Kaju Katli for dummies!

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Kaju Katli

I would call this one Kaju Katli FOR DUMMIES as this is so easy and simple, that even people like me (who run away at the mention of sugar syrup) cannot get this wrong. There is no ‘checking for any string consistency’ while preparing this, which gets you through half the battle. Rest of it is won when you taste these amazingly soft and sweet delights – wondering how can it be so easy to prepare something so nice! It is totally hassle free, needs no ghee and takes less than half an hour to make.

This recipe comes directly from ‘Saffrun Hut’, which I bumped into while food surfing and kept drooling over the wonderful pic there for a long time (prolly months) before I myself made it. Thanks so much saffron, for such a wonderful recipe and such a wonderful blog! Here is the original one.

Kaju Katli - kuch meetha ho jaaye!

Ingredients:
1 cup of cashews
3/4 cup (or slightly less if you prefer) of sugar
1/4 cup of water

Method:
1. Finely grind the cashews to a powder. Don’t overdo it, as the cashews may leave their oil and you may end up getting a paste instead of powder. Even if you do, it does not affect the taste 🙂
2. Mix the sugar and water in a kadhai. Heat till small bubbles begin to appear on the surface.
3. Stir gently and let it come to a rolling boil. No need to check for string consistency etc of the syrup.
4. Pour in the cashew powder and stir well to avoid lumps. Keep stirring for a few minutes and you should notice the mixture getting a little thicker.
5. Put a little drop on a chilled plate and test to see if it hardens slightly. You should be able to roll it into a loose ball.
6. If it does, switch off the heat and move the pan away from the hot surface.
7. Let it cool slightly and dump out the contents onto a board or a clean countertop.
8. Knead well with your hands (much like you would knead roti dough) to make it smooth and glossy.
9. Roll out with a rolling pin into 1/4 inch thick sheet and cut into any shape you want. The standard is these diamonds.
10. Let cool/dry and pack in tins between sheets of waxed paper. Store at room temperature for a week or in the fridge for longer.

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