Kaju Katli

          INGREDIENTS:

          • Cashew Nuts ­- 1 1/2 Cup
          • Sugar ­ – 3/4 Cup
          • Water -­ 1/3 Cup
          • Rose Water – 1 Tsp (Optional)
          • Ghee For Greasing – 1-2 Tsp
          • Silver Leaf, German Paper Or Vark For Decoration (Optional) 

          INSTRUCTIONS:

          1. Powder the cashews in a grinder until its fine powder. (Do not over grind the cashews as they turn oily)
          2. Heat a pan over medium heat. Add water and sugar.
          3. Let it boil until sugar is completely dissolved.
          4. Boil it for one more minute. (You just need a thin syrup)
          5. Turn the heat to medium-low and add cashew powder and stir well.
          6. Keep stirring continuously until it forms in the dough.
          7. Grease a plate with ghee and transfer the dough to it.
          8. At this stage, you can add 1 tsp of rose water.
          9. Mix well with the help of a spoon.
          10. Wait till you are able to handle the heat.
          11. Now grease your hand with ghee and knead well for a minute.
          12. Spread a parchment paper on a working surface and roll the dough with the help of a rolling pin.
          13. Decorate with edible silver leaf and cut into diamond shape using a sharp knife.
          14. Kaju katli is ready to serve.
          15. Store them in an airtight container at room temperature for up to two weeks.

          Odoo text and image block

          Instant Coconut Ladoo

          INGREDIENTS:

          • 1 Can Condense Milk (14.Oz) – (I’m using the Fat Free condense milk, you may use any)
          • 2 Cups Desiccated Coconut (Unsweetened) – You may use shredded coconut
          • 1 Tsp Cardamom Powder
          • 1 Tbsp Oil – For greasing your hands to make ladoo
          • Decoration - optional
          • 1 Pinch of Saffron
          • 3 Tbsp Warm Milk (For mixing saffron)

          INSTRUCTIONS:
          1. In a non-stick pan, toast the desiccated coconut over medium heat for 2-3 mins (Till the coconut become slightly golden in color). Let it cool completely.
          2. Now add cardamom powder to the toasted coconut.
          3. Empty the content of the condense milk can in a large bowl.
          4. Add the cooled coconut and cardamom powder mixture to this bowl and using a spatula to mix the ingredients thoroughly. (Give it a taste, if you feel it’s too sweet, add little more coconut)
          5. In a serving dish, Using an ice-cream scoop, measure each ladoo size and keep aside.
          6. Making the Ladoo Shape:
          7. Now grease both your hands with 2-3 drops of oil and shape the pre-measured ladoo into a round shape. (Do this step till all the ladoo’s are formed).
          8. Decorate the Ladoo - optional
          9. If using Saffron - Dip your finger in the saffron milk paste and print on each ladoo for a beautiful n festive color.
          10. Serve fresh or this can be stored in an air-tight container in fridge for upto 3-4 days.

          Odoo text and image block