Ingredients

The following ingredients have 4 Servings
  • 1 cup cashews (150 grams)
  • 1/2 cup sugar (100 grams)
  • 1/4 cup water (60 ml)
  • 3-4 cardamom pods (crushed and skin removed)
  • few saffron strands

Instruction

  • Heat a pan and add cashews and roast for 3-4 minutes. Do not change the color. let cool.
  • Transfer to a grinder jar and spice grinder and grind to a fine powder. Grind at small intervals.
  • Combine 1/2 cup sugar and 1/4 cup water in a heavy pan.
  • Mix gently and cook in low flame.
  • Let the sugar dissolve completely. Add 3-4 crushed cardamom pods and few saffron strands.
  • Once the sugar dissolves the mixture will start to boil.
  • Once the sugar syrup starts to boil vigorously, it is the correct stage.
  •  Once the sugar syrup boils vigorously, quickly add the prepared cashew powder.
  • Mix well and cook in low flame.
  • After 3-4 minutes the cashew mixture will begin to thicken.
  • And after 6-7 minutes the whole mixture will come together as a soft mass and begin to leave the sides of the pan.
  • Take a small pinch of cashew paste and roll between your fingers. If you are able to form a soft balls, it is correct stage.
  • Now remove the whole mixture of cashew paste to a butter paper. Scrape the edges and add them as well. We will knead and make everything very smooth.
  • Add few saffron strands and start kneading the mixture. Knead for 3-5 minutes into a very smooth dough. This step is crucial for melt in mouth kaju katli.
  • After kneading roll the dough into a 1/4 inch thick circle.
  • Slice into diamonds or squares.
  • Let cool completely. Store in airtight containers and serve kaju katli as required. You can store kaju katli for a week at room temperature and around 2 weeks in refrigerator.