Kaju Katli – Indian Cashew thins/ Kaju barfi

Kaju Katli – Gluten free recipe

Calling itself a slice of cashew nut Kaju katli ( Cashew thin)is one of the ever popular Indian sweets. I guess it is an genetic thing  (so I like to call it!!!)  that runs in the family  too..the strong affinity  to the taste of these cashew thins.

An inevitable delicacy at Diwali time, Kaju katli is one of the most sought after and expensive at ‘mitaiwalas’. Nevertheless,  the more number of times I take this delicacy, nowadays I feel, I taste the flour a lot more than the cashew itself.   Little know is this, it is gluten free and easy to make.

Due to the density of nuts in the recipe, along with the high intensity of sugar..its definitely for the faint hearted. So exercise necessary dietary caution as you indulge in this.

Kaju Katli

Any way enough  with the store-bought… Let get to some action…lets make this the easiest way…

Also check out some more Indian sweet recipes here

 Panchamrutham – https://mildlyindian.com/recipe/panchamrutham-recipe-palani-style/

Kodomillet payasam – https://mildlyindian.com/recipe/varagu-paal-payasam-kodomillet-porridge/

Sweet banana dumpling- https://mildlyindian.com/recipe/unni-madhuram-sweet-banana-dumpling/

Kaju Katli - Indian Cashew Thins

An irresistible festival flavor

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Prep Time 4 hrs

Cook Time 30 mins

Total Time 4 hrs 40 mins

Course Desserts, Sweets and savories, Traditional

Cuisine Indian, Kids choice

Servings 16 pieces

Calories 122 kcal

Ingredients

  

1x2x3x

• 1 cup cashew nuts
• 3 cups Water
• 2/3 cup refined sugar powdered
• 1 tbsp arrowroot powder cornflour is fine too
• 1 tbsp ghee/clarified butter

Instructions

 

• Soak the cashew nuts in water for about 4 hours
• Check if they are tender.
• Drain the water and save some of the water
• Grind the cashews into a fine paste with a bit of water from the soaking water.
• Powder the refined sugar. Set aside.
• Set a nonstick / seasoned cast iron pan on low heat.
• Pour in the cashew paste and allow the water to slowly cook the paste through.
• As the paste starts to thicken add in the powdered sugar and the arrowroot powder ( or corn flour). This helps to thicken the mixture.
• This again extracts some more water... keep the elbow work.. keep stirring
• Stir till, most of the water evaporates and the paste takes a doughy texture.
• Grease a tray with clarified butter / Ghee
• Transfer this doughy mixture on to the plate
• Flatten using the back of your ladle by pressing down Addition of saffron strands or edible silver is fine at this point. I have added none as we like the delicate flavour of the nuts.
• Flatten to about 0.5 cms thick.
• Cut into diamond shapes
• Let it cool for 10 -15 minutes.
  
• Once cool remove the individual diamonds and set to serve. To store layer grease proof paper in between in an airtight boxes

Notes

Reduce the sugar content to half cup if you like it lightly sweetened.

Swap the white sugar to brown or unrefined based on your preference. The end result will sightly be different in color based on the color of the sweetener used.

The arrowroot powder can be totally avoided if you keep at the stove top a little more longer.

Nutrition

Serving: 10gCalories: 122kcalCarbohydrates: 15gProtein: 3gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 3mgPotassium: 98mgFiber: 0.5gSugar: 11g

Tried this recipe?Let us know how it was!