Kaju Katli
by #Amena Sajanlal
Kaju Katli Ingredients
2 cups powdered cashew nuts
1 cup sugar & 1/2 cup water to make syrup
2 tablespoon milk powder
2/3 teaspoon ghee
2 tbsp powdered sugar
Silver waraq for garnishing
Kaju Katli preparation method
Grind the Cashew nuts to a smooth powder.
In a shallow pan add sugar & water on medium flame stirring continuously until it is fully dissolved.
Add the cashew powder and stir continuously.
Add 2 tbsp Nido milk powder & 1 tsp pure ghee,
Stir this mixture for about 5 to 8 minutes or till it starts to thicken,be careful it should not change color at all,
remove it from the stove.
Mix in 2 tbsp of ground powdered sugar,
Transfer this cashew paste to a plate or bowl and allow it to cool slightly. When it has cooled enough, knead it well between two thick greased plastic sheets.
Grease another pair of plastic sheets n Flatten the dough with a rolling pin on it about 1/4” thick Garnish with silver waraq
Leave it for 10 mins & gently make diamond shape cuts,
Knead & Roll the uneven & corner pieces again between the sheets n cut into diamonds,
I individually wrap each Kaju Katli otherwise people eat 5/6 each😂
Tips
*DON’T add any other flavor eg ellaichi, vanilla, rosewater,zafran etc .... kaju has its very own lovely flavor
*Don’t overcook the sugar syrup... it makes the Kaju Katli crumbly on drying...
*The only technique to it is to knead it to a smooth texture between the plastic sheets...
*It has a good shelf life as there’s no water added to it but still in karachi store it in an airtight container to avoid sogginess due to humidity
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Tags:
Dessert