About
A delicious Indian delicacy that tastes almost like a cashew fudge.
This has easily become one of my favorite candy recipes in my arsenal, though I make no bones about the fact that there is absolutely nothing healthy about this recipe. It’s pure indulgence, but it’s rich and delicious with the perfect amount of sweetness that accentuates the natural flavor of the cashew instead of weighing it down. I’m sure that you could use less butter and low-fat milk if you wanted to but I don’t think that it’s worth it to cut corners where flavor is concerned. It’s just better to consume moderation. Or you could do what I do and pawn it off on all of your friends and co-workers!
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Lee Rose added Kaju Katli to recipes
08 Jul 18:49
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TheYearlingBlog published her project Kaju Katli
04 Jun 16:29
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Step 1Start by taking your whole cashews and grinding them up until you get a fine meal. You have too be careful here, if you grind too much you get nut butter but if you grind too little you get chunks. I actually had a 400g bag of whole cashews and just ground them all up and used what I needed.
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Step 2Mix your milk into your cashew meal until it becomes a paste. This is also a great way to tell if you’e added enough cashew, because if the paste is too liquid then you need to add more of your cashew powder.
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Step 3Add your condensed milk and milk/cashew paste to a pan over medium low heat and cook for about four minutes, stirring constantly. This is a great time to melt your butter and once you’ve cooked your paste long enough add in your butter a few tablespoons at a time until and stir to combine in between every addition. Continue to cook for about 8 minutes or so until it becomes extremely thick and rolls easily up into a ball.
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Step 4Once everything has come together as desired, smooth into a pan to cool and even out with a rubber spatula. Leave to set for a couple of hours or overnight. Store in the fridge and serve to the eight people on the planet you actually like.
