food & homesickness

Kaju Katli:
// INGREDIENTS //
- 1/2 cup sugar
- 1/4 cup water (a tiny bit less than exactly 1/4 if adding rosewater)
- 1 heaping cup of raw cashews (unroasted unsalted)
- 1/8 tsp freshly ground cardamom (optional)
- 1/4 tsp ghee (optional)
- Dash of rosewater (optional)
- Edible silver leaf (optional)

// RECIPE //
1️⃣ Using a spice grinder or a high powered food processor, make cashew "flour". Be careful not to over-grind as that'll start releasing oil! To get a smooth end result, use a sieve to separate the chunky bits and grind those again.
2️⃣ To a nonstick pan, add sugar, water, and rosewater on medium-high heat. The sugar will dissolve, then wait for it to boil and cook for another 3-4 min. Continuously stirring.
3️⃣ Add the cashew flour in on low heat and start mixing.
4️⃣ Once completely mixed, add cardamom and ghee, and continue to mix, ensuring you're scraping down the sides.
5️⃣ Continue to cook and mix until the batter gets thicker and starts collecting in the center of the pan. Depending on your stove,
and pan, it will vary how long this takes - for me it took about 12 min. To test if its ready you can scoop out a bit and try to roll it into a ball between your fingers to see if it holds its shape. Remove from heat.
6️⃣ On a lightly greased parchment paper, add your mixture and let it cool down 3-4 minutes.
7️⃣ Once cooled enough to be able to handle, start kneading lightly just for a min— slowly forming a soft dough. You can grease your hands a bit if needed.
8️⃣ Then form into a ball, place another parchment paper on top, and roll into 1/4 to 1/2 inch thickness.
9️⃣ Add your silver leaf if using, and then cut vertically and then diagonally to make diamond shapes.
🔟 Carefully peel each kaju katli off. I like to store in an airtight container in the fridge for at least an hour for the best texture!


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