Kaju Katli

Method

• Powder the cashews in a dry blender. Add in the cornstarch (make sure it is a fine powder). Blend well.
• Heat the water in a saucepan, add in the sugar and let it simmer for 3 to 4 minutes. Stir well and continue to simmer. The mixture will bubble up as it thickens.
• Now put a pea sized amount aside in as spoon and let it cool. Place a little drop on the tip of your index finger and touch it with your thumb a few times to check if the liquid has attained a single thread consistency. If not, continue to simmer till it is achieved.
• Now add the cardamom and mix it in.
• Add in the cashew powder a few spoons at a time while stirring. Once all the powder is in, the mixture will thicken considerably. Continue mixing till it becomes an even and thick paste.
• Transfer it on to a greased plate or tray and let it cool a little till it is comfortable to touch. Pat it down to an even shape along the surface to achieve desired thickness, typically under one centimeter.
• Set aside to cool and use a sharp knife or pizza cutter to cut into diamond shaped katlis.
• Voila, you’re done! Take a big bite and enjoy.