Description
Cardamom Kaju Katli is one of those sweets that feels a little fancy but is actually pretty. It’s rich, nutty, lightly scented with cardamom, and honestly melts the second it hits your tongue.
Ingredients
Units
Scale
- 1 cup cashews
- 1/2 cup sugar
- 1/4 cup water
- Pinch cardamom powder
- 2 to 3 drops egg yellow food colouring (optional)
- 1 tsp ghee for greasing hands and tray
Instructions
- Add 1 cup of cashews to a dry blender or spice grinder and grind them into a fine powder.
- Don’t pulse too long, or they’ll turn oily and start becoming a paste. A few tiny bits are fine.
- In a wide, heavy pan, add ½ cup sugar and ¼ cup water. Heat over medium flame and stir until the sugar dissolves.
- Let the syrup simmer until it reaches a single string consistency.
- To test, touch a tiny bit between your thumb and index finger and gently pull apart. You should see one thin string forming.
- Once the syrup reaches this stage, reduce the heat slightly and add the ground 1 cup cashew powder, a pinch of cardamom powder, and 2 to 3 drops of egg yellow food colouring (optional).
- Stir continuously over low to medium heat. At first, it will look loose and grainy, but keep stirring.
- In about 4 to 5 minutes, it thickens and begins leaving the sides of the pan like a soft dough.
- Test the mixture. Wet your fingers slightly and pinch a small portion. If you can roll it into a soft, non-sticky ball, it’s ready. Turn off the heat immediately.
- Let the mixture cool just slightly so you can handle it, but it must still be warm.
- Grease your palms lightly with a little of the 1 tsp ghee and knead the mixture for about 1 to 2 minutes until smooth.
- Place the dough onto a greased tray or parchment-lined surface.
- Roll it gently with a rolling pin to about ¼-inch thickness.
- While still warm, cut into diamond shapes, squares, or use a small cookie cutter. You can also roll leftover bits into small bite-sized balls.
- Let the pieces cool completely before storing. They’ll firm up slightly but stay soft and melt in your mouth.
Helpful Tips
- Grind the cashews in one go so they stay powdery. Stopping and starting can release oils.
- Medium heat is important when making the syrup so you don’t miss the single string stage.
- If the dough feels dry or crumbly, knead in 1 to 2 tsp warm milk. Only do this if needed because milk shortens shelf life.
- If milk is added, store the sweets in the refrigerator and eat them within a few days.
- Without milk, they keep well in an airtight container at room temperature for about 4 to 5 days.
- Kneading while warm is the trick for that smooth traditional texture.
Notes
Created, prepared, tried, and tested Preshana
