Diwali Recipe- Everyone's Favorite Kaju Katli

Kaju Katli – the moment we hear these words we must have it no matter how full our stomach is. Kaju Katli is one sweet that we all love to have. But usually, we get it from the market and avoid preparing it at home because we think that we might not get the sugar syrup consistency perfectly and it will spoil our dish.

Ingredients

¾ cup cashews / kaju (or 100 grams)
½ cup (less 1 tablespoon) powdered sugar (or 50 grams)
¼ cup water
ghee for greasing

Method

- Wash cashews under running water. Alternatively, you can also combine cashews and water in a bowl and rub cashews with your fingers to get rid of any dirt. Change water 1 or 2 times.

- Then add fresh water and soak cashews for 1 hour.

- After 1 hour, drain excess water and take soaked cashews in a mixer jar. Blend.

- Then gradually keep adding water and keep grinding. We added about ¼ cup of water while grinding.

- NOTE: Do not add more water while grinding since this will yield a very sticky paste and later it will be very difficult and time-consuming to reduce that mixture.

- Take the prepared cashew paste in a non-stick pan and add powdered sugar. Mix till it combines well.

- Now switch on the flame on medium heat and keep stirring continuously till all the excess moisture gets absorbed and you notice the mixture starts getting dry.

- After 6-8 minutes you will notice that the mixture will form a dough-like lump and will leave the sides of the pan.

- To check if it’s done, take a small portion on a flat plate and let it cool. Once cooled, try to roll it between your fingers. If you can make a smooth ball and it’s not sticking, then the mixture is ready. Switch off the flame and remove the mixture on a plate greased with ghee.

- Start mixing with a spoon since the mixture will be very hot initially. Once it slightly cools, start kneading the mixture with your hands till smooth. To knead easily, take the mixture between your palms and roll it to make a smooth ball.

- Flatten it slightly and take the mixture on parchment paper and roll it into a square of medium thickness. Roll it according to the katlis you like, some may prefer thin and some even like thick kaju katlis. Grease a spatula with ghee and adjust the sides. You can cut the edges if you want.

- Be a little quick while rolling before the mixture cools down completely.

- Cut into diamond shapes.

- Let the kaju katlis cool down completely. Once cooled, store in an air-tight container. For longer shelf life, transfer the kaju katlis to the refrigerator and store them for upto 10 days.