Today I bring to you the kaju katli recipe in an easy peasy way.
Diwali preparations in full swing?
Have you been surfing for recipes to prepare for the festival?
Diwali or deepavali is a Hindu festival ‘the festival of lights’ which is the brightest festival of India.
Electric lights, diyas, sweets, flowers, fireworks, rangoli colors are important symbols of Diwali.
Diwali in Gulf:
Celebrating Diwali in gulf is a pretty small affair, I miss being in India for there the festive spirit is seen all around. The streets overcrowded, people shopping and enjoying every bit pre-festival.
Here we do start our day with prayers, visit friends and relatives place and get ourselves decked with traditional wear, light diyas at homes, design rangoli and so much more.
People light oil lamps (traditional earthen diyas) they place them around their house, balcony, terrace and decorate their homes, beautiful rangoli pattern are drawn on the floor with colored powder.
Shubh deepavali or Diwali greeting cards are exchanged which means: have an ‘auspicious Diwali’.
The most closely associated with the festival is the sweets that are prepared. There are different varieties of sweets that are prepared during this festival.
Today I am going to share with you all one of the best Indian burfi recipes prepared during Diwali, kaju katli recipe as the festive season has already begun. It is also called ‘Kaju Burfi’ or ‘Kaju Katri’. These are one of my favorite “mithaai”.
Step by step kaju barfi or kaju katli recipe:
Grind one cup of cashew nuts to fine powder using a mixie jar.
Heat a non-stick pan and to this add half cup sugar, 4 to 5 tablespoon water and a pinch of kesar.
Mix this well till the sugar completely dissolves in the water keeping flame low. If the sugar syrup has completely dissolved the mixture consistency will be thick.
Once the syrup is ready, add in cashew powder and keep mixing and cook in a low flame for 5 min until a dough like consistency is achieved. Once the dough is formed, allow it to cool. Grease your hands with ghee and knead the dough well until smooth.
Take a plate and grease the backside of the plate with little ghee. Roll the dough thick using a rolling pin. Do not roll it thin. And then you can cut them in any shape you like, preferably diamond shape.
Yummy mithaais are ready to serve.
You can store them in an airtight container and refrigerate. It stays good for 2 to 3 days.
- Cashew nut / kaju - 1 cup
- Sugar - ½ cup
- Water - around 4 to 5 tablespoon
- Ghee - 1 teaspoon
- Kesar - a pinch
- Using a blender grind the cashews to fine powder.
- Heat a non-stick pan in low flame and add sugar, water and kesar and mix well till the sugar completely dissolves in the water.
- To check if the sugar syrup is ready, look for its consistency. It will be thick if all the sugar is dissolved properly.
- Once the syrup is ready, add in cashew powder and keep mixing and cook in a low flame for another 5 min until a dough like consistency is achieved.
- Once the dough is formed, allow it to cool.
- Grease your hands with ghee and knead the dough well until smooth.
- Take a plate and grease the backside of the plate with little ghee. Roll the dough with a rolling pin, do not roll too thin.
- Cut the rolled dough into diamond shape (or any shape you like).
- Yummy mithaais are ready to serve.
- Kesar is optional
- If using refrigerated cashews bring it into room temperature before use
- You can store kaju katli in refrigerator for 2-3 days in airtight containers
Loved the quick recipe of kaju katli? Do try it and let us know how it turned out.
What sweet are you planning for this Diwali? Do share the recipe in comments.
Until then, wishing you a safe and prosperous Diwali in advance!