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Kaju Katli

Kaju Katli is a delicious sweet prepared with ground cashew. Rich and tasty cashew burfi treat are so addictive. Here is a super quick version using pressure cooker. Within 5 minutes the Mundhiri Cake is ready. Great sweet for specials occasion, Diwali, parties/get together etc.
5 from 5 votes
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Course: Sweets -burfi
Cuisine: Indian
Prep Time: 3 minutes
Cook Time: 4 minutes
Total Time: 7 minutes
Servings: 20
Author: Vidya Srinivasan

Ingredients

  • Cashew/ Munthiri Paruppu/ Kaju - 1 cup
  • Sugar - 1/2 cup
  • Ghee - 1 teaspoon
  • Water - 3 tablespoon
  • Salt - pinch

Instructions

  • In a 2 liter pressure cooker add sugar, salt and water, stir it well. Let the sugar dissolve in water
  • Pulse the kaju and make it a powder and keep aside
  • Cover the pressure cooker with lid and put the weight
  • Grease a aluminum foil with ghee and keep one more aluminum sheet ready
  • Turn high flame on small burner and keep the cooker. Cook exactly for 4 whistle
  • Switch off the gas stove and release the pressure immediately
  • Add the kaju powder to the sugar syrup and mix well
  • Close lid and keep it with the weight for exactly 1 minutes
  • Add ghee and mix well. Grease your hands with 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 pizza cutter/knife into desired shape and enjoy Kaju katli

Video

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Notes

  1. Salt is optional, my mother saws salt enhance the sweetness so added a pinch
  2. Use a proper 2 little cooker which whistles on/all time. Keep the flame on medium heat
  3. 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
  4. 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
  5. Cardamom powder can be added for extra flavor
  6. For the mentioned quantity 4 whistles comes around 4 mins
  7. You can double or alter the recipe. 4 whistle is the key
  8. Saffron can be added for extra flavour
  9. You can roll the cashew katli in any surface for me the aluminum foil method suggested by my friend was a breeze
  10. Avoid grinding the cashew for longtime. Oil in the cashew it might make it sticky
  11.  Cashew flour can also be used for making katli
  12. 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
  13. 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
  14.  Stir sugar syrup well before closing the lid
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