Kaju Katli

A traditional, most common and a very expensive one among the diwali sweets..Kaju Katli. There is an interesting story behind this. This is my first try of this royal sweet...Thanks to my little one. This is one of her favourite among Indian sweets. This year the first sweet box that we received was kaju katli. That's when she cutely asked me if i could make this at home for her. I accepted the challenge and completed it successfully. I was overwhelmed with joy to see her relish every bite that she took. I surfed various recipes on the net and this one is a combination of many recipes.

Ingredients:

Kaju/cashew - 1 cup

Sugar - 1/2 cup

Ghee - for greasing

Water- 1/4 cup

Method:

• Dry grind cashew to a semi coarse powder and keep aside. It should resemble sooji rava consistency.
• Heat sugar and water on a low flame till it dissolves.Keep stirring.
• As the bubbles start forming keep checking the consistency of sugar syrup.
• The syrup should reach one thread consistency.
• You can easily check this by adding a few drops to a bowl of water. If the sugar syrup solidifies and does not dissolve then its done. 
• You can also check by taking a drop in between your fingers and trying to roll it into a ball. If it rolls then it is done.
• My syrup took 6 minutes to reach the desired consistency.

• Now add the cashew powder to the sugar syrup and stir continuously on a low flame.
• Once it starts leaving the sides and becoming a mass, switch off flame.
• This takes approximately five minutes.
• Cool the mixture for 7-8 minutes.
• When it is still warm knead the cashew mass into a soft pliable dough.
• Spread a sheet of butter paper on your work table. Place the cashew dough and flatten.
• Place another butter paper sheet on top and roll the cashew dough into 1/4" thick disc.
• Remove the butter paper on the top and cut the rolled cashew disc into diamond shapes.
• Kaju Katli is ready to serve.

Note:

• Do not fine powder the cashew as it may leave oil and become a paste.
• Do not alter any proportions given in the recipe.
• Even if you feel that the cashew mass is a little coarse and grainy in the beginning, it will become smooth and soft once kneaded.

Happy Diwali !!