Kaju Katli definitely tops the list of most favourite sweets ever in an Indian cuisine. They are delicious, tasty and one cannot simply have one, or rather two for that matter. Making Kaju Katli is not simple. It requires the perfect consistency and patience.
The things that you have to remember while making a Kaju Katli at home are:
The consistency of powdered cashews. They should not be oily or too coarse.
The consistency of sugar syrup
Kneading the cashew dough.
Keeping these points in points, and maintaining the required “conditions” one can have the kaju sweet, melt-in-mouth Kaju Katlis at home.
Ingredients:
1 cup lightly roasted cashews
½ cup sugar
3 Tbsp. rose water
5 Tbsp. water
Cardamom powder
Recipe:
1. Dry roast the cashews lightly, cool them completely and powder them before they lose their crunch. Make sure you do not overly-grind them as that will make the cashews leave the oil.
2. Now, add sugar, rose water and water in a non-stick pan and make the sugar syrup. As the mixture starts heating up, add cardamom powder.
3. Stir well to dissolve the sugar completely.
4. Now, add the cashew powder to this sugar syrup, remove from the stove and mix properly avoiding lumps. Make a smooth paste.
5. Put, the mixture back again on the stove, and mix it till the mixture thickens. Make sure to keep mixing. Do not leave the mixture unattended.
6. Transfer it to a tray, grease your palms with ghee, and knead the dough quite well. Make sure that the dough is soft, without creases and cracks.
7. Now, place the dough on a greased foil, cover it with another greased foil, using a rolling pin, roll the dough into required thickness.
8. Remove the foil and cut the dough in desired shape.
Note: Steps 6,7 and 8 should be fast paced. The dough should be warm while rolling and cutting.
By: Archa Dave
