Kaju Katli

Kaju burfi in a silver bowl kept on a silver plate with flowers.

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This easy kaju katli is my mother's recipe, made with ground cashews, milk powder, sugar syrup, and cardamom. Milk powder gives these soft, fudgy cashew burfis a rich, khoya-like flavor. Delicious homemade mithai for Diwali, festive gatherings, and gifting.

Prep Time10

Cook Time20

Setting time1

Total Time1 30

Course: Dessert

Cuisine: Indian

Servings: Pieces

Calories: 103kcal

Author: Natasha Minocha

Ingredients

3 cups Cashews
1/2 cup Milk powder
1 tsp Cardamom powder
1 cup Sugar
1/3 cup Water
Silver leaf / Vark optional
Ghee, for greasing

US Customary - Metric

Instructions

Grind the cashews in your food processor or coffee grinder to a fine powder.
3 cups Cashews
Sift them once to make sure there are no big pieces.
Mix in the milk powder and cardamom powder. Make sure there are no lumps.
1/2 cup Milk powder, 1 tsp Cardamom powder
Bring the sugar and water to a boil in a kadai or wide pan. Cook for 3-4 minutes or until the syrup reaches one-string consistency.
1 cup Sugar, 1/3 cup Water
One string consistency is when the sugar syrup forms a single thread between your thumb and forefinger.
At this point, turn the heat off and add the dry ingredients. Mix well until a dough is formed.
Transfer the dough to a plate or tray lightly greased with ghee.
Let it cool for a few minutes. As soon as it's cool enough for you to handle, knead briefly to get a smooth, pliable dough.
You can lightly grease your hands with ghee before kneading.
To check if the mixture is ready, take a small piece of the dough and make a small ball. If the ball is dry and non-sticky, your mixture is ready to be rolled out or spread on a plate.
Transfer your dough to a greased plate or thali. Spread it out evenly. I used an 8-inch thali. A bigger plate or thali will give you thinner burfi.
Place parchment or butter paper on top and press down to smooth the top.
You can also roll out the dough between 2 sheets of parchment or butter paper.
Cover with silver leaf or vark, if using.
Let this set for 1 hour. Cut into diamond shapes and enjoy!

Video

Notes

Don’t over-grind the cashews. Pulse in short bursts. Stop as soon as you have a fine powder. Over-grinding can cause the cashews to release their oils and become a paste.
Sift the cashew powder. This removes large pieces and gives a smoother kaju burfi.
Measure both sugar and water precisely.
Keep an eye on the sugar syrup. One-string consistency is important. If the syrup is not cooked enough, the mixture can stay sticky and not set properly.
Turn the heat off when testing the sugar syrup for the correct consistency. Otherwise, it may go to the next stage while you are testing.
To check if the mixture is ready, take a small piece of the dough and make a small ball. If the ball is dry and non-sticky, your mixture is ready to be rolled out or spread on a plate.

Nutrition