I used to think about making mini sweets, savouries and desserts during festivals, especially during diwali, when we have varieties of sweets and savouries in surplus. My earlier mini savoury was the making of button pepper thattai/mini pepper thattai. I just loved the trend of making the minis in sweets and savouries. Now its time for mini kaju katlis. These mini katlis will sure leave you begging for more. Do try this simply irresistible bite-sized treats for this diwali and enjoy one or even two of these fun little treats!
Cashewnuts - 1.5 cups
Sugar - 3/4 cup
Water - 3/4 cup
Ghee - 1 tsp.
Rose water - 1 or 2 tsp (optional)
Dry grind cashews in a mixie to a smooth, fine powder. Pulse at short intervals. Do not grind at a stretch as it will become oily and sticky.
In a pan add sugar and water and boil it to make one string consistency. Boil the syrup a little more (a little more than one thread and little less than 2 threads is the sugar syrup consistency).
Lower the flame, add cashew powder to the syrup, while stirring continuously for 2 minutes. Switch off the flame, add ghee, rose water(if using) and keep stirring in the pan until the mixture turns like a dough. Allow it to cool for a few minutes. When the dough is still warm, knead it to a smooth, firm dough using your hands. Meanwhile, grease the backside of a plate or plastic sheet or clean kitchen counter, and also the rolling pin with melted ghee and keep ready. Place a portion of the cashew dough on the greased surface and flatten it to a circle with the greased rolling pin. Roll the dough to approximately 1/3" thickness. If using a plastic sheet keep another greased plastic sheet on top and flatten it.
After 10 minutes, cut into diamond shape using a small sized cookie cutter. If you want a bigger piece use a knife and cut into diamond shape or any shape of your choice.
NOTE: Bring cashews to room temperature if kept in fridge.