Kaju Katli | Kaju Katli second method | Kaju Barfi
- 1 cup cashew nuts (150 g)
- 3/4 cup sugar 150 g
- Water (half the quantity of sugar)
- A pinch salt
- Saffron strands/ kesar dissolved in warm water (optional)
- Blend the cashew nuts in a mixer jar in small batches. Do not blend for a long time as it will become sticky if you do so. This is a very important step. We do not want cashew but paste but want cashew nut flour.
- Sift the cashew nut flour through a sieve which does not have fine mesh so that large particles are excluded. Then gently blend the leftover residue again.
- Now add sugar and water to a pan. Heat in high flame until sugar dissolves. Then lower the flame and simmer until a slight one string consistency is attained. This happens when there are lots of white bubbles all over the syrup. At this juncture, check the consistency. Switch off the flame as soon as a string is formed.
- Add the cashew nut flour. Now keep stirring with the flame switched off using just the heat of the pan until the mixture forms a dough-like consistency.
- Now transfer to a broad vessel or plate. Knead gently continuously for about 4 minutes. Do not knead too much as the oil will get released from the cashew nut if you do so. In case the dough is very dry sprinkle a few drops of milk and continue to knead.
- Now place this dough on a board after spreading butter paper on it. Cover with another butter paper. Now using a rolling pin (used for Rotis) roll into a flat roti. Chop off the edges to make a square. At this stage, you can add the chandi ka varak or silver foil if desired. Else you can lightly apply the saffron water all over with a spoon as I did. This gives good colour and ensures that the barfi does not dry up. Now cut into diamond-like shapes and serve yummy kaju katli.