This is my first attempt at making Kaju Katli and it came out really well. It is so easy to make at home. It hardly takes 15-20 minutes and there is no hard work involved. Just make sugar syrup add cashew powder and cook for 2-3 minutes and you are done.
I had no idea that making Kaju katli is so easy. I saw the recipe on Hari Chandana’s wonderful blog Blend with Spices. She has explained the whole recipe with step by step photos and that really tempted me to try it out.
Kaju Katli was so delicious that Axat could not tell these were made at home. He was asking me where I got these from. 🙂
I had planned to post a lot of sweets and snacks recipes for this Diwali. But because of viral fever and severe cough and cold, I was not able to cook and post anything. I had pinned this recipe on my sweets Pinterest board a long time back. With my busy schedule ( Cleaning the house, attending kids school functions, maid falling ill and only 10 days left for Diwali) this seemed like the perfect recipe to start. 😉
I know you guys are busy with the cleaning of the house and all that. So this is the perfect sweet to make this Diwali. It is rich, delicious and perfect for serving guests on Diwali. And not to forget ready in 15 minutes. What else can one ask for?
How to make Kaju Katli
Recipe Source: Blendwithspices.com (Visit the site to see step by step photos)
Preparation time: 2 minutes
cooking time: less than 15 minutes
Makes around 20 – 25 Kaju Katli depending on size
1 cup Kaju/Cashew nuts
½ cup sugar
¼ cup water
1 tsp Ghee
To make Kaju Katli
Grind Cashew nuts in a dry grinder to get a fine powder. If you have kept the Cashew nuts in freezer keep them out for some time and let them come to room temperature before grinding.
Grease a thali lightly with ghee.
Now we have to prepare the sugar syrup. Take sugar and water in a nonstick pan and give it a boil. Reduce the flame to medium and cook the syrup till it reaches 1 string consistency around 7-8 minutes.
Switch off the flame and add the cashew powder to the syrup. Mix thoroughly. Cook again for 2-3 minutes stirring consistently till the mixture comes together. Wet your hands and try rolling a small piece of Kaju mixture in your fingers. If you are able to roll it into a nonsticky ball Kaju katli is ready.
Switch off the flame and let the mixture cool. After some time while the mixture is still warm knead it till it is soft and smooth. I started kneading the mixture while it was still hot so I was not able to do it properly. For a smooth look, we have to knead the Kaju dough properly. If the dough looks a little hard grease your hands with a little ghee before kneading the dough.
Roll out the dough to the desired thickness on the greased thali. Cut the Kaju katli into diamond shape or any other shape you like.
If you plan to eat these right away there is no need to keep in the fridge but if you plan to use these after some days keep these in the fridge in airtight container.