Kaju Katli or Cashew Nut Cake Recipe


Yields: 12 nos.
Preparation Time: 15 Minutes

INGREDIENTS
Cashew Nut – 1 cup
Sugar – 1 cup
Ghee – 1 1/2 tbsp
Water – 1/2 cup

PROCEDURE

  1. Grind the cashew nuts.
  2. Boil the sugar with water to make sugar syrup.
  3. Once the syrup reaches the 2 string consistency, reduce to a low flame.
  4. Stir in the ground cashew nut powder.
  5. Add the ghee and keep stirring until it is done.
    (Consistency Checkpoint: The batter is done when it becomes one ball or mass while stirring.)
  6. Spread the batter in a greased plate, in a 5 mm layer and flatten the top to make it an even, smooth surface.
  7. When slightly cool, make diagonal cuts to form one inch long diamonds.
    (Checkpoint: Make the cuts when the batter is not too sticky nor too hard so that the cuts come out smooth with a neat finish.)
  8. Cool and serve.
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4 Comments Add yours

  1. Keerthana says:

    Soumya, i always have a problem with figuring out about the sugar consistency – 1 string, 2 string etc…can you roughly tell me the time taken for each consistency, so that i’ll be prepared ! Thanks
    – Keerthana

    1. Soumya Tilak says:

      Hi Keerthana,

      The time depends on the heat, also, if you’re in US, and you have an electric coil, it takes much longer than compared to a gas burner. However, you can identify the stages while making the syrup. Also, the sugar that you use – confectioner’s sugar, or granular sugar etc.

      Once the sugar dissolves in the water completely, it will be a shiny transparent liquid. That is the thin syrup. After that, it starts to thicken, and then, use the thumb-index finger test.
      Pour a drop of the syrup on your thumb, and then, when you close with your index finger on the drop and open your finger again, count the number of strings or strands that form. If only one string forms between the thumb and index, then it is the one string consistency and if two strands are formed, it is the two string consistency, and beyond that, you get 2 to 3 strands, and then, it gets much much thicker, and keeps bubbling vigorously, and then, there are more tests to get much thicker variants, that would be required while making sugar candy or sugar icing paste. 🙂
      I’ll see if I can put up a small chart on the side bar or a separate page for these tests or tips. 🙂
      But generally, once you have the liquid turn transparent, you should keep looking for the string stages. And you know you’re late, if it has already started to get really really thick!
      Atleast, this is how I check it! 🙂
      But, next time, I make it, I’ll see how long it takes, and I shall also ask my mom how long it takes for actual quantities of sugar.

      1. Keerthana says:

        Thanks Soumya ! I now use the thumb index method…thats what my mom has told me…but somehow it always fails me and land up with either a lil too soft so, ihave to call it halwa or my sweet becomes a lil too hard ! thats why wanted to time funda approx though. If not too much of a trouble, would appreciate if you could chk with your mom and revert on this. Thanks onceagain…And hey loved your microwave doodhpeda recipe !!! Happy Diwali onceagain !

      2. Soumya Tilak says:

        I just realized I made a mistake in my reply, but have corrected it now. Happy Diwali to you as well. And sure, I shall ask my mom about the timings. Also, I am planning to make something during the next week that requires the sugar syrup, so I shall note the time when I make it, as well and let you know. 🙂

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