Kaju Katli

Ingredients

2 Cups Kaju (Cashew nuts)
1 Cup Powdered Sugar
Rose Essence
2 spoons Ghee

Method

1. Grind Kaju in mixie till it is coarsely ground
2. Add a few spoons of water to the sugar until it is wet
3. Heat the sugar on low to medium flame in thick bottomed pan and keep stirring till you reach a 2 string consistancy*, add a drop of rose essence, mix
4. Turn off heat.
5. Grease an inverted steel plate with ghee
6. Grease a rolling pin with ghee
7. Grease your hands with ghee and mix the powdered cashew nuts with the sugar syrup to make a soft ball
8. Place the ball on the greased plate and gently roll it with a rolling pin upto 0.25 cm thickness (or as desired).
9. Cut it into desired shapes, Allow it to cool.

*2 String Consistancy of Sugar Syrup

• To do this dip a wooden spatula in the syrup and lift. Allow to cool for a few seconds as it will be very hot at first. Now touch the syrup with a clean forefinger and then touch your thumb and forefinger together and pull apart gently.
• Half-thread consistency is when a single thread is formed and breaks immediately when your forefinger and your thumb are pulled apart gently.
• One-thread consistency is when a single thread is formed (and does not break) when your forefinger and your thumb are pulled apart gently.
• Two-thread consistency is when a two threads are formed (and do not break) when your forefinger and your thumb are pulled apart gently. This stage is also called the soft ball stage - when a drop of syrup of this consistency is dropped into a bowl of cold water, it forms a soft ball.
• Three-thread consistency is when a three threads are formed (and do not break) when your forefinger and your thumb are pulled apart gently. This stage is also called the hard ball stage - when a drop of syrup of this consistency is dropped into a bowl of cold water, it forms a hard ball.