Kaju Katli / Kaju Barfi / Cashew Slice is an Indian sweet made with Cashew and Sugar syrup especially during Diwali / Deepavali. I was wondering why it was named Kaju Katli; so after some research online, I found out that Kaju means Cashew and Katli means Slice in Hindi. So its name literally translates to Cashew Slice in English. A delicious and simple ultra-creamy Kaju Katli / Kaju Barfi / Cashew Slice is certain to wow anyone who has a slice!
You can also check my other sweet recipes
- Ashoka Halwa / Thiruvaiyaru Style Asoka Halwa
- Apple Shaped Kaju Katli / Apple Shaped Cashew Nut Burfi
- Paalkova – How to make Palkova / Milk Sweet
- Mysore Pak / Mysuru Pak / Mysore Indian Burfi
- Motichoor Ladoo (Laddu) / Motichur Ladoo (Laddu)
- Mango Kheer / Mango Payasam / Mampazha Payasam
- Broken (Cracked) Wheat Payasam / Pradhaman / Kheer
- Aval (Poha / Rice flakes) Payasam / Pradhaman / Kheer
- Coconut Dates Energy Bites / Energy Balls
Diwali / Deepavali sweets & snacks
- Ashoka Halwa / Thiruvaiyaru Style Asoka Halwa
- Apple Shaped Kaju Katli / Apple Shaped Cashew Nut Burfi
- Paalkova – How to make Palkova / Milk Sweet
- Paruppu Vadai / Parippu Vada / Chana Dal (Lentil) Fritters
- Mysore Pak / Mysuru Pak / Mysore Indian Burfi
- Motichoor Ladoo (Laddu) / Motichur Ladoo (Laddu)
If you try this recipe out, please hashtag your photos with #MozisMenu on Instagram and tag me with @MozisMenu. I love seeing your takes on my recipes!
Prep Time
5 minutes
Cook Time
15 minutes
Total Time
20 minutes
Makes
12 – 14 pieces
I have a bite-sized video to show you how to make this recipe.
Ingredients
- Cashew – 1 cup
- Ghee – 1 tsp + ½ tsp to grease
Sugar Syrup:-
- Sugar – ½ cup
- Water – ⅓ cup
Instructions
- In a blender, grind the cashew into powder and keep it aside.
- In a wide non-stick pan, add sugar and water.
- Boil it until the sugar dissolves completely.
- Keep the flame low and add the blended cashew powder.
- Mix it well till it separates from the pan and starts to thicken.
- In a plate, add ½ tsp of ghee and grease the plate.
- Transfer the cashew dough to the greased plate.
- Add 1 tsp of ghee and knead it well to make the dough smooth (instead of ghee, you can also add 1 tsp of milk, but the shelf life will be shorter).
- Place a parchment paper (you can also use the same plate used to knead the dough to flatten, but using a parchment paper will make this step easier).
- Place the cashew dough over the parchment paper.
- Place another parchment paper on top of the dough.
- Using a rolling pin, flatten the cashew dough (don’t make it too thin or too thick).
- Now remove the parchment paper from the top.
- Adjust the sides of the flattened dough to make it even.
- Using a regular knife or a butter knife, slice it gently into diamond shape or any desired shape.
Kaju Katli / Kaju Barfi / Cashew Slice is now ready to serve!
Notes
- Using a non-stick pan to make the cashew dough makes the whole process easier (otherwise the sticky dough will stick to the pan).
- Keep the flame low to avoid burning.
- Store the Kaju Katli in an airtight container and keep it refrigerated.
- Make sure the cashews are at room temperature before grinding it in a blender.
- Don’t add more water than the quantity I mentioned above (otherwise it will become too sticky).
- While flattening the cashew dough, don’t make it too thin (otherwise it will make the Kaju Katli dry, rough, and brittle).
- Knead the dough well to soften the texture.
- If the cashew dough becomes rough while kneading, add 1 – 2 tsp of milk to soften it.
- If you add milk, you can’t store it for a long time (i.e. the shelf life is reduced).
Summary
Recipe Name
Kaju Katli / Kaju Barfi / Cashew Slice
Author Name
Mozi Hassan
Published On
Preparation Time
Cook Time
Total Time
