As soon as the festival season begins, every house is filled with happiness and preparations. After Navratri, people start preparing for Diwali, which is an important festival of Hinduism. This festival of lights is special in many ways, where houses are decorated and happiness is celebrated by feeding sweets to each other. Eating and drinking is also in full swing at this time. Especially talking about sweets, Kaju Katli is the favorite sweet of many people. However, due to adulteration in the sweets available in the market, people now prefer to make sweets at home themselves. If you also want to make Kaju Katli at home this Diwali, then this easy recipe is for you.

Easy Kaju Katli Recipe
Ingredients:

1 cup cashew nuts
1/2 cup sugar
1/4 cup water
1/2 teaspoon cardamom powder
1 tablespoon ghee
Silver foil for decoration (optional)

Method:

Prepare cashews: First, soak the cashews in water for 2 hours. After this, drain them and dry them well. If you want to use cashews without soaking them, you can do so, but soaking them makes grinding the cashews easier.

Make cashew powder: Now grind the cashews in a mixer or food processor and make a fine powder. Keep in mind not to grind the cashews too much, otherwise they can turn into a paste.

Prepare the syrup: Mix sugar and water in a pan and heat it on medium flame. Cook it till the sugar dissolves completely and the syrup reaches a one-string consistency.

Mix the mixture: Now add cashew powder and cardamom powder to the prepared syrup. Keep stirring it continuously for 5-7 minutes on low flame. When the mixture thickens and starts leaving the sides of the pan, then add ghee to it and mix it well.

Set the Kaju Katli: Place this prepared mixture on a ghee greased container or parchment paper. With the help of a rolling pin, flatten it to your desired thickness and let it cool for some time.

Cut and decorate the katli: When the mixture cools down a bit, cut it into diamond or square shapes. If you want to use silver foil, apply it on top before cutting the katli.

Store: When the katli cools completely, store it in an airtight container.

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