So, please, please, go to the original post (below), for more pictures and a wonderful discussion of this amazing sweet!
Makes 30-40 pieces depending on size.
- 1.5-2 cups of raw cashew (kaju)
- 3/4 cup water
- 7-8 Tablespoons raw sugar(raw sugar is sweeter than powdered sugar. Any other type of natural sweetener sugar which can make a single string consistency sweet syrup can be used)
- flavor options – pinch of cardamom powder, or saffron, or a few drops of kewra or rose essence.
- Grind the cashew to powder. Dry grinder or a coffee grinder will work best. I use the grinder blade in my magic bullet and grind about 3/4-1 cup at a time. Stop grinding when some of the cashew powder starts releasing oil and sticking to the sides. If there are bigger cashew pieces, remove them and add to next batch.
- In a saucepan, boil the sugar and water together on low-medium heat until syrup is single thread consistency.
- Add any flavoring per taste. We added a pinch of cardamom and mix in the syrup.
- Turn the syrup off the heat and immediately start adding the cashew powder to the syrup and mix it well, making sure there are no lumps. The mixture might resemble thick batter at first.
- Keep adding cashew powder till the mixture becomes a soft dough.
- To check if the dough is ready, take a teaspoon full, you should be able to roll this into softball.
- Mix lightly to combine well. Too much kneading is not required, else the cashew will keep releasing oil.
- Spread the dough quickly on a greased plate or wax paper. Spread before the mix cools off. you can also roll it in between 2 sheets of parchment or wax paper. I just patted it down to the thickness I wanted. about 1/4 inch.
- Cool in the refrigerator for half an hour so it is easy to cut into desired shape. Kaju Katli, the indian way, is usually cut in diamond shape using a grid pattern. cut parallel lines diagonally, and then the across. You can also roll these into small balls and cover in powdered cashew, pistachio, coconut or cocoa. or make thicker fudge squares!
- Top with crushed pistachios or serve as is! Store in a cool and dry airtight container for a few days.