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Monday, January 9, 2012

Kaju Katli

Water - 200 ml
Sugar - 400 gms
Cashew nuts - 400 gms
Pistachio - 50 gms, chopped

Coarsely grind the cashew nuts into bread crumb consistency.

Heat water and sugar in a sauce pan, bring to a boil and cook till sugar forms a 3 string consistency.

In another thick bottom vessel, mix together the sugar syrup and ground cashew. Cook on a low flame stirring continuously till the mixture is thick and glossy. Switch off the gas, and mix ¾ of the pistachios, let the mixture cool.

On a greased surface, slightly knead the cashew mixture to form a ball. With a rolling pin flatten like thick chapatti (½ cm thick). With a pastry cutter, cut into diamond shapes. To garnish, sprinkle the rest of the pistachios over the cut kaju katli. You could also use the silver warq on the kaju katli.


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