Kaju katli is the most sought and most popular sweet dish in Indian cuisine. They are very easy to make at home. All you need is cashews, sugar and ghee and you are all sorted for the dessert. Just these three ingredients which is always available in our kitchen makes a perfect and delectable kaju barfi sweet.
You can gift your friends and relatives these luscious kaju katli on festivals or any occasion and make them go wow! This most appreciated cashew fudge is easiest sweet recipe to follow and requires very basic knowledge of cooking. So, prepare kaju katli at home with these easy to follow step-by-step pictures and detailed instructions.
Ingredients for Cashew Nut Katli
Cashews - 2 cups (pieces)
Sugar- ¾ cup
Cardamom powder - ½ teaspoon
Ghee - 4 Tablespoons
Method - How to make Cashew Nut Katli
Make cashew powder
Grind half cashew in a mixer jar and grind it and make powder. Take out the prepared powder in a bowl. Grind the remaining cashews like this and make the powder.
Put some cashew powder in a sieve by squeezing it so that its thick pieces are easily separated. Keep thick pieces in a separate cup.
Grind the thick pieces again and filter them and put the powder in it. Apart from this, it can be put in the same pudding, kheer etc.Make a paste.
Put sugar and 1/2 cup water in the pan. Burn the gas and let the sugar dissolve in water. Just run it a bit. Once the sugar dissolves in water, put cashew powder in it. Cook it on low flame to consolidation. As soon as cashew paste starts to thicken, just put cardamom powder and 2 teaspoons of ghee in it. Mix it and mix it to the stirring consonance. Check for the thick and freezing consolidation of cashew paste.
Slow the gas Take a little bit of spoon in a spoon and let it cool down. Then, make a pillow of cold paste and see if the bullet is formed, then the paste has reached the consolidation. Turn off the gas and let the paste run a bit, because the curd is hot.
Put some ghee in the plate and smooth it and take out the prepared paste in the plate so that it cools quickly. After removing the paste in the plate, keep the paste slightly flattened so that it cools quickly.Make Cashew Cutlery
Take a butter paper for ice cream and grease it with some ghee. Turn the paste between the center so that it cools quickly and does not pan the pan.
When the paste is light, keep the hands greasy with some ghee and pick the paste in the hand and make a round and put it on a butter paper. Raise it a little by hand. Then, by softening the cylinder, gradually giving less pressure to 3 to 4 cm Prepare the thick bellows. Try to rotate the butter paper and roll it square. After rolling the sheet, place it in front of the air conditioner or put it on a plate and keep it cool in the fridge so that it is set.
After cooling, cut the cashew cutl with a knife in diamond size, marking 1.5 inches with the help of a scale. Leave it alone in the air and let it be dry.
After the fatigue, separate the cashew cutl from the butter paper with the help of a knife. Everyone's deliciously tasty cashew nuts are ready. Cashew katli can be eaten in the fridge for 1 month.
Suggestion
The big chunks of cashews can be ground again until fine powder or you can use them in making halwa or kheer.
While cooking keep a check on the consistency of the paste for kaju katli.
If the Kaju katli remains soft even after drying out for a day and doesn’t set, then put it back in the wok and cook it on low flame for 1 to 2 minutes. Roll it out again and prepare a sheet.
If it is too thick and sets just before rolling out, then place it back in the wok and add 1 tsp of water to it, cook it on low flame for 1 to 2 minutes and then cool it and roll out into a sheet and mouth drooling Kaju Katli will be ready.
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