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Kaju Katli recipe

Nehas Cook Book
5 from 1 vote
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Dessert
Cuisine Indian
Servings 15 slice

Ingredients
  

  • 1 cup or 165 grams kaju cashew nuts
  • ½ cup or 110 grams sugar
  • ¼ cup or 5 tbsp water
  • 1 tablespoon ghee
  • ½ teaspoon ghee for greasing
  • Garnish: 3 strips of sliver vark varakh (optional)

Instructions
 

  • Take 1 cup kaju (cashew) in the dry mixture grinder.
  • Run the mixture on reverse side or grind on one second intervals.
  • The kaju (cashew) should be in dry powdered form and not become oily.
  • Now in a non-stick pan, add ½ cup sugar and ¼ cup water and dissolved sugar on low flame.
  • There is no need of sugar consistency, just dissolved sugar into water.
  • After sugar dissolved add kaju (cashew) powder into sugar mixture and stir continuously on low flame.
  • The kaju (cashew) mixture starts thickening.
  • When kaju (cashew) mixture starts to come together and separates from the pan then switch off the flame.
  • Take kaju(cashew) mixture on work surface and 1 tablespoon ghee in it. Mix well.
  • When mixture is hot enough to handle, then knead the kaju (cashew) mixture.
  • Grease the plastic sheet with little ghee.
  • Place kaju (cashew) mixture on it and roll gently the dough from all sides with rolling pin.
  • Apply little ghee on top surface and place silver vark (varakh) on it. It gives tempting and perfect sweet shop look to kaju katli.
  • Cool completely at room temperature.
  • Using sharp knife cut kaju katli pieces into 1.5 inch distant between two straight lines and two slant lines for getting perfect diamond shape.
  • Serve kaju katli or store into air tight container.

Notes

  • Do not use refrigerated cashew nuts for recipe. Make sure cashew nuts are at room temperature before grinding.
  • Grind cashew on reverse side of mixture grinder. Do not over do the grinding process because oil release from cashew nuts.
  • Powder of cashew should be dry not become pasty.
  • No need of sugar consistency in recipe. Just let the sugar dissolve in water.
  • Do not overcook the cashew mixture otherwise kaju katli become hard.
  • Cut kaju katli pieces into 1.5 inch distant between two straight line and two slant lines for getting perfect diamond shape.
  • Most importantly, Stick to the all measurement mentioned in recipe for perfect smooth and melt in mouth kaju katli.
  • You can garnish kaju katli with dry rose petals.
  • You can also avoid use of silver vark while garnish the kaju katli..
  • Store kaju katli in air tight container for 15 days in refrigerator.