Kaju Borfi or Kaju Katli is a very common Indian sweet and my all time favourite too. During ‘Diwali’, the festival of lights, people exchange boxes full of Kaju katli and wish each other. My mother also used to get a Kaju katli box from her office during this festive time. I still get amused to recall that I was the one to finish half of the box within few hours. Even till now my obsession for it is not reduced a bit and I hardly need any occasion to prepare. Before making it I never realised that the process is so simple and I can make my favourite Kujur borfi at will. Give it a try and you may forget to buy it from market.
Ingredients for 24 pieces :
- Cashew nut – 200 gm.
- Sugar – ½ cup (approx. 100 gm.)
- Water – ¼ cup (approx. 60 ml.)
- Green cardamom – 3
- Ghee/Clarified butter – 1 teaspoon
Blend cashew nuts into fine powder.
Take out the seeds from the cardamom pods and grind them to a fine powder.
In a non stick pan put together the sugar and water, heat the mixture over medium flame.
As the sugar dissolves, boil the mixture for 1-2 minutes more.
Then add cashew nut powder, put the gas on low and cook the nut with continuous stirring.
As the mixture starts leaving the pan, add the cardamom powder, mix well and transfer it to a plate greased with ghee.
Now let the mixture cool down for few minutes.
When it becomes manageable for you, lift the mixture out from the plate and form a large dough ball.
Keep the dough ball at the centre of a baking paper/parchment paper (greased with ghee).
Flatten the ball a bit with hand, then cover with half of the paper.
Using a rolling pin roll out the ball to a rectangle or square of maximum 0.6 cm./¼” thickness.
Leave it for 5-8 minutes and then cut into diamond shapes.
Delicious “Kajur Borfi” or “Kaju Katli” is ready to serve.
- Don’t leave the mixture to cool for long, otherwise it will get dry and become difficult for rolling.
- Don’t use an aluminum kadai for this recipe, always use a nonstick pan.
- You can use “vark” or silver foils to decorate the sweets.