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Palm Jaggery Kaju Katli

Palm Jaggery Kaju Katli
YIELDS1 Serving
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
  • 2 cups cashews
  • 1 cup jaggery
  • 1 cup of water
  • 1 tablespoon cardamom powder
  • 1 tablespoon ghee
Process of making:
  1. Set aside a flat bottomed plate lubricated with ghee. Dry roast the cashew nuts in a large Kadai over low flame. It can be roasted without darkening. Allow cooling after expelling from heat. Slog it to fine and coarse granules. Do not crush for too quite a while now as this induces oil to be cleared.
  2. In a Kadai, heat the jaggery and water around each other. Add a subtle ball of jaggery syrup. Keep a bowl of water close to check the continuity. Continue to stir the syrup and test the stability by placing a drop of syrup in water. If it completely dissolves, you should keep simmering. If the syrup starts to settle at the bottom, you could indeed wrap it into a tiny ball with your palms.
  3. On low heat, mix the cashew powder and cardamom powder with the sugar syrup. To prevent lumps, stir it often. Cooking time is around 10-15 mins. The barfi is done once it starts to depart the edges. To test the reliability, carry a few of the combinations in a ladle and wrap it in a softball.
  4. Pour the mixture into the lubricated plate and spread it evenly out. Once it is lukewarm, use a knife to slice it into diamond shapes. It should be protected from light. Serve immediately.