Kaju Katli step by step instructions:
Ingredients:
Cashew Nuts (Kaju): 1 cup
Sugar: ½ cup
Water: ½ cup less 1 tbsp
Cardamom: 6 (skin removed and finely crushed)
Saffron strands: 5-6 (finely crushed)
Ghee for greasing
Method:
1. If the cashew nuts are kept in the fridge then they should be brought at room temperature.
2. Grind the cashew nuts into a fine powder.
3. In a non-stick pan take sugar and water. Boil it and let the sugar syrup thicken up a bit. Make sure the syrup should be thick but should not have reached one thread consistency.
4. Add the cashew nuts powder, cardamom powder, and saffron to the syrup.
5. Stir continuously and after 5-6 minutes switch off the flame.
6. The mixture at this stage will be a bit viscous and not pliable with hands. So we have to knead this mixture until it turns into soft dough.
7. Kneading can be done in two ways:
a. Pour the mixture on a greased plate. Wear hand gloves and knead continuously until a ball of cashew paste is formed. (preferable method)
b. Grease two large polythene sheets and keep the mixture in the center of one sheet. Now with the other sheet rub the mixture until it turns into soft dough.
8. When the ball is formed put it on another greased plate and roll it uniformly (approx. ½ cm thick) with the help of rolling pin.
9. Cut into diamond shapes and let cool.
10. Carefully take out from the plate and serve.
11. Yummy “Kaju Katli” is ready.
Tips:
1. Do not over grind the cashews otherwise the oil will come out and the katli will not taste good.
2. Occasionally scrape down the sides of the grinder while grinding the cashews. It will help in even grinding.
3. The sugar syrup should not be too thick otherwise, the katli will be very chewy and not soft.
4. If the mixture has turned too tight then add milk and mix.
See you soon with a new recipe till then Happy Cooking!!!
“Happy Dussehra ”
“Kaju Katli” needs no introduction. It is, I think, the most liked sweet. It is very simple and fast to make. Just a little bit of practice and you will end up with the tastiest kaju katlis.
With the "dough technique" you can make other sweets also like kaju roll, etc.
Let us start cooking!!!
“Kaju Katli” needs no introduction. It is, I think, the most liked sweet. It is very simple and fast to make. Just a little bit of practice and you will end up with the tastiest kaju katlis.
With the "dough technique" you can make other sweets also like kaju roll, etc.
Let us start cooking!!!
Ingredients:
Cashew Nuts (Kaju): 1 cup
Sugar: ½ cup
Water: ½ cup less 1 tbsp
Cardamom: 6 (skin removed and finely crushed)
Saffron strands: 5-6 (finely crushed)
Ghee for greasing
Method:
1. If the cashew nuts are kept in the fridge then they should be brought at room temperature.
2. Grind the cashew nuts into a fine powder.
3. In a non-stick pan take sugar and water. Boil it and let the sugar syrup thicken up a bit. Make sure the syrup should be thick but should not have reached one thread consistency.
4. Add the cashew nuts powder, cardamom powder, and saffron to the syrup.
5. Stir continuously and after 5-6 minutes switch off the flame.
6. The mixture at this stage will be a bit viscous and not pliable with hands. So we have to knead this mixture until it turns into soft dough.
7. Kneading can be done in two ways:
a. Pour the mixture on a greased plate. Wear hand gloves and knead continuously until a ball of cashew paste is formed. (preferable method)
b. Grease two large polythene sheets and keep the mixture in the center of one sheet. Now with the other sheet rub the mixture until it turns into soft dough.
8. When the ball is formed put it on another greased plate and roll it uniformly (approx. ½ cm thick) with the help of rolling pin.
9. Cut into diamond shapes and let cool.
10. Carefully take out from the plate and serve.
11. Yummy “Kaju Katli” is ready.
Tips:
1. Do not over grind the cashews otherwise the oil will come out and the katli will not taste good.
2. Occasionally scrape down the sides of the grinder while grinding the cashews. It will help in even grinding.
3. The sugar syrup should not be too thick otherwise, the katli will be very chewy and not soft.
4. If the mixture has turned too tight then add milk and mix.
See you soon with a new recipe till then Happy Cooking!!!
The kaju katli looks so perfect, have been looking for this recipe ....a must try!
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