Here is a recipe for Kaju Katli, a popular Indian sweet made from cashew nuts and sugar:
Kaju Katli Recipe Ingredients
- 1 cup (200g) cashew nuts, finely ground
- 1 cup (200g) sugar
- 1/4 cup (60ml) water
- 1/2 teaspoon cardamom powder
- 1 teaspoon ghee
- Silver varak (optional)
How to Make Kaju Katli
Step 1
Heat the sugar and water: In a pan, heat the sugar and water over medium heat, stirring occasionally, until the sugar dissolves completely. Continue cooking until the syrup reaches one-string consistency (when a drop stretched between your fingers forms a thin thread). You can check this by dropping a small amount of syrup in cold water. If it forms a soft ball, it’s ready.
Step 2
Add the cashew powder: Reduce the heat to low and slowly add the cashew powder to the sugar syrup, stirring continuously to avoid lumps.
Step 3
Add ghee and cardamom powder: Add the ghee and cardamom powder and mix well. Keep stirring and cooking until the mixture leaves the sides of the pan and starts to gather as a mass. This takes about 15-20 minutes.
Step 4
Cool and shape: Remove from heat and transfer the mixture to a greased tray or plate. Let it cool completely and set for at least 3-4 hours, or until firm. Cut the mixture into diamond-shaped pieces or squares.
Step 5
Garnish (optional): You can garnish the Kaju Katli with silver varak (edible silver leaf) for a more festive look.
Serve: Serve Kaju Katli at room temperature or chilled.
Tips:
- Use fresh and good quality ghee for the best flavor.
- Ensure the cashew powder is ground finely to avoid a grainy texture.
- Don’t overcook the sugar syrup or the Kaju Katli will become hard.
- Adjust the amount of cardamom powder to your preference.
- You can use different variations like adding saffron, grated coconut, or chopped dates for a richer flavor and texture.
- Store leftover Kaju Katli in an airtight container at room temperature for up to a week.
