During festivals such as Raksha Bandhan, many different sweets are available in stores, but cashew katli remains one of the most beloved in every home. Nevertheless, there is a constant risk of substandard components being mixed into store-bought cashew katli, which often costs between 1000 and 1500 rubles per kilogram. Therefore, it is suggested to prepare this expensive sweet yourself to save money.
This article presents a cashew katli recipe shared on the social media page of Rubina Dilak's sister, Jotika Dilak. Using this recipe, you can create soft and melt-in-your-mouth cashew katli similar to what is sold in stores, using only two main ingredients: cashews and sugar. The preparation process is very simple and takes about 15 minutes. Below, the necessary ingredients and the exact method for preparing the syrup and dough are described in detail.
The following products are required for preparation: 2 cups of cashews (about 250 grams), 1 cup of sugar, 1/2 cup of water, 1/4 teaspoon of green cardamom powder (optional), 1 teaspoon of ghee (for greasing the dough), and silver foil for decoration (optional).
First, the cashews should be placed in a food processor bowl. It is important to run the processor not continuously, but in pulses (for 2-3 seconds), to obtain a powder, avoiding oil release. The resulting powder must be sifted through a fine sieve.
In a saucepan, mix 1 cup of sugar and 1/2 cup of water, heating over medium heat. After the sugar dissolves, boil the mixture for 2-3 minutes until a translucent or slightly sticky syrup is obtained. Then, reduce the heat and gradually add the sifted cashew powder to the syrup in small portions, stirring constantly to avoid lumps.
Under slow heating, the mixture must be cooked, stirring continuously, for 4-5 minutes. When the mass begins to separate from the bottom of the pot and forms a single lump, take a small amount of the mixture and check it: if it forms a ball and does not stick to your hands, the dough is ready.
After this, turn off the stove and let the mass cool slightly to a warm state. A little ghee is applied to parchment paper or plastic wrap. The cashew mass is placed on it, and it is lightly kneaded with hands or with the parchment for two minutes. This gives the cashew katli the necessary smoothness and softness.
Then, the cashew dough is lightly rolled between parchment sheets previously greased with oil, making it slightly thicker. Silver foil is placed on top. After 10 minutes of cooling, the product is cut into diamond-shaped pieces. The finished cashew katli is clean and melts in your mouth, just like in stores.