||It has been suggested that this article be merged with Kaju barfi. (Discuss) Proposed since October 2011.|
|Place of origin||India|
|Region or state||India|
|Main ingredients||Cashew nuts, sugar, ghee|
|Variations||Kesri pedha, barfi, pista barfi|
|Cookbook:Kaju katli Kaju katli|
Kaju katli (Hindi: काजू कतली), 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). "Kesar kaju katli" is a kaju barfi recipe that includes saffron. The kesar version of this sweet dish is considered to be more exotic and rich.
To prepare this dessert, cashew nuts are soaked in water overnight and ground the next day (milk is not used). Sugar solution is boiled down to a single thread syrup, and is added to the ground cashews. Ghee, saffron (kesar), cardamom powder and other dried fruits may also be added. The paste is spread and flattened in a flat-bottomed shallow dish and cut into bite-sized diamond-shaped pieces. Lines are scored with a 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. Katli is traditionally eaten during Diwali. Roll pulp into thin layer and cut it diagonally to make pieces.You can first draw lines lightly with the knife tip and then cut into diamonds to get perfect forms .
You can also prepare kaju katli by an easy method without sugar syrup,just grind cashews to a fine paste and mix with sugar,cook in low flame to form a soft dough. The dough is then spread and flattened on a plate and cut into thin diamonds. 
Bikaner, SweetDabba and similar sweet vendors in India, due to its popularity in India have also made a sugar free version of this sweet.
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