What I really love about Diwali the most is bursting firecrackers...nothing beats it!! And I was so happy that we were actually able to play with some crackers and watch the fireworks tonight here in Minneapolis and we totally enjoyed each minute of it.
This year also I prepared few sweets, but most of them got over before I could photograph them :-P But I made these Kaju Katli specially for my office friends, so I was able to keep them safe and take few quick snaps :-) Its really easy to prepare them and I don't know why I never made them before. I found a simple recipe here and it came out really well.
I made about 10-15 small sized Kaju katli with this recipe. You can make this Kaju Katli in less than 30minutes (if done correctly), I'll guarantee you that!!
Kaju Katli Recipe
Cashewnuts - 1 cup (at room temperature)
Sugar - 1/2 cup (heaped)
Water - 1/4 cup
Milk - 1-2 tblsp (use as required)
Ghee - to grease the hands and plate
1. Grind the cashewnuts into fine powder. It may stick while grinding, thats ok, just scoop it around with a spatula and keep grinding until its a fine dust like powder. Take out a heaping 1 cup from this.
2. Boil the sugar with water until you reach a consistency where, if you add a drop of sugar syrup into a bowl with water, the sugar syrup should not dissolve and appears like a fine thread or drop.
3. At this point add in the cashew powder and on medium-low flame keep stirring until a smooth dough like consistency is obtained. About 3-5mins.
4. Grease a plate with little ghee and transfer this dough like mixture onto the plate
5. Allow to cool down for 10mins and then grease your palms with ghee and start kneading the dough. Add little milk, only if the dough appears hard and dry. Do not add too much milk.
6. Slowly keep kneading the dough until it becomes smooth and easily pliable.
7. Roll the dough into a 1/4 inch thick circle or square, and cut them diagonally to get the diamond shape. (First make a soft line with your knife on the rolled dough before cutting and then cut over that line)
I wanted the silver foil appearance on top of the kaju katli, which is how we usually get it back home in India. Since I din't have any silver foil, I used edible Silver Dust that's commonly used for Cake decoration :-)
I cut out a diamond shape in a small parchment paper and placed it on top of each Kaju Katli and applied the Silver dust with a brush...Simple!! :-)
1. Its very important that the cashews should be at room temperature , or else it may get all sticky while grinding
2. The correct sugar syrup consistency is very important again in getting this burfi/katli right.
3. Milk is only required if the dough appears dry or hard. Adding milk will reduce the shelf life if kept out, so keep them refrigerated.
So try out these simple, beautiful and yummy Kaju burfi and let me know how they turned out :-) And once again wishing you all a very Happy Diwali !!