Ingredients

100 gms cashews

100 gms sugar

50ml water

2tbsp milk powder

1tbsp liquid glucose/corn syrup (optional)

1tsp ghee (optional)

silver varak to garnish (optional)

Method

This is the list of ingredients.

Add the cashews to a blender and blend them to a fine powder.

To get a smooth texture to the kaju katli, you can also add them to a grinder and grind into a smooth paste.

To a pan, add the water.

Next, add the sugar.

Cook a mixture on a low heat till the sugar completely dissolves into the water.

The mixture should start to boil and reach a one string consistency.  Take it off the heat. This should take about 3-4 minutes on a medium flame.

Next, add the milk powder.

Add the blended cashews to the sugar mixture.

Stir the cashews and milk powder into the sugar mixture. If you want to add the liquid glucose  or corn syrup, you can add it in now.

(You can also use golden syrup, but the burfi will no longer remain white).

Keep on mixing it continuously till it starts to leave the sides of the pan.

Continuously stir till it comes together like a soft dough in the center of the pan.

This is how it should look after about 5 minutes of stirring continously.

Transfer it onto a clean plate.

At this stage, the dough will be quite sticky, since the sugar syrup is warm, and the sugar is still liquid.

Let it cool completely.

To see if it is done, take your finger and try and press a hole into it. The mixture should be soft to the touch after it has completely cooled down.

At this stage, the sugar will have come to room temperature and become quite firm.

Grease a clean plate with ghee.

Put the kaju kati onto the plate.

Spread it out evenly.

Take a butter paper and flatten out the top.

This will help remove all the finger impressions.

You can add the silver varak on top.

Cut it into a diamond shape.

Serve fresh. Ideally, it should not be refrigerated since the cashews will gather the moisture and become quite sticky.

The kaju katli can be stored at room temperature for about 4-5 days.