Kaju Katli | Cashew Burfi & crossed 2,00,000 hits :)

For the past two weeks, I found tremendous collection of sweets pouring down in the blogosphere and in fact each one is still busy making these for Diwali, a festival of lights.But to me, I just made them to satisfy my sweet tooth.So, today's recipe is the famous Kaju Katli and my favourite too.Also, I would like to share that my space has crossed 2 lakh hits a day ago.Thanks to all my frequent visitors of the space and your inspiring thoughts have always boosted me to cook more and more.Hoping to see you all in my ongoing journey with recipes.So, what more do you need to celebrate the day??:-)I had posted the Badam Katli recipe sometime back, the recipe remains the same except for badam I replaced it with cashews. So, enjoy making this simple sweet at home for Diwali !!

Preparation time ~ 10 minutes

Cooking time ~ 15 minutes

Author ~ Julie

Serves ~ 18–20 pieces

Ingredients
cashews 1.5 cups
granulated sugar 3/4 cup-1 cup (refer notes)

water 3/4 cup
ghee 1 tbsp
cardamom powder 1/2 tsp

Watch on YouTube -

Method

• Grind the cashews in a blender and powder using pulse mode.Check not too over blend, otherwise it starts to stick with the blades as it release oil.
• Heat the water in a pan and add the granulated sugar and cardamom powder (sieve the cardamom to get smooth powder, as there will be black specks in kaju katli if not sieved.
• Boil the syrup to 1 string consistency and add the cashew powder little by little and keep mixing without forming lumps. Continue to cook and keep stirring with a wooden spoon until the mixture starts to leave the sides and from the pan.It forms a dough like.(takes 7–9 minutes). Add a tbsp of ghee when the mix looks thickened.
• Check the mix if ready by dropping a drop of the mix in a plate. Wait 30 seconds and try rolling it into a ball. If it forms a non-sticky ball, then it is ready. Switch off the flame and transfer the mixture on a large piece of parchment paper.Fold the parchment paper or use another parchment paper to cover the top of the mixture.
• Roll using a rolling pin or a fondant smoother to level the mixture to 1/4 " thickness. Cool for 15 minutes and then, using a pizza cutter or a knife and mark up the diamond shapes or any shapes as desired.
• Cool and break in pieces, serve !!

                                                  


NOTES
* You can use powdered sugar too for the recipe.
* I usually powder the cardamom along with sugar.Remove the skin and add the cardamom to the sugar.

More Indian sweets recipes,here.