Kaju Katli
Kaju Katli - The famous Indian sweet made using Cashews, Sugar and Ghee. Perfect to celebrate special occasions like Diwali, Holi, etc.
Ingredients
- 2 Cups Raw Cashew Powder
- 1 Cup Sugar
- ½ Cup Water
- 1 Tbsp Ghee (Optional)
- 2 pinches Saffron strands
- Silver Leaf - Optional For decoration
Instructions
- Dry grind the cashews to fine powder and measure 2 cups of the cashew powder.
<br><br><img src="//revisfoodography.com/wp-content/uploads/2017/03/kk-1.jpg" alt="katli" width="47%"/> <img src="//revisfoodography.com/wp-content/uploads/2017/03/kk-2.jpg" alt="katli" width="47%"/> - Heat a pan; add the sugar, saffron strands and water. Keep it in medium heat. Stir occasionally and let the sugar syrup heat up until one string consistency.
<br><br><img src="//revisfoodography.com/wp-content/uploads/2017/03/kk-3.jpg" alt="katli" width="47%"/> <img src="//revisfoodography.com/wp-content/uploads/2017/03/kk-4.jpg" alt="katli" width="47%"/> - Now, quickly add the cashew powder to the sugar syrup and keep stirring in low-medium flame.
- The mixture would thicken and start leaving the sides of the pan. At this stage, take a pinch of the mixture and try to make a ball. If the mixture doesn’t stick to your fingers, then it is the perfect consistency. If not, stir for few more minutes till you get to that consistency and turn off the flame.
<br><br><img src="//revisfoodography.com/wp-content/uploads/2017/03/kk-5.jpg" alt="katli" width="47%" /> <img src="//revisfoodography.com/wp-content/uploads/2017/03/kk-6.jpg" alt="katli" width="47%"/> - Transfer the mixture to a clean smooth surface or bowl. Let it rest of couple of minutes and then knead the mixture softly with the ghee until the mixture becomes smooth. The mixture will still be very hot. So be careful if you are using your hands. Now, place the mixture on to a butter paper and roll it with a rolling pin to 0.5 cm thickness.
<br><br><img src="//revisfoodography.com/wp-content/uploads/2017/03/kk-7.jpg" alt="katli" width="47%"/> <img src="//revisfoodography.com/wp-content/uploads/2017/03/kk-8.jpg" alt="katli" width="47%"/> - While it is still warm, top of with the silver leaf for decoration. However this is purely optional. Cut it into your desired shapes.
<br><br><img src="//revisfoodography.com/wp-content/uploads/2017/03/kk-9.jpg" alt="katli" width="47%"/> <img src="//revisfoodography.com/wp-content/uploads/2017/03/kk-10.jpg" alt="katli" width="47%" /> - Enjoy once they come to room temperature.<br><br><img src="//revisfoodography.com/wp-content/uploads/2017/03/kaju-katli-1.jpg" alt="katli" width="100%"/><img src="//revisfoodography.com/wp-content/uploads/2017/03/kaju-katli-2.jpg" alt="katli" width="100%"/>
Notes | FAQ
- Do not over grind the cashews, because their oil gets separated. Grinding in coffee grinder is advisable. But I used mixie (dry grinder).
- Also, cashew powder should be very fine, else the texture of the Katli will not be good.
- Kneading the dough is important. It will let the Katli hold together and avoid breaking during cutting into shapes.
- Do not let the dough to stand for long time to avoid drying and crumbling.
- If you are vegan, you can skip the ghee.