Kaju Katli

Today is Sivaratiri and we have a spiritual event going on in our temple. So for prasad though of making these kaju katlis. This recipe is from Showmethecurry.com and this is so simple and easy to make and taste like the restuarant style kutlis. I have made this a several times and this is one of my family favourites. Try this and you will also love this recipe.Ingredients:

Powdered Cashews - 1.5 cups

Powdered Sugar - 1 cup

Instant Non-Fat Dry Milk (Milk Powder) - 1/2 cup

Cardamom Powder - 1/8 tsp

Water - 2 tbsp

Rose Essence - 2 drops (optional)

Method:

1. Take a double-boiler (see below) and bring the water to boil.
2. Once hot, add in the Powdered Sugar and Milk Powder in the top pan.
3. Stir continuously for 2-3 minutes till the Sugar and Milk Powder are warm all the way through.
4. Pour the Cashew Powder in a mixing bowl.
5. Once the Sugar and Milk Powder are done, add them to the Cashew Powder in the mixing bowl.
6. Add the Cardamom Powder and mix them all well.
7. If you are using the Rose Essence, add the 2 drops to the 2 tbsp of warm Water.
8. Start kneading by adding a little water at a time.
9. Knead till it forms a dough and the cashew starts letting oil go.
10. Grease hands and rolling pin for easier rolling.
11. Roll out the dough to the desired thickness on to a wax paper to avoid sticking.
12. Cut the rolled-out dough into desired shapes (traditionally cut into diamond shapes).
13. Allow to set at room temperature for 1-2 hours or in the refrigerator for 30 minutes.
14. Store in the refrigerator and serve at room temperature for great taste.

Double Boiler:
1. Take a pan and add water to it and bring water to boil.
2. Take another pan that will sit well on top of the bottom pan (not submerged in).
3. The water in the bottom pan is boiled.
4. The top pan is used for cooking/heating so that it is not intense and direct heat.
5. The water from the bottom pan needs to touch the bottom of the top pan in order to be effective.