Kaju Katli! I can just go on eating too many of them ๐Ÿ˜ฌ Ever since I was a child, these were undoubtedly my favourite ‘mithaai‘. I would never share these with anyone! ๐Ÿ˜‰

Kaju Katli recipe Cashew thins Recipe for Indian sweets Kaju Katli for diwali diwali sweets

Myย mother too indulged me & kept getting these often. Although, I don’t remember her making them….or maybe she did, I don’t really recollect.

So, when I got married, I wanted to make them at home, because the ones you get outside in shops aren’t healthy. They add rice flour & cornflour to the mixture before setting the katlis. So Iย referred to some YouTube videos for assistance ๐Ÿ˜‰ and ever since then, I make them so often…they always turn out moist & delicious ๐Ÿ‘Œ๐Ÿ‘

Kaju Katli recipe Cashew thins Recipe for Indian sweets Kaju Katli for diwali diwali sweets

So much so, that my hubby says they taste better than store-bought ones ๐Ÿ’ƒ๐Ÿ’ƒ๐Ÿ˜˜ Wow….that’s such a great compliment! Because, he can be a bit hard please at times..๐Ÿ˜›

I am sharing this today as the festive season has begun…Raksha Bandhan being the first occasion around the corner…so make them for your beloved brother and celebrate this joyous festival ๐Ÿ˜‡ also, try my Anjeer burfi or Khoya burfi…my Doodh Peda recipe is instant! And we know how our dear brothers love their Besan Laddoos!ย You can even go a little overboard and indulge in some Zaffrani Phirniย ๐Ÿ˜‹ you can try these for Diwali too….it’s not too far ๐Ÿ˜Š

Kaju Katli recipe Cashew thins Recipe for Indian sweets Kaju Katli for diwali diwali sweets

My recipe is very easy, I took 4 ingredients & less than 30 mins to serve these from start to finish..! Let’s get started!

Use a blender and dry grind the cashews to a fine texture. Make sure the cashews were at room temperature before grinding.

Heat the non stick pan, add the sugar & water. Melt the sugar into the water on a low flame. Keep stirring. Once the sugar has melted, cook for another 2-3 mins on low flame. To check if the sugar syrup is ready, take some water in a bowl and add a drop of the syrup. The drop should not mix in the water. This is one thread consistency (ek taar ki chashni). My syrup was ready in 5 mins approximately.

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Once the syrup is ready, add the cashew powder & keep stirring constantly & cook on low flame for 5 mins, until you achieve a dough like consistency. To check the consistency of the Katli dough, take some mixture in your hands and make a ball, if the shape holds, it’s ready. Remove this dough like mixture on a greased plate and let it cool for 5 min. Grease your palms and knead this mixture carefully until it’s smooth.

image

Now, roll this dough with a rolling on the back of a greased plate. The thickness should be about 6mm or a bit more. Don’t roll it too thin. Set this plate in the refrigerator for 8-10 mins. They will set really quickly, once set, you can cut them in any shape as you prefer, however I prefer the traditional diamond shape for these katlis … That’s it! They are ready ๐Ÿ˜„ you can store them in an airtight container for 2-3 day in the refrigerator.

Kaju Katli

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

Yield: 15-17 pieces

Traditional Indian Mithai, absolutely delicious and melt in the mouth good made with just 4 ingredients!!

Ingredients

  • 1 cup cashew nuts
  • 1/2 cup sugar
  • 1/2 cup water
  • 1 tsp ghee (for greasing)

Instructions

  1. Use a blender and dry grind the cashews to a fine texture. (Make sure the cashews were at room temperature before grinding.)
  2. Heat the non stick pan, add the sugar & water. Melt the sugar into the water on a low flame.
  3. Keep stirring. Once the sugar has melted, cook for another 2-3 mins on low flame.
  4. To check if the sugar syrup is ready, take some water in a bowl and add a drop of the syrup. The drop should not mix in the water.
  5. This is one thread consistency (ek taar ki chashni). My syrup was ready in 5 mins approximately.
  6. Once the syrup is ready, add the cashew powder & keep stirring constantly & cook on low flame for 5 mins, until you achieve a dough like consistency.
  7. To check the consistency of the Katli dough, take some mixture in your hands and make a ball, if the shape holds, it's ready.
  8. Remove this dough like mixture on a greased plate and let it cool for 5 min.
  9. Grease your palms and knead this mixture carefully until it's smooth.
  10. Now, roll this dough with a rolling on the back of a greased plate. The thickness should be about 6mm or a bit more.
  11. Don't roll it too thin.
  12. Set this plate in the refrigerator for 8-10 mins.
  13. They will set really quickly, once set, you can cut them in any shape as you prefer, however I prefer the traditional diamond shape for these katlis
  14. That's it! They are ready you can store them in an airtight container for 2-3 day in the refrigerator.

Notes

Please make sure that the sugar syrup isn't too thick too else, the cashew powder will just stick to the sugar but not form into a dough. Cool the rolled dough before cutting into pieces for clean cuts.

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Kaju Katli recipe Cashew thins Recipe for Indian sweets Kaju Katli for diwali diwali sweets

Enjoy them soon! โ˜บ๏ธ

Love,

Shreya ๐Ÿ’•

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