Easy Kaju Katli – Recipe Video

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Ingredients For Kaju Katli

• 1 ½ cup (225g) kaju/cashews
• 1 ½ cup (150g) sugar
• 3 tablespoon (45g) milk powder
• 1 tablespoon (15g) ghee/clarified butter
• ¼ cup + 1 tablespoon (75ml) water
• 5-6 silver warq leaves (optional)

Main Equipments Used

• High Power Mixer Grinder – I use Preethi Zodiac (750-watt). You can find it on Amazon here: https://amzn.to/2DbrsH8
• Non-stick pan – I use the Prestige Granite 3-pcs set. You can find it on Amazon here: https://amzn.to/2Q0OMu6
• Induction cooktop – I use Morphy Richards 1600 Watt Cooktop. You can find it on Amazon here: https://amzn.to/2Jkn4px

Steps In Making Kaju Katli

1. In a mixer grinder churn the cashews. Don’t churn them in one go. Grind for 5 seconds, stop, grind again and repeat till you get the cashew powder.
2. Sieve the cashew powder and milk powder together and keep aside.
3. For the sugar syrup add sugar and water in a pan and boil for around 5 minutes or till it gets a single thread consistency.
4. Switch off the flame and add cashew powder and milk powder and mix.
5. Switch on the flame and on slow flame cook the mixture for 8- 10 minutes or until it thickens
6. Now add ghee and mix again.
7. Cook till the mixture till it thickens and forms a ball like structure.
8. Remove it in a plate and keep mixing for two minute or till it slightly cools down.
9. Transfer the dough on a greased baking sheet and gently knead it for a minute until it becomes shiny. Now put another baking sheet on it and roll the dough with a rolling pin.
10. Now apply little ghee on on the rolled dough evenly and then put the silver vark.
11. Once it slightly cools down for aleast 10 minutes, cut the kaju katli in diamond shape.
12. Cool down completely before serving.
13. Store in an airtight container in the refrigerator for upto a month

Recipe Notes For Kaju Katli

• Don’t grind all the cashews at a time, do it in portions else it might release oil.
• Milk powder adds a rich flavour and texture.
• If you don’t have butter paper, you can use a plastic bag.
• If kaju katli dough turns hard then add some water and cook it in the pan again before setting it.
• Always cook kaju katli on low flame else it will thicken up quickly and become dark.
• To check if Kaju Katli dough is cooked and ready to be set, take a small portion and make a ball. If it forms a ball, then it’s ready else cook till it’s done. If it doesnt cook properly then Kaju Katli will not set and will become very soft and wont get a good shape either.

Kaju Katli Step By Step In Pictures

1. In a mixer grinder churn the cashews.

2. Don’t churn them in one go. Grind for 5 seconds, stop, grind again and repeat till you get the cashew powder.

3. Sieve the cashew powder.

4. Now add milk powder and sieve it too.

5. For the sugar syrup take a heavy bottom pan and add sugar.

6. Now add water.

1. 

7. Boil for around 5 minutes or till it gets a single thread consistency.

8. Switch off the flame and add cashew powder and milk powder and mix.

9. Remove the lumps.

10. Now add ghee and mix again.

11. Cook till the mixture thickens and separates from the pan.

12. If the mixture forms a ball like structure its done and ready to be set.

13. Grease a plate with ghee.

14. Remove the kaju katli mixture in the greased plate and keep mixing for two minute or till it slightly cools down.

15. Transfer the dough on a greased baking sheet and gently knead it for a minute until it becomes shiny.

16. Now roll the dough with a greased rolling pin.

17. Now apply little ghee on on the rolled dough evenly and then put the silver vark.

18. Once it slightly cools down for aleast 10 minutes, cut the kaju katli in diamond shape. Cool down completely before serving.

19. Ready to be served. Store in an airtight container in the refrigerator for upto a month

CLICK HERE to subscribe to my YouTube channel for more such yummy recipes.

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