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Kaju Katli Recipe with Milkmaid

Kaju Katli (Kaju Barfi Sweet) Recipe

You must have surely had store-bought Kaju Katli (Kaju Barfi), but the experience of making it at home is truly worth it.
It’s like connecting with years of tradition and culture. And with you controlling every step of the process, the result is just the way you want it. When you make Kaju Barfi at home, you have the freedom to choose top-notch ingredients like premium cashews and high-quality condensed milk, which makes a world of difference in the taste and texture.
Our Kaju Katli recipe contains Nestlé Milkmaid (sweetened condensed milk), as it adds a luscious creaminess to the dessert, giving it a smooth and melt-in-your-mouth texture. The sweetness of the condensed milk complements the natural nutty flavour of the cashews, resulting in a delectable combination.
Another advantage of using condensed milk in the Kaju Barfi recipe is its ability to act as a binding agent, helping to hold the cashew nut mixture together. This makes it easier to cut and shape the Kaju Katli into neat and uniform pieces.
Our Kaju Katli recipe gives you the joy of connecting with tradition without a lot of preparation hassle.
It is an easy 3-step recipe, so put on your apron and go for it.

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  • 1/2 tinNestlé MILKMAID
  • 1/2 cupNestlé a+ Toned Milk
  • 150 gmsKaju (Cashew nuts)
  • 150 gmsKhoya
  • 50 gmsMaida (All Purpose Flour)

How to make Kaju Katli (Kaju Barfi Sweet)

  • Step 1: Crush kaju to a fine powder. Put all the ingredients together and grind to a smooth paste.
  • Step 2: Transfer to a thick bottomed kadai and cook on a slow fire until the mixture starts leaving the slides and forms a ball.
  • Step 3: Put the mixture in a tray and roll out thinly (1/8”). Cool and cut into diamond shapes.

Tips to Make Kaju Katli (Kaju Barfi Sweet)

  • Choose fresh and whole cashews to ensure the best flavour and texture of your Kaju Katli.
  • Make sure not to over-grind, as this can release the oils from the nuts and affect the texture of the final product.
  • When using condensed milk, make sure to cook the cashew mixture on low heat. Stir continuously to prevent it from sticking to the bottom of the pan and burning.
  • Roll out the dough evenly into a thin layer using a greased rolling pin. Cut the Kaju Katli into diamond or square-shaped pieces while it is still warm.

FAQs on Kaju Katli (Kaju Barfi Sweet)

1. How long does homemade Kaju Katli stay fresh?

Homemade Kaju Katli typically stays fresh for about a week when stored properly in an airtight container. However, the shelf life can vary depending on factors such as temperature, humidity, and the ingredients used in the Kaju Katli recipe. It's always best to consume it within a few days for the best taste and texture.

2. My Kaju Katli turned out too soft and gooey. What could be the reason?

If your Kaju Katli turns out too soft and gooey, it could mean that the cashew mixture was undercooked. The mixture needs to cook until it thickens and starts to come together, leaving the sides of the pan. Ensure that you cook it on low heat for a sufficient amount of time to achieve the right consistency.

3. Can I use pre-ground cashew powder in the Kaju Katli recipe?

It is better to grind whole cashews in the Kaju Katli recipe, as freshly ground cashews provide better flavour and texture. But if that’s not possible, please use good quality pre-ground cashew powder for better flavour.

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