This homemade Kaju Katli recipe is the perfect Diwali treat! Made with a few ingredients and 100% pure cashew nuts, this Kaju Katli will have your family and friends wanting more!
- 2 cups (250 grams) Raw Cashew Nuts
- 1 cup (200 grams) White Sugar
- 1/4 cup Water
- 1/2 tbsp Ghee
- Wash the cashew nuts in water at least three times and then soak them in water for 1 hour. Drain the water and remove any skin that may be stuck on the cashew nuts.
- Transfer the soaked cashew nuts into a blender/mixer jar, add the sugar, and blend them together for about a minute, stopping and starting in between the blend, making sure that the jar of the blender does not get heated.
- Now, add the water to the jar and continue blending in short intervals till you get a smooth paste.
- Transfer the paste to a heavy bottom pan and cook over medium-low heat till it begins to leave the sides of the pan. When it is almost ready, add the ghee and stir for just about a minute more till the ghee melts and blends with the mixture.
- It’s time to check if the mixture is ready! You can test it by dropping a small portion into a bowl of ice-cold water and leave it in for just two seconds. When you pick it up, if you are able to make a ball of the mixture, it is ready to be taken off the heat. Alternatively, you can put a teaspoon of the mixture on a clean dry plate and start cooling it. If you can roll it into a ball when it cools, you know it is ready to be taken off the heat. The total cooking time should take about 20-25 minutes.
- Brush a little ghee on a silicon mat and transfer the hot mixture onto it. Using the silicon mat to protect your hands, start folding and bring the mixture to a smooth dough.
- Now roll out the dough to the desired thickness, preferably in a square or rectangle shape.
- Place on the edible silver leaf (vark) and then gently press it down.
- Now leave it to set for about 30 minutes before you cut it into the traditional diamond shape.
- Kaju Katli can be preserved outside the refrigerator and enjoyed fresh.