Kaju Katli
Jaipur, In every region of Republic of India.The dish is prepared with cashew insane soaked in water for a substantial amount of your time (usually overnight), which square measure then ground to a paste. Sugar solution is poached down to one thread sweetener and is additional to the bottom cashews. Ghee, saffron (kesar), and dried fruits may conjointly be additional. The paste is then spread and planar in a shallow, flat-bottomed dish and cut into bite-sized diamond-shaped pieces. The pieces square measure sometimes adorned with edible silver foil. The finished sweet is usually white or yellow in color betting on the ingredients used for the paste and also the proportions of every used. Katli is traditionally ingested throughout Diwali.The kesar version of this sweet dish is considered to be additional exotic and wealthy.
Ingredient :-
- Cashewnut powder 1/2 weight unit
- Sugar 1 cup
- Saffron (kesar) 5-6 strands
- Ghee a pair of tablespoons
- Silver warq 6-8 leaves
Methods :-
Dissolve sugar in three fourth cup of water and bring it to boil. Add saffron and cook till it forms a sweetener of 3 thread consistency.
Melt clarified butter and add to this sweetener. Add cashewnut powder and mix totally. Set aside to cool down slightly. Knead it well and roll into half centimetre thick parallelogram.
Spread silver varq over it and cut into diamond form of roughly one and [*fr1] in. a facet.
Category :-
Barfi
Location :-
India ,Pakistan, Bangladesh
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