Kaju Katli | Kaju Barfi | Cashew Fudge
Yes! I’m back! A post after nearly 2 months! I was busy eating, shopping, spending time with friends & family back in India. I’ve gained a “few” kgs (won’t even bother converting the no. to pounds! a single digit is better than double digits. LOL). I need to get back to my “trying to eat healthy” mode … umm… may be after this one 😀
This post is a triple celebration of sorts…
1. My Blog turned ONE last week! Yay ❤ 2. As I write this post.. Hindus around the world are preparing to celebrate “Janamashtami”, the birth of Lord Krishna 😀 Read more about it here.
3. Last but not the least… it’s time for Angie’s Fiesta Friday!!!
Kaju Katli / Kaju barfi / Cashew fudge is one of the most popular Indian desserts. Be it festivals / weddings / religious ceremonies,Kaju Katli is the preferred choice. Sweet shops in India have now started selling sugar free versions of the same. I HAVE to learn & share the sugar-free version, but for now enjoy the way it is supposed to be enjoyed! This is how it’s done!
Yield – 22-25 pcs
1 cup Cashews
1/2 cup Sugar
1 tsp Ghee (or as required) + more to grease
5 tbs Water
Chandi ka Varq / Edible Silver Leaf / Foil (optional)
1. Powder the cashew nuts in a grinder. Just enough so the cashews don’t release oil.
2. In a non-stick pan, heat water and sugar together on low heat and let the sugar dissolve. As soon as the sugar dissolves, add powdered cashews to the sugar syrup and combine well. Break any lumps that pop-up during the process to make a smooth mix.
3. Keep stirring the above mixture constantly and cook on low heat for approximately 8-10 minutes.This time will vary depending on the utensil used, heat levels etc. You will notice the mixture starts to thicken.
4. Once the mixture comes together like a very soft dough, turn off the heat and transfer the dough to a greased surface. Sprinkle 1 tsp ghee on the prepared cashew dough. The dough will be very hot, please be careful while handling it.
5. Let the cashew dough cool down a bit. Once the dough is hot enough to handle, start kneading the dough gently until it comes together like a ball. Use 1 more tsp of ghee if required. The dough has to be hot while kneading or else you can’t work with it. Wear gloves, if required.
6. Using a rolling pin flatten out the dough ball gently, like you would for a roti. Place the flattened dough in between non stick parchment paper/ wax paper/ butter paper and further roll out the cashew dough gently and evenly to a thickness of 3mm – 5mm. If using varq / silver foil … apply now.
7. Once the spread out dough cools down, use a knife / pizza cutter to cut pieces of desired shape and size. You may even use a cookie cutter! But hey hey hey….do not let the uneven sides / bits and pieces/ crumbs go waste! I couldn’t stop myself from eating a few pieces, post this ^^^^ shot 😛 . Gently separate the pieces.
8. Kaju Katli / Cashew Fudge is now ready to be served! Kaju Katli can be stored in an airtight container.
- Over grinding the cashews will result in cashews releasing oil and the powder will become clumpy.
- Do not overcook the mixture or it will become dry, crumbly and impossible to work with.
- If the prepared cashew dough is dry, add a tsp of milk to make it workable. If the dough is loose add a tsp of milk powder to hold it together. If milk is added to the dough, kaju katli/ fudge will have to be refrigerated.
- The dough should be hot while rolling. Once it cools down, it becomes difficult to roll the dough.
- Do not knead the dough too much or else the cashews will give out oil.
- Using a parchment / butter paper while rolling will help achieve a smooth finish.
Have a fabulous one! Be good!
Recipe adapted from the one found here by Dassana Amit.
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