I never knew Kaju Katli was so
simple until I heard this recipe from a family friend. It appears like a lot of
beloved sweets are actually quite simple but a very important point to note is
that they all involve little nuances, fine details which lend the dish its
distinctive taste and texture. I am sending these off to Nivedhanam Sowmya’s AuthenticIndian sweets event. This event page has now become a treasure trove of Indian
sweets. I spent quite some time the other evening going through the recipes. Any
festival or occasion at home and you want to try a new sweet, just head here.
Three important details to note while making
Kaju Katli is that:
1. The
cashew nuts need to be dry or they’ll clump up when you try to powder them. To
quickly dry them, dry roast the cashews in a kadai/skillet for about 2 minutes
until lightly toasted but not browned.
2. The
sugar syrup has to be one string consistency for the dough to come together
like it does.
3. Just
before you spread out the cooked dough, knead it to make it smooth (I learnt
this only after I’d already made these Kaju Katlis and mine are therefore a
little homey with a few cracks here and there and they’re not as pliable as the
store bought ones. My Kaju Katlis were a bit stiff but not hard. Next time I
will try the kneading step as well.
Kaju Katli is a classic very
elegant sweet and it’s great that you can make these in under half an hour and
it doesn’t involve oil or too much ghee. Oil always makes me guilty, sugar
doesn’t. It’s strange.
Cooking time: 10 mins
Makes: 30 small diamonds
Ingredients
Sugar – 1-1/4 cup
Water – 1-1/4 cup
Ghee – 1 tbsp
Method
1. Dry
roast cashew nuts in a kadai/skillet on low for 1-2 minutes till lightly toasted
but not browned.
2. Grind
the cashew nuts to a very fine powder in a mixie or food processor. Set aside.
3. In
a wide pan, combine sugar and water together and bring to a boil. Let is
continue boiling till it reaches one-string consistency. From being runny, it’ll
start getting sticky and syrupy after some time. Do this test – Take a small
drop of the sugar syrup between your thumb and forefinger and slowly lift the
fingers apart very gently. If you see a very thin filament type string stretch
between your fingers, it is done.
4. Add
the powdered cashew nuts to the sugar syrup and stir well. It will very quickly
absorb the syrup and turn into a dough - in a matter of seconds. Remove from
fire immediately.
So authentic and so delicious!! Thanks for linking it to my event!! Looking for more yummy recipes!!
ReplyDeleteSowmya
Event - Authentic Indian Sweets w giveaway
Event - Eggless Baking-Sweet/Savory
Perfectly done ! they look delicious :)
ReplyDeleteI made this kaju katlis during diwali time and it turned out so perfect. I have tried this sweet some 2-3 times in the past but it was a flop always. Some problem with my measurements or string consistency, dont know. But this time, I exactly followed your measurements and the method and it was a big hit at my home :)
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