Cashew Apple (Caju Katli) | How to make Cashew Apple (Caju Katli)

By Tisa Jacob (Thomas)  |  7th Nov 2016  |  
4.3 from 3 reviews Rate It!
  • Cashew Apple (Caju Katli), How to make Cashew Apple (Caju Katli)
Cashew Apple (Caju Katli)by Tisa Jacob (Thomas)
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About Cashew Apple (Caju Katli) Recipe

Cashew Apple (Caju Katli) is a popular aromatic and delicious dish. You can try making this amazing Cashew Apple (Caju Katli) in your kitchen. This recipe requires few minutes for preparation and few minutes to cook. The Cashew Apple (Caju Katli) by Tisa Jacob (Thomas) has detailed steps with pictures so you can easily learn how to cook Cashew Apple (Caju Katli) at home without any difficulty. Cashew Apple (Caju Katli) is enjoyed by everyone and can be served on special occasions. The flavours of the Cashew Apple (Caju Katli) would satiate your taste buds. You must try making Cashew Apple (Caju Katli) this weekend. Share your Cashew Apple (Caju Katli) cooking experience on the BetterButter platform. You can also use the "What's cooking" feature on the app to get in touch with other home chefs like Tisa Jacob (Thomas) for inputs. In case you have any queries for Cashew Apple (Caju Katli) you can comment on the recipe page to connect with the Tisa Jacob (Thomas). You can also rate the Cashew Apple (Caju Katli) and give feedback.

Cashew Apple (Caju Katli)

Ingredients to make Cashew Apple (Caju Katli)

  • 1 cup cashews (I used roasted and salted ones)
  • 1-2 strands saffron
  • 1/2 cup sugar
  • 1/4 cup water
  • 1 tsp ghee
  • 1 tsp red food grade gel color
  • Handful of whole cloves

How to make Cashew Apple (Caju Katli)

  1. In a food processor, pulse the cashews to a dry fine powder form. (Make sure that it does not become into a oily, greasy and a butter form.)
  2. Add the saffron stands and pulse it 2-3 more times. In a deep set pan, add the sugar and water.
  3. Let it come to a boil, once the sugar is fully dissolved, it will take approximately 1-2 minutes. Then mix in the powdered cashew.
  4. Stir mixture until it pulls off from the sides and becomes thick and glossy, like that of a fudge. Add ghee, stir to incorporate it well.
  5. Transfer this dough to a greased sheet pan or parchment, once it's touchable (it should still be warm). Knead a few minutes until the dough becomes pliable and smooth. (If it stays sticky, add drops of ghee, slightly one at time and turn the dough out.)
  6. Shape them into one inch balls. (Remember you are food artist. We are thinking baby apples here. So work it to your best.)
  7. Take the paint brush and dip it in the red paint to your heart's desire. (You can have it resemble your favorite Braeburn/Jonagold/Honeycrisp.)
  8. Top them with a clove for the stem and serve it.

My Tip:

The 'kneading' can be done in the food processor, after it is combined/ reduced with the syrup. Just pulse until a smooth dough forms. I have used roasted, salted cashews, not plain raw, which is what more traditional recipes call for. Because. I like it better. Ghee is totally optional. The nuts have natural oils that come through after the processing/kneading.

Reviews for Cashew Apple (Caju Katli) (3)

Shalini Dubey2 years ago

wow..they look so cute!
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Helen William2 years ago

jits v tasty........ thank u tisa for the awesome recipe. I made this twice. but am not getting the right shape.
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Shoba Bharathraj2 years ago

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