Cashewnuts – 1 cup
Sugar – ¾ cup
Ghee – 1 tblsp.
Water – ½ cup
Silver leaves (edible) – 2 sheets
Grind cashew nuts finely to a powder.
Make sugar syrup of 1 string consistency – (Heat water. Add the sugar to it. Keep stirring till the sugar melts and the consistency becomes that of 1 string)
Add ground cashewnuts to the sugar syrup and cook on a low flame. Stir.
Add ghee to the mixture and stir well till all the ingredients are thoroughly mixed and the cashewnut mixture is thick in texture. (To find out if the Kaju Katri is ready, take a little mixture on your finger. If it dosen’t stick to the finger, the mixture is ready to set)
Grease the inverted side of a thali. Pour the mixture on this and spread it evenly.
Roll the mixture lightly with a greased rolling pin till it is even.
Put the edible silver- leaves on the Katri while it still warm. Allow it to cool & set.
Cut into diamond shapes and store the Kaju Katri in an airtight container.