Kaju Katri

Yields: 20
divider
Ingredients
  • ½ cup Sugar
  • ¾ cup Water
  • 1 cup Cashews (raw)
  • 1 tsp Rose water (substitute ¼ tsp cardamom powder)
  • Varak ((silver leaf) - optional)
  • 2 tsps Ghee
  • Ghee (for greasing)
Instructions
  1. In a saucepan, combine sugar and water. Bring to a boil then simmer on low heat until sugar is completely melted.
  2. Meanwhile grind cashews to a fine powder and sift, grind any granules left.
  3. Add the powder, rose water and ghee to the syrup and continuously stir until it becomes like a dough and is lump free.
  4. To test, roll a little dough between greased fingers, if it's smooth and not sticky, the dough is cooked.
  5. Grease a plate and spread dough to cool slightly then knead.
  6. On a flat surface, place a large piece of greased wax paper. Put the dough on it and cover with another piece of greased wax paper.
  7. With a rolling pin, roll into a square about ¼ inch thick.
  8. Remove the wax paper and apply varak, if using.
  9. Let set for 20 minutes then cut into diamond shapes and store.