Even with hundreds of sweet dishes on the Indian sweet list, Kaju Katli manages to top them all. Kaju Katli is one of the tastiest Indian sweets that is also very rich in texture. Made with ground cashew nuts and sugar, this dish is an absolute treat. With moderate sweetness and rich texture, it manages to impress even the sweet dislikers. These easy, delicious and rich Kaju Katli are best made home made for the festive seasons when most sweet shops sell adulterated sweets. Make these luscious Kaju Katli home to enjoy a healthy, non-adulterated and natural sweet treat.
For similar recipes, check: Kaju Mawa Modak Recipe, Besan Modak Recipe, Moong Dal Ladoo Recipe, Besan Ladoo Recipe, Peda Recipe
So, let’s get started with the Kaju Katri;
Preparation Time: 5 Minutes
CookingTime: 15 Minutes
Total Time: 20 Minutes.
Serving: 12-14
Ingredients:
1) 1 cup Cashew nuts
2) 1/2 cup sugar
3) 5 tbsp water
4) 1 tbsp ghee
5) Silver Varakh
Method:
Take cashew nuts in a grinder.
Grind cashew to a fine powder.
Heat sugar and water in a thick bottom pan on low flame.
Grease a plate with ghee.
When the sugar dissolves in water, add the cashew powder.
Keep stirring the mixture on a low flame.
Cook the mixture for about 5-6 minutes or till the mixture starts collating.
Spread the mixture on all the sides of pan and let it cool down completely. When the mixture is hot enough to handle, then knead the mixture.
Take a plastic sheet or butter paper place the mixture on it, cover it with another sheet.
Then using rolling pin, roll the dough gently from all sides till the dough gets to a thickness of about 3-4 mm.
Remove the butter paper. Garnish with silver varakh.
When it completely cool, cut the cashew dough into diamond shapes.
Remove the kaju katli with knife.
Store in an air tight container.
How to Make Kaju Katli step by step with images:
1) Take cashew nuts in a grinder. Grind cashew to a fine powder. Heat sugar and water in a thick bottom pan on low flame.
2) Grease a plate with ghee. When the sugar dissolves in water, add the cashew powder.
3) Keep stirring the mixture on a low flame. Cook the mixture for about 5-6 minutes or till the mixture starts collating.
4) Spread the mixture on all the sides of pan and let it cool down completely. When the mixture is hot enough to handle, then knead the mixture.
5) Take a plastic sheet or butter paper place the mixture on it, cover it with another sheet.
6) Then using rolling pin, roll the dough gently from all sides till the dough gets to a thickness of about 3-4 mm.
7) Remove the butter paper. Garnish with silver varakh.
8) When it completely cool, cut the cashew dough into diamond shapes.
9) Remove the kaju katli with knife. Store in an air tight container.
