With the upcoming ebook on the “Mithais of India” by the FBAI…I got inspired to post this recipe. My daughters favorite Mithai – Kaju Katli. It’s one of the easiest and quickest Mithai one can make at home. I avoid the market one simply because I am not a fan of the silver (so called) paper they garnish on the Mithai. Instead I just sprinkle the magic dust ( what I call ) that is the edible glitter which I use for cakes. So here is my take on Kaju Katli.
Cashew nuts 300 grms, milk powder 50 grms, sugar 220 grm, water 1 1/4 cups, ghee 1 tabsp, cardamom powder 1/2 tsp. Edible glitter optional.
Make a very fine powder of cashew nuts. Make sure to pulse the grinder otherwise the cashews tend to clump up. Sieve the powder in a bowl. Now add the milk powder and cardamom powder ( we want a very subtle flavour so do not use too much of it). Mix well. The mixture becomes light and fluffy.
In a heavy bottom flat pan boil the water and sugar to make 2 strings syrup. Keep a close watch as we do not want raw or over heated syrup. Stop as soon as you see 2 strings between yours fingers when you test the consistency. Shut the heat. Now add the cashew mix powder and stir well. Leave it for half an hour in the hot pan. Transfer the mix of cashews and sugar on a thick food grade plastic sheet. And knead till it has no cracks. The dough should be smooth. Using a rolling pin and a top cover of plastic roll the Kaju dough in a rectangular shape. The thickness shouldn’t be too thin nor too thick. 1/2 a centimeter. Apply ghee and sprinkle the edible glitter. Leave it to set for a couple of hours. Cut into diamond shape.
Enjoy the barfi/ Kaju Katli.