Kaju Katli / Kaju Katri (Cashew Fudge)
Kaju Katli also called as Kaju Katri or Cashew Fudge. Kaju Katli is one of the most popular Indian desserts. Kaju Katli is mixture of cashew, sugar, ghee and saffron.It is considered to be more exotic and rich. Normally we use single thread sugar syrup to prepare this dessert, but my version is without using sugar syrup, even it is made in one pan.
Ingredients
- 1 cup Cashew Nuts Powder
- ¾ cup Sugar
- 1 tsp Ghee (Clarified Butter)
- 3-4 thread Saffron
- 1 tsp Rose Water (Optional)
- 2 tbsp Water
Method:
1. Heat the Ghee in a pan on low flame.
2. Mix well sugar and cashew powder in a bowl, now add mixture into the pan and roast on low flame for 2-3 minutes.
3. Now make little space at center of the mixture and add 2 tsp water, 1 tsp rose water, and saffron thread, mix well.
4. Stir continuously on low to medium flame.
5. Cook till all water evaporated and mixture leave sticking of the pan bottom or till thick batter (make sure mixture doesn’t get hard), you can see in picture.
6. Now grease the thali or tray, pour thick batter in it. Let it them cool for 1-2 minutes.
7. Spread the batter lightly in the thali using spatula or little katori (steel small bowl), let it them cool till little hard.
8. Cut them into the diagonal or square shape; wait for few minutes to get them set. Now you can store in container.
Tips:
1. You can use powder sugar if you want.
2. you can use kewra water also instead of rose water.
3. You can garnish it as per you choice like sliced dry fruits or chandi warkh/varq.
Kaju Katli / Kaju Katri (Cashew Fudge)
Ingredients
Method
- Heat the Ghee in a pan on low flame.
- Mix well sugar and cashew powder in a bowl, now add mixture into the pan and roast on low flame for 2-3 minutes.
- Now make little space at center of the mixture and add 2 tsp water, 1 tsp rose water, and saffron thread, mix well.
- Stir continuously on low to medium flame.
- Cook till all water evaporated and mixture leave sticking of the pan bottom or till thick batter (make sure mixture doesn't get hard), you can see in picture.
- Now grease the thali or tray, pour thick batter in it. Let it them cool for 1-2 minutes.
- Spread the batter lightly in the thali using spatula or little katori (steel small bowl), let it them cool till little hard.
- Cut them into the diagonal or square shape; wait for few minutes to get them set. Now you can store in container.
Notes
2. you can use kewra water also instead of rose water.
3. You can garnish it as per you choice like sliced dry fruits or chandi warkh/varq .
do we have to use powdered sugar?
@Neetu No! I used regular sugar, but you can use powder sugar if you want.
Like it .
thanks Been hash.