It’s Diwali time, the biggest festival in India, and the sound of festivals dishes out plenty of sweets. Call it a coincidence, my dad, my daughter and I love Kaju Katli and it is our favorite one. You could say that Kaju Katli runs in our genes:-). For the record, my daughter doesn’t like any other sweet. Every time I bring them from sweet shop, she finishes them in the blink of an eye. So this Diwali I thought of making Kaju Katli and make her Diwali even more special. I never imagined that the recipe be this simple, else would have tried a lot earlier. This recipe is rich, delicious and more importantly easy to prepare, which gives you more time for the rest of Diwali preparations.
Kaju – 1 Cup
Sugar – 1/2 Cup
Water – 1/4 Cup
Firstly never use the Kajus that are refrigerated. Room temperature them before using it.
Take a mixer which is completely dry. Now grind the cashews to fine powder.
Take a pan, add sugar and water. Keep stirring till sugar completely dissolves. You should get the consistency of the sugar syrup right for this recipe. To check with the consistency, take a small bowl with little water. Add few drops of sugar syrup to it. It should look like a fine thread and the sugar syrup should not dissolve immediately when you touch it.
At this stage add the powdered cashew and keep stirring on low flame, breaking all the lumps that get formed. As the mixture starts to boil switch off the flame but continue kneading.
Initially the mixture will look grainy but as you keep kneading the mixture will turn really soft. Now keep kneading until the mixture turns non sticky and doughy.
Cool it for 2 to 3 minutes. Grease a flat plate with ghee and roll the dough into a thin layer with the chapathi roller. Cut diagonally and store in an air tight container.