Kaju Katli | How to make Kaju Katli

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ByNasima Singh
Created on 16th Sep 2015
  • Kaju Katli, How to make Kaju Katli
Kaju Katliby Nasima Singh
  • Kaju Katli | How to make Kaju Katli (10 likes)

  • 1 review
    Rate It!
  • By Nasima Singh
    Created on 16th Sep 2015

About Kaju Katli

A delicious tradional indian sweet, which is not only very simple, but also very quick to make. Recipe source from Sonali Pathak Mahajan's blog

Kaju Katli, a mouth-watering delicacy which no one can resist. Most people try this amazing dish at restaurants, but with this recipe you can easily make it at home with the same taste. This super quick and easy recipe is written by Nasima Singh. Kaju Katli is a dish which demands no explanations, it's a whole world of flavour in itself. Kaju Katli is a very simple and easy recipe to prepare. The time required to make this recipe is not very much, but the delicious taste it renders is just remarkable. This recipe of Kaju Katli by Nasima Singh is perfect to serve 5 people. Even beginners can also try this recipe. The recipe is explained step by step with pictures that it becomes very easy to understand each and every step, which actually turns out to be very useful. So, the next time you have a get together, night party, kitty party or any other occasion don't forget to try out the absolutely amazing Kaju Katli.

  • Prep Time0mins
  • Cook Time25mins
  • Serves5People
Kaju Katli

Ingredients to make Kaju Katli

  • 1 Cup Cashew
  • 1/2 cup Sugar
  • 1/4 cup water
  • Ghee for greasing

How to make Kaju Katli

  1. Grind cashew and make a fine powder, not a paste. Make sure cashew should be at room temperature only. Do not overload the mixer. Put little by little at a time (maybe in 2 batches)
  2. Now make sugar syrup. Take water and sugar in to pan and bring it to a boil in low flame. Then it starts to bubble up, keep stirring continuously till it reaches a one string consistency.
  3. Now add powder cashew and keep stirring on low flame. The mixture will start thickening and starts boiling. Keep stirring till it almost forms dough. This will take 7-8 minutes. Apply little water on fingers and pinch little ball and roll
  4. At this stage switch off the gas and transfer the dough into plate. When the mixture is still warm, keep kneading for 1 minute. If the mixture gets dry apply some ghee and knead it into a smooth dough.
  5. Place butter paper and grease it with ghee. Roll the kaju dough into thin layer with a greased rolling pin.
  6. Cut into diamond shapes
  7. Tips:
  8. - Cashew should be at room temperature only. If you use refrigerated cashew, bring it to room temperature and then use.
  9. - Do not overdo while grinding cashew, make it in few batches. Run the mixture straight for 10 seconds, if there are tiny bits, it's perfectly done. Do not overdo.
  10. -Sugar consistency is imp here. As per my experience you have to keep an eye while making sugar syrup. If sugar syrup passes beyond the correct consistency and you add powdered cashew, then your dough can't come together and will be crumble
  11. - if the mixture gets dry, do not panic. Apply 1 tsp of ghee and knead it. Also you can use milk, but you have to refrigerate katlis or finish in 2-3 days. (Also I personally, didn't like the outcome of Katli's after adding milk)
  12. - From starting itself, flame should be on low.
  13. - Always use good quality cashew
  14. - You can use rose essence for extra flavour. Add it into sugar syrup. I Like making them without any essence or added flavours
  15. - Rolling on butter paper gives smooth texture to katlis.

Reviews for Kaju Katli (1)

Vara Lakshmi11 days ago
After trying
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