RITIKA NARULA

Kaju Katli

kaju katli

 

Yields1 Serving

Instructions:-
 1.5 cup cashews
 3/4 cup sugar
 1/4 plus 1/8 cup water
 1 tsp rose water
 1/2 tbsp ghee

1

First take cashews in a plate and remove the dark part from their skin. Also cut the cashews into two pieces .

2

In a mixer blend kaju in two to three batches. We are looking for powder form. Be very careful while blending the kaju should not secrete the oil. So blend for a few seconds at one time. Keep aside. Make cashew powder from all the cashews.

3

Sieve the cashew powder into a bowl. The bigger bits may be blended again for a few seconds.

4

Now add approximately 1/4 cup of milk powder.

5

Mix it well using fingers.

6

Take a vessel and add sugar and water. Stir it and cook till all sugar is dissolved. Cook for a few more minutes to achieve one string consistency. Turn off gas when it is just achieved one string consistency. Now add 1tbsp rose water to it.

7

Lastly add cashew powder n milk powder and mix well. Turn on flame and cook for 2 to 3 minutes till mixture looks like dough. Add ghee and mix. Take out the mixture in a bowl . Let cool and see if u can form a ball of the mixture. If not then cook for a few more seconds. Also if the mixture looks like dough in the very beginning after adding to the sugar syrup and a ball can be formed from it. Then there is not need to cook further.

8

Now spread the mixture all over the vessel or kadhai. It is important to spread the dough in thin layer for even cooling. Let it sit for 5 to 10 minutes till cool.

9

Now take a sheet of plastic or butter paper. I used zip lock packs and teared them to make sheets

10

Take out the dough on the zip lock plastic and wrapping the dough knead it well. It is important not to knead from hands directly. Knead till oils are released and dough becomes smooth without cracks. It will take 3 to 5 minutes.

11

Now take Rolling pin and roll the dough ( wrapped in plastic) into rectangle or square shape. The thickness should be even.

12

Let it sit for half an hour for setting.
Once set. Take a sharp knife and cut the dough diagonally. Then cut vertically . You can use scale for the same.

13

The kaju kalti is ready to serve.

Ingredients

Instructions:-
 1.5 cup cashews
 3/4 cup sugar
 1/4 plus 1/8 cup water
 1 tsp rose water
 1/2 tbsp ghee

Directions

1

First take cashews in a plate and remove the dark part from their skin. Also cut the cashews into two pieces .

2

In a mixer blend kaju in two to three batches. We are looking for powder form. Be very careful while blending the kaju should not secrete the oil. So blend for a few seconds at one time. Keep aside. Make cashew powder from all the cashews.

3

Sieve the cashew powder into a bowl. The bigger bits may be blended again for a few seconds.

4

Now add approximately 1/4 cup of milk powder.

5

Mix it well using fingers.

6

Take a vessel and add sugar and water. Stir it and cook till all sugar is dissolved. Cook for a few more minutes to achieve one string consistency. Turn off gas when it is just achieved one string consistency. Now add 1tbsp rose water to it.

7

Lastly add cashew powder n milk powder and mix well. Turn on flame and cook for 2 to 3 minutes till mixture looks like dough. Add ghee and mix. Take out the mixture in a bowl . Let cool and see if u can form a ball of the mixture. If not then cook for a few more seconds. Also if the mixture looks like dough in the very beginning after adding to the sugar syrup and a ball can be formed from it. Then there is not need to cook further.

8

Now spread the mixture all over the vessel or kadhai. It is important to spread the dough in thin layer for even cooling. Let it sit for 5 to 10 minutes till cool.

9

Now take a sheet of plastic or butter paper. I used zip lock packs and teared them to make sheets

10

Take out the dough on the zip lock plastic and wrapping the dough knead it well. It is important not to knead from hands directly. Knead till oils are released and dough becomes smooth without cracks. It will take 3 to 5 minutes.

11

Now take Rolling pin and roll the dough ( wrapped in plastic) into rectangle or square shape. The thickness should be even.

12

Let it sit for half an hour for setting.
Once set. Take a sharp knife and cut the dough diagonally. Then cut vertically . You can use scale for the same.

13

The kaju kalti is ready to serve.

Kaju Katli

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