Indian cuisine · Desserts & Sweets

Kaju Katli

Fine cashew flour is cooked with sugar syrup into a silky dough, rolled thin and cut into diamonds.

Ingredients · for 8 servings

• 200g cashews
• 150g sugar
• 80ml water
• 2 tsp ghee
• 3 cardamom pods
• 1 pinch salt
• 1 sheet edible silver leaf (optional)

Instructions

1. Spread the cashews on a plate for 10 min. and let them dry out completely, then grind to a fine flour in a food processor in two batches – pulse only briefly, or oil will be released.
2. Open the cardamom pods, finely crush the seeds in a mortar and mix into the cashew flour; grease a sheet of baking paper with 1 tsp of the ghee.
3. Bring the sugar and water to a boil in a non-stick pan and boil rapidly for 4–5 min. until the syrup forms a thread between two fingers at about 115°C.
4. Lower the heat, sprinkle in the cashew flour and salt and stir briskly for 4–6 min. until the mixture pulls together into a mass and comes away from the bottom of the pan.
5. Turn the hot mass out onto the baking paper, knead smooth with the remaining ghee on your hands for 2 min., and roll out 3–4mm thin with a greased rolling pin.
6. After cooling for 20 min., top with the silver leaf, cut into diamonds and store airtight in a tin.