About Kaju Katli Mithai | The Sweet Blend (2024)

FAQs

About Kaju Katli Mithai | The Sweet Blend? ›

Kaju katli is a sweet dish with a variety of ingredients that are really nutrious. For example, the cashews nuts used can be great source of nutrition. However, on the other hand this diamond shaped sweet also has sugar in it. If consumed in a really large quantity, kaju katli isn't a healthy option.

Kaju katli is a cookie-like Indian sweet made from a dough consisting largely of ground cashew nuts; the name translates as "cashew slice." It's dense, milky, nutty, and less sweet than many other Indian pastries.

Cashews are rich in good fats like omega-3 fatty acids and other unsaturated fats like oleic acid, both of which are good for health. These fats can help in reducing bad cholesterol in the body. Yes, because nuts have a low glycemic index. Magnesium-rich calcium can help in lowering risk of diabetes.

Kaju katli is rich, exquisite, and amazingly decadent with a smooth melt-in-the-mouth texture. It is mildly flavoured with either cardamom powder, rose water or saffron.

Kaju Katli is said to have been invented in the 16th century by a famous chef named Bhimrao, who worked for the royal family of the Maratha Empire. The Marathas were known for their love of sweets, and Bhimrao was tasked with creating a new dessert that would impress the royal family.

Cashew Nut

The cashew fruit, which contains the seed or 'nut,' hangs at the end of what is referred to as the cashew 'apple' – the edible swollen fruit stem or pedicel. The fruit itself is kidney-shaped, about the size of a large bean, and has a two-layered shell.

The sugar and ghee used in the recipe are also of the highest quality, resulting in a sweet that's rich, buttery, and melt-in-your-mouth delicious.

Texture: Kaju katli has a fudgy and smooth texture due to the rich silver leaves. It is typically thin, flat, and diamond-shaped. Kaju barfi, on the other hand, has a slightly grainy and crumbly texture due to the addition of milk solids (khoya). It is usually thicker and cut into square or rectangular shapes.

Part of the reason why cashews are so yummy is because they are the highest carbohydrate nut, even though pistachios have a slight edge when it comes to simple sugars. You can really taste the sweetness when you bite into a cashew. I believe this is also one the reasons people tend to enjoy pistachios.

Also, this sweet is easy to overconsume.” Nutritionist and chef Ishti Saluja adds, “The texture of cashews and sugar with ghee is so addictive that it's easy to consume a few pieces in one go and that is why many have a problem of overindulgence.”

What do we call kaju in English? ›

काजू (kaju) - Meaning in English

Cashew is the common name of a tropical evergreen tree Anacardium occidentale, in the family Anacardiaceae. It is native to South America and is the source of the cashew nut and the cashew apple, an accessory fruit.

Homemade Kaju Katli usually remains fresh for approximately a week when carefully stored in an airtight container. However, the duration of its freshness may fluctuate based on temperature, humidity, and the ingredients used in your Kaju Katli recipe.

The taste of cashews can be summed up as nutty-tasting peanuts, if that makes sense. Taste would also depend on if the cashews were raw or roasted and if they were salted or unsalted.

Vark (also varak Waraq or warq) is a fine filigree foil sheet of pure metal, typically silver but sometimes gold, used to decorate South Asian sweets and food. The silver and gold are edible, though flavorless. Vark is made by pounding silver into sheets less than one micrometre (μm) thick, typically 0.2–0.8 μm.