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Kaju Katli – the very name drives many of us crazy ?!? This is a very rich and exotic sweet. U can find this in any sweet stall and as far as I know this is the most expensive one!! But once u make it at home, am sure U will agree with me that homemade is the best!! I had posted this Kaju Katli recipe long back, have updated with new pics and video! 🙂
Here is the video…
Now to the recipe…
[Preparation Time-10 mins : Cooking Time- 20 mins]
Kaju Katli Ingredients:
- Cashew – 1 cup
- Sugar – 1/2 cup
- Water – 1/4 cup
- Ghee – just for greasing
Method:
- Take a dry mixer and grind the cashew nuts into a fine powder. Keep this aside. Now in a wide bottom pan add the sugar and water just till immersing level (approx 1/4 cup) and heat it.
- Let the sugar syrup boil in medium flame until it reaches the single string consistency. Add the cashew nut powder and mix. Make sure there are no lumps.
- Stir continuously in low-medium flame. In a stage the mixture will become thick like a dough and start leaving the sides of the pan (say in 4-5 mins). Wet your hands and pinch a small piece of the mixture to check if you can roll it into a non sticky ball.This is the correct stage. Switch off the flame.
- When it is still warm, grease your palm and knead the mixture into a smooth & soft dough. Roll the dough in a flat greased tray and cut them into your desired shapes. I used a star shaped cookie cutter and rolled the uncut pieces into small bite sized balls. U can cut it into diamond shapes as shown in the video.
That’s it!! Kaju Katli is ready.
Enjoy with your friends and family!!
Tips:
- When u grind the cashews, do it at a stretch until it is a fine powder. If u over-grind, it will become like a paste. Its ok if there are tiny bits.
- Single string consistency for sugar syrup is very important, so do not miss it. U can find this by touching the sugar syrup between your thumb & index finger.Keep the flame in medium always, so that u do not miss the correct stage.
- If u miss/pass the single string consistency, the dough will be crumbly.
- While kneading the mixture into a dough if its dry/crumbly add a few tsps of milk to get the right consistency. Mine was just fine so did not add milk. But do not be tempted to add more milk.
- Kneading the dough while it is warm is very important. Only then u will get a smooth texture.
- If u add milk, refrigerate the kaju katli as shelf life will be less.
- U can cut them into normal diamond shapes too. No matter what shape it just melted in the mouth 🙂
PS: The step wise pics and the final pics/video where taken during different times. Hence the difference.
-By Sundari Nathan
Oh! Love these beautiful shapes of kaju katlis. 🙂
My fav sweet:-) I can finish in no time looks yum
I like the shape you gave to the yummy kaju katli
WOW! I love the shape. Looks so perfect and yummy. One of my favorites 🙂
wow! looks good nice cute shape..
Supeb nd tasty thanks