काजू कतली | How to make Kaju katali | Kaju ki Barfi Recipe | Diwali Special Sweet

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Kaju katali is one of the most popular Indian sweet. It is thin sweet, soft and melt in mouth sweet. For kaju katali to be perfect, the consistency of sugar syrup is the most important. Let’s learn to make kaju katali. You can like, comment and subscribe.

Ingredients:
• 1 cup Cashew nuts
• 1/4 cup Milk powder
• 3/4 cup Sugar
• 1/4 cup Water
• 2 tbsp Water
• Rose essence
• Wax paper
• Sliver vark

Method:
• Take cashew nuts in a blender pot and blend them.
• Just give it a pulse and stop. Do not blend continuously.
• Continue this until you blend cashew nuts into powder.
• Take a small holes sieve and strain the cashew powder through it
once. So that any chunks of cashew if present will be removed.
• Take the powder into a dish and add milk powder. You also can
use dairy whitener.
• Mix well and keep aside.
• To make sugar syrup take sugar into a sauce pan and add water.
• Mix well and dissolve the sugar.
• When sugar dissolves and the syrup comes to boil, turn the heat
to medium.
• Continue to cook for 7-8 minutes more.
• We want thick, 2 threaded syrup.
• For checking consistency, take syrup into a spoon and let it cool
down.
• Check the consistency when the syrup cools down.
• Turn off the gas. Add rose essence and mix well.
• You also can add cardamom powder or keshar syrup too.
• Add the cashew and milk powder into syrup and mix well.
• Turn on the gas and cook for just another 2 more minutes.
• Turn off the gas and spread the mixture well in the pan.
• Give it a resting time of about 10 minutes.
• After 10 minutes, take the mixture into a dish and knead it.
• Do not knead more, just for about a minute or two to make it
smooth.
• Take wax paper and roll it into 3-4 cm thick disc.
• Top it up with silver vark. You can skip the vark too.
• Cut the kaju katali into diamond shape. Kaju katali is already.

Tips:
• Any nuts contain oil. If you blend continuously, heat will be
generated and the nuts will begin to release oil. To avoid it, never
blend nuts continuously.
• If you check the consistency when the syrup is hot, you may go
wrong in consistency. So never check the consistency when syrup
is hot.
• To check the consistency take some water into a katori. Drop
cool syrup into the water. If the syrup settles like a drop at the
bottom of the pan, the syrup is already.

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