Tuesday, October 14, 2014

Kaju Katli / Kaju Katli Recipe / Kaju Burfi - Diwali Sweets

Kaju Katli Recipe
Kaju Katli is a rich and very popular sweet that you can gift for your friends and relatives during any festive occasion especially during Diwali. Kaju Katli is my fav since my childhood days....I have already posted kaju katli recipe / cashew burfi /cashew katli long back but want to add a new post with stepwise pictures and it took me almost 3 yrs for me to get convinced to try Kaju Katli again.Though the first time I tried Kaju Katli was a cake walk for me as I didn't find any difficulty making this sweet.But after hearing many friends and readers complaining about the difficulty in  powdering cashews and the consistency checks I held back myself when I heard the name kaju katli. The procedure of making kaju katli seems easy but if you ask me it is not as it sounds, you need to be extra careful right from the first step once you know the knack then making kaju katli can be breeze.

When I was discussing my fear of re-trying kaju katli with Lavi, she encouraged me a lot.Thank you so much Lavi for the recipe and the motivation.Finally I decided to give a try....I was not getting sleep the whole night yes I haven't feared like this before for any sweet and it was really silly to fear for a sweet which I've succeeded in my first try itself but yes that's the fact.
Kaju Katli Recipe
Early morning I woke up and right from drying the mixie I took extra care for each step and tada my kaju katli's came out perfect :) When I saw the katli's I was so happy and only when hubby approved it I started to click the pictures.I didn't even taste them till hubby approved....only after that I tasted a edge piece and was super happy with my katli's :) I've given all my observations and tips in my notes section, so please go through it.

I packed these kalti's for Priya(my SIL) and was waiting for the feedback....I gave so many instructions to hubby to safely carry the box as it was more than a jewel to me :) I had to wait for a day for the katli to reach my SIL.....Finally the phone rang and She said 'Attakasama iruku, it tastes better than the store kaju katli's'....Oh I was already flying high :))
Kaju Katli Recipe

Kaju Katli Recipe

Preparation Time:10 mins | Cooking Time : 20 mins | Makes:around 15 to 17
Recipe Category: Sweets | Recipe Cuisine: Indian

Whole Cashews - 1 cup
Sugar - 1/2 cup
Water - 1/4 cup
Melted Ghee - just for greasing

Method:

  1. Measure your ingredients and keep it ready.If your are cashews are refrigerated, then bring to room temperature and then proceed.Ensure your mixer is completely dry.Transfer cashews to a mixer and grind it to a semi fine powder.Don't overdo as the cashews will leave out oil and the whole mixture will turn sticky.
    How to make kaju katli - Step1
  2. See my cashew powder was this coarse.Now boil sugar and water, keep stirring in low flame till sugar completely dissolves.Then it starts to bubble up,Keep stirring, keep a small bowl containing water.Check by pouring few drops of sugar syrup in water, it should a fine thread and should not dissolve.Thats the right stage.
    How to make kaju katli - Step2
  3. Now add the cashew mixture and keep stirring until it forms a thick rolling mixture like this.It should be like a flexible dough.The dough should not be dry, it should be soft and flexible so switch off accordingly.You can even try rolling a ball, it should be flexible then that's the correct consistency.It took me just 7-8 mins for forming the cashew dough.Switch off and let it cool down for 10mins.
    How to make kaju katli - Step3
  4. When its still warm, knead it well, don't scrap the dough from the sides as the mixture would be hard.The dough was grainy, but after kneading the dough became smooth.If you feel the mixture is dry add 1/2 tsp ghee and then knead it.Now lay a butter paper, place the kaju dough and fold the paper such that the butter paper is on top and bottom of the dough.Now start rolling with a chapathi roller.
    How to make kaju katli - Step3
  5. Roll it to 1/4 inch thickness, remove the butter paper on top.Cut with a sharp knife.Mark lines.
    How to make kaju katli - Step3
  6. And cut into diamonds.Now you have the liberty to enjoy the edge uneven pieces :)Now separate the pieces.
    How to make kaju katli - Step3
Cool down and store in airtight container.
Kaju Katli Recipe

My Notes:

  • If you have refrigerated your cashews, then first bring it to room temperature and then proceed.
  • Use a dry mixer, the mixie should be completely moisture free.
  • Butterpaper helps in giving a neat smooth finish, so I recommend adding it.I was extra careful so laid butter paper underneath and above the dough so that its doesnt stick, also gives a smoother finish.
  • When you start grinding run the mixer at a stretch for 10 seconds, the scrap the sides then pulse it giving intervals.Make sure cashew is in powder for, it should not be pastey.If there are tiny bits, its ok but dont overdo grinding then cashews will let out oil and become pastey.
  • Seeing the coarse cashew mixture, don't panic and grind for more time then it will become sticky.
  • If you cook the cashew dough perfectly, the dough will be so flexible almost like the playdough clay and you can play and experiment a lot with it.
  • If you are not confident about the sugar syrup consistency, dont worry add the cashew powder while the sugar syrup starts to turn sticky itself.Finally when it all comes together it will be ok.
  • Though checking the sugar syrup is important what I found by experience is that adding cashew powder before the perfect syrup consistency is not an issue, but if the sugar syrup passes the correct consistency and then you add cashew powder, the dough will not form.The mixture will be crumbly and will not hold together so keep these as tips.
  • I used my nonstick pan so it was easy for me to bring it together.
  • I used whole cashews, you can use halved cashews too.But make sure you get high quality cashews so that powdering is easy.
  • If the mixture is dry, then add few drops of ghee and knead it.You can even use milk but shelf life will be less if you use milk.
  • If you add cashew paste instead of cashew powder then end product will be chewy.
  • Kneading is really important for a smoother finish.
  • The cashew dough will get dried easily so when its still warm and handbearable hot,start kneading.
  • I recommend to do the entire process in low flame or low medium.
  • The only regret I had was, I should have rolled it in a perfect square / rectangle to avoid the edge pieces.I was a bit tensed so my mind was not letting me to think further so just rolled it as such.I recommend rolling it into a square / rectangle so that the edge pieces are less.But nothing is going to be wasted, even the scrapes are edible and they were all done in no time even before I started my photoshoot :)
Kaju Katli Recipe


Written by: SHARMILEE J

47 comments:

  1. Wonderful Post.. Ur explaination gives a great confidence to try it.

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  2. nijamave paka attakasama than irukku! I can imagine it tasting divine! :)

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  3. Perfect shape, I love ur making&presentation. Tempting

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  4. It's come out really well! Looks so inviting!

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  5. Super Sharmi. Will try this sweet for this diwali.

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  6. loved the 2nd pic a lot! perfect texture and its worth the sleepless night you had spend!

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  7. wow lovely....1 cup is how much grams

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    Replies
    1. I didn't measure in grams , my 1 cup measures 250ml

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  8. Thanks for the recipe. My daughter loves kaju katli. Yours looks do delicious and tempting.

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  9. kaju katli looks fantastic... thanks for sharing the recipe...

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  10. Do we get butter paper in supermarkets in Chennai? What's the substitute method if I don't get it?

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    Replies
    1. Alternatively you can use polythene sheet or any milk cover....

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  11. Tis sweet came out really awesome Sharmilee... Easy clear steps and pics for guidelines ... Superb

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  12. Superb ... Tis sweet came out awesome... Easy clear step by step instructions and pics for refrence...Way to go sharmilee

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  13. It didn't come well.. It came like a ball at the end.. After I kept to cool down, it became like a powder.. Added ghee n tried.. Still coming together.. Don't know where it went wrong. Followed everything as mentioned:(

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    Replies
    1. I think you must have missed the syrup consistency and must have added the powder a little later and must have overcooked, only then it will crumble

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  14. Very nice presentation. Thanks. I wud like to try this for diwali. How many days ll it be good if we dont add milk?
    Should we refrigerate or keep it in room temperature until we consume?

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    Replies
    1. It will keep well even for a week, its better to refrigerate after a week....

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  15. Perfect Katli.Looks delicious.Want to try for this Diwali.Fine thread will come before single string or after that

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    Replies
    1. I haven't noted that but single fine thread consistency is fine too....don't let is pass to next stage then the burfis will become hard

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  16. Tried this. But it went hard and was not able to knead. Reason pls. Somehow I made some more sugar syrup n added ghee and made into dough n made it like something else. But tastes yummy. Hav to try some other time again

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  17. Katlis came out perfectly.Thanks Sharmilee for the detailed explanation.Advance Diwali wishes

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  18. Tried This recipe yesterday and it has come out perfect. My family liked it so much that i made one more batch.
    Am regular visitor to your blog and your recipes are easy and fool proof. Thank you and wish you happy diwali

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  19. I made it. I guess i overcooked the mixture and as it cooled down, it was all powdery. I added ghee but still it was dry. Added little milk and was able to knead well. Final outcome was perfect. One question. Do we need to grease butter paper ?????? The dough was sticking to the paper making it difficult to remove.

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    Replies
    1. I actually didn't grease, may be you can grease it if you feel it sticks....

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  20. Came out very well.. Thanks for the wonderful recipe Sharmi..
    -Deepa

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  21. I tried it, but when it cooled down, it was very powdery even after adding ghee. Now what should I do, so that it can be consumable. I don't want to throw it.

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  22. Came out well the second time as I missed the heat and sugar part the first time.. very clear instructions and tips.. thank you.

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  23. Soooper.I made it.initially I dint have hope.but ur tips gave hope.it was excellent

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  24. Hi sharmi. Excellent presentation of the recipe. I also tried out. However my dough became crumbly. Is it because of the sugar syrup consistency. Kindly advise.

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    Replies
    1. Yes it should hold together to form a dough, if the syrup has passed the correct stage then it will become crumbly

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  25. Is it raw cashew/cashew powder. Do we need to roast them at any stage? Will there be no raw taste?

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    Replies
    1. No need to roast.....It will get cooked in sugar syrup so no raw taste will be there

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    2. Thanks for the prompt reply. I tried it few minutes ago. The end product ended up with cracked surface on the top. It did not become that hard or powdery. However the texture was cracked up. The dough for some reason was crumbly. Did i overdo the sugar syrup part? I think i stirred the sugar syrup for close to 7 minutes. When I emptied the cashew powder to it at that stage within no time it started leaving the vessel. It did not give me even 3 to 4 minutes from that point. Can you please provide more details as to at what point I am sure that the sugar syrup is ready. Appreciate your patience.

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    3. Yes may be the sugar syrup passed the correct stage which made the dough crumbly....Check by pouring few drops of sugar syrup in water, it should a fine thread and should not dissolve thats the perfect stage

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    4. Thanks a lot for the feedback. I tried it again. It came out really well. I now seem to have understood the sugar syrup consistency part. This time around just waiting for the sugar to dissolve and the very first boil added the powdered cashew. It came out just like how professionals make in reputed shops.

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  26. I tried it today. Haven't tasted yet, but it looks awesome!!!!! Thanks! Only, I found the kneading it while it's still hot a little tough, might just be my low tolerance for pain :p

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  27. Hi wonderful recipe and very perfect presentations i would like to try it for this diwali..My doubt is can we use aluminium foil instead of buter papaer ?

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    Replies
    1. You cannot roll in aluminium foil so its better to use butter paper or some plastic / polythene sheet

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  28. Thank you so much for this recipe. My kids love this so much and I tried many recipes and didn't came out really well. I am really happy that finally I made it which taste delicious.

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  29. Thanks for sharing the recipe.it came out well. But i felt it s somewhat dry.so do we need to add some more ghee .?

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  30. Hi Sharmi, this is the first time I tried your recepi. I prepared Kaju katli for this deepavali from your recepi, it came out very nice, perfect taste and perfect shape. Especially my son and my hubby liked it. Your notes are too good and very helpful to proceed with recepi. Thanks dear. Keep posting your recepies.

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  31. Hi sharmi, the mixture was too hot for me to knead and by the time i could, started becoming dry and crumbly. Can you suggest any tips?

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    Replies
    1. Yes may be the sugar syrup passed the correct stage which made the dough crumbly....Check by pouring few drops of sugar syrup in water, it should a fine thread and should not dissolve thats the perfect stage

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