Kaju katli is a popular Indian festive sweet prepared with cashews and sugar syrup. This fasting season enjoy this nutty sweet delicacy that will just melt-in-your-mouth!!
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 20 PIECES
Use cashews that are at room temperature.
Transfer cashews to a food processor. Blend until finely ground just like fine flour. Don’t over-blend the cashews or it could turn into cashew butter. Sift the cashew powder through a sieve. Set it aside.
PRO TIP - Blend cashews batches and make sure that the cashew powder does not become a sticky powder. If it does then the cashews have released their oil and this will not work. You need to start all over again.
Meanwhile, let's start with the sugar syrup. In a heavy-bottomed pan mix sugar and water as stated and set it to boil till it becomes thick and forms a 1- thread consistency. The temperature for 1-thread syrup is 112 degrees C.
In this picture sugar syrup has reached its one thread consistency.
Add cashew powder and milk powder to the hot sugar syrup. Keep stirring continuously until the mixture is well blended and lump-free. Soon the mixture will start to leave the corners of the pan and will form a thick ball. Take the pan off the flame.
Allow it to cool until it is comfortable to touch. Once comfortably cooled and pliable, start kneading the mixture until it comes together like a soft dough. If the dough feels sticky, apply some ghee on your hand and work with the mixture. Spread the mixture in between two sheets of parchment paper. Using the rolling pin, flatten the kaju dough.
Apply silver leaf (chandi ka varak) on top of the flattened kaju dough. Using a knife or a pizza cutter cut the dough into a diamond shape.
Kaju katli is ready to serve.
Store Kaju Katli at room temperature (in an airtight container). They will stay good for up to two weeks. This festive season, enjoy this nutty sweet delicacy!!
Tips to Consider, what could possibly go wrong!
- Powder the cashews as fine as you can. If possible, powder them in batches. This will ensure a smooth and fine texture.
- Do not overdo the cashews. If blended for long, cashews will release their hidden oils, and it will result in a crumbly and sticky mix.
- Sift the powdered cashews through a sieve is an essential step. Please, do not skip through it.
- Prepare the sugar syrup to the correct consistency.
- Add the powdered cashews to the sugar syrup in batches, or else lumps will form in the syrup.
- Try not to leave the sugar+cashew mixture unattended at any time. Keep stirring continuously.
- Do not overcook the Kaju dough (in sugar syrup), as it will result in a dry mixture.
- Kneading the cooled Kaju dough will ensure a smooth and melt-in-your-mouth kind of texture. Therefore, knead the dough when before spreading on a plate.
- If the Kaju dough becomes dry and crumbly because of overcooking, don't worry, add a teaspoon of milk and mix to combine. The mixture will feel sticky. Transfer it to the fridge to chill for 20 minutes. Knead it again, and you should be good.
Calories: 120kcal | Carbohydrates: 15g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 8mg | Potassium: 106mg | Fiber: 1g | Sugar: 11g | Vitamin A: 15IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg