Kaju katli recipe

Summary Not available

  • 1.5 cups nuts
  • 90 ml water )
  • 150 180 grams)
  • 1 teaspoon water
  • 2 teaspoons ghee
  • 1 teaspoon ghee
  1. Preparation Add 1½ cups cashews to a blender jar and pulse a few times until it turns to a powder

  2. Do not run the blender for long time as the cashews begin to release oil and turn lumpy

  3. To ensure the powder is not very grainy sieve it and blend the coarse particles again

  4. The cashew powder will be slightly grainy

  5. How to make kaju katli Add ¾ cup sugar and 90 ml water to a non stick pan

  6. Heat & dissolve it well

  7. When the sugar melts off completely and begins to boil rapidly, add the cashew powder

  8. Lower the heat

  9. Mix well to blend the sugar syrup and cashew powder

  10. The mixture must be smooth without any lumps

  11. Keep stirring and cook on a medium heat until slightly thick

  12. Then pour 1 teaspoon rosewater and one teaspoon ghee

  13. You can also add 1/8 teaspoon cardamom powder

  14. Cook till the kaju katli mixture turns thick and begins to leave the sides of the pan

  15. If it doesn’t then drizzle few drops of ghee again and mix

  16. At this stage the mixture should not look dry but has to be moist and sticky

  17. Check if mixture is ready To check if the mixture is ready

  18. Turn off the stove and set the pan aside

  19. Take ¼ teaspoon of this kaju katli mixture and cool down a bit

  20. Roll it to a ball with greased fingers

  21. You must get a ball that isn’t sticky

  22. Upon cooling completely this has to get the texture of the katli or fudge

  23. Next transfer the cooked kaju katli mixture immediately to a greased plate or parchment paper (butter paper)

  24. Let the temperature come down to warm or slightly hot

  25. While the mixture is still slightly hot or warm, grease your palms and knead it for 2 to 3 minutes to a smooth crack free dough

  26. (refer video or picture below) Another method is to place the mixture on parchment paper and cover it

  27. Then knead it well with the paper over the mixture

  28. Covering the mixture with parchment paper protects your palm from extreme heat

  29. ( To fix ) If your kaju katli mixture tends to stick a lot, it means it is still underdone

  30. So continue to cook the mixture for a little longer

  31. If your mixture looks dry, sprinkle some boiled and cooled water and knead

  32. Place the ball on a greased aluminum foil or a butter paper and cover it

  33. With the help of a rolling pin, roll it evenly to ¼ inch thickness

  34. Cool completely and cut to desired shapes

  35. Store kaju katli in an airtight box

No extra notes


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