Saturday, November 17, 2012

Kaju katli/Cashew Fudge

Kaju katli is one of the sweets which is loved by almost everybody and off course makes an ideal hostess gift when you're invited to dinner in an Indian home. Made from ground cashews and sugar syrup kaju katli is essentially a cashew fudge, dense and sweet. Cashew has been considered as the king of Dry fruits in India though now days we can see many types of sweets coming up with different flavors and versions like Anjeer ki barfi, Badam Pista barfi etc..but Kaju katli is my all time favorite and this time its home made so it has to be more than favorite to me ;-)





Ingredients:

Cashew nuts- 500 gms
Sugar- 250 gms
Water- 200 gms
Ghee- 1 tsp for greasing

Method:

 - Ground the cashew nuts in a mixer until it becomes smooth and powdered.
You can ground them in small quantity multiple times as grinding them in one large batch will not make smooth powder.
- Take a heavy bottomed/ non stick pan and heat water in it and add sugar to make sugar syrup.



-

Keep stirring on high and then low heat until you get a consistency of one thread. To check this dip a spatula in the syrup and lift out. Allow to cool for a few seconds as it will be very hot at first. Now touch the syrup with a clean forefinger and then touch your thumb and forefinger together and pull apart gently. Keep boiling the syrup gently till you reach the consistency.Stages progress fairly quickly after a point, so check frequently. One-thread consistency is when a single thread is formed (and does not break) when your forefinger and your thumb are pulled apart gently. - Now add in the Cashew powder to this sugar syrup and mix well until all lumps are dissolved and it starts looking like a semi liquid dough.





- Meanwhile grease the counter with Ghee where you can roll the cashew dough using greased rolling pin.

 - Take the dough OFF the flame and cool it for few minutes as it will be too hot to roll.

 - Now roll it into thin layer of approx.1 cm.

 - After few minutes cut the fudge in diamond or square shapes and serve.

 Notes:

 - This recipe makes around 50 pieces of kaju katli.
 - If you feel your katli is not setting properly or still runny or loose then you need to cook it for few more minutes on low heat.
 - This sweet can be stored and refrigerated for one week.
 - you can add saffron for flavour and color if you want.


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