Finally!!! I managed to squeeze some time off from my busy Deepawali Schedule to post this recipe. But before I proceed with my Ramlings, Let me wish you a very Happy Deepawali and a Very Happy New Year to all of you!!!
Now coming to my ramblings, The past three weeks has been extremely busy, exhausting, and lots of fun. It all began when S asked us accompany him on an official trip Bangalore. Since Purvi also had her mid term break, I decided to join him. And before I knew it I was flying to Bangalore. My three week stay in Bangalore was hectic. But it was great fun. This time, I spent a week with my Sister and her family. Watching Purvi and my niece play and connect was pure bliss to say the least.
Since I returned only two days prior to Diwali, I got busy with the preparations almost immediately. This time, I made a large batch of Boondi Laddu, Mysore Pak, Murukkus, Namak Paare and Kaju Katlis. Making all these dishes in a short span of time was a difficult and tiring. But the delightful expression on Purvi's face when she saw all her favorite dishes made my effort seem worthwhile.
As Kaju Katli is a favorite with all of us, I decided to include this in my Diwali menu. This fudge has only four basic ingredients and can be put together in minutes. All you have to do is keep a few pointers in mind when you are making it. With this, you can have the popular, delicious, gluten free and vegan Kaju KAtli right in your home. So shall we go ahead and see how it's done??
Kesar Kaju Katli Recipe:
Preparation time: 10min
Cooking time: 30-40min
Makes- 25-30 pieces
Saffron- a large pinch
Warm Milk- 1-1/2 tbsp
Cashew nuts- 2 cups or 500ml
Sugar- 1 cup
Water- 1/2 cup
- Soak the saffron in warm milk for two hrs and set aside.
- Dry roast the cashew nuts till hot. DO NOT let it turn brown. Keep aside to cool completely.
- Once cooled, transfer the cashews to a dry blender jar and grind them to a fine powder. Try and powder them in one go. Pulsing can make the cashews clump up and turn pasty. If there are a few big pieces that not ground, then sift the powder in a sieve. But avoid over grinding the cashews.
- Grease a plate with a tea spoon of ghee and set aside.
- In a thick bottomed pan, mix the sugar and water and cook on low heat till the sugar dissolves. Add the soaked saffron and allow the mixture to simmer for two minutes.
- Stir in the cashew powder and mix well. Cook the mixture on LOW HEAT while mixing continuously.
- Continue mixing for 15minutes after which, the mixture will start to thicken. Keep mixing for another 4-5mins. At this stage you will see that the mixture will reach a thick paste like consistency and start leaving the sides of the pan. To check if the mixture is ready, take a small portion of the cashew mixture and roll it in your with your fingers. If the mixture is cooked, then it will form into a dough a dough almost immediately. Take mixture off the heat at this point.
- Transfer the cooked mixture to the greased plate and allow it to cool slightly. Grease your hands with a tea spoon of ghee and gently knead the dough for 4-5mins or till the mixture turns into a smooth dough.
- Place the mixture between two layers of butter paper and roll it out to 3-4mm thickness. Using a sharp knife, cut the dough into desired shapes. Serve immediately or store in an airtight container for upto a week.
- The cooking time will vary depending on the quantity you are making.
- Any kind of flavorings can be used to make this fudge. The Saffron can be replaced with cardamom, rose essence or Screw pine water.
- For a vegan version, the ghee can be replaced with oil.