1/2 cup water
Pistachio and chandi varak for decoration
METHOD
Take 1 cup cashew and grind it into fine powder. Make sure there are no lumps.
Take pan and add sugar and water and cook on low flame till sugar dissolves. Add powdered cashew. Stir continuously.
Keep cooking on low flame and if any lumps form then break it using spatula or spoon.
Keep stirring continuously till the time mixture thickens and come together. It should look very soft.
This take around 10-15 minutes.
To check whether it's done, just take small piece of the dough and form a ball. The ball should not stick to your finger. Finger should be clean. But be careful while trying this, don't take hot mixture immediately in your hand, it can burn your skin.
Transfer dough on clean slab, I used silicon sheet.
Let dough come down to lukewarm, it should not become cold.
Grease your hands with ghee or oil and knead the dough with soft hands, don't be harsh as cashews can leave the oil.
Knead till the time grainy texture goes away.
If dough is too soft add some milk powder or khoya/mawa , if it's too dry add 1 tsp milk to soften it.
Flatten the dough and place it on greased plate.
You have to be little quick in this process, as soon as dough becomes cold it becomes hard and becomes difficult to roll.
Gently roll with a rolling pin to make it even. Roll it to little thin.
Cut the dough in desired shape and serve.
NOTES:
1. Make sure you follow the exact proportion as mentioned for perfect katli.
2. Don't use cold cashews or while grinding it will release the oil.
3. Don't over grind the cashews.
Pictorial:
1. Take 1 bowl of cashews. (if refrigerated let it come down to room temperature).
2. Grind to make smooth powder. Don't over do or it will release the oil.
3. Take sugar in pan.
4. Put water and let sugar dissolve completely.
5. Now add powdered cashews.
6. Keep stirring and break lumps in between.
7. Keep stirring for at least 10-15 minutes or till mixture thickens. Check by taking little dough and make ball, it should not stick between fingers.
8. Press between fingers and check it should come out clean. First put mixture in bowl or plate let it become warm and then test to avoid burning of finger.
9. Remove from pan and transfer in greased tray or silicon mat. Apply ghee on your fingertips and knead it when it's lukewarm.
Pistachio and chandi varak for decoration
METHOD
Take 1 cup cashew and grind it into fine powder. Make sure there are no lumps.
Take pan and add sugar and water and cook on low flame till sugar dissolves. Add powdered cashew. Stir continuously.
Keep cooking on low flame and if any lumps form then break it using spatula or spoon.
Keep stirring continuously till the time mixture thickens and come together. It should look very soft.
This take around 10-15 minutes.
To check whether it's done, just take small piece of the dough and form a ball. The ball should not stick to your finger. Finger should be clean. But be careful while trying this, don't take hot mixture immediately in your hand, it can burn your skin.
Transfer dough on clean slab, I used silicon sheet.
Let dough come down to lukewarm, it should not become cold.
Grease your hands with ghee or oil and knead the dough with soft hands, don't be harsh as cashews can leave the oil.
Knead till the time grainy texture goes away.
If dough is too soft add some milk powder or khoya/mawa , if it's too dry add 1 tsp milk to soften it.
Flatten the dough and place it on greased plate.
You have to be little quick in this process, as soon as dough becomes cold it becomes hard and becomes difficult to roll.
Gently roll with a rolling pin to make it even. Roll it to little thin.
Cut the dough in desired shape and serve.
NOTES:
1. Make sure you follow the exact proportion as mentioned for perfect katli.
2. Don't use cold cashews or while grinding it will release the oil.
3. Don't over grind the cashews.
Pictorial:
1. Take 1 bowl of cashews. (if refrigerated let it come down to room temperature).
2. Grind to make smooth powder. Don't over do or it will release the oil.
3. Take sugar in pan.
4. Put water and let sugar dissolve completely.
5. Now add powdered cashews.
6. Keep stirring and break lumps in between.
7. Keep stirring for at least 10-15 minutes or till mixture thickens. Check by taking little dough and make ball, it should not stick between fingers.
8. Press between fingers and check it should come out clean. First put mixture in bowl or plate let it become warm and then test to avoid burning of finger.
9. Remove from pan and transfer in greased tray or silicon mat. Apply ghee on your fingertips and knead it when it's lukewarm.
10. It should be smooth and crack free.
11. Roll it thin with rolling pin
12. Apply varak which is optional.
13. Cut in diamond shape.
14. Garnish with pistachio and serve!!
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