A picture of well prepared Kaju Katli By Kunal Bansal Chandigarh
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This Diwali, Prepare Kaju Katli At Home With This Recipe

Prepare your Kaju Katli yourself with this easy recipe.

The festival of lights is almost here and everyone’s favorite part of Diwali is sweets. Be it Kaju Katli or Jalebi, everyone forgets about their diets and enjoys these savory sweets with sheer enthusiasm and joy. Along with being the festival of lights, Diwali is also the festival of happiness. Sweets play a huge role in that happiness. People love gifting and receiving different kinds of gifts from their friends and relatives on this auspicious occasion.

Kaju Katli is one of the most famous and delicious sweets in India. It’s made with cashew and sugar. The soft and smooth Kaju Katli just melts in your mouth and leaves its delightful taste on your tongue.

Kaju Katli is undoubtedly the most popular sweet on Diwali and is quite expensive to buy. So, prepare your Kaju Katli yourself this Diwali with this easy recipe:

Grinding The Kaju/Cashew

Take just one cup of cashews in a coffee grinder. Make sure they are at room temperature and not the ones from the refrigerator. Now what you have to do is grind the cashew to make a fine cashew powder that will be used in the dough of Kaju Katli. The reason for using dry cashews is to make a powder instead of a paste.

Making The Dough

Take ½ cup of sugar and 5 teaspoons water in a non-stick pan. Just keep the flame on low and let the sugar dissolve in the water. As soon as the sugar is completely dissolved in water, add the cashew powder in the pan. Start stirring the mixture and if there are lumps, just break the lumps and keep stirring the mixture in the pan.

As you keep stirring, the mixture will start coming together. After doing this for approximately 8 minutes, it would start to look like a soft and smooth dough. Now, remove the whole mixture from the pan and place it on the preparation surface.

Finally, Making The Kaju Katli

After putting the dough on the preparation surface, add one teaspoon of rose petals or rose water or 9-10 strands of saffron, depending upon your taste. The next thing you need to add is one teaspoon of ghee or coconut oil. Caution: the dough will be extremely hot so you should wait for it to go down to a bearable temperature. When the dough is touchable, start kneading the dough.

Don’t knead the dough hardly as it might release the oil from the cashews. You must knead the dough slowly and softly to avoid ruining the experience and taste of the Kaju Katli. As you keep kneading the dough, the grainy texture of the dough will start to fade away.

A key thing to remember is that the dough has to be at least warm while kneading it. If the dough looks dry or dense, you can add a teaspoon of milk to soften it and if it is too soft, you can add a teaspoon of milk powder. While the dough is still warm, flatten it on a greased plate or a large butter paper.

Now you must start rolling the dough while it’s still warm otherwise if it cools down, it will be harder to roll. Roll the dough gently with a belan (rolling pin) in order to make it slightly even. You will notice that there are fine cracks on the dough. In order to smoothen the cracks, you should place a butter paper on top of the dough and roll it some more.

Keep rolling until the thickness of the dough is about 3 or 5 mm and then let the dough cool down. As soon as the dough is cooled down completely, start cutting the dough into diamond or square shapes. You can cut off the uneven edges of the dough and have them for yourself. Well, you are making the Kaju Katli so it’s only fair that you get to eat a little extra as a reward for the chef.

Now, use a butter knife and very carefully and gently remove the Kaju Katli pieces from the greased plate or butter paper. This step must be done carefully as you don’t want to break the freshly prepared Kaju Katli. The next step is the best part of this recipe (depending on what you choose to do next).

You can either serve the Kaju Katli immediately after this or you can store them in an airtight container to enjoy them later. Another important thing to remember is that the Kaju Katli will be finished very soon (considering how delicious it is) so you might as well make a few more sets using the same recipe. It’s a long process but the reward is sweet and satisfactory. Happy Diwali!!

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