Food Blog India

1. Preparing the Cashew Powder

– How to Choose Cashews – Start with fresh cashews of high quality. Make sure they are dry and at room temperature. Avoid using cashews that have been refrigerated or frozen because moist cashews can cause the powder to become sticky.

– Crushing the Cashews – Pulse the cashews in a food processor or blender until they become a fine powder. The cashews will release oil and become a paste if processed for an excessive amount of time, so be careful not to over-blend. The cashew powder ought to be dry and smooth, with no obvious lumps.

Tip – Sift the powder to remove any large cashew pieces. To produce a uniform powder, you can grind the larger bits once more.

2. Making the Sugar Syrup

– Making Sugar and Water Boil, In a non-stick container or a weighty lined dish, add the sugar and water. Turn the heat down to medium-low and keep stirring to dissolve the sugar.

– Checking for the Right Consistency – When the sugar has disintegrated, permit the syrup to stew for a couple of moments until it arrives at a one-string consistency. Take a small amount of the syrup between your thumb and forefinger to test this. At the point when you press them together and afterward pull separated, the syrup ought to frame a solitary string. For Kaju Katli, this is the ideal consistency.

Note – The syrup can harden if it is overcooked, so be careful not to overcook it.

3. Mixing the Cashew Powder with the Syrup

– Adding the Cashew Powder – Reduce the heat and slowly add the cashew powder to the syrup as soon as it reaches the desired consistency. Mix persistently to keep bumps from framing.

– How to Cook the Mixture: On low heat, continue stirring the mixture. It will begin to come together and form a dough-like consistency as it thickens. The cardamom powder and a teaspoon of ghee can be added at this point for flavor, but they are not required.

– Choosing the Correct Texture – The combination is prepared when it leaves the sides of the container and meets up as a delicate, non-tacky batter. It ought to be malleable yet firm to the point of carrying out. Cook it for an additional minute or two if it seems too soft or sticky. The mixture could become dry and hard if you cook it too long.

4. Shaping the Kaju Katli

– Making the Dough Move – When the mixture is prepared, move it onto a spotless work surface. It will harden if left to cool completely, so give it a minute or two, but not too long.

– Making the Teigen – While the dough is still warm, lightly knead it. In the event that it feels excessively tacky, you can lube your hands with a little ghee to make manipulating more straightforward. The mixture ought to be smooth and delicate, yet not slick.

– Rolling the Dough Out – The dough should be placed between two sheets of butter paper or parchment. This makes it easier to roll and keeps it from sticking. Utilizing a moving pin, delicately carry out the mixture to a thickness of about ¼ inch (5-6 mm).

– How to Shape the Kaju Katli – Using a sharp knife, cut the rolled dough into diamond shapes after removing the top layer of paper. Kaju Katli can be made in any shape you like, but this one is the most common.