Kaju Katli / കാജു കാട്‌ളി

Ingredients:

• Cashews - 1 1/2 cups

• Sugar - 3/4 cup

• Water - 6 tbsp

• Cardomom Powder - 1 tsp

• Ghee - 1 tbsp

Method:

• Grind cashews to fine powder. While grinding, make sure to grind in intervals and not continuously as cashews will release oil if ground without any break.

• Sieve the powder through a fine mesh and keep aside. 

• Grease a flat plate or butter paper and keep aside. Also grease a chapati roller pin.

• Heat a kadai and add sugar with water. Boil and let the sugar melt.

• Add the finely powdered cashew. Stir continuously as to avoid formation of lumps.

• Let it cook well on medium heat.

• Add a tablespoon of ghee and cardomom powder when the mixture starts thickening.

• When the mixture is thick and starts separating from pan, switch off the flame. To check for right consistency, grease your hands and take a tablespoon of mix and make it to a smooth ball. If it is a smooth but stiff ball, transfer to the greased plate or paper. If not, continue cooking for some more time.

• Flatten gently with the roller to the desired thickness.

• When it is cooked down, cut with a sharp knife to desired size and shape.