Kaju Katli - An Indian Cashewnut Fudge (GF, V)
Wishing you all a very happy and prosperous Diwali. May this year brings you lots and lots of happiness in life and fulfill all your dreams.
I shall post those recipes eventually.
This is the first time I've made kaju katli. When one considers how easy it is to make this, I'm surprised that I never thought of making this before! One reason why I haven't maybe because we get very good kaju katli in the sweet shops here. We also get excellent cashewnuts here so I made these diamond shaped katlis at home.
These came out well and Akshaya is especially happy that one of her favourite sweets now doesn't require a trip to the sweet shop anymore!
If you are not familiar with this Indian sweet/ fudge, kaju katlis (kaju means cashewnut) are diamond shaped soft fudge/ marzipan-like confectionery usually decorated with "varak" (very finely beaten silver foil)
- Grind the cashewnuts into a fine powder in your food processor. Make sure you don't process them too much, or the cashewnuts will become a paste. Keep aside.
- Put the sugar and water in a pan. Place on the stove, and over medium heat, keep stirring frequently, till the sugar dissolves and almost reaches a one-string syrup. Getting this stage f sugar syrup correct is what is critical in this recipe.
- Turn the heat down and add the cashewnut powder and the cardamom. Mix well and use your spoon/ ladle to break up any lumps which might form.
- Keep stirring the cashewnut-sugar mixture as it thickens. Soon you will notice a few bubbles slowly coming up, breaking and falling in on themselves, somewhat like hot bubbling mud!
- At this point, take the pan off the heat and allow the mixture to cool to a temperature where you can comfortably handle the "marzipan", which will be of "Play-Doh" consistency.
- If, by some chance, your mixture looks dry and crumbly just add a tsp or two of milk and stir well. It will attain the required consistency.
- Take the "marzipan" and knead it well for a couple of minutes, by hand, so that it is smooth and there are no cracks. Lightly grease your work surface (I used ghee/ browned butter) and your rolling pin. You can also do this on a sheet of aluminium foil.
- Roll the "marzipan" evenly till 1/4" thick. Using a sharp knife (or pizza cutter) cut into small diamond shaped pieces. Transfer the cashewnut diamonds to a cookie sheet and allow to dry out for about half an hour.
- Knead the scraps, roll out again and cut till all the "marzipan" is used up.
- This recipe makes about 20 pieces depending on the size of your diamonds.
- Since Mansi is celebrating sweets this month, I'm sending these to her. I would also like to thank all of you who joined Meeta and me at the Monthly Mingle-High Tea and made it a grand party. There will be a slight delay in the round-up.