Kaju katli — rose-scented cashew diamonds
A fine cashew paste cooked in sugar syrup, scented with rose and cut into diamonds.
Active time30 min
Cooking15 min
Total1 hResting : 20 min
Add to my week
Loading your week…
Ingredients
- 90 ml water
- 1 tsp food-grade rose water
- 200 g raw unsalted cashews
- 150 g sugar
- 3 tsp ghee
Preparation
Use room-temperature cashews. Pulse to a fine powder without turning them into oily paste. Grease a sheet of baking paper with 1 tsp ghee.
200 g raw unsalted cashews3 tsp ghee- blender
- baking paper
Heat the sugar and water in a non-stick pan until completely dissolved, then bring to a boil. Lower the heat and stir in the cashew powder. Stir constantly, then add the rose water and gradually add the cooking ghee, 2 tsp. Continue stirring until the paste thickens and releases from the pan. A small cooled piece should roll into a non-sticky ball; otherwise cook briefly for longer.
90 ml water1 tsp food-grade rose water150 g sugar- non-stick frying pan
- spatula
Transfer to the greased paper. Let cool until safe to touch. Gently bring the paste together and knead briefly until smooth. Cover with another sheet of baking paper and roll to about 6.35 mm thick. Let cool, then cut into diamonds.
- baking paper
- rolling pin
- knife
Allergens
- Milk
- Tree nuts
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration