How to make Kaju Katli - SK Khazana -
A mithai that is served during most festivals is kaju katli and it is quite to easy to make
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Cashewnut powder (काजू का पावडर ), Sugar (चीनी)
Cuisine : Indian
Course : Mithais
For more recipes related to Kaju Katli - SK Khazana checkout Kaju Pista Roll. You can also find more Mithais recipes like Rocket Dryfruit Barfi Chocolate And Cashew Laddoo Jaggery Malpua Orange Chennar Payesh
Kaju Katli - SK Khazana Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 31-40 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Sweet
Ingredients for Kaju Katli - SK Khazana Recipe
Cashewnut powder 2 cups
Sugar 1 cup
Milk 1 tablespoon
Liquid glucose 1 tablespoon
Ghee 1 teaspoon to grease
Silver varq to garnish
Method
Step 1
Heat a non-stick pan, add sugar and ½ cup water and bring to a boil. Add milk, mix and cook till sugar melts. Discard the scum that gathers at the sides and cook till the mixture reaches multi-string consistency.
Step 2
Add liquid glucose and ghee and mix well. Add cashewnut powder and mix till well incorporated.
Step 3
Transfer into a bowl. Grease your palms with some ghee and knead the cashewnut mixture till it resembles dough.
Step 4
Grease an aluminium barfi tray with some ghee. Put a portion of mixture and put into it and spread evenly with your hand. Further level the surface with a rolling pin. Trim the excess from the edges.
Step 5
Cover the top with silver varq and set aside to cool for 30 minutes.
Step 6
Cut into diamonds and serve.
Most Visited Recipes
Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
