You must have surely had store-bought Kaju Katli (Kaju Barfi), but the experience of making it at home is truly worth it. It’s like connecting with years of tradition and culture. And with you controlling every step of the process, the result is just the way you want it. When you make Kaju katli at home, you have the freedom to choose top-notch ingredients like premium cashews and high-quality condensed milk, which makes a world of difference in the taste and texture. Our Kaju Katli recipe gives you the joy of connecting with tradition without a lot of preparation hassle. It is an easy 3-step recipe, so put on your apron and go for it.
Crush kaju to a fine powder. Put all the ingredients together and grind to a smooth paste.
Transfer to a thick bottomed kadai and cook on a slow fire until the mixture starts leaving the slides and forms a ball.
Put the mixture in a tray and roll out thinly (1/8”). Cool and cut into diamond shapes.
1. Choose fresh and whole cashews to ensure the best flavour and texture of your Kaju Katli.
2. Make sure not to over-grind, as this can release the oils from the nuts and affect the texture of the final product.
3. When using condensed milk, make sure to cook the cashew mixture on low heat. Stir continuously to prevent it from sticking to the bottom of the pan and burning.
4. Roll out the dough evenly into a thin layer using a greased rolling pin. Cut the Kaju Katli into diamond or square-shaped pieces while it is still warm.