Punjabi Kaju Katli

Punjabi Kaju Katli


4 people made this

About this recipe: Soaked cashews skillet cooked into a delicate, sugary paste. Cut into diamonds. Topped with silver foil, cardamom and/or saffron strands. A traditional delicacy, loved all over the country, especially from the mountains of North India to the plains of central India.

Roshogolla Delhi, India

Serves: 4 

  • 3 cups cashew nuts
  • 10 tablespoons castor sugar
  • 1 teaspoon corn starch
  • 1 teaspoon ghee
  • A pinch cardamom powder
  • Saffron strands to taste
  • Silver foil optional

Prep:2hr  ›  Cook:45min  ›  Extra time:15min  ›  Ready in:3hr 

  1. Immerse cashews in water for two hours. Drain and grind to a fine paste.
  2. Mix together sugar and cashew paste. Cook in a heavy bottomed pan on medium heat, stirring frequently, till the mixture thickens, about 10 minutes. Add ghee. Sprinkle cornstarch. Mix well.
  3. Put cooked paste on a greased surface. Quickly roll with a greased roller.
  4. Spread silver foil and cut into diamond shape 'barfi'. Garnish with powdered cardamom and/or saffron strands.

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