Kaju Katli by Tarla Dalal

Kaju Katli, an all time favourite traditional Indian mithai.
Recipe Link :
Subscribe :
Tarla Dalal App:
Facebook:
YouTube Channel:
Pinterest: /
Google Plus:
Twitter:
Tarla Dalal Blogspot: /
Kaju Katli
Kaju Katli is an all time favourite traditional mithai, but one that is feared by most people for the time it takes to prepare. If you follow this recipe meticulously, you will be pleasantly surprised by how easily and quickly you can prepare Kaju Katli at home! Although it takes a few hours to set, this recipe makes sure you spend less than 15 minutes sweating in the kitchen. If you take care of the syrup’s consistency and the time of cooking and the level of heat (flame) as described in the recipe, you are assured of a perfect result. You could also put the cashews in the freezer for sometime before powdering it in the mixer, so you will get a very smooth powder without oil oozing out of the nuts.
Preparation Time: 2 minutes.
Cooking Time:11 minutes.
Setting time: 2 to 3 hours.
Makes 50 pieces.
2 cups cashewnuts (kaju)
¼ cup milk powder
1 cup sugar
Melted ghee for greasing
1. Blend the cashewnuts in a mixer to a fine, smooth powder.
2. Combine the cashewnut powder and milk powder in a deep bowl, mix well and keep aside.
3. Combine 1 cup of water and sugar in a broad non-stick pan, mix well and cook on a high flame till the sugar dissolves and forms a one string consistency, while stirring continuously. (For approx. 7 to 8 minutes)
4. Lower the flame to medium, add the cashew-milk powder mixture, mix well and cook for 3 minutes or till no lumps remain, while stirring continuously.
5. Switch off the flame and pour the cashew mixture in a plate and keep aside to cool completely for half an hour.
6. Once cooled, scrape out the cashew mixture from the plate with the help of a flat ladle and knead into a smooth dough.
7. Divide the dough into 2 equal portions and keep aside.
8. Grease two 250 mm. (10”) thalis on the backside and a rolling pin with a little melted ghee.
9. Place a portion of the dough on a greased thali, flatten it and roll it into a 225 mm. (9”) diameter circle using the greased rolling pin. Ensure to lift the rolled out dough occasionally so it does not stick to the thali.
10. Repeat step 9 to roll another portion of the dough. Keep both the thalis aside for 2 to 3 hours to set.
11. Cut into diamond shaped pieces and scrape the kaju katli from the thali with the help of a knife.
Serve or store in an air-tight container. It stays fresh for upto 7 to 8 days.