Recipe

Recipe:

1. Preparation of Cashew Powder:

• Grind Cashews: Place 300 grams of cashew nuts in a mixer and grind until fine. Use a pulse mode to avoid overheating and ensure even grinding.
• Sift: If needed, sift the ground cashew powder to remove any larger pieces.

2. Sugar Syrup Preparation:

• Make Sugar Syrup: In a saucepan, combine 300 grams of sugar with about 150 ml of water.
• Cook: Heat the mixture on medium flame until the sugar dissolves. Allow it to boil until it reaches a one-string consistency. To test, take a drop of syrup between your fingers; it should form a single thread.

3. Combine Ingredients:

• Mix Cashews and Milk Powder: Once the syrup is ready, reduce the heat and quickly add the ground cashew powder and 100 grams of milk powder to the syrup.
• Stir Continuously: Mix well and cook for about 5-7 minutes until the mixture thickens and starts pulling away from the sides of the pan.

4. Kneading and Shaping:

• Cool the Mixture: Remove from heat and let the mixture cool slightly. Once it's cool enough to handle, knead it until smooth.
• Shape the Mixture: Grease a flat surface or baking paper with ghee. Spread the dough evenly into a rectangular shape, about ½ inch thick.

5. Cutting:

• Cut into Pieces: Allow the Kaju Katri to cool completely. Once set, cut into diamond or square shapes using a sharp knife.

6. Serve and Enjoy:

• Presentation: Arrange the pieces on a plate. You can garnish with silver leaf (varak) if desired.
• Storage: Store in an airtight container at room temperature for up to two weeks.

Key Points:

• Cashew Quality: Use fresh, high-quality cashew nuts for the best flavor.
• Syrup Consistency: The one-string consistency is crucial for the perfect texture; test it as described.
• Kneading: Kneading the mixture well helps in achieving a smooth texture.
• Cooling: Allow the mixture to cool adequately before cutting to ensure clean edges.

Enjoy making and sharing this delightful Kaju Katri with friends and family!