How to make Kaju Katli or Cashewnut Burfi
Prep time – under 10 mins
Cook time -under 30 mins
Yields – 10-12
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
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.
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)
my all time fav sweet..looks delicious…
well described all time favorite sweet.
I can munch on this all day.Looks delicious.
Attagasamaana sweet… superb:)
Gorgeous burfi…Looks so yummy…
wow i love it..
Yummy katli …looks so gud dear …
Looks so yummy…….Thanks for sharing
I tried the way u have explained… came out sooo well.. thanku padhu:)
Well I did try…..it turned out awesome….thank u my newphew loves kaju katli…
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
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.
I made by same recipe but its become like stone taste is good can you tell me mistake
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.
Any possibility is to correct the over cooked burfi? Please
Is two minutes of cooking time enough if i make it without water by melting sugar first?
Follow the exact recipe for best results.
Thank u so much
Hi! Can I dry roast the cashes before powdering it?
Once it comes to room temperature, you may slightly roast it(not too much) if needed.
Lovely mam!! I tried it today, came out well.. thanku . Keep rocking