Kaju katli is hands down our favorite Indian mithai. Fudgy bites that melt in your mouth - what's not to love? Not to mention, they are utterly gorgeous, diamond shaped, topped with delicate silver leaf.
Keyword: kaju burfi, cashewnut burfi, kaju katli
Author: Natasha Minocha
1tspElaichi / Cardamom powder
Silver leaf / Varkoptional
Grind the cashewnuts in your food processor or coffee grinder to a fine powder.
Sift them once to make sure there are no big pieces.
Mix in the milk powder and elaichi/cardamom powder. Make sure there are no lumps.
Bring the sugar and water to a boil in a kadai or wide pan. Cook for 3-4 minutes until the mixture reaches one string consistency.
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 till a dough is formed.
Let it cool for a few minutes. As soon as its cool enough for you to handle, knead briefly to get a smooth pliable dough.
Transfer your dough to a greased plate or thali or parchment paper.
Place parchment or butter paper on top. Roll the mixture out to a circle, about 1/4" in thickness. Cover with silver leaf or vark if using.
Let this set for 30 minutes or so. Cut into diamond shape and enjoy!