Ingredients:
- Kaju (cashews), 250 g
- Water, 50 ml
- Sugar 125 g
- Varak (silver foil), 3-4 sheets (optional)
- Grind dry kaju (cashews) in a grinder to a fine powder (due to oil in cashews, it may become a paste or lump). Do not add any water while grinding. Keep aside.
- Take sugar in a pan and add water. Boil till a single thread syrup is formed, about 3-4 minutes after the syrup starts boiling.
- Switch off the burner but do not remove the pan. Mix kaju paste into the syrup, break balls (lumps) with a spoon, pressing it and moving it in circular motion, stir well. Let it cool so that it becomes thicker.
- Transfer it on a greased surface and roll it with a rolling pin to about 1/8" thickness.
- Let it cool and apply silver foil gently.
- After about 1-2 hour, cut the Katlis into diamond shape.
- The ratio of kaju to sugar is 2:1. This means that if you take 2 katori Kaju pieces, then take 1 katori sugar.
- The ratio of sugar to water is 1:0.4. This means that if you take 1 katori sugar, then take 40% water, that is slightly less than half a katori.
- If the katli is not fully set, place it in fridge for overnight.
- If some small lumps of kaju paste do not break, it does not matter.
- The kaju katli remains good for about 4-6 weeks under normal room temperature.