Ingredients
- cashew nuts: 400 g
- water: 1 cup
- sugar: 1.5 cup
- ghee: 3 Tbsp
- pistachio: 20 g
Metric Conversion
Stages of cooking
-
Take 2 cups of cashew (KAJU) nuts and grind them to make powder.
Strain the cashew powder through a sieve to separate out the big chunks of cashew
-
In a pan take about ½ cup of water and add 1 cup of sugar into it, stir them properly so that sugar dissolves in water. Add cashew powder and stir this mixture continuously to prevent formation of lumps. Mix it until it consistency becomes dense.
Add 2 tablespoons of ghee & cook it on medium flame until it consistency becomes thick.
Now turn off the flame and mix the paste thoroughly for a while.
-
Grease a plate with ghee & transfer the cashew paste onto the plate and stir the paste continuously in the plate so that it cools down quickly.
Then take a baking paper and grease it with ghee.
Grease you hands with ghee and take cashew dough and place it onto butter paper. Cover the dough with baking paper.
Roll the dough using a rolling pin (Belan) and roll it to form approx. 1cm thick and keep it in fridge for about 20 to 30 mints to cool it.
Then take it out of fride & cut it in diamond shape using a sharp knife.
Decorate the kaju katlis with pistachio and serve.
