Kaju Katli Recipes

KAJU KATLI | KAJU BARFI

Steps:

• Powder the cashew in a coffee grinder, blender or a dry grinder.
• The cashews should be in powdered form and not become pasty or oily.
• On a low flame heat sugar and water in a thick bottomed or non stick pan or kadai.
• Meanwhile grease a plate or a tray and keep aside or keep butter papers ready.
• When all the sugar has dissolved in the water, add the cashew powder. There is no consistency in the sugar syrup required like one string or two string. Just let the sugar dissolve in the water and then proceed with the next step.
• Mix and keep on stirring the cashew mixture non-stop on a low flame.
• The cashew mixture would start thickening.
• Cook the kaju mixture for approx 7 to 9 minutes until the whole dough starts to come together.
• Remove the whole lump of the kaju dough from the pan and place it on your work surface or in a bowl or plate.
• Add the rose petals and ghee or oil to the cashew mixture.
• When the heat in the dough is hot enough to handle, then knead the cashew mixture lightly.
• Flatten the dough and place it on a butter paper or on a greased plate or tray.
• Place a butter paper on top and then using a rolling pin, roll gently the dough from all sides till you reach a thickness of 3 to 5 mm in the dough.
• Remove the butter paper and let the rolled dough cool.
• When completely cooled, using a sharp knife cut the cashew dough giving square or diamond shapes.
• Gently remove the kaju barfi with a butter knife.
• Serve the kaju katli straight away or keep in an airtight container.

KAJU KATLI

Steps:

• Blend cashews in a grinder just until they're in powder form. Don't overblend or they will start releasing their oil; we want the powder to remain dry.
• Remove green cardamom from the pods. Crush them into a powder with a mortar and pestle.
• Combine sugar and water in a nonstick pan over medium-high heat. Cook until sugar has completely dissolved, then bring to a boil. Lower the heat to medium and add cashew powder; stir thoroughly, making sure there are no lumps. Continue to cook and stir until it becomes a little thick.
• Add crushed cardamom powder and ghee; keep mixing and cooking until mixture thickens and starts separating from the sides of the pan. If it doesn't release from the pan, add some more ghee and mix again; it should look moist and sticky and not at all dry. Check to see if it's done by taking a spoonful and cooling it a bit; when you mold it into a ball and the texture is like fudge, it's done.
• Transfer mixture to a greased or parchment-lined plate and let cool until only slightly warm. Grease your palms and knead on parchment paper on a flat surface to form a very smooth dough, 2 to 3 minutes. Roll evenly to a thickness of 1/4 inch.
• Let rolled dough cool completely. Cut kaju katli into desired shapes. Serve at room temperature or cold.

KAJU KATLI RECIPE

Steps:

• In a blender, grind cashews to a fine powder, taking care not to grind them so thoroughly that the nuts release their oil. Place cashew powder in a medium mixing bowl, then whisk in milk powder and cardamom.
• In a 2-quart saucepan, heat sugar and water over medium-high heat until sugar has melted. Continue cooking until the mixture reaches 230°F (110°C) on a probe or candy thermometer, about 4 minutes. Alternatively, you can judge the doneness of the candy syrup by placing a drop of it on your thumb, making sure to let it cool enough first that you don't burn yourself. Allow the drop of syrup to cool to room temperature, then pinch it between your thumb and index finger and pull them apart; the syrup is done when a single strand stretches between your fingers without breaking. (This is called a "one-string consistency" in Indian candy-making terminology.)
• Turn heat to low and add cashew mixture, stirring continuously with a heat-resistant flexible spatula. The mixture should pull away from the sides of the pan and form a loose ball. Add ghee and mix well for a few seconds, then remove pan from heat.
• Place a sheet of parchment paper on a clean work surface and carefully scoop hot cashew dough on top. Set a second piece of parchment paper on top of the cashew dough. Knead the hot cashew dough through the paper for a few seconds to help bring it together. Using a rolling pin, roll cashew dough out into a single even sheet about 1/8 inch (3mm) thick. Remove top layer of parchment.
• Let dough stand 1 minute. If desired, carefully lay edible silver leaf (silver vark) all over the dough. Then, using a sharp knife, cut dough into diamond-shaped pieces 1 to 1 1/2 inches (2.5 to 4cm) long. Allow to rest at room temperature for 30 minutes before serving.

KAJU KATLI

Steps:

• Drain and grind cashews to a fine paste.
• Use as little water as possible.
• In a heavy suacepan put sugar and paste.
• Cook on slow to medium heat.
• Cook stirring continuously till a soft lump is formed.
• Add ghee and cardamom powder and mix well.
• Spread on a clean greased worksurface.
• Roll lightly with a rolling pin, to 1/8" thickness.
• Apply silver foil.
• Cool, cut into diamond shaped katlis.