Vegan Kaju Katli Food
VEGAN KAJU KATLI
From VeganYumYum... "Diwali is a major Indian holiday, a festival of light. There are lots of tasty dishes people make for Diwali, usually always vegetarian. And like all holidays, there are all sorts of appropriate sweets and desserts you can make. Here's a really easy one, and you probably have all the ingredients you need already."
Provided by MissCassidy
Categories Candy
Time 40m
Yield 20-30 triangles, 8-10 serving(s)
Number Of Ingredients 5
Steps:
- Grind the cashews into as fine a powder as you can. You can try your coffee grinder; shake it or rap it against the counter to keep the cashews from gumming up the blade. You can also try a blender, a food processor, or a mortar and pestle.
- Mix cardamom powder, salt, and cashews together. Heat water and sugar in a pot until boiling. Add cashews and stir well with a rubber spatula. Cook for abut 5 minutes until the mixture thickens. You can tell it's ready when it a dribble of it on a cool plate forms a soft ball.
- Pour out the mixture onto lightly oiled aluminum foil. A lot of directions I read say you should let the mixture cool and then knead until glassy. The rill out to 1/4″ thick and slice into diamonds. I cooked mine a little too long, so it set up firmer than it should have. I just cut it after it cooled (instead of kneading it and rolling it out) and that worked fine, but I think the textured suffered a little.
- Store in an airtight container in layers separated by parchment paper.
Nutrition Facts : Calories 166.1, Fat 7.7, SaturatedFat 1.4, Sodium 21.6, Carbohydrate 23.6, Fiber 0.5, Sugar 19.5, Protein 2.7
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- Ground-up your cashews by pulsing them in a blender, and mix often. Make sure you pulse and do not blend!! Blending will release the cashew oils, and if that happens this recipe won't work. My blender isn't that big so I pulsed mine in two batches.
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- Grind the cashews to a powder in a dry grinder and keep aside. If using a blender, add cornstarch and then blend. Move the buttery cashew powder from the sides of the blender in between to help with even blending.
- Make the sugar syrup: In a saucepan over medium heat, combine water and sugar and mix well. Bring to a boil, about 3 minutes. Continue to cook over medium heat, until the syrup is a just about single thread consistency (close to 230°F / 110ºc), 3 to 4 minutes. (See note below for how to check single thread consistency.) Stir a few times in between. The syrup will get bubbly while it thickens. Add cardamom or other flavors and mix in.
- Reduce heat to low, then add half of the ground cashews. Mix in well. Keep adding the cashew mixture, a few tablespoons at a time, until the mixture gets thick and adds resistance to the movement of the spatula. Mix well each time by dragging and mixing. The mixture will be somewhere between a thick batter and a soft dough. You will use up anywhere from 1 1/2 cups to the entire 2 cups cashews.
- Transfer the hot mixture to parchment or a greased flat plate or pan. Carefully pat it down or shape using a spatula, into a 1/4 inch thick somewhat rectangle. If the mixture is too sticky or hot, let it cool for a minute before patting it down. You can also roll it between 2 parchments. You can knead the mixture a bit at this point to make it smoother, before shaping into a rectangle.
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