How To Make Kaju Katli At Home In 8 Simple Steps

To make Kaju Katli, grind roasted cashews into a fine powder and cook it with a sugar syrup until thickened. Spread the mixture on a greased surface, let it set, and cut into pieces, optionally garnishing with silver vark.

To make Kaju Katli, grind dry-roasted cashews into a fine powder and mix with sugar syrup cooked to one-string consistency. Combine the cashew powder and syrup, cook until it thickens, then flatten and cut into diamond shapes while warm. Optionally, garnish with silver vark and enjoy this sweet delicacy.

Ingredients:

•  2 cups cashew nuts (kaju)
•  1 cup sugar
• 1/2 cup water
• 1/4 teaspoon cardamom powder (optional)
• Silver vark (edible silver foil) for garnish (optional)
• 1 tablespoon ghee (clarified butter) for greasing

Instructions:

1. Prepare the Cashew Powder:

• Dry roast the cashews on low heat for a few minutes, just enough to remove any moisture. Do not let them turn brown
•  Allow the cashews to cool completely.
•  Grind the cashews into a fine powder using a food processor or grinder. Be careful not to over-grind, as this can release the oils and turn it into cashew butter.

2. Make the Sugar Syrup:

•  In a non-stick pan, add the sugar and water.
• Heat the mixture over medium heat, stirring continuously until the sugar dissolves completely.
• Once the sugar has dissolved, allow the syrup to boil until it reaches a one-string consistency. This means when you touch the syrup between your thumb and forefinger and pull apart, it should form a single thread.

3. Combine Cashew Powder and Sugar Syrup:

• Reduce the heat to low and slowly add the cashew powder to the sugar syrup.
•  Stir continuously to avoid any lumps.
•  Cook the mixture on low heat until it starts to thicken and leaves the sides of the pan. This may take around 7-10 minutes.

4. Add Flavorings:

• If using, add the cardamom powder to the mixture and mix well.

5. Set the Mixture:

• Grease a flat surface or a large plate with ghee.
• Pour the cashew mixture onto the greased surface.
• Use a greased rolling pin to flatten the mixture evenly to about 1/4-inch thickness.

6. Cool and Cut:

•  Allow the mixture to cool slightly but not completely.
• While it is still warm, cut it into diamond or square shapes using a sharp knife.

7. Garnish:

• If desired, place pieces of silver vark on top of each piece for an authentic touch.

8. Serve:

•  Allow the pieces to cool completely before carefully separating them.
• Store Kaju Katli in an airtight container and enjoy as desired.

Tips:

• Ensure the cashews are completely dry before grinding to get a fine powder.
•  Do not overcook the cashew mixture; otherwise, the Kaju Katli may turn hard.
• Use good quality cashews for the best taste.