Kaju Kayli the classic Indian sweet is very popular. The main ingredient being cashew, it is rich in proteins and minerals. Kaju barfi is a delicious sweet to prepare at home and go to sweet of festivals and celebratory occasions.
A delectable blend of cashew nut and milk, topped by silver
leaf, traditionally served at festivals like Diwali and other special occasions
and the most gifted one during Diwali!
The recipe needs only 3 basic ingredients- cashews, milk and
sugar. Adding ghee is optional but recommended. I also add little bit of rose
water but that’s optional too.
INGREDIENTS FOR KAJU KATLI
·
1 cup whole cashews raw cashews, 250 grams
·
1/2 cup granulated white sugar 150 grams
·
240 gms milk (water can also be used)
·
1/2 teaspoon rose water optional
·
1 teaspoon ghee
·
Edible silver leaves also known as chandi ka
vark and is used for garnishing, optional
Read More Sweet Recipes on the Blog –
- BESAN KA HALWA RECIPE
- BENGAL STYLE RASMALAI RECIPE
- PAPAYA HALWA RECIPE
- MANGO PEDA RECIPE
- ROSE CHAM CHAM RECIPE
INDTRUCTION TO MAKE KAJU KATLI
1. Place
cashews in a spice grinder. You can also use a food processor or any other
blender you have with you. Buy on Amazon
2. Grind to a smooth powder. Do not over grind it else cashews will release oil.
3. You
can sieve if there are coarse pieces of cashew. Set it aside.
4. Put
the pan on a medium heat and add sugar and milk (water, if using wate) in a pan
on medium heat. You can also add rose water (optional) at this point. Stir to
combine.
5. Let
the sugar melt and then once the sugar melts, let the mixture boil for 1
minute.
6. Then
lower the heat to low and add in the powdered cashews. Stir to combine.
7. You
can use a whisk at this point to get rid of any lumps in the mixture.
8. Keep stirring the mixture on low heat. Add a teaspoon of ghee and stir.
9. Ghee
makes the mixture smooth and adds some shine to the katli.
10. Keep
stirring, after around 10 minutes on low heat, the dough will leave the sides
of the pan. This is the stage when you want to remove pan from heat.
11. You
can check if the dough is done or not by taking a small piece from mixture, let
it cool down a little and then roll it between your thumb and index finger. You
should be able to make a non-sticky ball out of it.
12. It
means your dough is done. If not, you need to cook it further. It will be done
around 10-12 minutes on low heat though.
13. Once
the dough is done, transfer it to a sheet of parchment paper or greased surface.
14. Wait
for 3 to 4 minutes for the dough to cool down a bit. Then knead the dough with
your hands to make it smooth.
15. You
have to knead the dough while its warm. But be careful to not burn your
fingers. Let it cool down a little and only then attempt to knead.
16. Also,
if the dough looks very dry while kneading, you can sprinkle some water or milk
to make it smooth.
17. Then
place another sheet of parchment paper on top of the dough. Roll to 1/4 to 1/2-inch-thick
using a rolling pin applying equal pressure on all sides.
18. Once rolled, apply chandi vark (silver leaves) if using. Cut the dough into diamond shape by first cutting the dough vertically and then horizontally.
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