INGREDIENTS:
- Cashews – 1 1/2 cup
- Sugar – 1 cup
- Ghee – 1 Tbsp
- Cardamom Powder – 1/4 tsp
- Edible Silver Leaf – 3 to 4 sheets
INSTRUCTIONS: How To Make Kaju Katli:
1. Begin by placing 1 1/2 cups of whole cashews in the freezer for 10–15 minutes.
2. Once they are slightly cold, add them to your mixer or blender and grind them into a coarse powder. PRO TIP: Do not over-grind, as this can cause the cashews to release their natural oils.
3. In a non-stick pan, add 1 cup of sugar and ¼ cup of water.
4. Keep the heat on low and bring the sugar water to a gentle boil.
5. Continue boiling until the syrup slightly thickens. Be careful not to let it brown.
PRO TIP: The syrup is ready when it feels sticky and forms a single thread when pinched between your fingers.
6. Add the cashew powder to the syrup and stir well over low heat.
7. Stir continuously to prevent sticking.
8. Add ¼ teaspoon of cardamom powder and mix thoroughly.
9. Continue stirring until the mixture thickens and can easily form a soft ball when shaped by hand.
10. Let the mixture cool slightly. Once it’s warm but comfortable to touch, transfer it to a clean counter-top or flat plate.
11. Knead the dough well until smooth.
12. Before it cools down too much, flatten the dough into a sheet about 1/2 inch thick.
13. Brush a little ghee over the surface and apply silver leaf (varak) if desired.
14. Cut the dough into parallel lines, then cut diagonal lines in the opposite direction to create the traditional diamond-shaped Katlis.
15. Serve the kaju katli straight away or keep in an airtight container.
