Kaju Katli

Instructions

1. This recipe will make 6-7 servings.
2. Firstly, grind the cashews properly until they have turned completely into powder.
3. On a medium flame, add jaggery along with water and bring it to a boil.
4. Add cashew powder to it and stir the mixture on low flame until the batter is lump free and thick.
5. Cook the cashew mixture for around 7 to 8 minutes until it all comes together as a dough. Remove the dough from the pan and place it on a work surface, in a bowl, or on a plate.
6. Add cardamom powder, rose petals and ghee to the cashew mixture.
7. Once the dough is cool enough to handle, knead it lightly.
8. Flatten the dough and place it on a butter paper or tray.
9. Put another butter paper on top and use a rolling pin to gently roll the dough from all sides until it reaches a thickness of 3 to 5 mm.
10. Remove the top butter paper and let the rolled dough cool.
11. Once completely cooled, use a sharp knife to cut the cashew dough into squares or diamond shapes.
12. Gently lift the kaju katli with a butter knife.
13. Tip: You can dry roast the cashew before grinding them to make them more crispy.
14. For sweeteners, however, you can add either date syrup or jaggery.
15. Make sure that you properly cook the batter so that it does not become sticky. Also, don’t overcook it.