Kaju Katli recipe using Karupatti

Kaju Katli recipe using Karupatti- Kaju katli using palm jaggery| karupatti, detailed recipe with step-by-step pictures and video. Kaju Katli is a popular Diwali sweet recipe. I have posted kaju katli recipe and kaju pista roll recipe too in Jeyashri’s kitchen.

A few months back I tried Mysore pak by replacing sugar with Karupatti| Palm jaggery and shared it on Jeyashris kitchen’s Instagram. It turned out well, but I still didn’t get it perfect. The taste was too good only it was a bit chewy. I wanted to try out Kaju katli using karupatti. I have seen this in Sri Krishna sweets as Karupatti cake. So I wanted to give it a try. Kaju katli turned out so well with karupatti.

Try out this easy sweet for this Diwali and enjoy the festive season. Stay tuned for more recipes coming up. Please do see out wide range of Diwali Sweets and savory recipes.

 

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Karupatti kaju katli recipe

Popular Kaju katli recipe using palm jaggery

Course Sweet

Cuisine Indian, South Indian

Keyword Diwali recipes, Festival recipes, sweets

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

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

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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.

 

Method with step-by-step pictures :

• Before starting the process keep the cashew nuts out of the refrigerator and pat them dry and bring them 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 overdo it 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 reaches one string consistency.

• Palm jaggery syrup will get thickened soon and a 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 like normal white sugar.
• Add the cashew powder to this.
• Mix well. Keep the flame low.
• Keep doing this till it reaches a soft dough consistency. Overdoing 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 piece of parchment paper on 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 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.
• This kaju katlis just melted in my mouth and the taste was too good.
• It tasted even better after a few hours.
• Kaju katli stays good for a week, refrigerate after 3 days for more shelf life.

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.