Kaju Katli

Kaju Katli! I can just go on eating too many of them 😬 Ever since I was a child, these were undoubtedly my favourite ‘mithaai‘. I would never share these with anyone! 😉

My mother too indulged me & kept getting these often. Although, I don’t remember her making them….or maybe she did, I don’t really recollect.

So, when I got married, I wanted to make them at home, because the ones you get outside in shops aren’t healthy. They add rice flour & cornflour to the mixture before setting the katlis. So I referred to some YouTube videos for assistance 😉 and ever since then, I make them so often…they always turn out moist & delicious 👌👏

So much so, that my hubby says they taste better than store-bought ones 💃💃😘 Wow….that’s such a great compliment! Because, he can be a bit hard please at times..😛

I am sharing this today as the festive season has begun…Raksha Bandhan being the first occasion around the corner…so make them for your beloved brother and celebrate this joyous festival 😇 also, try my Anjeer burfi or Khoya burfi…my Doodh Peda recipe is instant! And we know how our dear brothers love their Besan Laddoos! You can even go a little overboard and indulge in some Zaffrani Phirni 😋 you can try these for Diwali too….it’s not too far 😊

My recipe is very easy, I took 4 ingredients & less than 30 mins to serve these from start to finish..! Let’s get started!

Yield: 15-17 katlis

Equipment: a non stick pan, a wooden spoon, measuring cups/ spoons, a knife, a plate, a rolling pin.

Ingredients:

1 cup cashew nuts

1/2 cup sugar

4 tbsp water

1 tsp ghee (for greasing)

Method:

Use a blender and dry grind the cashews to a fine texture. Make sure the cashews were at room temperature before grinding.

Heat the non stick pan, add the sugar & water. Melt the sugar into the water on a low flame. Keep stirring. Once the sugar has melted, cook for another 2-3 mins on low flame. To check if the sugar syrup is ready, take some water in a bowl and add a drop of the syrup. The drop should not mix in the water. This is one thread consistency (ek taar ki chashni). My syrup was ready in 5 mins approximately.

Once the syrup is ready, add the cashew powder & keep stirring constantly & cook on low flame for 5 mins, until you achieve a dough like consistency. To check the consistency of the Katli dough, take some mixture in your hands and make a ball, if the shape holds, it’s ready. Remove this dough like mixture on a greased plate and let it cool for 5 min. Grease your palms and knead this mixture carefully until it’s smooth.

Now, roll this dough with a rolling on the back of a greased plate. The thickness should be about 6mm or a bit more. Don’t roll it too thin. Set this plate in the refrigerator for 8-10 mins. They will set really quickly, once set, you can cut them in any shape as you prefer, however I prefer the traditional diamond shape for these katlis … That’s it! They are ready 😄 you can store them in an airtight container for 2-3 day in the refrigerator.

Enjoy them soon! ☺️

Love,

Shreya 💕