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Kaju Katli

Dessert.Master's picture
Ingredients
  Cashewnuts 2 Cup (32 tbs), soaked in water for 4 hours
  Sugar 2 Cup (32 tbs)
  Ghee 1 Cup (16 tbs)
  Kewra essence 1 Teaspoon
  Cardamom powder 1 Teaspoon
  Silver varkh 1
Directions

Clean and grind the cashewnuts into a thick paste.
Make a syrup of the sugar with 1 cup water and bring to a single thread consistency.
Add the ground cashew paste and cook on very slow heat, adding ghee.
When the mixture leaves the sides of the vessel, add essence and cardamom powder.
Cook till the mixture is pink.
Spread the mixture evenly onto a greased plate.
Cover with silver varkh.
When cool, cut into desired shapes.

Recipe Summary

Cuisine: 
Indian
Method: 
Grinding
Ingredient: 
Cashew

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