No-cook Kaju-katli

 

Ingredients

• 1 cup raw cashew nuts (use the best quality)
• 1 to 1 ¼ powdered sugar/icing sugar/confectioner's sugar

Optional (choose one):

• Few Saffron strands
• 1/4 tsp Green cardamom powder
• 1/2 tsp Rose water/rose essence

Instructions

1. First step is to make cashew nut powder.

2. Just blitz 1 cup of raw cashew nuts in a blender jar.
3. The key is to powder them in batches just until powdered. Blend more and you will end up with pasty cashew butter!

4. Once powdered, sieve through a strainer or sieve to get very fine powder into a bowl.

5. If you see large bits of cashew left in the sieve, gather all the large bits and blitz this again and then sieve.

6. Ensure you have a very fine powder to get the best kaju katlis/burfis!

7. Next step is to add the sugar (either powdered sugar or icing/confectioner's sugar) and form a dough like mixture.

8. If using powdered sugar, make sure to sieve that too to get fine and smooth kaju katli! If using icing sugar, then it is ok to use as such.

9. Just add 1 to 1 ¼ the cups of either icing sugar or powdered sugar and sprinkle some water to make a dough. Start with 1 cup sugar and add more only if needed.

10. If preferred, you can add any flavor you like to make it more delicious…either cardamom powder, rose water or even some saffron powder, strands etc. Use just one flavoring.

11. I soaked some crushed saffron strands in some water and then added that to make the dough.

12. Add water by tablespoons to make a smooth dough. I needed only 2 tablespoons! Adjust as needed.

13. Once you get a smooth dough, roll it between sheets of parchment paper, butter paper or silicone mats to the desired thickness; maybe about ¼ inch.

14. Transfer the parchment paper to a tray and cut the dough into desired shapes. I prefer the traditional diamond shapes but you could cut them into squares too.

15. If you like, silver varakh (food quality, edible silver sheets available in any Indian store), place them over the rolled dough before cutting them. I don't use these in mine.

16. Now, is the difficult part…waiting for the fudge to air dry and turn into a delectable, addictive kaju katli!

    This may take 6-8 hours depending upon the room temperature and humidity in your house.

17. After a few hours, when you feel the burfi is dry enough, gently separate the diamond shaped katlis and transfer to an airtight container; but not before popping one or two into your mouth (hehe!).
18. Serve either chilled or at room temperature.
19. This type of no cook kaju burfi stays good for quite some time as it has no milk or ghee.
20. If the weather is hot and/or humid, it is best to store in the refrigerator.

Recipe Notes

• Make sure to make a very fine powder of cashew; sieve to get fine mixture.
• Same goes with powdered sugar. If using powdered sugar, sieve that before adding to the cashew powder. Adjust the amount of sugar to suit your taste.
• Add just enough water to bind and form a smooth dough. Add only by the tablespoonfuls only.
• Do air dry them for at least 4-6 hours depending upon the temperature and humidity of your house.                              
  

   

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