Tips to make the best Kaju katli:
- Cashew: Powder the cashews in a mixer grinder as fine as possible, but without making it lumpy. Do not run the mixer at one continuous stretch, but run for a few seconds multiple times. This gives you the perfect cashew powder.
- Powder: Running the mixer for a longer time than required will make the powder pasty and lumpy because the cashews release oils.
- Do not overcook the kaju katli because it will crack and become powdery after cooling. Turn off the flame as soon as the Kaju is cooked.
- Kneading the mixture is the key here – kneading it will mix all the ingredients well and give you the right texture.
- Pour the cooked mixture on a plate that is greased well with ghee/ clarified butter or butter so that it doesn’t stick to the plate.
- Before adding the cashew powder, ensure that the sugar is completely dissolved and the sugar syrup has reached one string consistency.