Kaju barfi (Kaju katli)

Kaju barfi (katli) is one of the most popular and tasty sweets of India, a must for almost every occasion. No wonder, it is one of my favorite too. And here is Slovenia, I missed it. I had brought a packet from India, which even after eating ‘miserly’ did not last long. Thus, I decided in venturing to make it on my own. I searched online a bit for recipes and found dozens. Different recipes said two different methods, one with milk, and another with water. The one with milk would take much longer time, and I decided to start with the simple water one. Adjusting and combining a few recipes/measurements to make it easiest, I tried it for the first time. The only thing missing was the thin silver foil; otherwise, I could have easily said it to be from market. This quick and simple recipe makes such delicious, authentic kaju barfi that now I do not think of trying with milk anymore. Adding milk can reduce shelf life, but that, however, is not a concern, it hardly lasts for days! Maybe I will try someday for fun. But this one is just perfect.

INGREDIENTS:

250g cashew
120g sugar
50ml water
Silver foil (if available)

METHOD:

1. Grind the cashew in a fine powder (the finer the better).
2. In a pan, add the sugar and water. Start heating slowly.
3. Heat until the sugar melts and the syrup start boiling and frothing.
4. Make the heat low and quickly add the cashew powder with continuous stirring.
5. Cook on medium heat for 3-4 mins more to make smooth dough.
6. The dough will leave the pan. Take a small pinch and roll it between fingers. If you can make a smooth ball, the dough is ready.
7. Remove it from heat and put the dough on a greased surface.
8. Knead the dough for a couple of minutes while it is still hot (wear gloves!).
9. Roll the dough into 0.5cm thick; (add silver foil on top if you are using it), and cut into diamonds.
10. Separate the pieces and let it cool before serving.

NOTE:
Add a little bit of milk if the dough is too dry and brittle. However adding milk can reduce shelf life.