Kaju Katli/Kaju Barfi
Kaju Katli is one of the most loved sweets. Kaju means cashew. Somehow the name itself has some kind of elite status attached to it. Not sure why.
When I was in high school, my friend’s mom would make this very often since cashew is abundantly found in Goa. Back then I was under the impression that making this sweet required a lot of work. But I was wrong. In fact, it is one of the easiest mithai to make in a jiffy. It requires minimal ingredients too!
It is as simple as this. Whatever level of cashew nuts you take, use half the amount of it for sugar and a fourth of it for water. Literally translates to 1 cup cashew nuts, 1/2 cup sugar and 1/4th cup water. Yes, that simple! Can you believe it?
A lot of people like varakh (silver foil) on their mithai. I have some concerns about it and prefer not to use it. But feel free and use it if you like.
- Cashew nuts - 1 cup (at room temperature)
- Sugar - 1/2 cup ( + 3 tbspn if using granulated sugar)
- Water - 1/4th cup
- Ghee - About 2 tspn
- Green cardamom - 5-6, powdered
- Saffron strands - A generous pinch
- 1) Grease the back side of a plate with ghee. Or any flat surface will do.
- 2) Powder the cashew nuts in a mixie. Simply pulse it a few times. Do not over do as nuts can ooze out oil. You don't want the oil for sure.
- 3) In a heavy bottom non-stick pan, add water and sugar, mix and let it come to a boil over medium high flame.
- 4) Once the water starts boiling, turn flame to low. Add saffron, ghee and cashew powder.
- 5) Mix well and keep stirring for about 8-10 minutes until the mixture starts leaving the pan. This is the stage when you feel the whole mixture move when you try to stir it.
- 6) Switch off the flame. Add cardamom and mix well.
- 7) Immediately transfer to the greased plate. Let it cool a bit. Roll it out with a greased rolling pin.
- 8) Let cool to warm. Cut into diamonds.
- Servings: Makes 15-20 depending on the size of each diamond