Kaju Katli is my all time favorite sweet. I can never say No to this sweet at all. When anyone buys me a box of Kaju Katli, I would be the only person to eat it that’s because Gj is not a big fan of sweets.
I will relish this sweet little by little. Gj will ask me, “how long does it take for you to eat this small piece of Kaju Katli?” I will take that long…Nowadays, I see that Sanvi also likes this sweet so much. Now I have a reason to buy Kaju Katli in large quantity. Sanvi does not take that long to eat like me. She just finishes off a piece in a minute or so. I tried this recipe for the first time and it came out so well. There are two ways of making this sweet. First method is to make the Kaju mixture on the stove top and then cut them into pieces. Another method is to make the Kaju mixture, knead them and then cut them into pieces. This time I followed the first method. I will make Kaju Katli again and that time, I will post the second method. Both the methods are simple and easy. Second method needs an extra effort. Now let’s move on to the recipe…
Preparation Time. 10 minutes
Cook Time. 20 minutes
Recipe Cuisine. Indian
Recipe Category. Sweet
Shelf Life. 2 to 3 days (Store it in an airtight container)
Yield. 16 pieces
Cashew nuts – 1 glass
Sugar – 1 glass
Water – 1/2 glass
Milk – 3 tablespoons
Ghee – as desired
Note. The ingredients shown will vary with the original quantity.
1. Grind cashew nuts in a blender/mixie to a fine paste.
- If you have stored cashew nuts in refrigerator, dry fry it very lighty in a pan or keep the cashew nuts in room temperature for 5 minutes to remove the moisture in it.
2. Make sugar paavu. In a heavy bottomed pan, bring 1/2 glass of water to boil. Add 1 glass of sugar and boil it. Add 3 tablespoons of milk to the boiling sugar syrup mixture. Adding milk will remove the impurities present in the mixture.
3. Heat the sugar mixture for some time. You can see a white scum forming in the pan. Now, filter the sugar paavu in a cloth to filter its impurities.
4. Again return the filtered sugar paavu to the heavy bottomed pan, and heat until you form an one string consistency. (Check the pictures below)
- If you wish, you could add 3 to 4 saffron strands (mix the saffron with 1 tablespoon cold milk) and a pinch of cardamom powder.
5. Once the one string consistency is reached (refer 1st picture below), add cashew powder to the sugar paavu.
One string consistency. A thin string should be formed when tested between thumb and forefinger. (third picture. I tested using my ladle and you could see a thin string of sugar syrup falling back to the pan).
6. Mix the cashew mixture well continuously.
7. Right consistency. Bubbles should start coming and cashew nuts smell should go off. Cashew mixture will become thick in consistency.
- If you miss the consistency, do not panic. Reheat the cashew mixture in low flame, stir well, and pour the cashew mixture into the greased pan.
8. When you see bubbles for few seconds, switch off the flame, and grease the plate using half teaspoon of ghee.
9. Pour Kaju Katli in the greased pan. (I actually greased the first pan for Kaju Katli, but in the last minute I changed my mind. I thought the first pan will not work out well for the photography so in the last minute, I greased the pan in the second picture and poured Kaju Katli on it). Now allow the mixture to set at room temperature for 1-2 hours. Cut the Kaju Katli mixture into traditional diamond shapes or your desired shapes.
- There may be some bits and pieces of cashew mixture remaining when you cut Kaju Katli into desired shapes. The remains may look dry and crumbly. You can add few drops of milk, roll it again, and cut into pieces.
- If you want Kaju Katli to look more grand, you can add silver sheet/silver warq. You can just spread silver warq over Kaju Katli and then cut it into desired shapes. If you add silver warq, you cannot reheat in microwave.
Now, Kaju Katli is ready! Store the Kaju Katli in an airtight containers.