Indian festivals give us all the reason to treat our sweet tooth. My granny had told me how to make delicious kaju katli ages ago. Today seemed to be the perfect day to make these mouth watering fudgy bites. Raksha bandhan is all about celebrating the special bond between a brother and a sister. The sister ties a ‘rakhi’ [sacred thread] on her brother’s wrist showing her love and the brother in turn promises to stand by her through thick and thin.
Besides Raksha bandhan we are also celebrating Avani avattam / Upakarma today. This religious ritual is conducted once a year during the ‘Sharavan’ month, when Brahmins ritually change their Upanayana threads accompanied by relevent vedic hymns.
I love these traditions. It feels super nice to see your 9 year old in a dhoti and his forehead smeared with vibhuti. My eldest one and hubby went to a temple close by to perform the sacred ritual. I welcomed them back with ‘aarti’ and a wholesome south Indian feast. The cashew fudge of course was a surprise treat.
The kaju katli turned out to be yummy and melt in the mouth delicious. My son is super duper impressed with me. In his words ” Wow ma, where do you learn all this?”
Kids say stuff that make life totally worth it.
Go ahead make this super easy cashew fudge in the next half an hour. Yes you read that right!
I hope you try and enjoy this traditional Indian sweet recipe.
Have a great day.
Raksha Bandhan Special- Kaju Barfi/ Kaju Katli/ Cashew Fudge
Quick and easy Kaju Katli recipe !
Cut and set aside two large square sheets of parchment [9 inch by 9 inch size]. Keep one sheet on a flat surface to pour the burfi mix on.
Sieve the powdered cashew to remove any large pieces.
Take the sugar and water in a thick bottomed wide mouthed pan and place over medium heat.
Use a wooden spoon to stir the syrup now and then.
Allow the sugar to melt and the syrup to thicken up to 'one -string' consistency. [ When you drop the syrup from your wooden spoon it should fall in a long string- like fashion ]
Mix in the sieved cashew powder at this stage.
Stir continuously and cook on a low flame until the mixture starts to leave the sides of the pan.
Add the ghee at this point and stir well.
The mixture would soon start to leave a thin white layer on the surface of the pan.
Remove from the heat at this stage and pour immediately on the parchment paper kept on a flat surface.
The fudge would start to solidify quickly.
Use the edges of the parchment paper to bring the fudge mix into a smooth dough ball. [ We can do this only when the fudge is hot and the parchment thus helps a great deal]
Keep another sheet of parchment over the fudge ball and press it down with a flat object [like a plate] to form a disc.
Roll out the fudge using a rolling pin over the upper layer of parchment. [You can choose to make it as thick or thin as you would like]
Remove the upper sheet of parchment.
Use a sharp knife to cut out diamond shaped burfis.
Allow to cool for 5 minutes before removing individual burfis.
Your yummy kaju katli is ready to be enjoyed.
Store them in an air tight container.
1. I used about 150 gm of cashew for this recipe.
2. Please take care not to let the sugar syrup thicken too much or too little.
3. The fudge dough must be taken off the heat and transferred to a cooler surface, once it starts to leave a layer on the pan. If delayed the burfi would 'harden' and eventually become a crumbly mess.
4. The fudge dough must be brought together into a smooth ball when it is hot. The parchment paper is a great idea I picked up from a video recipe I saw a couple of days back. You simply need to bring the edges towards the center and press the fudge ball together.