Indian Cashew Fudge popularly known as Kaju Katli or Kaju Barfi. At least twice a month, I prepare some sweet in my kitchen - cake or kheer or halwa. Although, I love most sweets, I prefer Barfi, Pedha or a small Ladoo where one piece after a meal satiates my sweet tooth.
Cashews/Kaju - 1 cup
Sugar - 1/2 cup
Water - 1/4 cup
Ghee/Clarified Butter - 2 tsp
Saffron/Kesar - few strands
How to prepare Kesar Kaju Katli or Burfi:
- Raw/unroasted and unsalted cashews work best for this barfi. Grind cashews in a dry blender jar to a slightly coarse or fine powder.
- In a thick bottom pan, add water and sugar. Keep stirring until sugar dissolves. Add saffron strands. You can use green cardamom/elaichi powder as well. Continue cooking until sugar syrup turns sticky. Touch the sugar syrup to check if it sticks between your thumb and index finger. Also, see if a single thread forms between your fingers.
- Lower the heat and add cashew powder. Continue stirring at low heat, until no cashew lumps are seen. Add 1 1/2 tsp ghee and stir until the burfi mix starts leaving the edges of the pan.
- Turn off the heat and take a small piece of the mix and see if you can form a smooth round ball. If so, your barfi mix is ready. If not, cook it for another minute or so. Let it cool.
- When the burfi mix turns cold enough to handle, knead it well and form a round ball. Grease a wooden chopping board or a flat surface for rolling with 1/2 tsp ghee. Also, grease the rolling pin with ghee. Roll the ball into 1/2 cm thick even layer. Using a sharp knife, cut diamond shaped barfi pieces. Gather the edges and knead them again to a ball and repeat the same process.
- Traditionally, Kaju Katli is diamond shaped. But you can get creative with a cookie cutter for fun shapes.
- Garnish Kaju Katli with edible silver foil if you like.