Hello ji, knock knock, anybody there?
Well now that I have started writing this post, and assuming you all have started reading this post .May I say, or rather ask you all, have you missed me? Now don't say "No” for that matter, actually deep down I just wanted to hear “Yes”. Well if it’s yes I am really happy – and that happy means a big “happy” with this smiling face J .Now, I should write more. Rolling my sleeves, bring it on.
Oh this is the time; I mean autumn time, lovely fall season around us. And also our festival season going around. Couple of weeks ago it was Durga Puja and Vijayadashmi.Sorry; I was not blogging then so couldn't wish you all. But hey, now that I have updated the blog and what better way than to update it on the very auspicious day of Diwali.
Let me wish all of you a very happy Diwali, cook loads of sweets, namkins etc and enjoy. I won’t be saying much as when we light a diya in every corner of our home, it eradicates darkness that surrounds us. May this light guide you ahead in your life and bring you peace, prosperity, health and harmony.
Yesterday made some sweets and one of them is kaju katli – cashew sweets. When I checked the blog recipe page, I realized that I haven’t written the recipe yet. Although I have made this sweet many times. There were some cooking mishaps as well, and sometimes the mixture won’t collect well on a bad cooking day. Yes, it happens and nothing to hide about it. But then there were also some days, I thought I will post the recipe with pictures. But when I realized, sweets were all gone and finished. Now, it’s a good feeling when the things you cook, is liked by your family, a rewarding satisfaction, isn’t?
But yesterday it came out well.So; I took the pictures and thought, its show and tell time.
Here is how we made it
Kaju Katli (Diamond shaped cashews sweet)
2 cups of cashews
3-4 heaped tbs of plain flour
1 and ½ cups of sugar( or as per taste)
¼ cup of water
5-6 saffron threads
1 tsp of cardamom powder
4-5 tbs of ghee or clarified butter
We will first start with making sugar syrup for this sweet. The sugar syrup needs to be very thick and sticky. As when you will add cashew flour and plain flour within 5-7 mints it should stick together and can collect well. This may take some time, but make sure you do go to the stage when sugar syrup is two thread consistency.Now, add in ghee or clarified butter and also saffron threads. Put the flame at low level. Please take big vessel for syrup making so that you can stir and mix well.
Dry grind cashews in a grinder. Take them out and keep aside. Mix in plain flour and cardamom powder with it. I generally do add plain flour, as it helps in binding so does the sugar syrup.
Now at this stage you have to be quick, stirring the mixture frequently so that it doesn’t get burnt or get stuck at the pan base. Once they start to collect well. Take out little sample and try to roll in your palm, if it does shape well, it’s time to take the mixture off from further cooking.
Now grease a flat surface with oil very well. And take the mixture out and roll into a flat circle quickly. I have divided the mixture into two equal portions and then rolled it with the help of a rolling pin.
Please do not let it cool as when cooled it will be hardened and not easy, then to work out quickly.
After a while, make knife marks criss-cross and in diamond shape. Your kaju katli/cashew sweet is ready to be tasted.
If you wish you can even decorate it with silver foil.Once it gets cooled off completely, store in an air tight container. This home-made cashew sweet remains fresh for 4-5 days. Refrigerate them and it stays fresh few more days.
Enjoy and have loads of sweets and please don’t count calories for that matter.
Wish you all readers a very happy happy Diwali J….