1Instructions
- 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
Sieve the cashew powder to remove any coarse pieces. Grind the coarse bits again if needed, then keep the fine powder aside.
- 3
Grease a plate, tray, or parchment paper lightly with ghee and keep it ready.
- 4
Add sugar and water to a heavy-bottomed pan. Heat over medium flame, stirring until the sugar dissolves completely.
- 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
Reduce the heat to low and add the cashew powder gradually, stirring continuously to avoid lumps.
- 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
Turn off the heat when the mixture comes together like a soft dough. Do not overcook, as this can make the katli dry.
