Kaju Katli Munthiri Paruppu Burfi Recipe

Kaju Katli (Munthiri Cake in Tamil) was my longtime obsession to make at home till last month. When I went to India during last summer I had few mandatory items to purchase and one among them was Cashew nuts…We get cashews here either in split form and sometimes not so fresh and always very

expensive , so I packed Cashew nuts and Pistachios from there. Others nuts like Badaam,  salted cum shell Pistachios , Walnuts, Pecans are quite often we buy in Costco. What is your desire when you have bucket cashews in hand ? 🙂 for me the first thing came to mind was Apple Shaped Kaju katli, and next is this so made a large batch to share with friends for this Diwali. Also using Pistachios and Almonds I made Badaam Pista Roll for this festival. Hope to come up with few more droolworthy recipes before Deepavalli 🙂

Also 2 days back I have shared the below picture in the Instagram, It got several likes from then i receive lot of comments for the recipe and tips to fix the oily dough, I have informed (hopefully to every message) that will share the recipe with tips soon so here am I. This was my very first experience in making diamond shaped katli will update the post with more tips in future.

Kaju Katli Ingredients

1 Cup Whole or Split Cashew nuts

Organic Sugar – 3/4 Cup (Regular Sugar works, also you can increase the sugar)

Cardamom Powder – 1 tsp (refer notes)

Kitchen Tools you need to make Diamond Kaju Katli

Rolling Pin

Two Parchment Papers or ghee greased plate or butter paper.

Knife

How to make Kaju Katli

• You can powder the cashew nuts a day ahead.
• Make sure the cashews are dry before powdering.
• Usually I store all the nuts in the refrigerator, in that warm in the oven or microwave or keep the necessary quantity in room temperature several hours before powdering.
• Make sure not to over heat just warm.
• After first two pulses, add 1 to 2 tbsp sugar and powder again so it prevents sticking.
• And don’t keep running the food processor, pulse with regular intervals.
• The right consistency is a coarse textured cashew powder and not the fine one.
• Sieve with big hole siever, it prevents any big chunks in the cashew meal.
• Once done heat a pan, add sugar and water, in the video I have actually doubled this recipe and for this recipe just 1/4 cup plus 1 tbsp of water is fine.
• When sugar syrup is foamy and reaches the right consistency as shown in the video.
• Add the Cashew Meal / Nuts Powder, they roll together finally and cardamom powder.
• Initially it looks gooey when cooled down it turns in to a dough like texture.
• When the cashew dough is still warm and hand bearable just knead over parchment paper for a couple of seconds to prevent crack.
• It may leave slight oil while working that’s normal.
• Later top the cashew dough with one more parchment paper.
• And using rolling pin roll in to even thickness, either make a circle or rectangular one to cut them in to diamond shape.
• Using knife equally cut them to form the diamond pattern (refer video).
• Let them cool completely before splitting out, so arrange the diamond shaped katli in a air tight container and
• Store them in a room temperature or refrigerate for longer use.

Notes

1. If it turns so sticky and excess oil comes out from the nuts by accident either try a minimal quantity out of the oily meal or use in gujiya filling , Pista Filling for Almond Pista Roll or store in refrigerator to use in cakes instead of Maida / All Purpose Flour.
2. You can quick fix the oily nut mixture by freezing it for a while and cut in to shapes OR
3. Leave it in room temperature for a day and then work on it.
4. Use parchment or butter paper while making shape for easy rolling and to prevent wastage of its natural oil.
5. I have not added any ghee for this recipe but if the dough sticks a bit while kneading then grease your palms with ghee.
6. If the dough cracks and looks very dry add few teaspoons of milk.
7. Cardamom powder is optional and few drops of clear vanilla essence or Kaju Essence works.

Video Tutorial

Print Recipe

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Kaju Katli Mundhiri Cake Video Recipe

Learn to make Kaju Katli Mundhiri Cake,  Video Recipe with tips to fix oily and cracky dough

Author: Sangeetha Priya

Ingredients

• 1 Cup Whole or Split Cashew nuts
• Organic Sugar – 3/4 Cup Regular Sugar works, also you can increase the sugar
• Cardamom Powder – 1 tsp refer notes
• Kitchen Tools you need to make Diamond Kaju Katli
• Rolling Pin
• Two Parchment Papers or ghee greased plate or butter paper.
• Knife

Instructions

1. You can powder the cashew nuts a day ahead.
2. Make sure the cashews are dry before powdering.
3. Usually I store all the nuts in the refrigerator, in that warm in the oven or microwave or keep the necessary quantity in room temperature several hours before powdering.
4. Make sure not to over heat just warm.
5. After first two pulses, add 1 to 2 tbsp sugar and powder again so it prevents sticking.
6. And don’t keep running the food processor, pulse with regular intervals.
7. The right consistency is a coarse textured cashew powder and not the fine one.
8. Sieve with big hole siever, it prevents any big chunks in the cashew meal.
9. Once done heat a pan, add sugar and water, in the video I have actually doubled this recipe and for this recipe just 1/4 cup plus 1 tbsp of water is fine.
10. When sugar syrup is foamy and reaches the right consistency as shown in the video.
11. Add the Cashew Meal / Nuts Powder, they roll together finally and cardamom powder.
12. Initially it looks gooey when cooled down it turns in to a dough like texture.
13. When the cashew dough is still warm and hand bearable just knead over parchment paper for a couple of seconds to prevent crack.
14. It may leave slight oil while working that’s normal.
15. Later top the cashew dough with one more parchment paper.
16. And using rolling pin roll in to even thickness, either make a circle or rectangular one to cut them in to diamond shape.
17. Using knife equally cut them to form the diamond pattern (refer video).
18. Let them cool completely before splitting out, so arrange the diamond shaped katli in a air tight container and
19. Store them in a room temperature or refrigerate for longer use.

Recipe Notes

 

1. If it turns so sticky and excess oil comes out from the nuts by accident either try a minimal quantity out of the oily meal or store use in gujiya filling , Pista Filling for Almond Pista Roll or store in refrigerator to use in cakes instead of Maida / All Purpose Flour.
2. You can quick fix the oily nut mixture by freezing it for a while and cut in to shapes OR
3. Leave it in room temperature for a day and then work on it.
4. Use parchment or butter paper while making shape for easy rolling and to prevent wastage of its natural oil.
5. I have not added any ghee for this recipe but if the dough sticks a bit while kneading then grease your palms with ghee.
6. If the dough cracks and looks very dry add few teaspoons of milk.
7. Cardamom powder is optional and few drops of clear vanilla essence or Kaju Essence works.