Name: Kaju Badam Katli Recipe | Kaju Badam Burfi Recipe
Prep time: 60 min
Cook time: 20 min
Total time: 80 min
Yield: 28 Pieces
Cuisine: Indian
Ingredients: 1 cup cashew (kaju); 1 cup almond (badam); 1 ¼ cup Sugar; ¾ cup water; ½ teaspoon cardamom powder; 3 -4 finely chopped pistachio (optional); 2 teaspoon ghee (clarified butter); 2 cup hot water for soaking almonds

Kaju Badam Katli Recipe | Kaju Badam Burfi Recipe | How to make Kaju Badam Katli with detailed photos.

Delicious, smooth, and melt-in-mouth textured kaju badam katli is an ideal sweet dish prepared during the special occasions and festivals such as Diwali.

This kaju badam katli is very much similar to the famous Indian sweet kaju katli. The main difference between both the recipes is that Kaju katli is made only with powdered cashews and sugar syrup whereas, in this recipe, powdered almonds are used along with the cashews and sugar syrup.

For this recipe, one-string consistency sugar syrup is to be made to get soft, moist, and mouth-melting kaju badam katli.

Do check our other sweets and dessert recipes- Kaju Katli, Coconut Burfi, Coconut Almond Modak, Instant Peda, Chena Murki, Mango Halwa, Amrakhand, Ukadiche Modak, Basundi, Chocolate Carrot Cake, Aloo Halwa, Fruit Custard

You can check our other Diwali special recipes- Cornflakes Chivda, Shankarpali, Aloo Bhujia, Bhajni Chakli, Besan Ladoo, Homemade Khoya/Mawa

Ingredients

1 cup cashew (kaju)

1 cup almond (badam)

1 ¼ cup Sugar

¾ cup water

½ teaspoon cardamom powder

3 -4 finely chopped pistachio (optional)

2 teaspoon ghee (clarified butter)

2 cup hot water for soaking almonds

How to make almond and cashew powder

1. Soak 1 cup of almonds in a hot water for an hour.

2. After 1 hour, peel the almond.

3. Further, pat dry the almonds using a napkin.

4. Add almond in grinding jar and grind with intervals.

5. Make a slightly coarse powder. Do not over-grind.

6. Now add 1 cup cashew to a separate grinding jar.

7. Grind the cashew to a fine powder. Make sure you grind the cashew in intervals. (Don’t grind continuously)

How to make Sugar Syrup

1. In a pan, add 1 ¼ cup of sugar and ¾ cup of water.

2. Stir and dissolve the sugar on medium flame.

3. Lower the flame when sugar syrup starts to boil.

4. Now take a few drops of sugar syrup on a plate and check for one string consistency with your fingers. Be careful as sugar syrup will be too hot. If it does not get one string consistency, boil the sugar syrup for few more minutes.

How to make Kaju Badam Katli Dough

1. Add cashew powder, almond powder, and ½ teaspoon cardamom powder to the sugar syrup.

2. Stir the mixture continuously on a low flame until everything mixes well.

3. Also, add 1 teaspoon ghee and stir very well.

4. Cook the mixture until it looks a little thick and smooth. It takes about 5-7 minutes for the mixture to turn into a smooth paste. Do not overcook, as the kaju badam katli will turn hard and will not get a smooth texture.

5. Switch off the flame and transfer the mixture on butter paper or a greased plate.

6. Add 1 teaspoon of ghee to the mixture to avoid sticking.

7. Now fold and knead the mixture until a soft and smooth dough is formed. Be careful while kneading as the mixture will be hot.

How to make Kaju Badam Katli

1. Flatten the dough and start rolling it gently. Before rolling, grease the rolling pin with ghee to avoid sticking. (You can also place butter paper on top of the dough to have a smooth finish.)

2. Roll slightly thick and make sure it’s uniform from all sides. Also, spread some finely chopped pistachio on it. (You can skip adding pistachio.)

3. Gently rolled it again so that pistachio gets stick to it.

4. Now cut the rolled dough into diamond shapes.

5. Finally, serve kaju badam katli right away, or store them in an airtight container for 7 to 8 days.

Suggestion

1. Grind the cashew at intervals. Don’t grind them continuously. Continuously grinding may release the oil from the cashew and you do not get the fine dry cashew powder.

2. Sugar syrup plays important role in this recipe. Sugar syrup must have one string consistency or it will spoil the texture of burfi.

3. You can apply silver vark on Kaju badam katli before cutting.

Recipe Card for Kaju Badam Katli

Yield: 28 Piece