How To Make Diwali Kaju Katli Recipe

Kaju Katli or Kaju Barfi, made with cashew nuts is a typical Diwali sweet. A few days ago we celebrated Diwali, one of the biggest celebrations of the year in my house, along with Christmas. Many sweets are prepared as in almost all cultures. Celebration means sweets. I do not want to tell you what it's like in India. In fact, the variety of sweets that are prepared on these days is incredible.

Thanks to my mother, who cooks great, I have learned a lot and I put it into practice every year at this time. Also, this mithai is so easy to make that it's worth cheering them on. The Barfi or Burfi is a traditional sweet of Indian cuisine. When I was in high school I had a friend who occasionally brought the Barfi. The name comes from the Urdu word barf, which means snow, due to the appearance of the original sweet. There is also a recipe enriched with carrot and is a variation that is very common in India.

This is the ideal sweet to show off at a family meal or with friends. It has the advantage that it can be served cut into large or small squares, depending on whether you want or according to the diners, who are going to taste it.

Personally, I have to say that I have prepared this recipe for many, many years. If we analyze it we can conclude that this ancestral Indian sweet is practically the same as the rich marzipan. I can assure you that it is delicious.

Preparation Time: 10 mins
Cooking time: 20 mins
Servings: 4 servings
Calories per serving: 425 calories per 100 gms


5 tbsp cashew nuts
5 cups ricotta cheese
1 cup sugar
5 tbsp milk
2 tbsp ghee
1 cup water
1 tsp cardamom
1 tsp vanilla essence
Dash of saffron water
1 tsp pistachio, grated
Silver foil for decorating

Recipe Method:

Soak cashew nuts in water for 4 hours before preparation. Dry them on a paper towel. Finely grind cashews to a powder in a grinder.

Heat milk in a large pot and prepare syrup with ricotta cheese, sugar, and vanilla essence together. When it starts bubbling remove from stove and add cashew powder little at a time and cardamom. Mix well making a thick form.

In a large frying pan heat ghee and then put the prepared mixture. Keep stirring until powdery layer forms on the top. Allow it to cool.

Transfer the mixture to a greased plate and roll it on a butter paper to a 1/4 inch thickness. Press silver foil over it.

After 10 minutes cut it into diamond shaped or in square shaped pieces. Garnish with grated pistachio and a dash of saffron water.

Microwave Cashew Barfi

Soak cashew nuts in water for 5 hours before preparation. Dry them on a paper towel. Finely grind cashews to a powder in a grinder.

Add all the rest of ingredients, blend well and transfer to a microwave safe bowl. Microwave for 7 minutes, stirring once in between. Take out from microwave and beat well with a ladle.

When the mixture resembles hard like a dough, transfer it to a greased aluminum foil. Keep another foil and roll it into 1/4 inch thickness.

Decorate with silver foil. Cut into diamond shapes or any desired shape with greased knife. Allow it to cool and transfer it to an airtight container.