Kaju katli

Name: Kaju katli
Total time: 1200 s
Yield: 25 pieces
Cuisine: Indian
Ingredients: 11/2 cup Cashew / kaju; 3/4 cup Sugar; 3/4 cup water; 1 tbsp ghee + for greasing; 2 green cardamom, powdered

Monica Rangaswamy @monicacookbook

Bengaluru, Karnataka, India

#boxweek7

Kaju Katli is classic and most popular Indian sweet liked by all. It is one of the most bought sweets from sweet shop and gifted to relatives & friends during festivals or special occasions. So here is detailed easy & quick recipe to make perfect kaju katli at home.

Kaju katli are smooth in texture, thin and melts in your mouth. It is made from powdered cashew and sugar syrup. So this recipe needs only 3 basic ingredients - cashews, sugar and water. Along with ghee added for soft and smooth katli, cardamom powder for mild aroma.

This recipe is simple and quick to make as it does not involve making of one string consistency for sugar syrup. Sugar syrup is bought to rolling boil, powdered cashew is added and cooked until it thickens and leave the sides of the pan. It is then cooled down a bit, kneaded for a smooth dough, rolled out and cut into thin diamonds.

#boxweek7

Monica Rangaswamy @monicacookbook

Bengaluru, Karnataka, India

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Ingredients

20 mins

25 pieces

11/2 cup Cashew / kaju
3/4 cupSugar
3/4 cupwater
1 tbspghee + for greasing
2green cardamom, powdered

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Steps

20 mins

1

If cashews are not crunchy, dry roast them on low flame until crunchy. Use cashew at room temperature for this recipe.
2

Take cashew in a mixer jar and pulse it for few seconds until fine powder. Do not blend for long time as cashews will release oil and turn lumpy.
3

Place a medium fine sieve on a deep bowl. Put the powdered cashew powder and sieve to get rid of any coarse cashew pieces. Transfer the coarse cashew pieces back to mixer jar, pulse it and sieve again. Keep aside.
4

In non-stick pan take sugar and water. On medium flame stir and dissolve the sugar completely. Let the sugar syrup come to a rolling boil.
5

On low flame add in cashew powder in two batches, mix well without any lumps and smooth paste is formed. Add in ghee, cardamom powder and mix well.
6

Continue to cook on low to medium flame until mixture thickens and leave the sides of the pan. It usually takes around 10-12 minutes. (To check if the mixture is ready, set the pan off the flame. Take a small portion of mixture, cool down a bit. Grease your fingers and make a ball out of it. You should be able to make a non-sticky dry ball, it means mixture is done. If not mixture is not yet ready. Continue cooking for few more minutes.)
7

Pour the prepared mixture to a plate greased with ghee, fold using a spatula until mixture thickens and form a dough. When it is warm enough to handle, knead slightly with your hands to form a smooth dough.
8

Take the dough on greased butter paper greased with ghee. Place another greased butter paper on top of the dough and roll it using a rolling pin when it is still warm.
9

Roll it into 1/4 inch thickness. Cool completely and cut into diamond shapes. Use a butter knife to gently remove pieces from butter paper.
10

Kaju Katli is ready to serve and enjoy. Store in air tight container and relish it up to a week.