Ingredients with Measurements:
- 2 cups cashew nuts
- 1 cup sugar
- 1/2 cup water
- 1/4 tsp cardamom powder
- 1 tsp ghee (clarified butter)
- Silver vark (edible silver foil) for garnish
Special equipment needed:
- Non-stick pan
- Food processor or blender
- Rolling pin
- Parchment paper
- Square or diamond-shaped cookie cutter
Step-by-step instructions:
1. Grind the cashew nuts in a food processor or blender until they turn into a fine powder.
2. In a non-stick pan, add sugar and water and cook over medium heat until the sugar dissolves completely.
3. Add the cashew powder to the pan and stir continuously until the mixture thickens and starts to leave the sides of the pan.
4. Add cardamom powder and ghee to the mixture and mix well.
5. Remove the pan from the heat and let the mixture cool down for a few minutes.
6. Transfer the mixture to a flat surface lined with parchment paper and knead it until it becomes smooth and pliable.
7. Roll out the mixture with a rolling pin to a thickness of about 1/4 inch.
8. Use a square or diamond-shaped cookie cutter to cut out the kaju katli pieces.
9. Place a small piece of silver vark on top of each kaju katli for garnish.
10. Let the kaju katli cool down completely before serving.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Total time: 30 minutes
5. Temperature:
Medium heat
Serving size:
Makes about 20-25 pieces
Nutritional information:
Calories per serving: 110
Total fat: 6g
Saturated fat: 1g
Cholesterol: 1mg
Sodium: 2mg
Total carbohydrates: 13g
Dietary fiber: 0.5g
Sugar: 10g
Protein: 2g
Substitutions for ingredients:
- You can use almond powder instead of cashew powder.
- You can use coconut sugar instead of regular sugar for a healthier option.
Variations:
- You can add saffron strands to the mixture for a more aromatic flavor.
- You can add a few drops of rose water to the mixture for a floral flavor.
Tips and tricks:
- Make sure to stir the mixture continuously to prevent it from sticking to the pan.
- Knead the mixture while it's still warm to prevent it from cracking.
- Use a non-stick pan to prevent the mixture from burning.
Storage instructions:
- Store the kaju katli in an airtight container at room temperature for up to a week.
- You can also store them in the refrigerator for up to two weeks.
Reheating instructions:
- Kaju katli can be served at room temperature and do not need to be reheated.
Presentation ideas:
- Arrange the kaju katli on a plate and garnish with silver vark and chopped pistachios.
Garnishes:
- Silver vark
- Chopped pistachios
- Edible rose petals
Pairings:
- Masala chai
- Mango lassi
- Gulab jamun
Suggested side dishes:
- Samosas
- Aloo tikki
- Vegetable pakoras
Troubleshooting advice:
- If the mixture is too dry, add a few drops of water and knead it again.
- If the mixture is too sticky, add a little bit of cashew powder and knead it again.
Food safety advice:
- Make sure to use fresh cashew nuts and check for any signs of mold or spoilage.
- Wash your hands thoroughly before handling the ingredients.
Food history:
- Kaju katli is a popular Indian sweet that originated in the state of Maharashtra.
Flavor profiles:
- Sweet
- Nutty
- Aromatic
Serving suggestions:
- Serve kaju katli as a dessert after a meal or as a snack with tea or coffee.
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Region: Indian