Bournville Kesar Kaju Katli Recipe

Directions

Add room temperature cashews to a grinder and pulse them in short bursts to avoid the release of natural oils.

To make sure the cashew powder is not too coarse, please sieve it. Then sieve the milk powder as well.

To make sugar syrup, add white sugar to water in a heavy-bottomed pan. Stir gently and dissolve the sugar entirely on medium heat. Check for the classic one-string consistency for best results.

Bournville Kesar Kaju Katli - Lower the flame completely

Now, lower the flame completely and add Cashew powder. Here, we added it in two batches.

Mix very well to ensure there are no lumps; scrape the sides and the spoon if the powder is stuck.

Soak the saffron in 1 tbsp warm milk or water for 10 minutes before adding it to the same pan. Keep mixing the Cashew mixture on a medium flame until the mixture begins to thicken.

Now add Cadbury Bournville chocolate. Let it melt for a few seconds.

Continue to cook the mixture well for another four minutes. You can add a few drops of ghee this time. This step is totally optional.

Around the nine-minute mark, the mixture comes together and leaves the pan. Quickly pour the prepared mixture onto a greased baking paper, let it cool down to a slightly warm temperature, then grease your hands and knead it well. You can also use a spoon to mix it properly.

Gently roll the mixture into a rectangle shape of 1/4 inch thickness, applying pressure evenly all over, then add silver varq and press down gently. Wait for a few minutes, cool it completely, cut it into a diamond shape, and your beautiful, chocolatey kesar kaju katli is ready.

Also Read: Try our Oreo Kaju Katli Fusion

Tips & Tricks

Getting A Fine, Non-Oily Cashew Powder

Cashews are known to contain high amounts of natural oils. While pulsing or grinding, if they get warm, they turn into cashew butter instead of powder. To make sure your cashew powder remains non-oily, place the whole or broken cashews in an airtight container and freeze them for 60 minutes before grinding. Cold cashews don’t release their oils easily. To maintain the cold temperature, you may also refrigerate the blending jar for 15 minutes.

Kneading For A Smooth, Crack-Free Dough

The flawless, fudge-like texture of the Bournville kesar kaju katli comes from a smooth and crack-free dough. To ensure the visible smoothness, you need to focus on factors like temperature, fat content, and moisture during kneading. Temperature plays a key role, as cashew fat is highly pliable when warm and becomes hard as it cools. Stop cooking the mixture once it leaves the sides of the pan. As soon as it drops to a temperature comfortable enough to use your hands, start kneading it.

Rolling and Cutting Even Diamonds

For those sweet shop-like, flawless, and even kaju katlis, it is essential to control the temperature of the mixture, roll it right, use the right cutting tool, and chill the mixture before making the final cuts. Once the kesar kaju katli dough is refrigerated and well set, roll it while maintaining a uniform thickness from the center to the edges. To ensure the edges of the slices are smooth and even, cut the barfi with a sharp knife.

Additional Tips

• Store the saffron kaju katli in an airtight jar. They keep well at room temperature for 5 to 7 days.
• Use unsalted, roasted premium-quality cashews only.

Storage

To store the kesar kaju katli, place the pieces inside an airtight box. Don’t forget to add parchment paper or butter paper between the layers to avoid sticking.

When stored in a dry and cool place away from heat and light, it stays fresh for 5 to 7 days. For this Bournville kesar kaju katli recipe, refrigeration is needed only if the local climate is extremely hot and humid.