Kaju Katli Recipe

Ingredients

• 1 cup cashews (kaju)
• ½ cup sugar
• ¼ cup water
• 1 tbsp Pure A2 Gir Cow Ghee
• ¼ tsp cardamom powder (optional)
• Silver varak (optional)

Method

Step 1: Grind the Cashews

Grind the cashews into a fine powder in short pulses, not in one go.
If you grind for too long, the cashews release oil and the powder turns sticky. Sieve the powder once.

Step 2: Make the Sugar Syrup

Take sugar and water in a pan on low flame and cook for 4–5 minutes.
You need a one-string consistency. Touch a drop between your finger and thumb and pull them apart slowly. You should see a single thread.

Step 3: Add the Cashew Powder

Switch off the flame for a moment and add the cashew powder to the syrup.
Mix well so there are no lumps.

Step 4: Cook the Mixture

Put the pan back on low flame and keep stirring for 5–7 minutes.
Cook until the mixture thickens and starts leaving the sides of the pan.

Step 5: Add Ghee and Cardamom

Add 1 tbsp ghee and the cardamom powder.
Mix for another minute and take the pan off the heat.

Step 6: Knead the Dough

Let the mixture cool for 5 minutes, until you can touch it comfortably.
Knead gently for 1–2 minutes until it turns smooth like a soft dough.

Step 7: Roll It Out

Place the dough between two butter paper sheets and roll it to about 4–5 mm thickness.
Don't roll it too thin or the pieces will break.

Step 8: Cut and Set

Put silver varak on top if you like and cut into diamond shapes.
Let the pieces set for 15–20 minutes before serving.

Tips

Don't cook the syrup beyond one-string, otherwise the katli turns hard.
If the dough feels dry, add ½ tsp ghee and knead again.
Stored in an airtight box, it stays fresh for about a week.