Ready to serve Kaju katli
Number of Burfis: 14 – 16
How long it takes: 30 minutes
Cashew/Geru beeja/Kaju needs no introduction and it has ample of uses and is mostly used as an embellishing ingredient. People use it in gravy for North Indian dishes for thickening just like South Indians use coconut milk. Today I would like to put up Kaju katli which is a very popular burfi these days. It is also one of my favorites. It is very easy and a hassle free dish for sure and can be prepared in 20-30 minutes. Here is my version of the same.
What you need to have:
1. Cashew nuts – 1 cup
2. Sugar – 1/2 cup
3. Water – 1/4 cup
4. Saffron – A few strands
5. Milk – 1 Teaspoon (optional)
6. Ghee – Just for greasing (optional)
Ingredients of kaju katli
What you do with what you have:
1. Powder cashews to a very fine consistency in the mixer.
Cashews being powdered
2. Place a thick bottomed skillet on medium flame with sugar in it. Add required quantity of water to it.
Sugar being boiled with water
3. Let sugar dissolve in water and keep adjusting the flame in such a way that the syrup when dropped in a plate with water should never dissolve when you touch. In other words the syrup is in between 1 and 2 string consistency.
Making of sugar syrup in progress
Testing the sugar syrup
4. At this junction add powdered cashews and saffron strands from step 1 to it and keep stirring for about 3-4 minutes simmering the flame and finally switching of the flame when it thickens.
Cashew powder added to sugar syrup
Kaju katli mix being thickened
5. To check if ready to be rolled, just roll a small pinch of the mix in between your fore finger and thumb. If you get a non stick ball, it means it is ready to be rolled to cut into pieces.
Non stick ball of the dough for a test
6. Roll the dough mix on a clean platform and cut it into required size pieces. If you are not able to roll it then you can just sprinkle a few drops of milk and roll it applying a little ghee to your hands for kneading and then roll subsequently.
Kaju katli mix being cut into pieces
A closer view of the dish
Good to remember:
1. Make sure you use fresh stock of cashews for the dish. Do not use the cashews stored in the refrigerator to powder it. Allow it to regain room temperature so that the powder will be fine and will be best suited for the dish.
2. If the sugar syrup is not appropriate do not add cashew powder and it will not be set and will make the pieces turn sticky.
3. Be careful with the proportion of ingredients. There is little room for error ; stick to above measurements.
4. If one adds milk to set the dish then its shelf life of the same will be reduced.