Kaju katli
 Kaju katli | |
| Alternative names | Kaju katri, Kaju barfi |
|---|---|
| Course | Dessert |
| Place of origin |  India |
| Region or state | Deccan[1] |
| Associated cuisine | Indian |
| Main ingredients | Cashews, sugar, ghee |
| Variations | Kesar peda, barfi, pista barfi |
| 41 kcal (170 kJ) | |
Kaju katli (lit. 'Cashew slice') is an Indian dessert that originated in the Deccan Plateau of Southern India,[1] and is eaten traditionally during the Hindu festival of Diwali.[2] 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 cashews 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.[3] 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.[2]
References
- ^ a b Sharma, Gunjan (26 October 2019). "Sweet Corner: Delhi's Kaju Katli". The Times of India. Archived from the original on 25 October 2019. Retrieved 27 April 2026.
The sweet is said to have originated in the Deccan and then became popular in north India.
- ^ a b Kapoor, Sanjeev. Sweet Temptations. Popular Prakashan. ISBN 8179915700.
- ^ Bladholm, Linda (12 August 2000). The Indian grocery store demystified. Renaissance Books. p. 175. ISBN 1580631436.
