Well, who doesn't like kaju katli? From young to old this sweet has been a constant favourite among all age groups. A bite of it and it's the melt-in-the-mouth feeling, the subtle aftertaste of cashew will have you craving for more.
- 2 cups cashew / kaju
- 1 cup sugar
- ½ cup water
- 1 tsp ghee / clarified butter
- ¼ tsp cardamom powder
Blend 2 cups of cashew in a mixie to make a fine powder. Ensure it does not turn into a paste. Thoroughly sieve the finely powdered cashew to separate any lumps. Take a Stainless steel kadai (Samrat's stainless steel kadai has an aesthetic finish) and pour half a cup of water and add 1 cup of sugar to this. Stir well to dissolve the sugar completely. Boil for 5 minutes to get a single-string consistency. Next, add the powdered cashew and mix well. Constant stirring is required until the mixture turns into a paste. Then add 1 tsp ghee and ¼ tsp cardamom powder and mix well.
Keep cooking till you get a paste-like texture and separate from the pan. Care should be taken not to overcook as it will harden.
Grease some butter paper with ghee and pour the mixture onto it. Using a spatula fold the mixture until it forms a dough. Knead the dough to make it soft. Cover it with butter paper on top and roll with a rolling pin to make it even. You can use silver vark to make it more appealing but this is optional. Cut it into diamond-shaped pieces and it is ready to be served.