Kaju Katli Component:
- 300 gm cashews, finely ground to make powder
- 50 grams of milk powder
- 100 g sugar
- 80 ml water
- 1 tsp ghee
- 1/8 tsp cardamom powder (optional)
- edible silver foil (optional)
- Combine sugar and water in a heavy-bottomed pan. Cook on a medium flame, while stirring continuously, till the sugar dissolves.
- Lower the flame and cook on a slow flame for 10-15 minutes or till the syrup reaches 1-string consistency.
- Remove from the flame and mix cashew powder and milk powder.
- Mix well till the mixture becomes smooth and free from lumps.
- Add ghee and cardamom powder (if using) and stir to combine.
- Pour mixture into greased 8×8-inch baking dish.
- Spread the mixture evenly and let it cool completely.
- When it cools down, cut the cashew katli into a square or diamond shape.
- (Optional) Place the kaju katli on a sheet of edible silver foil and cut into desired shapes.
- Store Kaju Katli in an airtight container at room temperature for up to 1 week.
Notes:
- For soft cashew katli, use a food processor to grind the cashews.
- If the mixture becomes too thick, add a few drops of water to dilute it.
- Be careful not to overcook the syrup, as it will become hard and brittle.
- If you don’t have edible silver foil, you can use a sheet of parchment paper.
FAQs:
Can I use raw cashews instead of ground cashews?
Yes, you can use raw cashews instead of ground cashews. However, you will have to grind them yourself until they become a fine powder.
Can I use other nuts instead of cashews?
Yes, you can use other nuts instead of cashews. Some popular choices include almonds, pistachios, and walnuts.
Can I make this recipe without sugar?
Yes, you can make this recipe without sugar also. however, the resulting kaju katli will be less sweet. You can use a sugar substitute, such as stevia or monk fruit, to sweeten the kaju katli.
How long will this recipe last?
This recipe will last up to 1 week in an airtight container at room temperature.
I hope you enjoy this recipe for Kaju Katli!
