- Cashews - 2 cups
- Sugar - 1 cup
- Water - 1/2 cup ( Just to immerse the sugar )
- Ghee - 2 tsp for greasing
- Milk - 2 tsp ( + or - ) (optional)
- Grind the cashews just to powder it. Do not over-grind, since the cashews may leave oil.
- In a wide non stick pan add sugar and add water just to immerse it.
- Keep the flame in medium or low to medium.
- When the sugar gets dissolved, check its consistency.
- When the sugar syrup comes to a single string consistency (when you take the sugar syrup in your four finger and thumb, it should form a single string). Now add the cashew powder and stir continuously.
- Now reduce the flame to low and and check a very little portion of cashew paste and try to make a small ball. If you can make it, then that is the right consistency and you can switch off the flame.
- Grease a plate with ghee and transfer the cashew paste content.
- Just leave for 5 min or until you can bear the heat and you can start kneading the dough to make it smooth.
- If the mixture is dry, you can add a tsp of milk to make it pliable and smooth.
- Now with the rolling pin or chapatti roller, roll it to a thin layer and cut it in to diamond shaped pieces.
- Kaju katli is ready to eat now.
- Store in a box and can keep in fridge for a week.
- If milk is added, self life is less than a week. So it is good to consume soon.