The complete guide for Kaju katli

Kaju Katli is a traditional Indian sweet made from semolina, ghee, sugar, and cashews. It is a popular dessert in North India and Pakistan and is often given as gifts at festivals and other special occasions. Kaju Katli is typically flavored with cardamom, pistachios, almonds, or cashews. Some recipes use rose or saffron water instead of milk to give the Kaju katli a colorful and appetizing look.

Kaju katli, also known as Bengali sweets, is a popular Indian sweet recipe made from semolina, ghee, sugar, and almonds. The popular sweet is also found in other Indian cuisines such as Gujarati, Malvi, and North Indian. The Bengali sweets are typically prepared during festivals and special occasions like weddings and religious functions. The Kaju katli is usually eaten as a dessert with a cup of tea or coffee.

Kaju katli is a traditional Indian dessert made from semolina and grated coconut. It is sometimes called kheer, which is the generic term for rice pudding. It is cooked in a very similar way to rice pudding, with a few extra ingredients and spices to give it a unique flavor. It is traditionally served garnished with pistachios and almonds, but you can garnish it with whatever nuts and dried fruit you have on hand.

How to Make Kaju Katli

Kaju Katli is a popular Indian dessert made with Kaju (cashew nuts) and milk. The Kaju is first boiled and then ground into a smooth paste. The ground paste is then added to the milk and allowed to curdle. The resulting mixture is then cooked and served.

It is popular in other cuisines in India such as Gujarati, Malvi, and North India. The Bengali sweet is made with almonds and pistachios, though other nuts and raisins are also used. The nuts are ground to make a paste and mixed with ghee, sugar, and semolina. To make Kaju Katli, first, melt ghee in a heavy-bottomed pan. Then place the cashews in the pan and fry till golden brown. Next, pour the cashews into a fine powder and mix it with the ghee.

Kaju Katli is a popular Indian dessert made with Kaju (cashew) and milk. The Kaju is first boiled and then ground into a smooth paste. The ground paste is then added to the milk and allowed to curdle. The resulting mixture is then cooked and served.

Ingredients:

Mawa – 1/2 kg

Sugar – 1 kg

Cardamoms

Kaju

Chopped nuts/ pistachios

Kaju katli Recipe

Kaju katli is a delicious Indian sweet made from cashew nuts and sugar. Kaju katli is so easy to make and here is how you do it: – Here is the detailed Kaju katli recipe. For chunky and soft Kaju katli do not grind for a long time. Do not over boil and do not add extra ghee.

10 to 12 Soak the mawa in water for 1 hour and then keep in a blender for about 2 minutes. Add sugar and cardamoms, pulverize to a smooth paste. Now grease the plate with some oil or ghee and spread the mawa mixture evenly into a circular shape. Steam it for half an hour and serve hot or at room temperature.

Take 300 gms Kaju pieces & 200 gms sugar in a thick bottomed vessel & boil this mixture for about 10-15 minutes.

When the mixture becomes thick it is the consistency of soft burfi, then add a pinch of cardamom powder & remove it from fire & pour this Kaju burfi in a bowl or plate.

Break fresh dry fruits of your choice into small pieces & sprinkle this on the Kaju burfi.

Garnish with chopped nuts/pistachios.

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