Kaju Katli
INGREDIENTS:
• Cashew Nuts - 1 1/2 Cup
• Sugar – 3/4 Cup
• Water - 1/3 Cup
• Rose Water – 1 Tsp (Optional)
• Ghee For Greasing – 1-2 Tsp
• Silver Leaf, German Paper Or Vark For Decoration (Optional)
INSTRUCTIONS:
1. Powder the cashews in a grinder until its fine powder. (Do not over grind the cashews as they turn oily)
2. Heat a pan over medium heat. Add water and sugar.
3. Let it boil until sugar is completely dissolved.
4. Boil it for one more minute. (You just need a thin syrup)
5. Turn the heat to medium-low and add cashew powder and stir well.
6. Keep stirring continuously until it forms in the dough.
7. Grease a plate with ghee and transfer the dough to it.
8. At this stage, you can add 1 tsp of rose water.
9. Mix well with the help of a spoon.
10. Wait till you are able to handle the heat.
11. Now grease your hand with ghee and knead well for a minute.
12. Spread a parchment paper on a working surface and roll the dough with the help of a rolling pin.
13. Decorate with edible silver leaf and cut into diamond shape using a sharp knife.
14. Kaju katli is ready to serve.
15. Store them in an airtight container at room temperature for up to two weeks.
2. Heat a pan over medium heat. Add water and sugar.
3. Let it boil until sugar is completely dissolved.
4. Boil it for one more minute. (You just need a thin syrup)
5. Turn the heat to medium-low and add cashew powder and stir well.
6. Keep stirring continuously until it forms in the dough.
7. Grease a plate with ghee and transfer the dough to it.
8. At this stage, you can add 1 tsp of rose water.
9. Mix well with the help of a spoon.
10. Wait till you are able to handle the heat.
11. Now grease your hand with ghee and knead well for a minute.
12. Spread a parchment paper on a working surface and roll the dough with the help of a rolling pin.
13. Decorate with edible silver leaf and cut into diamond shape using a sharp knife.
14. Kaju katli is ready to serve.
15. Store them in an airtight container at room temperature for up to two weeks.
Instant Coconut Ladoo
INGREDIENTS:
-
1 Can Condense Milk (14.Oz) – (I’m using the Fat Free condense milk, you may use any)
-
2 Cups Desiccated Coconut (Unsweetened) – You may use shredded coconut
-
1 Tsp Cardamom Powder
-
1 Tbsp Oil – For greasing your hands to make ladoo
-
Decoration - optional
-
1 Pinch of Saffron
-
3 Tbsp Warm Milk (For mixing saffron)
INSTRUCTIONS:
-
In a non-stick pan, toast the desiccated coconut over medium heat for 2-3 mins (Till the coconut become slightly golden in color). Let it cool completely.
- Now add cardamom powder to the toasted coconut.
- Empty the content of the condense milk can in a large bowl.
- Add the cooled coconut and cardamom powder mixture to this bowl and using a spatula to mix the ingredients thoroughly. (Give it a taste, if you feel it’s too sweet, add little more coconut)
- In a serving dish, Using an ice-cream scoop, measure each ladoo size and keep aside.
Making the Ladoo Shape:
- Now grease both your hands with 2-3 drops of oil and shape the pre-measured ladoo into a round shape. (Do this step till all the ladoo’s are formed).
Decorate the Ladoo - optional
- If using Saffron - Dip your finger in the saffron milk paste and print on each ladoo for a beautiful n festive color.
- Serve fresh or this can be stored in an air-tight container in fridge for upto 3-4 days.
Making the Ladoo Shape:
Decorate the Ladoo - optional
