KAJU KATLI
By Sathya Sankar 
Makes about 15-18 pieces
         

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INGREDIENTS

1 cup raw cashews

1/2 cup sugar

4 tablespoons water

1 table spoon ghee

1/4 teaspoon rose essence (optional)

METHOD

Place the cashews in a mixer or a spice grinder and process into a fine powder. Do not over do it, otherwise the cashews will release oil and turn to a paste.

Place the sugar, water and rose essence in a non-stick pan and let the sugar dissolve completely and comes to a boil.

Check for one string consistency, you can do this by stretching the sugar syrup between your thumb and index finger and a single string is formed.

Once the consistency is reached, add the the powdered cashews and stir constantly on a low flame. Keep stirring until the mixture forms a thick mass at this moment just add ghee and mix, you can see the mixture starts leaving the pan.Switch of the flame.

Immediately transfer the mixture onto a greased plate and let it cool down warm enough to touch. Grease your hands with little ghee and knead the mixture for about 2 minutes. When you feel the mixture to be dry just add few drops of water and knead to smooth dough

At this point the dough should be very smooth and not grainy.

Place the dough between two sheets of parchment paper when still warm and roll it into 1/4inch thick. Let it rest and cool down.

Now cut them into desired shapes and enjoy!

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Appetite Treats.

• If you have refrigerated the cashews, make sure you take them out and leave it in room temperature a day before.
• The mixer jar used in griding the cashews must be dry.
• The consistency of the sugar syrup should just reach one string consistency and leaving the sugar syrup boiling for more than a minute after that may result in crystalized cashew mixture and not smooth.
• Adding rose essence is totally optional.
• If the mixture looks all lumpy and grainy in the beginning, don't worry it will come alright when keep stirring. You can add edible silver sheet to make it look fancy.