Kaju Katli :
It’s difficult to envision any Diwali without somebody advertising you a Kaju Katli; it’s one of the most acknowledged desserts of Indian food. Opposite to prevalent conviction, it’s one of the least demanding sweet formulas to take after, requiring as it were three fixings and information of exceptionally fundamental cooking strategies to make impeccably sound sweet at domestic and appreciate it without stressing approximately contaminations that you keep hearing almost these days for store-bought ones. Customarily, this delicate and sweet kaju barfi is embellished with silver vark (varakh) and it can be effectively found in most Indian sweet shops. With step-by-step photographs and cooking tips for this formula, planning it at domestic and astounding your family is super easy.
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Serves: 4 servings
Ingredients:
| 1 mug Cashew Nuts (Kaju) |
| 1/2 mug Sugar |
| 1/4 teaspoon Cardamom Powder |
| 1 mug of Cashew Nuts (Kaju) |
| Ghee, for greasing |
Directions:
1. (In the event that you are utilizing frozen/cold cashew nuts, bring them to room temperature sometime recently crushing.) Exchange cashew nuts with the little bump of a blender processor and pound until smooth powder. Do not pound cashew nuts as well much something else, it will begin to overflow with oil and make the powder sticky. If required, rub the sides with a spatula and beat again.
2. Include sugar and water in a dish and cook it over medium flame.
3. Blend ceaselessly and cook until sugar breaks up completely.
4. Cook until syrup turns thick and a small sticky. Do not hold up until the syrup comes to the 1-string consistency since if it is cooked more than 1-string consistency, the kaju katli will turn hard.
5. Decrease heat/flame to moo and include cashew nut powder and cardamom powder.
6. Mix with a spatula and blend properly.
7. Cook and blend ceaselessly until the blend thickens and turns into a huge single protuberance – it will take around 5-7 minutes to reach this arrangement. Don’t overcook the blend. Turn off the fire and let it cool for 3-4 minutes.
8. Oil the back side of the thali with ghee in the interim. Exchange the arranged blend over the lubed surface. Oil your palms with ghee and work them for a few minutes until it has a smooth surface while it is still warm. If the blend turns dry, include a few drops of drain and work it to make it smooth.
9. Roll it out into 1/3 inch thick circular shape utilizing a rolling pin.
10. You can too put butter paper over it to prevent the batter from staying on the rolling stick and simply roll out.
11. Cut it utilizing cut into diamond-shaped pieces. Let it cool for 3-4 minutes. Isolated the pieces and appreciate your favorite Kaju Katli. It remains great for 5-6 days at room temperature and for 20-25 days in the refrigerator.
Tips and Variations:
- Make any doubt that cashew nuts are at room temperature sometime recently grinding.
- Add the cashew nut powder instantly as the syrup turns small sticky and thick. This will prevent Kaju Katli from turning the brittle after cooking.
- If the blend turns difficult after cooking (in step-8), include a few drops of drain and manipulate until smooth. If you include the drain, the rack life of kaju barfi will diminish and you are required to store it in a hermetically sealed holder in the fridge if you are not arranging to devour it the same day.
- Do not overcook the blend after it turns thick (in step 6) something else kaju katli will turn difficult once it cools down after rolling.
- To provide it an enticing see, utilize silver vark (varakh) for garnishing.
Taste: Sweet with mellow cardamom flavor
Serving Ideas: Serve this jewel-formed sweet with savory snacks like chivda, namak para, gathiya, farsi puri etc.