Sweets are the heart of each and every festival. No festival can be completed without having some sweets in menu.
This sweet suits best when made on festive occasions. My favorite childhood sweets. I always tried to make it. I referred too many sites and found the correct measurement.
I tried 2-3 times. Now I am confident to make this sweet again……
Thanks sony’s kitchen for recipe .
Cashew nuts 1 cup
Sugar 1/2 cup
Water 1/4 cup
Ghee For greasing
- Grind cashew & make a fine powder not a paste. Make sure cashew should be at room temperature only. Do not overload the mixer. Put little by little at a time. ( I did 2 batches).
- Now make sugar syrup. Take water and sugar in to pan and bring it to boil on low flame. Then it start bubble up, keep stirring continuously till it reaches the one string consistency. add 2 drops of red color and 1/2 tsp rose essence.
- Now add powder cashew keep stirring on low flame. The mixture will start thickNing and starts boiling. Keep stirring till it almost forms dough. This will take 7-8 minutes. Apply little water on fingers and pinch little ball and roll between your fingers. If you roll it without sticking, then this is the perfect dough consistency
- At this stage switch off the gas and transfer dough into plate.When the mixture is still warm, keep kneading for 1 minute. If the mixture gets dry apply some 1 tsp ghee and knead it in to smooth dough.
- Place butter paper and grease it with ghee. Roll the kaju dough into thin layer with a greased rolling pin.
- Use fondant tools for designing just press the tool.
- Cut in to diamond shapes. ( I used my pizza cutter)
Cool down and store it in airtight container.
- Rolling on butter paper or foil gives smooth texture to katlis.
- Cashew should be at room temperature only.
- If you use refrigerated cashew, bring it to room temp. and then use.
- Do not overdo while grinding cashew, made it in few batches. Run the mixture straight for 10 seconds, if there are tiny bits , its perfectly done. Do not overdone.
- Sugar consistency is most imp here. As per my experience you have to keep on eye while making sugar syrup. If sugar syrup passes the correct consistency and you add powdered cashew, then your dough cant come together and crumbly.
- If the mixture gets dry, don’t panic! Apply 1 tsp of ghee and knead it. Also you can use milk but you have to refrigerate katlis and finish it within 2-3 days.
- From starting itself, flame should be on low flame.
- Always use good quality cashew.
Thank you for visiting Astha’s Kitchen. I would love to hear your feedback.