Kaju Katli

Kaju Katli 

                                                    காஜூ கத்திலி / முந்திரி பர்ஃபி 

Ingredients:

Cashew nuts ( முந்திரி பருப்பு)  - 1 cup ( powdered)

Sugar ( சக்கரை)  - 3/4 cup 

Water ( தண்ணீர்)  - 1/4 cup 

Dry roast the Cashew nuts on medium flame to remove moisture. The colour of the nuts should not be changed. Cool to room temperature and powder. 

In a heavy bottom pan, add sugar.

To the sugar add the required amount of water.

Bring it to boil. Stir continuously. Let the sugar dissolve completely. No string consistncy of the syrup is required.

        

Add the powdered cashew nut and stir well. Cook on medium flame. Stir continuously.

Turn frequently so that it is evenly cooked. When the mixture starts coming togehter,leaves the sides of the pan, switch off the flame.

Transfer to a greased tray and allow it to set. Give a standing time of at least 30 minutes. 

Use a greased knife to make marks for the desired size and shape of the piece. 

After 10 min, slice it into the pieces and transfer to a dry airtight container.  

My Notes:

Thin, smooth, melt in the mouth, Kaju Katli is a favourite of all. The difference between a burfi and katli is, burfis are usually square in shape and thick. Katli, as the name suggests, is thin. It is cut into the shape of a diamond. 

The cashew nuts must be in powder form and not in sticky consistency. If you run the mixer for long, the oil will be released. So run the mixer in short intervals, scrap well at the sides and get powdered cashew. If there are one or two very small pieces, you can remove it manually. If you want to skip dry roasting, leave the cashew nuts at room temperature. Do not use refrigerated ones.

Stirring continuously is an important step to retain the colour and formation of a smooth dough-like consistency. 

My sister, Sudha, gave a tip that the water should be one fourth and sugar three fourths for a cup of powdered cashew. That is really easy to remember. I had used 2 cups of cashew powder.

I had scrapped the sides while gathering the mixture to transfer to the tray. This has resulted in the crust at the edges. So the lesson learnt is to leave the mixture at the bottom and sides of the pan for directly consumption later. 

Some times back, I remember the dough was like chapathi dough and I had rolled it on a plate using the rolling pin and sliced it.