Ingredients
- 250g raw cashew nuts (unsalted)
- 125g sugar
- 60ml water
- 1 tsp cardamom powder
- 1 tsp ghee
- Edible silver leaf (varq) to finish
Step-by-Step Instructions
1
1. Grind cashews to a fine powder in a dry blender. Do not over-blend or it becomes oily.
2
2. Make sugar syrup: boil sugar and water to single-thread consistency (107°C).
3
3. Add cashew powder to syrup off the heat. Mix quickly and thoroughly.
4
4. Return to very low heat. Add cardamom and ghee. Stir 3-4 minutes until it leaves the sides of the pan.
5
5. Turn out onto greased parchment. When cool enough to handle, knead briefly until smooth.
6
6. Roll to 4-5mm thickness. Apply silver leaf if using.
7
7. Cut into diamonds. Refrigerate 1 hour before serving.
👨🍳 Chef's Notes
The cashew powder must be completely dry. Any moisture will make the katli grainy. If the mixture becomes too dry, add a teaspoon of warm milk.
