Grind kaju (cashews) to a fine paste (powder). Do not add any water while grinding. Keep aside.
Take sugar in a pan and add water. Boil till a single thread syrup is formed, about 3-4 minutes after teh syrup starts boiling.
Mix kaju paste into the syrup, break balls (lump) with a spoon moving it in circular motion, stir well. Switch off the burner and let it cool so that it becomes thicker.
Transfer it on a greased surface and roll it with a rolling pin to about 1/8" thickness.
Let it cool and apply silver foil gently.
After about 1-2 hour, cut the katlis into diamond shape.
Note:
The ratio of kaju to sugar is 2:1. This means that if you take 2 katori kaju pieces, then take 1 katori water.
If the katli is not fully set, place it in fridge for overnight.
If some small lumps of kaju paste do not break, it does not matter.
The kaju katli remains good for about 4 weeks under normal room temperature. This kaju katli recipe produces katlis very quickly and gives whiter katlis. Many sites and even Halwaiis grind the kaju in water and then heat the paste to evaporate the water. Our method of kaju katli is very quick and scores of our guests to whom we served these katlis were delighted to know that they were made at home and not from Haldiram.
Q & A Forum
