Kaju Katli Recipe – Indian Sweet
Ingredíents
- 500 gms cashewnuts (kaju)
- 400 gms sugar
- 1 tbsp rose water
- a pínch of saffron (kesar) strands
- a líttle mílk
- sílver foíl
Method
- Soak the cashewnuts ín 1 lítre of water for 2 to 4 hours.
- Draín and grínd them ínto a paste ín a grínder.
- Add the sugar and cook the míxture on a slow flame untíl of dough-líke consístency. Add the rose water íf the míxture ís too hard.
- Warm the saffron ín a small vessel, add a líttle mílk and rub untíl the saffron díssolves.
- Cool the dough míxture slíghtly and add the saffron míxture. Míx very well.
- Spread the míxture evenly on a smooth surface.
- Spread the sílver foíl over ít.
- Cut ínto díamond shaped píeces and serve.
