Kaju Barfi

1. Choosing the right cashew nuts is key. Here are some points to note.
   • Buy premium cashew nuts as they grind well and don't release oil.
   • I prefer buying broken cashew nuts as they are cheaper. As we will be making kaju katli, the cashew nuts have to be  ground.
   • Get unsalted cashew nuts.
   • If you have stored your cashew nuts in the fridge, then you need to take them out and use them at room temperature.
2. To make kaju barfi, put broken cashewnuts in a mixer.
   
3. Blend to a powder. Don't blend for a long time as the cashew nuts will release oil. Blend at small intervals ensuring the powder does not turn hot. Use a small blender jar and pulse for 30 seconds. If you blend for too long, your texture of kaju katli will get affected. 
   
4. After blending the cashew nuts, pass through a sieve. 
   
5. When sieving, you will need use a tablespoon to push the cashew powder through the sieve. Push downwards to move the powder into the glass bowl. Shake the siever with your hands at a fast speed to move the last bit through the sieve.
   
6. This is what the cashew powder mixture looks like. This can be made one or two days in advance. I like to do that as then the day i want to make the kaju katli, i have the cashew powder ready to use.
   

1. In a broad non stick pan add 1/2 cup sugar which is about 50 grams. You can adjust the sweetness by adding a bit more sugar if you wish.
   
2. Add 1/4 cup of water which is about 3 1/2 tablespoons of water.
   
3.  Cook on a medium flame for 3 minutes, while stirring occasionally to bring the sugar to a boil.
   
4. Add the cashew powder in 2 batches so that they will cook without forming lumps. 
   
5. Mix well and ensure that the mixture on the sides of the pan are also mixed in.
   
6. Cook on a medium flame for 2 minutes, while stirring continuously.
   
7. Add 1 1/2 teaspoons ghee and cardamom powder.
   
8. Cook and mix well till the mixture thickens and leaves the sides of the pan. 
   
9. See if the mixture is ready to make katli. Take the pan off the flame and put a small portion of the mixture in your greased hand and roll it. If it does not stick then you are ready to set your kaju katli otherwise add a little ghee to the pan and cook a bit more.
   
10. Transfer the kaju mixture onto a greased butter paper. We have put the butter paper on a wodden chopping board as that is easy to use for setting and cutting the kaju katli. Also the mixture spreads better on a flatter surface instead of a thali which has a little angle.
    
11. Allow the mixture to cool a bit. Grease your hands and then knead the warm dough. We don't want the dough to be completely cooled.
    
12. Cover the mixture with the butter paper and roll it out with a belan. 
    
13. Allow the mixture to cool a bit and then cut them into diamond shape. Let the kaju katli cool completely and then remove them from the butter paper. As they cool they will harden.
    
14. Serve immediately.
    
15. You can store it in an airtight container to use later. This kaju barfi will stay fresh for 7 days in the airtight container.
    

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