KAJU KATLI

TASTY, DELICIOUS, RICH AND POPULAR SWEET SUITABLE FOR ALL OCCASIONS

Preparation time - 10 minutes

Cooking time - 15-20 minutes

Pieces - 15
INGREDIENTS:

Cashew nuts/Kaju - 1cup
Sugar - 1/2 cup
Water - 1/4 cup
Cardamom powder - 1/4 tsp
Ghee - 2 to 3 tsp

METHOD:
1. Heat a tawa, add cashews and stir it for 2 minutes, just to make it crunchy and allow to cool. Do not over roast it.
2. In a mixer, add the cashews and grind to a coarse powder using the whipper mode. Do not run the mixer for a long time, the cashew powder might become sticky due to the oil content in it.
3. Grease a plate with little ghee and keep aside.
4. In a thick bottomed tawa, add sugar, cardamom along with water, when the sugar dissolves completely, add the cashew powder and mix well in low flame.

5. There is no consistency required for the sugar syrup.

Cashew Powder & spread dough

6. Mix with a ladle continuously, the mixture will start bubbling and will turn thick.
7. Add a teaspoon of ghee and mix well.
8. At one stage, the mixture will come together like a dough by leaving the sides of the pan. This is the correct stage.
9. Transfer the dough to the greased plate, using the rolling pin roll evenly to a thin layer. Grease the top with little ghee to get a smooth texture.
10. Allow to cool for 10 minutes, using a knife draw lines on layer and cut into diamond shaped pieces.
11. Tasty and Delicious Kaju Katli is ready.

Also see for BADAM KATLI in this blog
Note:

• Use a non stick pan or thick bottomed pan to avoid browning of the cashew mixture.
• I used a black metal kadai and greased with little ghee before making sugar syrup.
• If you find the dough little dry, sprinkle little boiled and cooled milk and knead with hand to get smooth and even consistency.
• If you add milk, refrigerate the katlis after a day.