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Kaju Katli Recipe-Kaju Burfi-Cashew Burfi

September 24, 2011 by PadhuSankar 21 Comments

Kaju Katli also known as Kaju barfi is an Indian sweet make with cashew nuts, sugar, ghee and flavored with cardamom. It is a very simple recipe and can be prepared in a few minutes time. Enjoy this Diwali by preparing this easy and delicious sweet made with cashew nuts. Today let us learn how to prepare Kaju Katli by following this easy Kaju Katli recipe.

Kaju Katli Recipe

How to make Kaju Katli or Cashewnut Burfi

Prep time – under 10 mins
Cook time -under 30 mins
Yields – 10-12

Ingredients needed

Cashew nuts – 1 cup and 6-7 cashews
Sugar -1/2 cup
Cardamom powder -1/4 tsp (optional)
Saffron stands – 4-5 (optional)
Water – 1/4 cup
Ghee -2 tsp

Preparation

1.First powder cashew nuts. This is an important step.

Things to be noted while powdering

See to it that the cashew nuts are dry. Do not powder it immediately after taking it from the refrigerator. Bring it to room temperature. I dried my cashew nuts well before powdering.

Also while powdering, do not operate the mixie at a stretch as the cashews will ooze out oil and will become sticky.

If you follow the 2 steps, you will get perfect cashew nut powder.(it should be a bit coarse)

2.Grease a plate with ghee and keep it aside.

Method

In a non stick pan, add water and sugar. Boil until the sugar dissolves. When it starts boiling, add saffron strands, cardamon powder and cashew nut powder.

Mix well and cook on low flames. Add 2 tsp ghee and cook till the mixture leaves the sides of the pan.

  • The mixture should not stick to your hands.
  • You should be able to make a soft ball out of it

That is the correct stage to switch off the flame. Then put the mixture on a greased plate and flatten it with a spatula. I greased the flat surface of a cup and used it to smooth out the mixture or you can roll out thinly with a rolling pin.

Cut into diamond shapes after it cools a little. Do not cut when it is hot. Also use a sharp knife for cutting.

Enjoy this Diwali by preparing this easy Kaju Katli/Cashew Katli at home.

Check out more than 50 Diwali Recipes (Both snacks and sweets).

You might like my  Coconut Burfi (easy method) and Gulab Jamun also.(Easy recipe)

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Filed Under: Dessert, Diwali Sweets, Festival Recipes, Quick recipes, Uncategorized Tagged With: Indian sweets, Uncategorized




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Reader Interactions

Comments

  1. Tina

    September 24, 2011 at 12:12 pm

    my all time fav sweet..looks delicious…

    Reply
  2. Vatsala.

    September 24, 2011 at 4:12 pm

    well described all time favorite sweet.

    Reply
  3. Vidhya

    September 25, 2011 at 6:48 am

    I can munch on this all day.Looks delicious.

    Reply
  4. revathi

    September 25, 2011 at 10:39 am

    Attagasamaana sweet… superb:)
    Reva

    Reply
  5. divya

    September 25, 2011 at 3:46 pm

    Gorgeous burfi…Looks so yummy…

    Reply
  6. Kalpana Sareesh

    September 26, 2011 at 5:40 am

    wow i love it..

    Reply
  7. Priti

    September 26, 2011 at 8:43 am

    Yummy katli …looks so gud dear …

    Reply
  8. Alpana

    September 26, 2011 at 3:20 pm

    Looks so yummy…….Thanks for sharing

    Reply
  9. Padma ArjunKrishna

    September 11, 2012 at 10:43 am

    I tried the way u have explained… came out sooo well.. thanku padhu:)

    Reply
  10. Vijetha V

    December 28, 2013 at 12:02 pm

    Well I did try…..it turned out awesome….thank u my newphew loves kaju katli…

    Reply
  11. Karthika G

    April 23, 2015 at 4:01 pm

    Padhu tried it twice but it is becoming sticky n not able to make slices..followed the same measures..let me know what went wrong

    Reply
    • Padhu Sankar

      April 26, 2015 at 12:39 pm

      While powdering cashews, do not operate the mixie at a stretch. While cooking, add ghee and cook on low heat until the mixture leaves the sides of the pan and does not stick. The reason might be you removed it from heat before this stage.

      Reply
  12. Zainab Saifuddin

    October 12, 2015 at 5:17 pm

    I made by same recipe but its become like stone taste is good can you tell me mistake

    Reply
    • Padhu Sankar

      October 14, 2015 at 9:34 am

      You must cook on low heat. Once it has reached the correct stage, you must transfer it immediately to the greased plate otherwise it will get cooked in the heat of the pan making it dry and hard. Overcooking also results in hard kaju katli/burfi.

      Reply
    • suysub

      November 8, 2015 at 5:03 pm

      Any possibility is to correct the over cooked burfi? Please

      Reply
    • Kevin

      October 26, 2016 at 8:08 pm

      Is two minutes of cooking time enough if i make it without water by melting sugar first?

      Reply
    • Padhu Sankar

      October 28, 2016 at 7:26 am

      Follow the exact recipe for best results.

      Reply
  13. Ais Pink

    October 27, 2016 at 4:15 am

    Thank u so much

    Reply
  14. Ramkumar Natarajan

    November 29, 2016 at 11:57 pm

    Hi! Can I dry roast the cashes before powdering it?

    Reply
    • Padhu Sankar

      December 1, 2016 at 3:08 pm

      Once it comes to room temperature, you may slightly roast it(not too much) if needed.

      Reply
  15. Durga Devi

    March 21, 2019 at 1:59 pm

    Lovely mam!! I tried it today, came out well.. thanku . Keep rocking

    Reply

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Meet Padhu, the Chef, the photographer, recipe developer and web designer behind Padhuskitchen which features Simple Indian Vegetarian recipes, healthy recipes, kids friendly recipes, Indian festival recipes, traditional South Indian Vegetarian ...

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