Kaju Katli recipe | kaju burfi recipe | how to make kaju katli

Ingredients:

• Cashews - 1 cup(150gm)

• Sugar - 1/2 cup(75gm)

• Water -5 tbsp

• Saffron - 1 pinch

• Ghee - 2 tsp

Method:

• Put the cashew nuts into the blending jar and grind it into powder.

• Do not blend it in one go, blend it for 5 seconds then mix it with spoon (repeat blending and mixing 2 times).

• Turn on the flame, put a pan over it, add sugar and water together into the pan.

• Let the sugar come to boil, add saffron into the sugar syrup and stir it.

• Once sugar is dissolved, add cashew powder and stir continuously.

• Cook it for 3-4 minutes on low flame, keep stirring.

• Once the cashew paste starts separating from the pan, cook it for another minute (keep stirring).

• Turn off the flame, keep stirring for another 30 more seconds.

• Grease a plate with ghee, pour the prepared cashew paste in the plate.

• Allow it to cool down little bit, keep mixing it with spoon to avoid lumps while its cooling down.

• Start kneading the dough when it is little cold (ensure that its not too hot, it may cause burns if too hot).

• Apply some ghee to make the dough smooth, knead the dough for 2-3 minutes.

• Place butter paper on the the board, put the dough on butter paper and apply little ghee on it.

• Place the another butter paper over it and roll it with rolling pin evenly.

• Cut the edges of the flattened cashew dough then cut it into diamond shape.

• Kaju katli is ready, serve it fresh.

Note-You may preserve in air tight container or in fridge and consume it for up to 3-5 days)