Holiday season is in full swing in India and with Dewali right around the corner we all look for some easy and quick to make Indian sweets . Today I am bring to you one of the most popular and loved By most ” Kaju Kathli” WITH a twist . Instead of using regular condescend milk , here I have used Dulce De Lech as well as rose flavoring. Recipe for DDL AKA Dulce De Lech can be found HERE
This is a very easy recipe and you’ll never have to run to the sweet shop again ! If you want to make regular kaju katli then you can replace DDL for regular condensed milk …
You need a can of Dulce De Leche (14oz)
1 tsp ghee / clarified butter
300 gm. ground kaju / cashew nuts
1 tsp rose (essence). OR vanilla essence
Some dried rose Petals
1 tsp of ghee for greasing a plate .
Place Dulce De Leche , ground cashew /kaju , ghee and essence in a wok or karahi and mix well. Turn the heat on and cook, stirring all the time, until the whole mass begins to come off the wok & starts looking like a dough .
Grease a flat tray with a very thin layer of ghee or butter.
Turn it out onto the tray and spread evenly. Smooth out any irregular bits with a flat spatula.
Sprinkle dried ross Petals
Allow to cool completely.
Cut into any shapes of your choice or diamond shapes or squares.
Now gently lift each burfi/ sweet out with the help of a spatula or knife and keep in an airtight box, separating each layer of burfies with waxed paper or foil. Otherwise, they may stick together.
Powdering the cashew is best done in a coffee grinder or dry-grinding. The blender/mixie does not do a very good job and it needs to be a fine powder.