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)
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.
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
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.
Place butter paper and grease it with ghee. Roll the kaju dough into thin layer with a greased rolling pin.
Cut into diamond shapes
- Cashew should be at room temperature only. If you use refrigerated cashew, bring it to room temperature and then use.
- 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.
-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
- 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)
- From starting itself, flame should be on low.
- Always use good quality cashew
- You can use rose essence for extra flavour. Add it into sugar syrup. I Like making them without any essence or added flavours
- Rolling on butter paper gives smooth texture to katlis.