Easy No-Cook Instant Kaju Barfi recipe - Kaju Katli

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Create authentic Indian Kaju Barfi, a no-cook cashew fudge, effortlessly with this quick and easy instant recipe.

Course Dessert

Cuisine Indian

Prep Time 10

Servings slices

Calories 126kcal

Select top-quality cashews and ensure they are at room temperature.
Pulse the cashews in small batches to create a fine powder stopping in between to scrape the sides of mixer. Be careful you do not want it to turn into cashew butter. If you prefer a smoother texture, sieve the ground cashew nuts before proceeding.

Add icing sugar to the powdered cashews and pulse briefly to combine the two ingredients.
Transfer the sugar cashew mixture to a bowl and add cardamom powder. Give it a good mix to evenly distribute the flavors.
Gradually add 1 teaspoon of water at a time, bringing the dough together to form a smooth, pliable ball. You might or might not use the entire quantity of water so be careful and add a little at a time until it forms a dough.

Transfer the dough to a 5x5-inch baking pan lined with parchment paper, allowing it to hang over the sides of the pan. In place of a baking pan, you can make use of any greased plate. Smooth out the dough in the pan.
Remove the dough with the help of the butter paper, apply edible silver foil on top for an elegant touch, and then cut it into even cashew slice.
Allow it to air dry for about 30 minutes, and then transfer it to an airtight container.

Take the smoother kaju katli dough and place it between two sheet of parchment paper.
Roll it out with a rolling pin to a thickness of about 1/4 inch.
Remove the top parchment paper, apply edible silver foil if desired, and cut the dough into thin slices in diamond or rhombus shapes.
Allow it to air dry as well, and then savor the delightful kaju katli.

The recipe approximates the amount of water needed to create a cohesive dough, so add it gradually until the right consistency is achieved.
If you do not have icing sugar, powder your granulated sugar, sieve and then use.
Quality Cashews: Start with high-quality cashews. Freshness and quality are key for the best flavor.
Room Temperature Cashews: Ensure the cashews are at room temperature before processing. This helps in achieving a finer powder.
Pulsing Cashews: When pulsing the cashews, do it in short bursts to avoid overheating and turning them into a paste. A fine, crumbly texture is ideal.
Sieve the Powder: Sieve the kaju powder for a smoother texture, especially if you prefer kaju katli.
Pulsing Sugar: When combining sugar with cashew powder, pulse it once to ensure even distribution.
Kneading Dough: You can either use water to knead the dough or grease your hands and work surface with a little ghee to do the job. In place of water you can also use milk for a richer taste, but the shelf life of the kaju ki barfi will reduce in that case.
Edible Silver Foil: While not essential, adding edible silver foil can enhance the visual appeal of your kaju barfi.
Cutting Shapes: When cutting the dough into shapes, try to cut it into even shapes for a uniform look and presentation.
Drying Time: Allow the kaju barfi or kaju katli to air dry for the specified time to achieve the desired consistency and prevent sticking.

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