Skip to main content

Diwali Special Dessert Recipe - "Kaju Katli"

By

Hello readers,
     Today I'm going to share with you 'Kaju Katli' recipe.This is a popular dessert of India. Mainly prepared during Indian festivals like ' Diwali',' Ganesh chaturthi', 'Navratri', 'Raksha Bandhan'.


Ingredients:

1. Cashew nut- 1 cup.( Do not use refrigerated cashews).

2. Sugar- 1/2 cup.

3. Water-1/2 cup.

4. Cardamom powder-1/8 tsp.

5. Ghee( clarified butter)- 1 tsp.

6. Butter paper.

7. Silver vark.


Preparation:

1. First grind cashews in a mixer, make fine powder with them.

2. Take a non-stick pan add sugar along with water, remember to keep flame low.

3. Now stirring to form syrup keep stirring till it forms 1 string consistency.

4. Add ground cashew powder and mix well with syrup, if there are any lumps then break the lumps and add cardamom powder mix it till it starts releasing from pan.

5. Once the cashew paste turns to dough add ghee and mix properly, when dough leaving the pan turn off gas.

6. Transfer this dough on to the butter paper.

7. Grease a plate with ghee and press the dough to form uniform layer.

8. Then roll the dough with a roller-pin ,(place butter paper on the top while rolling). Adjust thickness according your choice.

9. Cut them in diamond shape, and decorate them with silver vark.

10. Delicious 'Kaju Katli' is ready to serve.

Labels:

Comments

Post a Comment

Last week's top

Amritsari Chole Murg Masala

By
  Hello readers,     Today I am going to share with you a famous recipe of Amritsar ( Punjab) India. "Murg Chole" is a traditional, arometic Pakistani recipe. Since it is originated from the historical city of Lahore so it is also known as a significant part of the Punjabi cuisine. When we talk about some traditional food then 'Murg Chole' always comes into mind. Europe , Northern Africa, Afghanistan and chile also introduced during the 18th century to the indian subcontinent. Chickpeas are useful source of Zinc, folate and protein. It is one of the earliest cultivated legumes and 7500 years old remains have been found in the Middle East. Hope you like the information.😊 Ingredients:- 1. Chicken -750g. 2. White chickpeas-250g. 3. Onion- 5medium(finely chopped). 4. Garlic paste- 2-1/2tsp. 5. Ginger paste- 2-1/2tsp. 6. Tomato puree- 1cup. 7. Green chilies- 2(chopped). 8. Red chili powder-2 tsp. 9. Cumin powder- 1tbsp. 10. Pomegranate seeds-1tbsp. 11. Kashmir red chili p...
Post a Comment
Read more

Tasty Bengali Dish - "Chicken Kasha"

By
  image: Chicken Kasha Hello friends,        Today will share you a recipe which is commonly use in Bengal kitchen" Chicken kasha". Ingredients:- 1. Chicken- 1 kg. image: Chicken 2. Onion-4 medium (roughly chopped). 3. Garlic- 10-12 cloves. 4. Ginger-1-1/2 inch(roughly sliced). 5. Green chilies-3-4(whole). 6. Cilantro leaves-1/2 bunch. image: Onions, Green Chilies, Garlic, Ginger, Cilantro leaves 7. Kashmiri red chili powder-2 tsp 8. Yogurt-100g. 9. Fresh cream- 2 tbsp+1 tbsp. 10. Turmeric powder-1 tsp. 11. Salt-To taste. 12. Oil- 2 tbsp. 13. Ghee- 1 tbsp. 14. Dry fenugreek leaves-1-1/2 tsp. 15. Mustard paste-1-1/2 tsp. 16. Rose water- 1/2 tsp. 17. Keora water-1/2 tsp. Whole spices:- 1. Cumin seeds-1 tsp. 2. Coriander seeds- 1 tsp. 3. Black pepper corns- 8-10(whole). 4. Bay leaves-2(whole). 5.  Fennel seeds-1 tsp. 6. Cinnamon stick-1 (1-inch). 7. Cloves- 3-4(whole). 8. Black Cardamom-1 (whole). 9. Green cardamom-3-4 pods(whole). 10. Mace- 1/2 blade. Pr...
Post a Comment
Read more

Rajasthani dessert - "Malai Ghewar"

By
image source Hello readers, Hope you all are safe? Today I'm going to share with you a Rajasthani sweet dish. 'Ghewar', this is a disc shaped sweet dish resembles with honey comb. This dish mainly made during 'Teej' and 'Raksha Bandhan' in the month of August. Today I'll share with you "Malai Ghewar" recipe. So let's start! Equipment: 1. Heavy bottom pan. 2. Cylindrical mould or container (without lid). Height should be at least 12 inch and diameter at least 5-6 inches. 3. Iron skewer. Ingredients: For Ghewar batter- 1 .Flour- 500 gm. 2. Ghee (clarified butter)- 150 gm. 3.Water- 1.5 litre. 4. Ice cube -3-4. 5. Food colour - 1/3 spoon (yellow colour). 6. Milk-1 cup. For friying ghewar- 1. Ghee ( clarified butter)- 1 kg For sugar syrup- 1. Sugar - 500 gm. 2. Water -250 ml. 3. A pinch of saffron. For Malai - 1. Milk -1 litre. 2. Sugar -50 gm. 3. Cardamom powder - 1 tsp. 4. Saffron - 1 gm. For decoration- 1. Dry fruits- 50 gm ( chopped). Prepar...
2 comments
Read more