Diwali 2022: Chef Harpal Singh Sokhi's Blue Touch To Kaju Katli
Image Credit: Blue Lagoon Kaju Katli, Image Source: chefharpalsingh@YouTube

Fudge made from cashews, called Kaju Katli or Kaju Burfi, is one of Diwali's most popular Indian sweets. Making it at home is easy. However, practice is necessary. Instead of having the regular Kaju Katli or barfi, try a new twist. Recently, Celebrity Chef Harpal Singh Sokhi, on his Instagram, posted about Blue Lagoon Kaju Katli as a fresh spin to Diwal's famous sweet. The preview of the sweet meat looked absolutely gorgeous. The renowned chef also added that Blue Lagoon Kaju Katli is a first-of-its-kind in India. We couldn't agree more. 

Two days back, he shared a detailed video with the step-by-step recipe. It took him a year's research to innovate this exotic tweak to this sweet. So, let's check out how Chef Harpal infused a blue touch to our favourite Kaju Katli for this Diwali. 

Before you go head-on with the recipe, remember a few things. Avoid over-grinding the cashews because doing so may cause them to leak oil and result in cashew butter, which you don't want. For fine cashew powder, use a spice grinder. In this case, don't sieve the powder. You can process the ingredients in a food processor, but make sure to sieve the finished product to remove any large cashew pieces. 

Blue Lagoon Kaju Katli By Chef Harpal Singh Sokhi

Ingredients

  • 2 cups cashew nut powder 
  •  ¼ cup + + 2 tbsp water 
  • 200 gm sugar
  • 1 tbsp Blue pea tea powder
  •   1 tbsp + ½ tsp ghee 
  • 1 tsp cardamom powder
  •  1 tsp rose water 
  • 1 tsp silver vark (optional) for garnish

Blue Lagoon Kaju Katli, Image Source: chefharpalsingh@YouTube

Method: 

  1. Grind the whole cashew nuts, in a blender in small batches
  2. Ground them into a fine powder. It should yield 2 cups of cashew nuts powder
  3. Once it is grounded sieve it to remove any big residue
  4. Heat a wok and pour  ¼ cup water and add 200 gram sugar
  5. Cook on a medium flame till the sugar melts and get 1 string consistency
  6. If the sugar syrup seems too thick, you may add another two tablespoon of water and blend well
  7. Sugar shouldn't be crystallised
  8. Now blend in the blue pea tea powder and mix it well
  9. Add cashew nut powder in it and cook till it is nicely integrated. 
  10. To check if the kaju katli is ready to use, take a tiny piece from the dough and try to shape a small ball with it
  11.  Once it turns thicker, it indicates the readiness of the dough to shape the sweets
  12. Blend in the ghee, cardamom powder and rose water
  13. Give all the ingredients a thorough mix. Turn off the flame
  14. Transfer the dough to a bowl, add ghee, blend it well and allow the mixture to cool down. It will take 3-4 minutes
  15. Now place it on a table, apply ghee and put butter paper above the dough and roll the Kaju Kalti 
  16.  Spread it out to your desired thickness for the barfi
  17. Carefully top it up with the edible silver foliage or vark 
  18. Cut the dough into diamonds shape
  19. Place them on a platter

The Blue Lagoon Kaju Katli is ready to devour.