Kaju Katli
PublishedSweets · Linked: Kaju Katli 250g, 500g, 1kg
Method
Drag steps to reorder — numbers update automatically. Scaling-off batches can override steps in their own tab.
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1
Roast cashew & grindMixing
Lightly roast W240 cashews, cool, then grind to a fine powder. Avoid over-grinding (oil release).
⏱ 25 min✓ Quality: fine, dry powder
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2
Prepare sugar syrupCritical
Cook sugar with water to one-string consistency. Critical control — temperature decides texture.
⏱ 15 min🌡 118°C✓ One-string consistency
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3
Combine & cookCooking
Add cashew powder + ghee + cardamom to syrup. Cook until the mass leaves the sides of the kadhai.
⏱ 12 min✓ Non-sticky dough
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4
Roll, set & cutCooling
Roll between sheets to 5mm, apply silver leaf, cool, cut into diamonds.
⏱ 40 min cooling✓ Clean diamond cut
Scaling off — this batch overrides the base where cook/cool times differ. Unedited steps inherit from Base.
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1
Prepare sugar syrupOverridden
Smaller mass — reduce to one-string in less time.
⏱ 9 min🌡 116°C
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2
Roll, set & cutOverridden
Faster cooling for a small tray.
⏱ 20 min cooling
Scaling off — large festival batch needs longer cook & cool and a staged packaging sequence.
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1
Combine & cookOverridden
Larger mass — cook in two kadhais, extend time.
⏱ 22 min
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2
Roll, set & cutOverridden
Extended cooling; staged cutting to keep pace.
⏱ 60 min cooling