How to Make Kaju Katli at Home: A Recipe for Pure and Aromatic Sweetness from Cashews and Sugar

During the sacred festival of Karva Chauth, when sweets are traditionally consumed, there is a risk of additives being mixed into store-bought sweets. On this day, married women observe a water fast for the longevity of their husbands and break their fast after the moon appears.

If you plan to buy sweets for yourself and your family for Karva Chauth, consider making Kaju Katli at home instead of purchasing expensive items from stores. This sweet, which is easy to prepare from cashews and sugar, is not only delicious but also very simple to make.

For preparation, you will need: 2 cups of cashews (whole or chopped of good quality), 1 cup of sugar, half a cup of water, and 1 teaspoon of ghee (for shine and smoothness). Optionally, silver foil can be used for decoration.

First, the cashews must be ground in a blender jar using the pulse function. It is important not to blend the cashews continuously, otherwise, oil will be released and a paste will form. The ground cashews should be strained through a fine sieve to remove large pieces.

Next, heat the sugar and water in a non-stick pan, bringing the mixture to a boil until the sugar is completely dissolved and a sticky caramel forms. When the syrup is ready, reduce the heat to a minimum and gradually add the ground cashew paste, stirring constantly to avoid lumps.

The mixture must continue to cook over low heat until it thickens. When the mass starts to pull away from the sides of the pan and gathers into a lump, add one teaspoon of ghee and turn off the stove. The mass needs to cool down slightly until it can be touched with hands.

After that, the dough is rolled out on parchment paper, carefully kneading it until it reaches a completely smooth and soft consistency. Then, using a rolling pin, roll the dough to the desired thickness. If desired, it can be decorated with silver foil. After cooling, the Kaju Katli is cut into diamond shapes.

Sharad Purnima holds special religious and health significance. This year it falls on October 25th. It is believed that the moon showers nectar on this night, so traditionally kheer is left outdoors overnight to be eaten as prasad in the morning.

However, complaints often arise that when making kheer at home, the milk and rice remain separated, or the dish does not turn out as creamy as rabri. If you want to prepare a thick, creamy, and aromatic kheer for Sharad Purnima without using mawa (dry milk) or condensed milk, you should apply several culinary secrets passed down by grandparents. We present the simplest and most reliable way to prepare kheer, similar to an elixir.

How to make kheer at home:

Ingredients:

• 1 liter of whole milk
• 1/4 cup of small grain rice (such as Govindobhog or Basmati-torka)
• 1/2 cup of sugar (to taste)
• 8-10 strands of saffron (soaked in 2 teaspoons of warm milk)
• 1/2 teaspoon of green cardamom powder
• 1 large tablespoon of ghee
• Finely chopped nuts (almonds, cashews, pistachios, and chiranga)

Preparation method:

The rice must be washed and soaked in water for 20 minutes. Then, the water is drained, and the rice is lightly mashed with hands. In a pot, heat 1 teaspoon of ghee and fry the rice for 1 minute. (Frying in oil gives the kheer a special aroma, and the rice does not stick to the bottom of the pot).

In a heavy pot or kazan, splash a little water (so the milk does not burn) and pour in the whole milk, bringing it to a boil over high heat. After boiling, add the fried rice to the pot. Reduce the heat to minimum and cook the kheer, stirring occasionally, until the rice is completely cooked and the volume of the milk has reduced by half.

When the rice is well cooked, scrape up the cream formed around the edges of the pot and mix it into the milk. Also, take a little rice and milk in a spoon and lightly mash it near the edge of the pot; this will give the kheer a thickness similar to rabri.

After the kheer thickens, add the sugar, soaked saffron, cardamom powder, and chopped nuts. (It is important to remember that sugar should only be added after the rice is completely cooked, otherwise, the rice will remain raw).

After the sugar dissolves, cook for another 3-4 minutes over low heat, then turn off the gas. The finished, very creamy, and delicious kheer for Sharad Purnima is ready! It should be transferred to a bowl and covered with a clean vessel or silver container to leave overnight under the moonlight.