Method to prepare kaju katli recipe

• 1 cup of Cashew nuts should be added to a small jar of a mixer grinder and ground into a fine powder.
• Avoid over-grinding cashew nuts since the oil will start to leak out and make the powder sticky.
• If necessary, use a spatula to scrape the sides before pulsing once more.
• Heat a deep bottomed pan and add ¼ cup water and ½ cup sugar and let it boil on medium temperature.
• Cook while stirring continually until all of the sugar has dissolved.
• Cook syrup until it becomes somewhat sticky and thick. Wait until the syrup has reached the 1-string consistency, but do not let it cook any longer because the kaju katli will become hard.
• Add ¼ tsp cardamom and cashew nut powder after lowering the heat or flame.
• Using a spatula, stir everything thoroughly.
• It will take around 5-7 minutes to get the mixture to the point where it thickens and forms a large single lump.
• Don't boil the mixture for too long.
• Let it cool for 3–4 minutes, after switching off the flame.
• Meanwhile, use ghee to grease the back of the thali. Spread the prepared mixture over the greasing.
• While it's still warm, apply ghee to your palms and knead the dough for a few minutes until the surface is smooth.
• Add a few drops of milk if the mixture becomes dry and knead it until it is smooth.
• Using a rolling pin, spread it out into a spherical form that is 1/3 inch thick.
• Cut it into diamond-shaped pieces with a knife. Let it cool for 3 to 4 minutes.
• Enjoy the delicious kaju katli recipe.