- Thoroughly wash the Cashewnuts and sun dry it and then freeze it so that it's easy to grind. Make powder of the cashewnuts in mixer grinder in pulses and in batches and sift it. When you are about to grind the last remaining big granules, add milk powder and grind it and sift it. The last remaining big granules of Cashewnuts, needs to be discarded (you can add in other cooking)
- Brush a non-stick shallow kadai with ghee and add sugar and water to it. Put on the flame and make sugar syrup till it starts becoming sticky and forming 1 string. Put off the flame, keep the kadai on kitchen countertop and add the Cashew and milk powder mix and mix it well with a silicon spatula, till a lumpfree dough forms. As it cools, in an interval of 30 secs to 1 minute keep on stirring it slowly, as it cools it will firm up more and will shine and form a dough (like the dough for roti).
- Then Place the dough on a half the area of long parchment paper and cover with the other half. With a rolling pin roll it thin to about 1 cm thickness. Leave it to dry and stiffen a bit more. Put edible Silver Leaf and cut it into squares or rhombus with the help of a scale and knife.Enjoy fresh or keep it in airtight container in the fridge.
Kaju katli
#sweets
By Shiddhi Goyal
Feb, 26th
594
Servings
6 persons
Cook Time
20 minutes
Ingredients
0 - 3
Ingredients
- 250 gms Cashewnuts 50 gms Milk Powder
- 1/2 cup water 150 gms Sugar
- as needed Ghee As needed Edible Silver Leaf
