Kaju Katli/ Cashew Fudge/ Kaju ki Burfi (Method 2)

Ingredients:

• Cashews: 1 1/4 cups (200gms)
• Sugar: less than 1/2 cup (75-80gms) (Add more if you are sweet tooth)
• Green Cardamom pwd: 1 tsp
• Ghee: 1 tbsp
• Butter paper/ Baking paper
• Saffron strands: a few

Method: 

• Grind sugar to form powder. 
• Soak cashews in warm water for 1 hour.

• Drain the water completely and grind cashews to form a smooth paste/ fine mixture. Add 1-2 tsp of water while grinding cashews, if needed.

• Take a heavy bottom pan/ kadai.
• Heat ghee in it. Add cashew paste.

• Cook on low flame for 2-3 mins. Keep stirring continuously.
• Now add powdered sugar and cardamom pwd.
• Mix well and cook until the mixture turns into a dough. Keep stirring continuously. It will take about 3-4 mins.

• Take a small quantity of mixture in hand and if you are able to form a non- sticky ball in your hand, your mixture is ready else cook for more time.

• When your mixture is ready (that is you are able to form a non- sticky ball), turn off the flame.
• Grease a plate with ghee and put the mixture in it. Let it cool for some time.

• Apply a little ghee on your hands. Knead the cashew dough in a flat pan with your hands to form a smooth dough.

• Grease your rolling pin with ghee.
• Spread dough on a butter paper/ baking paper with rolling pin or with your hands by patting on it.

• Grease knife/ pizza cutter with ghee and cut it into diamond/ rhombus shape. Let it rest for 1 -2 hours.

• Kaju Katli is ready to serve.
• Garnish with saffron strands.

PS:

• Don't use milk as it decreases the shelf life of Kaju Kalti.
• The mixture may not turn smooth until you knead it with your hands.
• Keep Kaju Katli refrigerated in a air- tight box.
• Shelf Life is approx 5-7 days.