Kaju Katli Recipe

firstly, take 2 cup cashew and blend to a fine powder. make sure to pulse and blend else, the cashew will release oil and turns into a paste.
Sieve the cashew powder making sure there are no lumps. keep aside.

In a large wok take sugar and water. stir well and dissolve sugar. boil for 5 minutes or until 1 string consistency is attained. Add in powdered cashew and mix well.

Stir continuously until the mixture is well combined and smooth paste is formed. now add 1 tsp ghee and ¼ tsp cardamom powder. mix well.

Continue to cook until the mixture turns smooth paste and starts to separate pan slightly. do not overcook, as the burfi will turn hard.
transfer the mixture on to the butter paper. make sure to grease the butter paper with ghee.

Now fold using a spatula until the mixture thickens forming a dough. Once the dough is formed, knead slightly, to form a soft dough.
place the cashew dough between butter paper and roll using a rolling pin.

Roll slightly thick making sure it's uniform. now grease with ghee and apply silver leaf or silver vark. Cut the dough into diamond shape by first cutting the dough vertically and then horizontally. finally enjoy kaju katli.

Can be kept at room temperature for at least two weeks or in the fridge for up to a month. If Cashew fudge made with butter should be eaten in a day or two, or can be kept in the fridge for up to two weeks.