Namaskar Welcome to nishamadhulika.com
Today we are making everyone’s favorite sweet dish, Kaju katli and making it is really easy.
It can be prepared for any festival, party or anytime we crave for something sweet.
Let’s start with the procedure of making kaju katli.
Start with preparing powder from cashews.
We have taken 2 cups of cashews (chunks).
These cashews are inexpensive.
Place these cashews in the mixer jar.
Grind the cashews in little quantity first.
Cashew powder is ready, don’t run the mixer for too long else they turn into a paste and we need powder.
Transfer the powder in a separate bowl.
Grind the remaining cashews as well.
Now strain this prepared cashew powder through a sieve so that big chunks can be separated.
Keep the bigger chunks separately and ground again later until fine in texture.
We are done with straining the cashew powder.
These big chunks can be ground again until fine powder or use them in making halwa or kheer.
Cashew powder is ready, now we will prepare dough from it.
For this add ¾ cup of sugar in to a pan.
Add ¾ cup of water into the pan.
Now let the sugar dissolve in water first and check later.
You can stir it a little.
We don’t have to prepare syrup out of it, just make sure sugar dissolves well.
Now add cashew powder to it.
Keep the flame low and stir while roasting.
Let it cook until it gets dense in consistency.
Cashew paste has turned quite thick in consistency, now add ½ tsp cardamom powder and 2 tsp ghee into it.
Mix thoroughly and continue cooking until it gets thick in consistency.
Cashew paste has turned thick and dense in consistency.
You can also check it.
To check, take some paste in a spoon and let it cool down a little.
Bring the flame to minimum.
Now take this past in you hand and look if it can be turned into a round dough ball.
Paste has now turned thick in consistency.
Turn off the flame and stir the paste for a while as the wok is still warm.
Grease a plate with some ghee and transfer the paste to it so that it cools down quickly.
Keep the flipping the sides of paste like this to let it cool down too quickly.
Let the paste cool down.
Grease a butter paper with some ghee.
Keep the flipping the sides of paste to let it cool down quickly and also to prevent any formation of crisp layer over it.
Paste is now little warm.
Grease your hands with some ghee and roll the paste.
Place this roll ball over the butter paper and flatten it with your hands.
Now roll it out thinly, keeping it 3 to 4 cm thick.
We have also greased the rolling pin with some ghee.
Now roll out the paste very gently and gradually.
Try giving it a square shape.
You can also rotate the sheet like this.
We are done with rolling out the sheet now let it cool down.
Place this sheet in front of Air conditioner or keep it over a try and place inside the refrigerator set and then cut out the katlis from it.
Now keep it aside for sometime.
The sheet has set, now let us cut it.
For this, take a scale and cut into diamond shape.
It looks good in diamond shape.
You can keep the size of katli big or small as per your preference.
We are making 1.5 inch chunks, so make a mark after 1.5 inch on the sheet.
Similarly make marks on the entire sheet.
We are done with making the pieces, let it dry a bit and then separate the pieces.
Kaju katli is dry now, let's separate it now with a knife.
Tempting kaju katli is ready now.
It is very easy to prepare it.
But while cooking kep a check the consistency of the paste for kaju katli.
As soon as it turns thick, take it out in a bowl, cool it down and make a ball from it.
If the consistency is right, turn off the flame and make kaju katli.
If the Kaju katli remains soft even after drying out for a day and doesn’t set,
Then put it back in the wok and cook it on low flame for 1 to 2 minutes.
Roll it out again and prepare a sheet.
If the is too thick and sets just before rolling out, then place it back in the wok and add 1 tsp of water to it.
cook it on low flame for 1 to 2 minutes and then cool it
and roll out into a sheet and mouth drooling Kaju Katli will be ready.
After a bit of practice you can surely judge the consistency of the katli,
and have delightful Kaju Katlis.
You can store it in a refrigerator and eat it for 1 month.
We have not put silver wark over the Kaju Katli,
as it not healthy and is just for show so it is not necessary to put it.
Try making this recipe at your home and share your experiences with nishamadhulika.com
See you soon with another delightful recipe.
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