Kaju Katli Food

KAJU KATLI | KAJU BARFI

Steps:

• Powder the cashew in a coffee grinder, blender or a dry grinder.
• The cashews should be in powdered form and not become pasty or oily.
• On a low flame heat sugar and water in a thick bottomed or non stick pan or kadai.
• Meanwhile grease a plate or a tray and keep aside or keep butter papers ready.
• When all the sugar has dissolved in the water, add the cashew powder. There is no consistency in the sugar syrup required like one string or two string. Just let the sugar dissolve in the water and then proceed with the next step.
• Mix and keep on stirring the cashew mixture non-stop on a low flame.
• The cashew mixture would start thickening.
• Cook the kaju mixture for approx 7 to 9 minutes until the whole dough starts to come together.
• Remove the whole lump of the kaju dough from the pan and place it on your work surface or in a bowl or plate.
• Add the rose petals and ghee or oil to the cashew mixture.
• When the heat in the dough is hot enough to handle, then knead the cashew mixture lightly.
• Flatten the dough and place it on a butter paper or on a greased plate or tray.
• Place a butter paper on top and then using a rolling pin, roll gently the dough from all sides till you reach a thickness of 3 to 5 mm in the dough.
• Remove the butter paper and let the rolled dough cool.
• When completely cooled, using a sharp knife cut the cashew dough giving square or diamond shapes.
• Gently remove the kaju barfi with a butter knife.
• Serve the kaju katli straight away or keep in an airtight container.

KAJU KATLI

Steps:

• Blend cashews in a grinder just until they're in powder form. Don't overblend or they will start releasing their oil; we want the powder to remain dry.
• Remove green cardamom from the pods. Crush them into a powder with a mortar and pestle.
• Combine sugar and water in a nonstick pan over medium-high heat. Cook until sugar has completely dissolved, then bring to a boil. Lower the heat to medium and add cashew powder; stir thoroughly, making sure there are no lumps. Continue to cook and stir until it becomes a little thick.
• Add crushed cardamom powder and ghee; keep mixing and cooking until mixture thickens and starts separating from the sides of the pan. If it doesn't release from the pan, add some more ghee and mix again; it should look moist and sticky and not at all dry. Check to see if it's done by taking a spoonful and cooling it a bit; when you mold it into a ball and the texture is like fudge, it's done.
• Transfer mixture to a greased or parchment-lined plate and let cool until only slightly warm. Grease your palms and knead on parchment paper on a flat surface to form a very smooth dough, 2 to 3 minutes. Roll evenly to a thickness of 1/4 inch.
• Let rolled dough cool completely. Cut kaju katli into desired shapes. Serve at room temperature or cold.