Saturday, January 21, 2012

Kaju Katly by Bud Walker

Kaju Katli is so fast, and it's really tasty. I joined the group just to comment on this. :-)

Start it before class and it will be done setting up right after.

Powdered Cashews – 1.5 cups
Powdered Sugar – 1 cup
Instant Dry Milk (or Indian Milk Powder) – 1/2 cup
Cardamom Powder – 1/8 tsp
Water – 2 tbsp
Rose Essence – 2 drops

Here is the Process:

1. Take a full pot and bring the water to boil. Then put a shallow pan on the top of the other pot so the bottom is an inch or so in the water.

2. Once boiling, add in the Powdered Sugar and Milk Powder in the top pan.

3. Stir continously for 2-3 minutes till the Sugar and Milk Powder are warm all the way through.

4. Pour the Cashew Powder in a mixing bowl.

5. Once the Sugar and Milk Powder are done, add them to the Cashew Powder in the mixing bowl.

6. Add the Cardamom Powder and mix.

7. If you are using the Rose Essence, add the 2 drops to the 2 tbsp of warm Water.

8. Start kneading by adding a little water at a time.

9. Knead till it forms a dough and the cashew starts letting oil go.

10. Grease hands and rolling pin for easier rolling.

11. Roll out the dough to the desired thickness on to a wax paper to avoid sticking.

12. Cut the rolled-out dough into desired shapes (traditionally cut into diamond shapes).

13. Allow to set at room temperature for 1-2 hours or in the refrigerator for 30 minutes.

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