Kaju Katli/Cashew Barfi

 Kaju katli is a dessert made of cashews , sugar . Sugar syrup boiled to a certain consistency and cashew powder is mixed to that , to form barfis. 

Preparation Time: 15 minutes

Cooking Time: 10 minutes

Yields: 30 no.s of barfis.

INGREDIENTS:

( cup - 240 ml)

Cashews -  2 cups

Sugar - 1 cup

Water - 1/2 cup

Ghee - 1 teaspoon

METHOD:

1. Dry roast cashew just for 2 to 3 minutes, still they are slightly hot to touch. It helps the cashews to get grinded to a fine powder.

2. Now grind them in a mixer,  to a fine powder. Do not grind all cashews at once. Grind in batches. Also, use "pulse mode" to grind the cashews. Do not grind for long time, because cashew will let out oil and the powder turns sticky. Use pulse mode and grind little by little to a fine powder. Also, sieve the powder to remove if there is any big pieces. The cashew powder should be smooth. 

3. In a pan, add 1 cup of sugar and 1/2 cup of water. Mix well , for the sugar to dissolve. When it starts to boil, and in exactly 5 to 6 minutes, you get one string consistency of the sugar syrup. You can take some sugar syrup from the ladle, when you touch the syrup with two fingers , and pull apart your fingers , you get one string. That will be the ideal consistency. 

4. Now add the cashew powder. Do not add all the powder at once. Add little by little, and keep stirring the mixture using spatula in other hand. You can see , the mixture thickens and comes together. 

5. Add a teaspoon of ghee to cashew mixture and mix well. When the mixture is loose and before it gets hardens, switch off the stove and pour it on a baking paper. Remember to grease the baking paper with ghee, before pouring the mixture.

6. After pouring the mixture, it starts to thicken. Use a spatula, to knead the mixture to a  dough. Knead the dough again to make a smooth dough. 

7. Cover the dough, with another greased baking paper. Using roller pin, flatten it slightly to get a uniform thickness . Cut them into diamond shapes.

8. Kaju katli is ready !. It can stay well for 2 weeks , if refrigerated.