Source:
Mrs. Geetha
Ingredients:
Cashewnuts (broken) - 1 cup
Sugar - 1 cup
Badam or Rose Essence - 10 drops (if desired)
Ghee - 1 tbsp
Edible Silver Warq (foil) - if desired
Method:
1. Heat a heavy bottomed kadai and fry the cashews for 2 minutes. Switch off the flame and leave the cashews in the kadai for about 10 minutes. Make a coarse powder of the cashews in a dry mixie jar. Mix badam/rose essence to this cashew powder in a broad basin/plate and keep aside.
2. In a heavy bottomed pan, add 1 cup sugar and 1/4 cup water and heat in medium flame until the sugar completely dissolves. Once the sugar dissolves, allow the syrup to boil until 1 string consistency without disturbing it. Just check for consistency of the syrup once in a while. Do not keep mixing.
3. Once the desired consistency of the sugar syrup (1 string) is reached, switch off the flame and remove pan from stove.
4. Immediately add in the cashew powder to the sugar syrup. Mix well. This will be like a dosa batter consistency. Keep on mixing consistently using a ladle (without stopping) for about 8 to 10 minutes.
5. Add 1 tbsp ghee to this mixture and stir continuously until a khoa consistency is reached (or a slightly soft dough consistency).
6. Apply ghee on a plastic sheet. Place the cashew dough on the sheet in the center. Place another greased (ghee applied) plastic sheet on the cashew dough (inverted to face the dough side) and flatten it using a rolling pin to an even thickness of 1/4 cm or as thin as desired.
7. Allow to cool. Remove the top plastic sheet. Stick the silver warq on cashew paste. Cut into diamond pieces using a knife. Serve fresh the soft and delicious Kaju Kathlis or store them in a container. They stay good for about a week to 10 days (if left until then).
My Notes:
Any nuts can be used to make these kathlis viz., roasted peanuts, badam, pista, etc. A combination of badam and cashews can also be used.
To get a soft dough consistency is more important than the time to mix. So, keep checking for the consistency. The time to reach this consistency may vary from 5 to 10 minutes according to quantity of cashews used and the thickness of the sugar syrup.
Beware: If the sugar syrup is too thick, the cashew-sugar paste may become thick and hard sooner if mixed in too much and may crumble. Please keep an eye on the consistency of the sugar syrup and also cashew-sugar syrup mixture. The soft chappathi dough like consistency is really important.
If you feel it is too sweet, reduce sugar by 2 tbsp and do the kathlis.
Mrs. Geetha
Ingredients:
Cashewnuts (broken) - 1 cup
Sugar - 1 cup
Badam or Rose Essence - 10 drops (if desired)
Ghee - 1 tbsp
Edible Silver Warq (foil) - if desired
Method:
1. Heat a heavy bottomed kadai and fry the cashews for 2 minutes. Switch off the flame and leave the cashews in the kadai for about 10 minutes. Make a coarse powder of the cashews in a dry mixie jar. Mix badam/rose essence to this cashew powder in a broad basin/plate and keep aside.
2. In a heavy bottomed pan, add 1 cup sugar and 1/4 cup water and heat in medium flame until the sugar completely dissolves. Once the sugar dissolves, allow the syrup to boil until 1 string consistency without disturbing it. Just check for consistency of the syrup once in a while. Do not keep mixing.
3. Once the desired consistency of the sugar syrup (1 string) is reached, switch off the flame and remove pan from stove.
4. Immediately add in the cashew powder to the sugar syrup. Mix well. This will be like a dosa batter consistency. Keep on mixing consistently using a ladle (without stopping) for about 8 to 10 minutes.
5. Add 1 tbsp ghee to this mixture and stir continuously until a khoa consistency is reached (or a slightly soft dough consistency).
6. Apply ghee on a plastic sheet. Place the cashew dough on the sheet in the center. Place another greased (ghee applied) plastic sheet on the cashew dough (inverted to face the dough side) and flatten it using a rolling pin to an even thickness of 1/4 cm or as thin as desired.
7. Allow to cool. Remove the top plastic sheet. Stick the silver warq on cashew paste. Cut into diamond pieces using a knife. Serve fresh the soft and delicious Kaju Kathlis or store them in a container. They stay good for about a week to 10 days (if left until then).
My Notes:
Any nuts can be used to make these kathlis viz., roasted peanuts, badam, pista, etc. A combination of badam and cashews can also be used.
To get a soft dough consistency is more important than the time to mix. So, keep checking for the consistency. The time to reach this consistency may vary from 5 to 10 minutes according to quantity of cashews used and the thickness of the sugar syrup.
Beware: If the sugar syrup is too thick, the cashew-sugar paste may become thick and hard sooner if mixed in too much and may crumble. Please keep an eye on the consistency of the sugar syrup and also cashew-sugar syrup mixture. The soft chappathi dough like consistency is really important.
If you feel it is too sweet, reduce sugar by 2 tbsp and do the kathlis.
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