Tuesday, July 25, 2017

Kaju Katli | Kaju Barfi

Cashew ( Kaju) - 1 1/2 cup,
Sugar - 1/3 cup,
Water - 1/4 cup,
Ghee (clarified butter) - 1 tbsp,
Charoli (calumpang nuts) - for garnishing.

Grease baking mat and rolling pin with little ghee.

Dry roast cashew over low to medium flame for 1-2 minutes.

Let it cool down to room temperature.

Grind cashew using grinder or food processor to make fine powder. Cashew powder should be in powder form and not oily paste like consistency. To Avoid oily paste like consistency, grind cashew in pulses and avoid over grinding.

Sieve prepared powder to remove any cashew chunk left.

In a pan, add sugar along with water.

Let it cook over low to medium flame till it gets one string consistency.

Lower the flame to lowest possible and add sieved cashew powder.

Mix well till it combines well with sugar syrup as per given below image.

Now add ghee. Mix well till ghee co operates well with cashew mix.

Cook over low flame for few minutes till mixture starts to rolling together in a form of a soft dough.

Remove from the heat and transfer mixture on a greased baking mat.

Let it cool down to touchable warm. Knead the dough well.

Roll out roundel and let it cool down completely.

Now place  desire cuts using knife.

Garnish with charoli. Let it cool down completely. Store in airtight container.

Amount of sugar may vary as per taste.
Add saffron, cardamom powder for more flavor.
Prepared cashew powder measures 2 cup.

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