Back to Blogging After a long Break – new recipe Diwali special "Kaju Katli" / Cashew nut Fudge

It’s been almost a year that I was out from blogging and let me tell you this was not easy for me. I started blogging with so much excitement. I had lots to share! I was in fact busy with some other aspects of my personal life. As I had to come back to my homeland "India", hence could not give much time to blogging and keeping this site fresh with new recipes. I got the possession of my apartment and was busy with home interior, shifting and many more....So I was dealing with a lot of things going on at the same time. And it is after a year that I am logging in to my blog. I do not know what happened, except that I was literally in a different world!!!!

Please accept my sincere apologies for keeping this site inactive for a year. I totally understand the disappointment that you guys must be feeling each time you would be visiting this site. However I am back and I promise you regular updates going forward. There is always a lot to do in blogging. I know I have missed a lot, but it is never too late..........

Thanks all of you for encouraging me, through messages and emails, to get back to blogging.
Do keep visiting and give your valuable feedback and comments. We will surely try to keep up with your expectations.

And here is my today's post.. Diwali Special "Kaju katli" or "Cashew nut fudge"

Diwali is just a week away. I just wanted to try kaju katli and it turned out excellent, smooth and melt in mouth.... The silver topped and diamond shaped kaju katlis are one of the most favourite Indian traditional dessert made with Cashew nuts and sugar.

Preparation Time: 5 min

Cooking Time: 15-20 min

yield : 25-30 slices

 

Ingredients:

• 2 cups or 250 gm cashew nuts (kaju)
• 1 cup sugar
• 1/3 cup water
• 1 tablespoon ghee (optional)
• 1/2 teaspoon cardamom (elaichi) powder (optional) or 1 tablespoon rose water
•  silver foil / chandi warak (optional)

Method:

1) Powder the cashew nuts using dry grinder. Do not over powder the cashew nuts, keep checking in short intervals, whether the cashews are powdered or not. It should be in powdered form and not become oily.

2) For syrup, heat a pan, mix water, rose water and sugar and boil them. Soon after the sugar water starts to boil, add the cashew powder to the syrup and keep on stirring the mixture on low flame to avoid lumps. Meanwhile grease a plate and keep aside.

3)After some time, the cashew mixture would start thickening. Cook the cashew mixture on low flame till the mixture starts to come together (about 4-5 mins ). Switch of the flame and let it cool for 10 minutes.
4) Grease your palms and when the mixture is hot enough to handle, knead the cashew mixture about a minute till the dough is ready to roll.

5) Flatten the dough and Spread on a clean greased plate. Place a butter paper on the dough and then roll gently with a rolling pin to 1/8 " thickness. (about 3-4 mm)

6) Remove the butter paper, apply silver foil (optional) and let cool.

7) When completely cooled, using a sharp knife cut the rolled cashew dough into diamond shaped katlis. Using butter knife gently remove the kaju katli and serve or keep in an air tight container.

For more Diwali Recipes, do check Gujiya (Karanji), Gulab Jamun, Quick Milk Pedha , Paneer coconut  katli , bournvita coconut laddoo / balls and Mathri

Note:

• The Ratio between Cashew Powder and Sugar is  2 : 1.
• Do not grind the cashews for long time, if over powdered they become oily and may form lumps when added to sugar syrup.
• If the dough is too hard to knead or it gets cracked on rolling, add 1 or 2 teaspoon of warm milk to the dough and knead well.
• Rose water is optional. You can also add cardamom powder or fresh rose petals to kaju katlis and also you can simply skip flavourings in the kaju katli and use just cashews and sugar.