Valid Indian Recipe: Kaju Katli (Cashew Fudge)
Presentation:
Kaju Katli, also known as Kaju Barfi, is an exemplary Indian dessert that delights the taste buds with its rich, smooth surface and nutty flavour. Originating from the royal kitchens of India, this delicious dish has turned into a treasured gift during happy occasions, celebrations and extravagant events like Diwali, weddings and celebrations. Originally made with cashews and sugar, this recipe exemplifies traditional Indian desserts, offering a perfect blend of simplicity and guilty pleasure.
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Fixing:
1. 2 cups cashews
2. 1 cup granulated sugar
3. 1/2 cup water
4. 1/4 teaspoon cardamom powder
5. 1 tbsp ghee (clarified margarine)
6. Silver work (optional, for decoration)
7. Saffron threads (optional, for decoration)
Readiness:
1. Preparation of Cashew Powder:
- Take 2 cups of cashews and pulse them in a food processor or processor until you get a fine powder-like consistency. Be careful not to crush them too much, as this may release oil from the dry fruits.
2. Making Sugar Syrup:
- Add 1 cup granulated sugar and 1/2 cup water to a thick lined vessel.
- Heat the mixture on medium intensity, stirring constantly until the sugar is completely dissolved.
- When the sugar breaks down, heat the mixture to a boil and cook until it reaches a string consistency. To test the consistency, take a drop of syrup between your thumb and forefinger. When you gently pull them apart, a single string should form.
3. Mixture of cashew powder and sugar syrup:
- When the sugar syrup reaches the ideal consistency, reduce its intensity.
- Add cashew powder to the syrup and mix well.
- Keep mixing the mixture continuously so that there are no irregularities of any kind and cooking is guaranteed in any condition.
4. Cooking the Mixture:
- Keep cooking the mixture on low intensity while stirring continuously.
- As the mixture cooks, it will start thickening and leaving the sides of the container.
5. Adding Flavor:
When the mixture becomes thick, add 1/4 teaspoon cardamom powder and mix well. Cardamom improves the taste and smell of Kaju Katli.
6. Inclusion of Ghee:
- Add 1 tablespoon ghee to the mixture and blend it completely. Ghee adds fuzziness and helps in shaping the kaju katli.
7. Test of ripeness:
- To check whether the mixture is ready or not, take a small portion and roll it between your fingers. It should frame a smooth, non-sticky ball with no breaks.
8. Shaping the Kaju Katli:
When the mixture is ready, take it out on a greased plate or material paper.
- Smooth out the mixture using a greased spatula or moving pin to achieve a uniform thickness of about 1/4 to 1/2 inch.
- While the mixture is still hot, use a sharp blade to cut it into gemstone-shaped or square pieces.
9. Garnishing (optional):
Whenever needed, decorate the kaju katli with silver work (beautiful sheets of consumable silver) or saffron threads to add a beautiful touch.
10. Let it cool:
- Let the Kaju Katli cool completely at room temperature. As it cools, it will solidify and become stronger.
11. Storage:
- Once completely cooled, store the Kaju Katli in a tightly sealed holder at room temperature.
- It stays new for about fourteen days, despite the fact that it's probably not supposed to last that long!
Ending:
Kaju Katli is a beloved Indian dessert that symbolizes hundreds of years of culinary art. With its smooth surface, rich flavor and delicate aroma, it has long endured as an image of celebration, happiness and fellowship. Whether enjoyed during celebrations, fed to friends and family, or enjoyed individually, Kaju Katli holds an extraordinary place in the hearts and palates of millions of people across the world. Thus, stay focused, gather your stuff, and set out on a culinary journey to create this famous Indian dish in your kitchen.
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