Cashew Barfi (Kaju Katli)
Ingredients
- 8 1 Kg Powdered cashew nuts
- 8 500 gm Sugar
- 8 25 gm Cardamom
- 8 250 gm Ghee
Method
- Take the cashews in a dry grinder or coffee grinder and grind to a smooth powder.
- Take sugar and water in a thick bottomed pan or kadai or a non stick pan.
- Keep on low flame and let the sugar dissolve in the water.
- When the sugar completely dissolves in the water, add the cashew powder.
- Stir and keep on stirring and stirring on a low flame. if there are lumps then break the lumps as you stir and continue to stir.
- The mixture would start thickening and almost come together. when it starts coming together in one form and starts looking like a very very soft dough.
- Put the entire cashew dough on the work surface. add rose petals and ghee or oil. the dough would be very hot… so when the heat is enough to handle begin to knead the dough.
- Knead the dough lightly. don’t over do as this will release oil from the cashews. the grainy texture in the cashew dough goes away as you knead it.
- Flatten the dough and place it on a greased plate or tray. you can also place it on a large butter paper. the cashew dough should still be hot or warm when you start rolling it. as it cools it will harden more and becomes difficult to roll.
- Gently roll with a rolling pin to make it slightly even. there will be fine cracks on the dough.
- To smoothen the cracks, place butter paper on top and roll more. this will smoothen the cracks and the kaju katlis will have a smooth appearance. the cashew dough can also be rolled between two butter papers.
- Roll to get a thickness of about 3 to 5 mm. let the rolled cashew dough cool.
- Once cooled completely, cut the cashew dough into squares or diamond shapes. scrape off the uneven edges and you can have them
- Using a butter knife gently remove the kaju katli pieces from the bottom, taking care that they do not break.
- Remove and arrange kaju katli on a plate. serve kaju katli immediately or store them in air tight container.
