to 2 week at least (usually it gets eaten even before that).

Kaju katli stacked

 Tips and variations

• You may use milk instead of water. Kaju katli will have richer taste.
  
• If the mixture dries up too much when you put the cashew powder in boiling syrup, add a table spoonful of water and continue stirring.
  
• Instead of a greased sheet, you may roll it on a stone kitchen platform. Most of the time, I do that.
  

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