I cooked this sweet dish, Kaju Katli today. My daughters are crazy for sweet dishes. Tried first time. It was cooked to perfection. This sweet is eaten all over India and is served on Festive occasions in every home.
Kaju (Cashew Nuts) – 5oo gms.
Sugar – 200 gms.
Water – 250 ml.
Cardamom (small green) – 10. Remove the outer layer and use only seeds. Crush the seeds to fine powder.
Ghee (Clarified Butter) – 100 gms.
Take a non-stick pan and heat it up.
Dry roast the Kaju for 2 minutes only. Stir continuously and don’t let it get brown.
Grind the Kaju in fine powder.
Add sugar and water into non-stick pan and heat it up. Keep stiring continously until you have a perfect consistency sugar syrup. When sugar syrup has a string line consistency, that means sugar syrup is ready.
Slowly add grinded Kaju powder to the pan. Keep mixing it continuously and don’t allow it to burn. Turn the heat to medium.
The consistency would be like thick paste as shown in the picture.
Add Cardamom powder and keep stiring.
Add Ghee and mix it well and let it cook for 3 to 4 minutes on medium heat.
Remove the mixture, while it is hot, into a flat plate having sides edges, so that the paste stays in.
Don’t touch or use stirrer to flatten the paste in the plate. Instead after all the paste is poured in the plate, just lift the edges of the plate and tap it on the floor from all sides until the paste becomes flat and even.
Allow the paste to cool for some time. Take a sharp knife and cut the Kaju paste into diamond shapes. Let it cool down.
Kaju Katli is ready.