Last year I made Badam Burfi for Diwali. This year i wanted to make my husband's favorite Kaju Katli. We usually buy Kaju Katli from Indian grocery stores. I brought some cashews on sale and wanted to try this. I have made Kaju Katli twice in the past, once they came out very hard. This is very easy recipe but you have to be very cautious while making this dish. This dish is high in cholesterol but you can have it once in a while. Its diwali, time to celebrate.
Preparation time: 5 min.
Cooking time: 10 min.
Yields: 30 small thick katlis.
Ingredients:
Note:
Preparation time: 5 min.
Cooking time: 10 min.
Yields: 30 small thick katlis.
Ingredients:
- 2 cups Cashews
- 1 cup sugar.
- 5 tbsp water.
- Ghee for greasing the plate.
Method:
- Bring the cashews to room temperature.
- Grind the cashwes to a smooth powder.
- Pause during grinding and make sure that you grind the cashews to a fine powder and not a paste.
- Add sugar and 5 tbsp water to a heavy non-stick pan .
- In medium heat let the sugar melt in water .
- Add the powdered cashews once all the sugar melts .
- Mix well and make sure that there are no lumps.
- Continue stirring the cashews, if you don't it will stick to the pan.
- When the cashew paste thickens and starts folding in at the sides ( like halwa ) take a small portion and roll it into a ball
- If you can roll a ball without sticking, you have the right consistency.
- Keep a greased plate ready and pour the cashew mixture to it.
- Let it cool down for 10-15 mins.
- If the mixture is hard add little milk (This reduces the shelf life though).
- Once cooled cut the katli into a shape of your choice.
- Kaju Katli is ready to be shared with friends and family.
Note:
- The cashew powder needs to fine and not coarse.
- When grinding the cashews take small pauses to prevent cashews turning into a paste.
- Check the correct consistency of the cashew paste by rolling into a small ball.
