KAJU KATLI OR KAJU BARFI - cashews

Method

• powder the cashew in a coffee grinder or a dry grinder if you use the cashew butter add to pan with the sugar rose water after its thickened add powdered milk if wet or milk if dry
• the cashews should be in powdered form and not become pasty or oily.
• on a low flame heat sugar, rose water and water in a thick bottomed or non stick pan
• meanwhile grease a plate or a tray and keep aside or keep butter papers or wax paper ready
• when all the sugar dissolved in the water, add the cashew powder.stir and keep on stirring the cashew mixture on a low flame.
• the cashew mixture would start thickening.cook the cashew mixture for approx 7-9 minutes till the whole mixture starts to come together.
• remove the whole lump of the mixture from the pan and place it on work surface, bowl or plate.
• when the heat in the mixture is hot enough to handle, then knead the cashew mixture.flatten the dough and place it on a butter paper or on a greased plate/thali or tray.
• remove the butter paper and let the rolled cashew dough cool.when completely cooled, using a sharp knife cut the cashew dough giving square or diamond shapes.
• gently remove the kaju katli with a butter knife.serve the kaju katli straight away or keep in an air tight container.