Kaju Kamal and Kaju Matka |Kaju Kathli Recipe

Kaju Katli is a cashew sweet fudge which can be considered as our very own Indian Marzipan. Kaju katli also know as kaju burfi in some places is made with just 3 easily available ingredients cashew, sugar and water but it is a tricky sweet to make at home. There are so many colorful versions of kaju kathili available in any mithai shop today. Any Mithai dabba would surely have a kaju sweet disguised in such a fun and attractive way . As a kid those sweets always attracted me and once I grew the curiosity of how they make them grew more. I love making sweets but the irony is I am not much of a sweet tooth as I have mentioned in my other post, contrary to me my hubby has a sweet tooth and craves for sweet every time so that is why I make them often . My daughter’s favorite sweet is kaju kathili, though she will try few sweets if we ask her to she is not a big sweet tooth as well. Kaju kathli is the only sweet she is addicted to and can have more than 2 at a time 😛 ..

I had planned my letter K already but since daughter was asking for kaju kathli few weeks back I thought I should change and made these instead. This is such an easy sweet to make if you get the hang of it, I have been making this often and for diwali I make a bunch of sweets and kathli is default in the list. I always look for different shaped kaju in mithai shops to get inspired  two of my fav shapes are matka or kalash and kaju kamal these are so attractive and they are always made to perfection in mithai shops. As I have posted kathli recipe here before This post will be a extension  of the kathli giving them the mithai shop wala look. I have used veg vrak ( silver foil) , I always look for a vegetarian silver foil to decorate my sweets .Again a unhappy photographer I was held up with lot to do today didn’t get much time and light to photograph.  Moving on to the recipe

 Ingredients

• Cashew nut pd – 2 cups
• Sugar – 1 cup
• Corn syrup – 1 tbsp (optional)
• Ghee for greasing (if needed)
• Silver foil/ Vrak ( optional)
• Food colors – Few drops (Optional)

Method

• Grind the whole cashews in a mixer till they are fine. Don’t over grind the cashews as they may leave out the fat/ oil and stick to form lumps with which you will not be able to make kaju katli at all. Grind only till they are fine , They might be fine but look coarse so touch the cashews and feel it whether it is fine pd.
• To make sugar syrup take a sauce pan. Put sugar and 1/2 cup water and allow it to boil. Add corn syrup once it starts boiling.
  Cook them till it reaches one string consistency. To check one string consistency you can take little water in a small plate , put some drops of syrup in the water, if the syrup stay and doesn’t get dissolved . Another way to check is to rub some syrup with your thumb and index finger and stretch it a to forms a thread and that is single thread consistency.
• Now add the cashew pd to the syrup in this stage. Simmer the flame to low and cook them stirring  constantly till starts leaving the side of the pan.
• Switch off the pan and transfer it to a greased plate. and keep on mixing them with a spoon so that they don’t stick to the plate and dry off and also if you keep on mixing it will cool down a bit soon.
• Once it is bare able to touch but still warm  knead them to a smooth dough, grease your hands while you knead if you feel the dough is sticky.
• Take a small portion of the dough cover the rest of dough as it will dry out. Shape the dough into circle and then half way through roll the neck part of the matka. Garnish it with vrak , pistachios as needed.
• For Kaju kamal you need to divide the dough to 3 portions and dye them yellow, red , green with a very good quality food color.
• Roll equal sized red balls first, the yellow balls will be slightly bigger the red and the green balls will be bigger than yellow.
• Flatten the yellow balls with your finger to form a thin disk, place the red ball inside the flattened yellow and cover them from all sides do the same with the green portion. So from inside it is red , yellow and then green.
• Cover with Vrak and cut them to cross from the top, slightly open the petals .
• With the leftover red and green dough I made  strawberry shapes.

5.0 from 9 reviews

Kaju Kamala and Kaju Kalash |Kaju Kathli Recipe

 

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Prep time

15 mins

Cook time

30 mins

Total time

45 mins

 

Kaju kathli is a Indian cashew fudge which are traditionally shaped into diamonds but mithai shops have come up with some amazing shapes making these Indian delights and shaping them like Marzipan.

Author: Manjula Bharath

Recipe type: Indian Sweets

Cuisine: Indian Cuisine

Serves: 15

Ingredients

• Cashew nut pd – 2 cups
• Sugar – 1 cup
• Corn syrup – 1 tbsp (optional)
• Ghee for greasing (if needed)
• Silver foil/ Vrak ( optional)

Instructions

1. Grind the whole cashews in a mixer till they are fine. Don’t over grind the cashews as they may leave out the fat/ oil and stick to form lumps with which you will not be able to make kaju katli at all. Grind only till they are fine , They might be fine but look coarse so touch the cashews and feel it whether it is fine pd.
2. To make sugar syrup take a sauce pan. Put sugar and ½ cup water and allow it to boil. Add corn syrup once it starts boiling.
3. Cook them till it reaches one string consistency. To check one string consistency you can take little water in a small plate , put some drops of syrup in the water, if the syrup stay and doesn’t get dissolved . Another way to check is to rub some syrup with your thumb and index finger and stretch it a to forms a thread and that is single thread consistency.
4. Now add the cashew pd to the syrup in this stage. Simmer the flame to low and cook them stirring  constantly till starts leaving the side of the pan.
5. Switch off the pan and transfer it to a greased plate. and keep on mixing them with a spoon so that they don’t stick to the plate and dry off and also if you keep on mixing it will cool down a bit soon.
6. Once it is bare able to touch but still warm  knead them to a smooth dough, grease your hands while you knead if you feel the dough is sticky.
7. Take a small portion of the dough cover the rest of dough as it will dry out. Shape the dough into circle and then half way through roll the neck part of the matka. Garnish it with vrak , pistachios as needed.
8. For Kaju kamal you need to divide the dough to 3 portions and dye them yellow, red , green with a very good quality food color.
9. Roll equal sized red balls first, the yellow balls will be slightly bigger the red and the green balls will be bigger than yellow.
10. Flatten the yellow balls with your finger to form a thin disk, place the red ball inside the flattened yellow and cover them from all sides do the same with the green portion. So from inside it is red , yellow and then green.
11. With the leftover red and green dough I made  strawberry shapes.

3.5.3229

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