 Kaju Katli | |
| Alternative names | Kaju Katri, Kaju Barfi |
|---|---|
| Course | Dessert |
| Place of origin | India |
| Associated cuisine | Indian |
| Main ingredients | Cashew nuts, sugar, ghee |
| Variations | Kesri pedha, barfi, pista barfi |
| Food energy (per serving) | 41 kcal (172 kJ) |
Kaju katli (lit. 'Cashew slice') is an Indian dessert. Kaju means cashew; barfi is often made by thickening milk with sugar and other ingredients (such as dry fruits and mild spices). Kesar kaju katli includes saffron. It is similar to barfi, but unlike barfi, it typically contains no milk.
The dish is prepared with cashew nuts soaked in water for a considerable period of time (usually overnight), which are then ground to a paste. Sugar solution is boiled down until a single thread forms when two fingers are dipped into it and pulled apart, after which it is added to the ground cashews. Ghee, saffron (kesar), and dried fruits may also be added. The paste is then spread and flattened in a shallow, flat-bottomed dish and cut into bite-sized rhombus-shaped pieces. The pieces are usually decorated with edible silver foil. The finished sweet is usually white or yellow in color depending on the ingredients used for the paste and the proportions of each used. Kaju Katli is traditionally eaten during the Hindu festival of Diwali.
References
- Bladholm, Linda (12 August 2000). The Indian grocery store demystified. p. 175. ISBN 1580631436.
- Kapoor, Sanjeev. Sweet Temptations. Popular Prakashan. ISBN 8179915700.
External links
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