Authentic and Easy Recipe of Kaju Katli with Halwai Secret Tips|Kaju Katli Recipe|RJ Payal’s Kitchen

     

 

Any festival without kaju katli is incomplete .As Diwali is round the corner so today’s recipe is kaju katli or kaju barfi.This Cashewnut fudge is the most common Indian  sweet which is loved by all.So let’s make kaju katli in an authentic and easy way that too in  halwai style and check out the secret tips to make this amazing kaju katri!!

Ingredients for Kaju Katli

Kaju (Cashews) broken or whole (200 gms)

 Sugar 1cup

Water ½ cup plus 2 tablespoon

Ghee (clarified butter) 1 tabsp plus for greasing

Crushed cardamom powder 3-4

Method of making Kaju Katli

Step 1:- Blend Cashews (Kaju) in 2 batches and make a powder out of it

Step 2:- Sift the powder of cashews so that you can separate the pieces which are not blended

Step 3:- Take a pan add water and sugar.As soon as the sugar dissolve cook it for 2-3 minutes to make 1 string consistency

Step 4: Low down the flame and add cashew powder now keep stirrin it on low flame till it separates the pan

Step5:- As soon as it separates the pan add 1 tablespoon of ghee mix and add crushed cardamom mix and switch off the flame

Step 6:- grease butter paper with ghee and transfer the cashew paste on it allow it to cool for 5 minutes

Step 7:- After 5 minutes knead it for 4-5 minutes to make it softer

Step 8:- Now place one more butter paper on top of kaju (cashew paste) and roll it with rolling pin and now leave it to set for 30 minutes

Step 9:- After 30 minutes cut it into cubes or diamond shape and serve

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Halwai Secret Tips

1)Grind Cashews (kaju) in batches

2) Do not over blend cashews or else they will release the oil and then you will not be able to make kaju katli

3) One string consistency syrup is necessary

4) While stirring the cashew powder the flame should be low

5) Use butter paper to avoid stickiness

6) After rolling the paste at least 30minutes resting is necessary