Kaju Katli is one of the most famous sweet from North India. It is also called the Cashew Burfi which is just made out of cashew and sugar. Making all kind of sweets announces the arrival of Diwali, the festival of lights. Back in India, Mom would start making the murukku and sweet well ahead. When we come back from school the whole house would be filled with the aroma of ghee. I used to enjoy every aspect of Diwali, be it wearing new clothes, eating sweets, bursting crackers, watching special TV programs, distributing sweets to neighbors and what not. In this part of world there is no sign of Diwali and I wanted to create that atmosphere for the kids atleast by making some sweets. This week I made Kaju Katli and Badusha for them. Shweets simply loves, is there a better word to tell how much she likes it. Whenever somebody comes from India she asks them to bring it and will finish the entire box in 2 days. So I thought of starting with her favorite sweet.
Kaju Katli or Cashew Burfi is one of the easiest sweet that can be prepared in 20 minutes and surely you will get wonderful appreciations from your loved ones. The whole batch vanished in no time and they want me to make it again. If you are aware of the single string consistency this is just super easy. If you are a beginner carefully read through the recipe once before you start. This is one of most liked Diwali recipe and in sweet shops this is the first sweet that goes out of stock. Why get from shops when you can make it at home. Try this and have a fun filled Diwali. More sweets are to come !!!
Preparation Time - 10 minutes
Cooking Time - 15 minutes
Yields : 10 - 14 pieces
Cashews - 1 cup
Sugar - 1/2 cup
Water - 1/4 cup
Ghee for greasing
- Thoroughly dry the small mixie/blender jar.
- Grease a plate or grease a wax/aluminium foil slighlty and keep aside.
- Take water in a small plate and keep nearby the stove for testing the sugar syrup consistency.
- Have a chapatti roller for rolling out the dough, knife for cutting into shapes ready.
- In the clean, dry mixer add the cashews in 2 batches and grind to a powder. Grind continuously do not pulse or stop in between. This takes very less time. Do not over grind, this will lead to a sticky paste and spoil the whole texture.
- In a large deep pan (preferably nonstick) add the sugar, water and place in medium flame. Boil until it reaches single string consistency (kambi padham) which takes about 5 - 8 minutes depending on your stove.
Single String Consistency
- When the sugar and water is mixed and placed in medium flame, in the initial stage the sugar will get dissolved completely. Stir in between.
- Next stage it will start to have some small bubbles and will be glossy when you take a little in your hand. Turn the flame to low. Do not stir after this.
- Next stage is when you dip your finger in cold water and touch a little of the syrup it will be sticky.
- Next stage is when you dip your finger in cold water and touch a little of the syrup between your thumb and index finger it will start to form a string but it will break if you try to separate the fingers. After this stage the single string consistency will be reached in seconds. So be careful.
- Next stage is when you dip your finger in cold water and touch a little of the syrup between your thumb and index finger it will start to form a proper string.
- You can also test by pouring small amount of the sugar syrup to the water in a plate. The sugar will not get dissolved immediately and it will lay a thread. This is Single String Consistency.
- Once the single string consistency is reached, at once add the ground cashew powder and mix well in low flame.
- Everything should come together and form a mass leaving the sides. This should take around 3 minutes. At this stage you should be able to take the mixture and make a small ball out of it. Switch of the flame at this stage and mix the contents well in the pan for about 2 minutes.
- Once it reaches a dough consistency remove from pan and place on a clean surface or wax paper and grease your hand with ghee and knead for about 10 minutes until the mixture looks smooth.
- Using a roller, roll out the dough flat for about 1/4 thickness.
- Cut diagonally to get proper diamond shapes and enjoy.
- Do not use cashew from the refrigerator, allow it stay in room temperature for long hours before attempting to make the sweet.
- Do not over grind the cashew it should be ground to a fine powder. Slightly coarse is fine but should not turn to a paste like texture.
- Attaining the single string consistency is very important. Do not miss it.
- Be quick after you add the cashew. The mixture will look grainy first and will turn smooth after you knead. So do not panic.
- If your mixture is dry when you knead you can add 1/2 tbsp of milk to the mixture before kneading.