Kaju Katli

//cashew burfi//

Ingredients:

Procedure:

Grind the cashews in equal batches into a fine powder; sieve the cashew powder using big whole mesh strainer and keep aside.
In a pan add the sugar and water, bring it to boil until it reaches the 1 string consistency
Now add the cashew powder slowly into the sugar syrup and mix well
Within mins it will turn pasty and slowly it starts separate from pan sides, at this time add the ghee (1 tsp at a time) and cardamom powder.
How to check that katli is ready to remove from stove?
- Apply lil ghee in between your thumb and index finger and take a lil paste from the pan and you will able to make a ball.
Now transfer the doughy paste into the butter/ parchment paper and allow it to warm, when your hands able to handle the dough, knead well for few mins
Place another parchment paper over the katli and using a dough rolling pin, starts roll the katli about ½ inch thick evenly and cut the katli’s into regular diamond shapes. Cool completely and store it into an air tight container.
The super delicious, rich and tasty “KAJU KATLI’s” are ready to serve.

NOTE/TIP:

For more texture, you can add even a tblsp of milk while adding the cashew powder into the sugar syrup
If you are not able to make a dough in the final stage, allow it to cook for few more mins, do not over cook
Always cook under medium-low flame for any sweets.
For 2 cups, you will get 24-28 nos approx, for the first time always try small proportions.
It will stay fresh in room temperature for more than 7 days.