Kaju katli recipe | Kaju barfi | kaju burfi
Kaju katli recipe | Kaju barfi | kaju burfi | Cashew burfi | Kaju burfi| instant Kaju sweet | Kaju mithai | Indian sweet | how to make Kaju katli | Indian dessert | Kaju barfi | Kaju sweet | cashew fudge | cashew milk sweet | best sweet recipe | Indian sweet recipe | no-cook katli | no cook Kaju sweet step by step pictures and video recipe. You can also check out the Kaju katli recipe If you like this recipe pls SUBSCRIBE to my channel.
Cashew burfi | Kaju burfi| Kaju katli is an easy instant, Indian sweet. Mundhiri burfi is a great beginner-friendly recipe / easy Diwali sweet recipe. Melt-in-mouth soft cashew fudge is super addictive.
Can I skip milk powder?
I would recommend milk powder for the perfect soft melt-in-mouth burfi.
How long should I grind Cashews?
grinding cashews with milk powder and sugar helps for oil free grinding. If you are doubtful you can pulse a few times ; mix well then grind
Should I USE powdered SUGAR?
No, you use regular sugar and grind. Avoid grinding the sugar separately, I have used regular sugar but you can use any variety of sugar; taste might vary accordingly
Can I use milk?
Yes but shelf life will be less
CAN I REDUCE SUGAR?
Yes, adjust according to your taste.
Is ghee enough ?
Yes, katli doesn’t require much ghee. This quantity is enough for binding
can I use cardamom powder?
Yes, you can use water to make cashew katli. Ghee and water give different tastes and textures to the kaju barfi.
Can I use cardamom powder?
Yes, you can skip kewra water. Add rose essence, or any other flavor according to your choice.
Can I use milk instead of ghee?
Milk will reduce shelf life. I would recommend water/ghee for longer shelf life.
Can I cut the cashew fudge Immediately?
no, always refrigerate till it is set. I generally keep it for 45 mins.
Should I refrigerate the cashew fudge?
I would recommend refrigerating to retain the best taste and texture.
Indian sweets
Diwali sweets
Milk powder recipes
Peda recipes
Cashew based recipes
Ingredients
1/2 cup cashew
2 drops kewra essence or rose essence
1/4 cup white sugar
2 tbsp water
1/2 tbsp milk powder
1 tsp ghee
How to make Cashew burfi with step-by-step pictures
- First keep parchment paper ready and grease it with little ghee
- Grind cashew, milk powder, and sugar well and keep aside
- Add water and ghee; boil
- Furthermore, add ground powder; mix well and cook in low medium flame
- Add two drops of kewda water ; mix well
- Cook till the dough comes together
- Wet your hands and pinch a portion
?if it is non sticky and soft roll- soft katli
?cook further if it is non sticky slightly turn- firm katli
?If it is non sticky and super firm- firm burfi
- Transfer to the greased paper
- Cover and set the katli dough
- Cut after it is set; enjoy
Ingredients
- 1/2 cup cashew
- 1/4 cup white sugar
- 1/2 tbsp milk powder
- 2 drops kewra essence or rose essence
- 1 tsp ghee
- 2 tbsp water
Instructions
- First keep parchment paper ready and grease it with little ghee
- Grind cashew, milk powder, and sugar well and keep aside
- Add water and ghee; boil
- Furthermore, add ground powder; mix well and cook in low medium flame
- Add two drops of kewda water ; mix well
- Cook till the dough comes together
- Wet your hands and pinch a portion
- ?if it is non sticky and soft roll- soft katli
- ?if it is non sticky slightly turn- firm katli
- ?If it is non sticky and super firm- firm burfi
- Transfer to the greased paper
- Cover and set the katli dough
- Cut after it is set; enjoy
Video
