I feel Shaan-e-Diwali Kaju Katli has this unofficial power over the other mithais. It’s like she knows that she’s the prettiest girl in the class but won’t admit it openly, and subtly enjoy all the attention she gets, ha!
The recipe needs just four ingredients, it does not involve any complicated steps but it is a labour of love. It’s extremely important to stick to the proportions, not rush through the process and you’ll happily add that royal touch to your Diwali celebrations!
P.S. Putting chandi vark (edible silver) on the Katli does need some expertise (which I currently lack). Make sure you use a pair of kitchen pincers to put them.
Kaju Katli
Enjoy the steps!
Ingredients
- 1 cup cashews
- 1/3 cup water
- 1/3 cup sugar
- 1 teaspoon ghee
- Optional: 1/2 tsp rose water, 1/4 tsp cardamom powder, saffron
- Optional garnish: chandi vark (edible silver foil)
Directions
- In a blender, grind cashews into a fine powder. Grind 1/2 a cup at a time. Don’t over-grind or else cashews will release oil.
- Sieve the cashew powder to take out the coarse bits. Take out 1 cup of fine cashew powder and keep aside.
- In a heavy bottom pan, add water and sugar. Let the sugar syrup come to a light boil on a medium-low flame. It will thicken as it cooks. Add cardamom powder, rose water, and mix well.
- Now add cashew powder and stir well to avoid any lumps. Cook on low flame and stir constantly. Add ghee. After 10-12 mins, the cashew paste should leave the sides of the pan. At this stage, make a small dough ball. If the ball doesn’t feel sticky, then the dough is ready. Remove from gas and cool it for 5 minutes.
- Put the dough on a greased plate or baking sheet. Knead for 2-3 minutes. Now gently flatten it with your palm, add saffron, and roll till you have the desired thickness (about 1/4 inch).
- Let the katli set for a minimum of 30 minutes. Now, put the chandi wark and cut it into diamonds or squares. Enjoy!
Tips:
- Chill cashews in the fridge for 20-30 minutes before grinding them. This will help us grind them into a fine powder without releasing their oil.
- Cook on low flame, don’t overcook (makes chewy katli) or undercook (katli will not set).
- Store in an airtight jar in the fridge for 12-15 days, or at room temp for 3-4 days.
- Please note that the recipe time has been calculated on a cook time basis. Resting time has not been accounted for.
