Kaju Katli

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Yields1 ServingPrep Time15 minsCook Time15 minsTotal Time30 mins

Ingredients:
 1 ½ cups Cashew Nuts
 90 ml Water
 ¾ cup Sugar
 6-7 Dwaraka Organic Green Cardamom
 2 tsp Ghee for cooking
 1 tsp Ghee for greasing
Method:
1

Blend the cashew nuts in a grinder until they’re in powder form. Don’t over-blend them or they will start releasing their oil. We want powder to remain dry.

2

Remove the green cardamom from the pods and crush it into powder in a mortar pestle.

3

Add sugar and water to a non-stick pan and cook it until the sugar completely dissolves.

4

Once the mixture starts boiling, lower the heat and add the cashew nut powder.

5

Mix the cashew nut powder and the sugar syrup thoroughly making sure there are no lumps.

6

Keep stirring the mixture and cooking it on medium heat until it becomes a little thick.

7

Now add the crushed green cardamom powder and one teaspoon of ghee into the mixture.

8

Keep mixing it and cook it until the mixture is nice and thick and starts separating from the sides of the pan.

9

If it doesn’t start releasing then add some ghee and mix it again. The mixture should look moist and sticky and not at all dry.

10

To check if it’s cooked, take some in a spoon and cool it down. Now mold it into a ball and check to see if the texture is fudge-like.

11

Once it’s done, transfer it into a greased plate or one with parchment paper and let the mixture cool.

12

Once the mixture is only slightly warm, grease your palms and knead it for 2-3 minutes to form a very smooth dough.

13

Knead the dough on parchment paper on a flat surface. Using a rolling pin, roll it evenly to a ¼ inch thickness.

14

Let it cool completely in that form and then cut the Kaju Katli in the desired shape.

15

Serve it at room temperature or cold.

Ingredients

Ingredients:
 1 ½ cups Cashew Nuts
 90 ml Water
 ¾ cup Sugar
 6-7 Dwaraka Organic Green Cardamom
 2 tsp Ghee for cooking
 1 tsp Ghee for greasing

Directions

Method:
1

Blend the cashew nuts in a grinder until they’re in powder form. Don’t over-blend them or they will start releasing their oil. We want powder to remain dry.

2

Remove the green cardamom from the pods and crush it into powder in a mortar pestle.

3

Add sugar and water to a non-stick pan and cook it until the sugar completely dissolves.

4

Once the mixture starts boiling, lower the heat and add the cashew nut powder.

5

Mix the cashew nut powder and the sugar syrup thoroughly making sure there are no lumps.

6

Keep stirring the mixture and cooking it on medium heat until it becomes a little thick.

7

Now add the crushed green cardamom powder and one teaspoon of ghee into the mixture.

8

Keep mixing it and cook it until the mixture is nice and thick and starts separating from the sides of the pan.

9

If it doesn’t start releasing then add some ghee and mix it again. The mixture should look moist and sticky and not at all dry.

10

To check if it’s cooked, take some in a spoon and cool it down. Now mold it into a ball and check to see if the texture is fudge-like.

11

Once it’s done, transfer it into a greased plate or one with parchment paper and let the mixture cool.

12

Once the mixture is only slightly warm, grease your palms and knead it for 2-3 minutes to form a very smooth dough.

13

Knead the dough on parchment paper on a flat surface. Using a rolling pin, roll it evenly to a ¼ inch thickness.

14

Let it cool completely in that form and then cut the Kaju Katli in the desired shape.

15

Serve it at room temperature or cold.

Kaju Katli
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