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karupatti kaju katli
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Karupatti kaju katli recipe

Popular Kaju katli recipe using palm jaggery
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Sweet
Cuisine: Indian, South Indian
Keyword: Diwali recipes, Festival recipes, sweets
Servings: 24 small pieces
Author: Jeyashri suresh

Ingredients

  • 1 cup Kaju | cashew nuts
  • ½ cup Palm jaggery
  • 1 tsp Ghee
  • ¼ cup Water to mkae the palm jaggery syrup
  • 1 tbsp Milk 1 tblsp optional

Instructions

  • Before starting the process keep the cashew nuts out from the refrigerator and pat dry it and bring it to normal room temperature. It should not contain any moisture while grinding else it will become soggy and not into a powder..
  • Grind the cashew into a fine powder , please ensure that the mixie should be dry.
  • Do not over do as the cashew nuts will start emitting oil and the powder will become soggy.
  • Just pulse it in regular intervals.
  • Take 1/2 cup of palm jaggery and melt this in a wide pan with just 1/4 cup of water.
  • Do not add more water.
  • Heat till the palm jaggery gets dissolved stirring in between.
  • Once palm jaggery gets dissolved stop stirring and boil till this reach one string consistency.
  • Palm jaggery syrup will get thickened soon and single string will be formed quicker than sugar syrup.
  • You can check the one thread consistency of the syrup between the thumb and the index finger. This step is important.
  • Palm jaggery gives beautiful one string consistency just as normal white sugar.
  • Add the cashew powder to this.
  • Mix well. Keep the flame low.
  • Keep doing till it reaches a soft dough consistency. Over doing this will result in hard burfis.
  • Grease a parchment paper| butter paper.
  • Transfer the cashew mixture to the butter paper.
  • If you don’t have one, add it to a greased plate.
  • Once it becomes warm, grease your hands and knead the mixture into a dough.
  • If you feel it is dry, sprinkle the milk on it.
  • Milk reduces the shelf life of the kaju katli.
  • Just knead for 30 seconds
  • Place one more parchment paper on the top of the dough and roll this into medium thin.
  • If you want too thin katlis, roll it thinner.
  • Rolling the kaju katlis by putting the parchment paper on the top of it gives a nice smooth texture to the karupatti kaju katli.
  • Trim the sides.
  • Cut them into diamond shapes.
  • Gently take out from the paper and enjoy the kaju katlis.
  • These kaju katlis just melted in mouth and the taste was too good.
  • It tasted even more good after few hours.
  • Kaju katli stays good for a week, refrigerate after 3 days for more shelf life.

Video

Kaju Katli recipe using palm jagger...
Kaju Katli recipe using palm jaggery (karupatti)

Notes

  1. Always grind the cashew nuts in regular intervals and do not overdo them.
  2. Little coarse texture is fine and it will be smooth once we knead the cashew dough.
  3.  Karupatti goes well with cashew burfi, so just give it a try.
  4.  Also, Karupatti gives one string consistency in a short time, so just go ahead and make it.
  5. If you feel the palm jaggery needs to be filtered, just filter once they are melted.
  6. Measure the Palm jaggery after powdering it completely, to get the perfect Karupatti Kaju katli.