Home Food Zone Kaju Katli…

Kaju Katli…



Preparation time: 10 minutes 
Cooking time: 15 minutes
Makes 15 pieces (approximately)

1 cup of raw cashew nuts
1/2 cup of sugar
1-2 tbsp of milk
1-2 tsp of ghee
4 tbsp of water

1.      Ensure the cashew nuts are completely dry before proceeding

2.      Place in a spice grinder and pulse at 3 second intervals 2-3 times

3.      You should get uniformly powdered cashew nuts that are slightly moist (due to the natural oils in the nuts) and slightly coarse and crumbly

4.      Do not over pulse or grind the cashew nuts, they will turn mushy and into cashew butter

5.      If there are any large pieces in the powder, remove them before proceeding

6.      Do this in smaller batches if needed, do not over crowd the grinder

7.      Once all the cashew nuts are powdered proceed with making the sugar syrup

8.      Place the sugar and water in a non-stick pan on medium flame

9.      Let the mixture boil and then keep stirring until the sugar has completely dissolved and you get a slightly thicker consistency of syrup that coats the back of your spatula (took me around 2-3 mins, not too long)

10.  Add the powdered cashew nuts and lower flame

11.  Now it’s time for some constant stirring. Keep stirring continuously for about 8-10 minutes or until the mixture bubbles up and turns into a thick mass that rolls around the spatula as you stir

12.  The mixture may look a bit coarse due to the powdered cashew nuts, do not worry about that

13.  Do not scrape the sides of the pan too much once the mixture starts to thicken, the sugar will crystallise and form hard crusts along the edge of the pan and we don’t want this to be in the kaju katli

14.  Transfer the hot mixture immediately to a plate and add 1 tablespoon milk + 1 teaspoon ghee to this

15.  Let it warm down to a point where you can handle the mixture with your fingertips

16.  Knead gently, adding more milk and ghee if you need, mixing in all the crusty and dry parts for about 2 minutes

17.  Do not exert too much pressure when kneading, katlis don’t need the same powerful kneading like chapatis do

18.  You should soon have a very smooth dough that’s still warm

19.  Place between two sheets of greasing paper and roll into a circle or square that’s about 1/4 thick.

20.    When still warm, scour with a sharp knife into diamond-shapes

22.  When completely cool, separate the pieces and store in an airtight container in the refrigerator

Serve with LOVE 🙂