A makeover to our Kaju Katli this Diwali. There is no denying that our authentic recipes are like a treasure. The treasure that has to be passed over to the new generations, so it stays alive. Homemade Kaju Katli is one of those recipes, which I learnt from my mom, she probably had learnt from her mom, and Nani must have learnt from her mother. Whenever I make this traditional festive Kaju Katli at home, I feel proud, to be able to able to make, just the way mom use to make.
But this Diwali, I gave a little twist to the look of our traditional Kaju Katli. It looks more like a FESTIVE chocolate, but as you bite into, it is Kaju Katli with Anjeer stuffing inside.
The recipe is very very easy, and you can make it at home this Diwali. This is also a fantastic gift idea, for Diwali. Pack these gorgeous looking Kaju Katli Rolls in a beautiful festive box and gift to the special someone.
The main and the only difference between our traditional method and this method is that the while making Kaju Katli, we pass the Kaju powder from a sifter, (leaving no grainy crumbs) and then add it to the sugar syrup to cook. For this recipe today, I skipped that step and purposely kept some crumbs in the Kaju powder. The crumbs added a lot of texture to the bite. And since I was not to cut them into regular diamond-shaped Katli, I felt free to add in more texture.
This is basically a family heirloom recipe, but once again, I took the leverage to add in flavour. I added Toasted Cashew flavour from Ossoro,Ossoro Toasted Cashew, 30 ml which added a sharp yet balanced aroma of toasted cashew in my Kaju Anjeer balls.
2 cups(200gm) Cashew powder
Shivram Peshawari & Bros Special Andhra Premium Cashewnut/Kaju- 450 Grams
1/2 cup(100gm) Sugar
Ghee- 2 teaspoons
5 -6 dry Anjeer- Fig
Ghee 1/2 teaspoon
Few drops of Ossoro roasted Cashew flavour
Ossoro Toasted Cashew, 30 ml
Gols and silver vark to garnish
To make Anjeer stuffing, soak Anjeer (fig) with ¼ cup water for ½ an hour. Bring to boil for 4-5 min. until tender. Drain extra water. Crush into grinder until a smooth paste. Heat ghee in a pan. saute fig paste for a min. Allow cooling.
For Kaju Katli paste
Dissolve sugar with a 1/4th cup of water in another pan. Bring to boil for 5 min. Make sure sugar is dissolved well. Add cashew powder with syrup. Stir very well and cook for 5-7 minutes. Mix ghee into the mixture. cook till it gets to a dough like consistency. Add few drops of Ossoro Toasted Cashew flavour and mix well.
Make sure to keep the flame on medium-low and use a non- stick pan. Once done let the mix sit for some time to get to room temperature.
Take a small portion of the Kaju Katli dough in your hand place a small amount of Anjeer stuffing in the centre and roll to form a ball.
Garnish with silver and gold vark and enjoy!Hm Warakhwala Pvt Ltd Silver Leaves 15 Sheets (Pack Size: Med)