Rose Kaju Katli

Rose Kaju Katli is a fusion and classic take on a traditional and popular Indian sweet dish Kaju Katli. Perfect for festivals and parties.

Recipe Source Link:https://www.mygingergarlickitchen.com/rose-kaju-katli/

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RECIPE INGREDIENTS

» For Rose Kaju Katli

• 250g kaju/cashew nuts
• 5 tablespoons (40g) milk powder/doodh ka powder
• 200g sugar/shakkar
• 100ml water/pani
• 1.5 teaspoons ghee (1 teaspoon for cooking, 1/2 teaspoon for rolling)
• Red food color (optional)
• Few drops of rose extract or 1 tablespoon rose water
• 1 tablespoon crushed dried rose petals
• Edible silver warq - 7-8 leaves (optional)

RECIPE INSTRUCTIONS

» Prepare Cashew Powder:

1. Add cashews to a blender jar or a food processor and grind the cashew nuts into a fine powder. Be careful not to over-grind, as it can turn them into a paste. Add the cashew powder to a small mixing bowl along with the milk powder. Tip: You can also strain the cashew powder for a finer texture. Set it aside.

» Make Sugar Syrup:

1. In a pan, add sugar and water. Stir well until the sugar dissolves completely. Bring it to a boil over medium heat and let the syrup cook until it reaches a one-string consistency. To check the consistency, simply take a drop of syrup between your fingers and press them apart. If it forms a single thread, it is ready to be mixed with the cashew powder mixture.

» Make Rose Kaju Katli:

1. Next, add the cashew powder to the hot sugar syrup while continuously stirring the mixture. Cook it over low heat while stirring constantly, making sure there are no lumps. Cook for about 1 minute, then add 1 teaspoon of ghee to the mixture and mix again. After that, add a few drops of rose extract or rose water, crushed dried rose petals, and red food color. Mix well. Keep stirring and cooking on low heat until the mixture thickens and starts leaving the sides of the pan. This might take around 2 minutes.
2. Turn off the heat and let the mixture cool slightly for a few minutes until you can handle it. Spread a few drops of ghee onto a parchment paper, then transfer the mixture onto the parchment paper. Knead it until you get a smooth dough. Then cover the top with parchment paper and roll it to your desired thickness. Sprinkle the crushed dried rose petals over the rolled sheet and roll it again slightly to ensure the petals stick to it. Carefully apply the silver/golden warq (silver leaves) onto the rolled mixture.
3. Allow the Kaju Katli to cool completely. After that, cut the rolled mixture into diamond-shaped pieces using a sharp knife. Once cut, gently separate the pieces. Your fragrant Rose Kaju Katli with a touch of elegance is ready to be enjoyed! Eat them immediately or store them in an airtight container for up to 7 days.

RECIPE NOTES

1. Fresh Cashews: When making any nut base sweets it is important to use some fresh and high-quality nuts. So, make sure you use the fresh premium cashew nuts, the stale nuts will ruin the taste.
2. Grinding: When grinding cashew nuts, make sure that you do not over grind the nuts, or else they will turn into a paste. To make a fine and consistent powder, it is important to pulse for a few seconds and then wait for a while. Keep pulsing, and stop until you get the even textured powder.