Kaju Katli

5 from 5 votes

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Course: Sweets -burfi

Cuisine: Indian

Prep Time: 3

Cook Time: 4

Total Time: 7

Servings:

Author: Vidya Srinivasan

Pulse the kaju and make it into a powder, and keep it aside
In a 2-liter pressure cooker, add sugar, salt, and water, and stir them well. Let the sugar dissolve in water and stir well before keeping it on the stove
Cover the pressure cooker with the lid and put the weight
Grease an aluminum foil with ghee and keep one more aluminum sheet ready
Turn on medium-high flame on the small burner and keep the cooker. Cook exactly for 4 whistles
Switch off the gas stove and release the pressure immediately
Add the kaju powder to the sugar syrup and mix well
Close the lid and keep it with the weight for exactly 1 minute (Do not turn the gas)
Add ghee and mix well. Grease your hands with a little ghee and knead the cashew dough well (like chappati dough)
Transfer the dough to the greased aluminum foil. Cover one more greased aluminum foil over the dough ( imagine sandwich, in between two greased aluminum foil the kaju dough is present)
Roll the cashew dough to your desired thickness. Cut it with a pizza cutter/knife into the desired shape and enjoy Kaju katli

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Salt is optional, my mother saws salt enhance the sweetness so added a pinch
Use a proper 2 little cooker which whistles on/all time. Keep the flame on medium heat
Releases the pressure immediately else the syrup might lose its consistency. I use fork to release the pressure. Pls be careful while releasing the pressure
The recipe works perfectly. While trying to take picture/ video for the blog. I lost the consistency few times. This is what I did. If the dough breaks sprinkled little water and switch on the stove and cook till if becomes a non stick mass of dough. If the mixture is wet add a tablespoon of cashew powder extra
Cardamom powder can be added for extra flavor
For the mentioned quantity 4 whistles comes around 4 mins
You can double or alter the recipe. 4 whistle is the key
Saffron can be added for extra flavour
You can roll the cashew katli in any surface for me the aluminum foil method suggested by my friend was a breeze
Avoid grinding the cashew for longtime. Oil in the cashew it might make it sticky
Cashew flour can also be used for making katli
Avoid keeping the cooker on maximum flame, sugar syrup might get burnt. Keep it between medium to high, make sure flame is not outside the cooker
Preferably use 2 liter cooker. If your are using 3 liter cooker make sure quantity is at-least ¼ of the cooker to avoid cooker from getting burnt
Stir sugar syrup well before closing the lid