Ingredients
The following ingredients have 4 Servings
- 1 Cup Cashew Nuts
- ½ Cup Sugar
- ¼ Cup Water
- 2 Drops Saffron Essence / Cardamom Powder
- Few Drops Ghee ((for kneading dough))
Instruction
- Measure all the ingredients and keep it ready. The main point to be noted here is that, the cashews should be in room temperature and there should not be any moisture. Grind the cashews in a mixer / blender into powder, just grind in one stretch without stopping in between. No need to grind it to very fine powder, just make sure there are no big pieces left over.
- In a non-stick pan add water and sugar. Let the sugar dissolve completely, slightly stir in between. When bubbles start to appear, add 2 drops of essence and do everything in low flame.
- When 1 string consistency is reached, add powdered cashew. Don't boil the sugar syrup more than 1 string consistency, else kaju katli turns hard. Mix very well, till the sugar syrup and cashew powder blends well.
- Mix continously in low flame till the cashew paste leaves the sides of the pan and forms a whole mass. Switch off flame. Take a wooden board (or kitchen slab is enough), place a butter paper over it and keep the cashew paste.
- Drizzle few drops of ghee and knead the dough gently till smooth. Don't over knead and do it before it cools down. Then cover it with another butter paper.
- Roll the dough with a rolling pin, as per desired thickness (minimum 1/4 inch). Remove the butter paper and cut into diamond shape with a sharp knife or pizza cutter. Carefully remove it from the butter paper and let it set for minimum 2 hours to become firm. You can consume the uneven edges. I made in 2 batches and got about 32 pieces.Decorate with saffron strands and silver leaves.
