MAWA KAJU KATLI I KOVA KAJU KATLI I KAJU KATLI I NO SUGAR SYRUP KAJU KATLI I ROSE CASHEW BURFI I DIWALI RECIPES

Kaju katli or kaju burfi is one of the most popular sweet in India. Kova kaju katli is other type of making the yummy kaju katli with slightly different taste. I have tried kaju katli for last Diwali too but I couldn't get right consistency so I came up with pink cashew peda, if you also failed to get kaju katli, so worries it won’t go waste make the peda and enjoy J But you know that the burfi, doesn't need any sugar syrup consistency.

I should say that making kaju katli is not easy thing in first attempt, so never give up your trying. This time I had some left over homemade kova, I made kova jamun (recipe soon) with ¾th of it and use the other portion for the kaju katli. With the add of kova the kaju katli was more delicious than normal katli. I have given some tips on Note section, read it fully before going to the process.. Check out my Kaju flower which also suits for diwali... 

 

Category	Sweets
Cuisine	Indian
Preparation Time	15 Minutes
Cooking Time	30 Minutes
Yields	10-12 Pieces

Source – Bawarchi with my twist

INGREDIENTS

Homemade  Kova – 1/3 Cup  

Cashew nuts – 3 Tbsp

Sugar – 1/3 Cup

Milk – ¾ Tbsp

Rose essence – Few drops

METHOD

• Grind the cashew nuts in dry mixie-jar. Be careful while grind the nuts, just grind it in pulse mode for 3-5 seconds. Scraps down the sides and then pulse it for another 2-3 seconds and keep it aside.
• Take a pan add kova, sugar and milk and mix it well with wooden ladle.

• Now switch ON the flame and stir continuously now the kova and sugar start melts and becomes liquid.

• Its time to add the cashew powder, add and keep stir it continuously on low flame.

• It starts thicken and scrapes down the sides and bottom to form single mass and then wet your hand and take small amount dough and roll it if its form like ball and its correct consistency
• Switch off the flame and transfer into a greased plate.

• Add rose essence and mix it well with spoon.
• When the mixture is bearable heat to touch knead it well with greased hands. Be careful not to burn your hand.

• Keep the dough in butter paper, laid butter paper underneath and above the dough and roll it with rolling pin.
• Gently remove the butter paper on the top and cut it with sharp knife.

• Keep it in refrigeration for 20 minutes before remove the pieces.
• Store it in air-tight container and keep it in refrigeration. 

NOTE

• Do not grind the cashew which is cold, it will give you sticky paste. So grind it when it is in room temperature.
• Use pulse mode to grind into dry powder, it may look grainy no worries about it, its fine for the recipe. If you still grind, the nut release oil and it becomes paste.
• You can use store-bought kova instead of homemade.
• Knead the dough is important to get smooth katli.
• Keep it in refrigeration because it contains milk and kova so shelf life is low while keep it in room temperature.
• Instead of rose essence you can add cardamom powder or saffron color to the sweet.