Kaju Katli is a popular Indian sweet, prepared with cashew powder and sugar syrup. This is very easy and simple sweet recipe, mainly prepared with only two ingredients, but can be tricky with the sugar syrup consistency and if the cashew powder is sticky, which may actually spoil the texture. The perfect Kaju Katli is a smooth and thin, which melts in your mouth. This recipe is perfect to prepare during Indian festivals like Diwali, Raksha-Bandhan, Bhai-Dooj, Navaratri, and Ganesh Chaturthi. As this is kid's all time favorite sweet recipe, you don't need any occasion to prepare this. Here is the recipe with some tips and step by step instructions and pictures.
1. Firstly, take 200gm of cashew nuts/ kaju and remove all the peels if they have.
2. Then in a grind all the cashew nuts to a fine powder. Make sure to grind them on pulse mode at intervals of 2-3 seconds. Do not blend at a long stretch else, the cashew will release oil and turns into a paste. Sieve the cashew powder making sure there are no lumps.
3. Then add 2 tbsp or 40gm milk powder to cashew powder and mix really well. Adding milk powder is totally optional.
4. For Sugar Syrup, take 1/2 cup or 140gm sugar and 1/4 cup or 70ml water in a pan/ kadai.
5. Stir well and dissolve sugar. Bring a boil.
6. Boil for around 5 minutes or until 1 string consistency is attained.
7. Add cashew powder to it.
8. And mix it really well, and continue to cook till the cashew dough begins to leave the sides of the pan.
9. Add 1 tsp ghee and ¼ tsp cardamom powder to it. Mix them well and cook for more 1-2 minutes. The cashew dough should be soft but not sticky.
10. Transfer the mixture on to the butter paper. Make sure to grease the butter paper with ghee.
11. Knead the dough slightly with the help of butter paper or spatula to make a smooth dough. Don’t over do kneading as this will release fat from the cashews. The grainy texture in the dough goes away as you knead it more. Remember the dough should be hot while kneading.
12. Place the cashew dough between butter paper and roll using a rolling pin. The cashew dough should still be quite warm when you start rolling it.
13. Roll slightly thick making sure it’s uniform.
14. Once cooled completely, cut the cashew dough into squares or diamond shapes by marking at the difference of 1.5 inches.
15. Scrape off the uneven edges, Make sure to remove the kaju katli pieces from the bottom of the tray or paper, taking care that they do not break.
16. Kaju Katli is ready to serve. Enjoy it right away, or store them in an airtight container for 10-15 days.
0 servings
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