Kaju Katli Recipe
Cashew nut (broken) – 500gms
Sugar (fine grain) – 400 gms
Water – 200ml
Crush kaju in a mixer to make a fine powder. Strain the kaju and any thick pieces we will grind again.
Separately mix together sugar water and make a thick syrup of one string consistency. Turn the heat to low and powdered cashew nut to it and cook for 1 minute. Remove from heat.
Let it cool down completely. Then using a rollin pin roll it out as thick as you want and cut it into diamond shape. Serve.
Tips & Tricks
Things to watch out for while cooking/making Kaju Katli
- A lot of times there are small pieces of skin in cashew nuts, remove them and then use it
- kaju should be powdered thoroughly.
- While cooking kaju should not stick to the bottom of the pan. As this will darken the colour of the burfi
- To check if the mixture is ready we will take a very little quantity in our fingers and roll it into a ball. If it takes the shape of a ball without sticking to the fingers then it is ready or else cook a bit more.