Classic Kaju Katli

Instructions

1. 1

   Place the kaju cashews in a dry grinder and pulse in short bursts until they become a fine powder. Do not over-grind, or the cashews may release oil and turn into paste.

2. 2

   Sieve the cashew powder to remove any coarse pieces. Grind the coarse bits again if needed, then keep the fine powder aside.

3. 3

   Grease a plate, tray, or parchment paper lightly with ghee and keep it ready.

4. 4

   Add sugar and water to a heavy-bottomed pan. Heat over medium flame, stirring until the sugar dissolves completely.

5. 5

   Continue cooking the syrup until it reaches a one-string consistency. To check, place a small drop between your fingers and gently pull apart; it should form a thin string.

6. 6

   Reduce the heat to low and add the cashew powder gradually, stirring continuously to avoid lumps.

7. 7

   Add the ilachi powder and continue stirring the mixture on low heat until it thickens and starts leaving the sides of the pan.

8. 8

   Turn off the heat when the mixture comes together like a soft dough. Do not overcook, as this can make the katli dry.

9. 9

   Transfer the mixture onto the greased surface and let it cool for 2–3 minutes, until it is comfortable to handle.

10. 10

    Knead the warm mixture gently for 1–2 minutes to make it smooth.

11. 11

    Place the dough between two sheets of parchment paper and roll it evenly to about 4–5 mm thickness.

12. 12

    Let it cool slightly, then cut into diamond-shaped pieces using a sharp knife.

13. 13

    Allow the kaju katli to set completely before separating the pieces and serving.