||It has been suggested that this article be merged with Kaju barfi. (Discuss) Proposed since October 2011.|
Place of origin
Region or state
|Cashew nuts, sugar, ghee|
|Variations||Kesri pedha, barfi, pista barfi|
|Cookbook:Kaju katli Kaju katli|
Kaju katli (also known as Kaju Katari or Kaju barfi) is an Indian dessert similar to a barfi. Kaju means cashew nut in Hindi. Barfi is often but not always, made by thickening milk with sugar and other ingredients (dry fruits and mild spices). The kaju barfi recipe that include saffron and is known as kesar kaju katli. The kesar version of this sweet dish is considered to be more exotic and rich. It is an expensive dessert as compared to its counterparts.
To prepare this dessert, cashew nuts must be soaked in water overnight and ground the next day (milk is not used). Sugar is taken and boiled till a single thread syrup is formed which is added into it. Ghee may also be used. saffron (kesar), cardamom powder and other dried fruits may also be added. The paste is then spread and flattened in a flat-bottomed shallow dish and cut into bite-sized diamond-shaped pieces. Lines are drawn lightly with the knife tip and then cut into diamonds to get perfect shapes. These pieces are usually decorated with edible silver foil. The finished sweet is white or yellow in color depending on the precise ingredients used for the paste.It is ready for serving. Mainly Katli is eaten in Diwali.
Bikaner and similar sweet vendors in India, due to its popularity in India have also made a sugar free version of this sweet.
- Bladholm, Linda. The Indian grocery store demystified. p. 175. ISBN 1-58063-143-6.
- Kapoor, Sanjeev. Sweet Temptations. Popular Prakashan. ISBN 8179915700.
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