KAJU KATLI

KAJU KATLI           

Ingredients

Powdered Cashews – 1.5 cups (150gms)
Powdered Sugar – 1 cup (110gms)
milk  1 liter, 
pista 10 
kowa  250 gm
Cardamom Powder – 1/8 tsp
Rose Essence – 2 drops (optional)

Method

1.       Take a  milk in a vassal boil it into half constant add kawa to it,
2.  Add in the Powdered Sugar  top pan.
3. Stir continously for 2-3 minutes till the Sugar and Milk  are warm all the way through.
4. Pour the Cashew Powder in a mixing bowl.
5. Once the Sugar and Milk  are done, add them to the Cashew Powder in the mixing bowl.
6. Add the Cardamom Powder and mix them all well.sprinkle on  top chopped pista
7. If you are using the Rose Essence, add the 2 drops                                                                                    8. Start kneading  at a time.
9. Knead till it forms a dough and the cashew starts letting oil go.
10. Grease hands and rolling pin for easier rolling.
11. Roll out the dough to the desired thickness on to a wax paper to avoid sticking.
12. Cut the rolled-out dough into desired shapes (traditionally cut into diamond shapes).
13. Allow to set at room temperature for 1-2 hours or in the refrigerator for 30 minutes.
14. Store in the refrigerator and serve at room temperature for great taste.

  

2.      Tips

3.      powdering the cashew is best done in a coffee grinder or an appliance meant for dry-grinding. The blender/mixie does not do a very good job and it needs to be very fine powder.