Kaju Katli | Cashew Fudge (rose flavored)

a trademark diamond shaped mithai / sweet from Indian cuisine using Cashew & Rose flavor

What does Kaju Katli mean ?

Kaju is the hindi name of the nut, Cashew and Katli here means thin slices. So basically it is a sweet dish using cashew as the main ingredient. Also one can called this as Thin Cashew Fudge. It is considered as one of the most expensive Indian sweet. Although I am not at all a sweet lover, but somehow I like to have this sweet. 

Cashew nut benefits :

Cashew / kaju / cashew nuts is an unmistakable shaped nut which has a sweet buttery taste. Cashews contain a lot of vitamins and nutrients, but these also contain a lot of fat. And like not all fats are bad, cashews have some heart-healthy monounsaturated fats which are believed to help prevent heart disease and reduce the risk of stroke. The fat also helps to feel full and satisfied, hence it helps in managing the weight too. One can have these nuts in raw or roasted form. Starting from desserts to curries to snacks there are lot of dishes where cashews play a great role.

What is the exact procedure of Kaju Katli ?

With only few ingredients these sweets are prepared. First the cashews are finely powdered. Then those powder is added to the sugar syrup and cooked to get a thick paste over low heat. The paste is then kneaded to get a dough and the dough is rolled into a thickness of desired katli thickness. Using a sharp knife the rolled dough is cut into any desired shape or even simply the diamond shape which is the trademark shape of kaju katli.

How to make powder from whole cashews perfectly ?

Before grinding, the cashews must be dried enough means there should not be any moisture. If kept in refrigerator, then take out from the refrigerator and allow to room temperature. One can also just dry roast for 1-2 minute over low heat. Then put cashews in the grinder jar in batches, don't overload the jar. The grinder jar also must dry enough and there shouldn't be any moisture. After putting in the jar, grind with a pulse of 3-4 seconds interval. Don't continuously grind, else cashews'll release oil and result into a paste. In between pulses, using a dry spoon just scrape out the inner side of the jar. After grinding, take out from jar and sieve to a plate. If any cashew pieces are there, then again put those into the jar and pulse for few second more. 

Few points to consider while making Kaju Katli :

The kaju katlis are so easy to make but it is bit tricky and if some points one follow, then these sweets can be prepared without any tragedy.

• The grinder jar, cashews must be dried enough without any moisture.
• Always grind the cashews with a pulse of 3-4 seconds interval. If continuously grind, then the cashews'll release oil and result into a paste.
• The heat must on low all the time while making the katli.
• Type of pan - use heavy bottom pan preferably nonstick.
• When the syrup reaches 1 string consistency, add the cashew powder.
• Cook the cashews in the sugar syrup till it thickens and starts leaving the side of the pan.
• Always taste a ball taste. If it seems that the paste starts leaving the side, turn off heat. Do take 1/4 tsp of the paste and start to make a small ball in between index finger and thumb. If ball is formed without sticking to finger then its done and transfer the paste from pan to a greased plate. Else cook for 1-2 minutes more over low heat. But always keep in mind that the paste is too hot and use accordingly.
• Don't allow the paste to cool down completely. While it is still warm, start kneading to make a smooth dough using greased hand with ghee.
• Don't keep aside the kneaded dough. After kneading immediately roll it by placing in between two parchment papers.
• Use parchment paper to roll the dough always, don't skip this.

Is there any flavoring added to the kaju katli ?

Traditionally, the kaju katlis are prepared simply using three ingredients as cashew, water and sugar. But one can give the most common Indian sweet flavor as cardamom. If adding cardamom, then just make some freshly grounded cardamom and add while making sugar syrup. Here I have given some rose flavor to this sweet. And for that I have used rose water as well as some dried rose petals. While adding the cashew powder to the syrup, I simply add these two too.

During Diwali and Raksha-Bandhan particularly this kaju katli is the most popular sweet in Indian households. Some also add the edible silver foil (varak) on top of the kaju katli just before cutting the rolled dough into desired shape. I don't prefer so I just skipped that. But that is a traditional touch. The process is so easy but tricky, so keeping all the above mentioned tips one will surely enjoy to prepare these melt in mouth gluten free sweet Indian delicacy. After making you will surely stop choosing the store-bought ones for the upcoming Diwali or any other festivals afterwards. So do try this rich and rose flavored kaju katli !

The event related to this post :

Monday is here again and this time the Foodie Monday Blog Hop team has decided the 218th theme as 'Diwali Dhamaka'. As diwali is coming in this week, so why should not we share some diwali sweet and savory dishes. So here I am sharing this rose flavored kaju katli for that.

Recipe Card for 'Rose flavored Kaju Katli' :

Kaju, Kaju katli, Katli, gluten free dessert, diwali 2019, rose water, rose flavored

Dessert, gluten free, Cashew, Festive delight

Indian

Author: sasmita

Rose flavored Kaju Katli or Cashew Fudge

a trademark diamond shaped gluten free mithai / sweet from Indian cuisine using Cashew.

prep time: 5 Mcook time: 15 Mtotal time: 20 M

ingredients:

• Cashew 1.5 cup
• Sugar 1 cup
• Water 1/2 cup
• Rose water 1/4 tsp
• Dried rose petals 1/2 tsp
• Ghee for greasing

instructions:

How to cook Rose flavored Kaju Katli or Cashew Fudge

1. First in a clean and dry grinder jar take all the whole cashews.
2. Make a fine and smooth powder with a pulse of 3-4 seconds interval. Keep aside.
3. Grease a plate with ghee and also keep aside.
4. Next take sugar and water in a heavy bottom pan and put on stove.
5. Allow the sugar to melt completely.
6. When the sugar syrup reaches the 1 string consistency, add cashew powder along with rose petals and rose water.
7. Mix everything well over low heat till there is no lumps.
8. Keep stirring for 6-8 minutes or till a thick paste appears and starts leaving the side.
9. Immediately transfer to the greased plate and spread gently.
10. Allow to cool a bit and then with greased hand knead to get a smooth dough.
11. Put this dough in between two parchment papers and start to gently roll it into desired thickness.
12. Take out the top parchment paper and then cut the rolled dough into any desired shapes or simply the diamond shapes.
13. Separate each shapes and keep in a container.
14. Serve and enjoy !

NOTES:

These kaju katlis can store in the refrigerator for up to a week.

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Khaman in MW (single serving)

instant version of the popular Gujarati snack, Khaman in a mug

Gujarati Food is one of the oldest cuisines in India. In most dishes the guju people love to add a sweet factor (sugar, jaggery etc.) surely 😊 Starting from Kadhi to Dhokla, Fafda, Khandvi, Khaman, Shrikhand, Thepla, Dhokli, Handvo and lots more there are varieties of dishes which are the highlights of this cuisine. Some Gujarati dishes I have already shared in my blog are : Aam ka Chunda / Chundo, Lilva kachori Chaat,  Vegan Gujarati Dal Dhokli, Baked Lilva Kachori / Baked Tuvar Kachori / Baked Pigeon Pea Stuffed Ball.

Well, what is Khaman ?

This is one of the most popular snack dish from Gujarati cuisine. Basically it is prepared by steaming a batter of besan / chickpea flour along with some spices and finally a tempering is poured over and then served. 

Are Khaman and Dhokla same or is there any difference ?

yes, these two are completely different dishes, still people outside the state have the thought that both are same and even some says like Khaman Dhokla to be a single dish. There are few things which can differentiate khaman and dhokla although both of them look pretty similar.

• Dhokla is prepared using a batter of rice and chickpeas where as Khaman is prepared by only besan / chickpea flour. But the cooking procedure is same for both means both are cooked by steaming. 
• Dhokla looks light pale in color due to the addition of rice. And khaman looks bit yellowish.
• As compared to dhokla, khaman is more soft and spongy in texture. 

But these days, we all are in variation mood and always try to make changes in the traditional dishes. So accordingly, there are so many different versions of the authentic ones. I have also come up with a single serving option of this khaman in this post. This is completely Vegan and Gluten free too.

What is single serving here ?

Single serving means simply make a dish in a container and after preparing the dish serve as it is in that container. Here I have used some microwave friendly mugs and some ramekin molds. One can use any other varieties of molds which can be either microwave or steamed. Basically by this single serving method, there is no need of cutting the khaman using knife to serve. Just pour batter into the mug / small mold, microwave / steam and serve ! It's that much simple 😊

The exact procedure to make khaman in MW :

This recipe is quite simple and easy too. First in a mixing bowl a batter is prepared from besan along with ginger, turmeric powder, sugar, salt, lemon juice, oil and water keeping in mind not to have any lumps. The batter also should be pour-able consistency (neither runny nor thick). After mixing all the ingredients, the batter must be kept aside for 8-10 minutes to incorporate all the flavors. Still if there is any hurry, then this step can be omitted. After that the fruit salt (ENO) is mixed to the batter and the batter is then poured into greased molds / mugs. The mugs are filled up to 3/4th and then kept in microwave on high power for 2 to 2.5 minutes until a toothpick inserted in the center comes out clean. At last a tempering is prepared using green chili, freshly grated coconut, sugar, water, curry leaves and lemon juice. That tempering is poured over the cooked khaman to soak well and then Khaman is ready to serve. I prefer in adding the coconut to the tempering in the pan. Still one can just sprinkle on top of the khaman along with coriander leaves after pouring the tempering.

What are the serving suggestions for this dish ?

Not only these khamans taste heavenly, these are so light and can fill our tummy. These are best snack ideas using besan in hardly 5 minutes. The green chilies have to omit if serving to kids particularly. These khamans can be served as it is simply. Also the famous Indian chutneys : green and tamarind chutney pair perfectly with this snack. Preferable the khamans are served neither cold nor warm, just at room temperature. These are completely no Onion and no garlic dish.

The event related to this post :

Well while doing the Vegan Gujarati Dal Dhokli, I have kept in mind to make another recipe from the Gujarati cuisine as Khaman. So as per theme of 'Recipe Swap Challenge', I have paired up with Priya and while Browsing through her blog I came across this Khaman recipe and hurray !!! I just picked that and made some change as per my family preference and here is the recipe for Khaman in MW with single serving.

Recipe Card for 'Khaman in MW' :

Steamed snack, Chickpea flour, Lemon, ENO, fruit salt,

Vegan, Gluten free, Snack, Without onion & garlic, besan, Microwave

Gujarati Cuisine

Author: sasmita

Khaman in MW (single serving)

instant version of the popular Gujarati snack, Khaman in a mug

prep time: 5 Mcook time: 3 Mtotal time: 8 M

ingredients:

For Dhokla:

• Chickpea flour (besan) 1 cup
• Fruit salt (ENO) 1 tsp
• Turmeric powder 1/2 tsp
• Ginger (grated) 1 inch
• Lemon juice 3 tsp
• Sugar 1 tsp
• Salt 1/2 tsp
• Oil 1/2 tsp
• Water 3/4 cup

For Tempering :

• Mustard seed 1/2 tsp
• Curry leaf 1-2 sprig
• Green chili 2 no.
• Coriander leaf (chopped) 1 tbsp
• Coconut (grated) 2 tbsp
• Lemon juice 1 tsp
• Sugar 1 tsp
• Water 3 tbsp
• Oil 1 tsp

instructions:

How to cook Khaman in MW (single serving)

1. In a mixing bowl first take besan, turmeric powder, grated ginger, lemon juice, sugar, salt, oil and water.
2. Using a whisk, mix well to get a smooth batter without any lumps.
3. The batter should be pour-able consistency (neither runny nor thick).
4. Cover the bowl and keep aside for 10 minutes.
5. Meanwhile grease the mugs / ramekin molds / any other molds (preferably single serving kinds) with oil.
6. After 10 minutes, add the fruit salt (ENO) to the batter and mix very well.
7. The batter will become frothy and light.
8. Immediately pour into the molds / mugs to fill up to 3/4th portion.
9. Put in the microwave and turn on for 2 minutes and 20-30 seconds more on high power.
10. After that insert a toothpick in the center, if that comes out clean then it is done, else cook for 5-10 second more.
11. Then take a tadka pan and heat oil.
12. Add mustard seeds and allow to splutter.
13. Then add curry leaves, chopped green chilies, grated fresh coconut and give a stir.
14. Add water along with sugar and mix well.
15. Turn off heat and add lemon juice.
16. Give a quick stir and pour over the khaman in the mug.
17. Sprinkle some chopped coriander leaves and serve as it is or along with any desired chutney like green or tamarind chutney !

NOTES:

Coconut can be just sprinkled over the dhokla along with coriander leaves after pouring the tempering. Omit green chili if preparing to serve kids. 10 minutes resting time is not mandatory.

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Lemon Rice (no Onion and no Garlic)

cooked rice simply tossed in a tangy tempering

What is Lemon rice ? 

This is a most popular and traditional South Indian recipe using the cereal, Rice. The lemon rice is also known as Chitranna. Basically the rice is simply tossed in a tangy tempering of spices, crunchy peanuts and plenty of lemon juice. To make a good & refreshing lemon rice, it is always recommended to use fresh big size lemons. If the cooked rice is ready or some leftover rice is there, then this dish can be done in only 5 minutes. If there is any hurry, then this lemon rice one must choose to have which seems like a light meal still fills our tummy.

Which kind of rice must use to get perfect lemon rice ?

Any kind of rice (white rice, basmati rice, sona masoori etc) one can use to make lemon rice. There is no specific category of rice to opt. Freshly cooked rice or even with some left over rice, the lemon rice can be prepared and enjoyed fully. The main point here is that the cooked rice must cool down to room temperature. As a result after adding the cooked rice to the tempering the rice grains'll not break or even stick to each other while mixing. So if there is some left over cooked rice, then it is perfectly fine to add to the tempering. If one is going to make lemon rice with some freshly cooked rice, then 
just allow the cooked rice to cool down to room temperature first and then only add to the tempering part to get perfect textured lemon rice.

Is it festive friendly (no onion & no garlic category) dish ?

yes, it is. There is no use of onion and garlic in this rice dish. And also the lemon rice comes under completely Vegan and Gluten free category.

Is there any specific oil to be used ?

This rice dish is typically prepared using sesame oil which is the most common oil in South Indian households. Still one can use any other vegetable oil. I have prepared the dish here using regular refined oil.

What are the steps to make lemon rice ?

Basically rice is cooked separately (freshly cooked / left over). Then a tempering is prepared using green chili, red chili, chana dal, curry leaves, peanuts, mustard seeds and turmeric powder. After that the cooked rice is added and gently mixed well. In the last step, freshly squeezed lemon juice is added and this addition particularly gives the whole dish a lovely tangy taste. Some fried cashews one can also add along with peanuts here. This is the most easiest and quickest rice dish with minimal spices in flavoring. Lemon juice gives a very tangy flavor and peanuts add crunchiness to this aromatic lemon rice.

What are the serving suggestions for this dish ?

This lemon rice can be served and best enjoyed along with any raita or salad or pickle or simply as it is like I prefer to have. Kids definitely love this kind of aromatic rice and love to have in their tiffin box. And in that case, just omit the addition of chilies in the ingredient list. The lemon rice one can serve as a main course or as a side dish too.

The event related to this post :

Well the Foodie Monday Blog Hop team has come up with the 217th theme as 'Khaali Fridge' which is suggested by Renu. Sounds unique, isnt it ? Yes, basically the theme is about to cook a dish when there are no vegetables in our refrigerator and still we have to make a dish using any other ingredients. At that time, we can opt dishes using rice, lentil or even any other which doesn't include fresh vegetable / fruit too. It is quite bit tricky but still one can manage. So here I have come up with the most popular and flavorful Lemon Rice from South Indian cuisine for the contribution. Also do check renu's blog if you really want some delicious and healthy baked dishes particularly. I just love her those kind of posts 😊

Recipe Card for 'Lemon Rice' :

Lemon, Yellow rice, Vegan dish, festice rice, South Indian Rice, Lemon juice, Tiffin idea, Snacks, Breakfast, Side dish, main course

Rice, Lemon Rice, vegan, gluten free, no onion no garlic dish

South Indian Cuisine

Author: sasmita

Lemon Rice (no Onion and no Garlic)

cooked rice simply tossed in a tangy tempering

prep time: 20 Mcook time: 5 Mtotal time: 25 M

ingredients:

• Cooked rice 1 & 1/2 cup
• Lemon juice 2 tbsp
• Turmeric powder 1/2 tsp
• Mustard seeds 1/2 tsp
• Chana Dal 1 tbsp
• Green chili 1-2 no.
• Red chili 2-3 no.
• Curry leaves 1 sprig
• Cashew nuts 4-5 no.
• Peanuts 2-3 tbsp
• Oil 2-3 tbsp
• Salt as needed

instructions:

How to cook Lemon Rice (no Onion and no Garlic)

1. Drain and transfer the cooked rice on a plate or in a bowl. Cover and let the rice cool.
2. Heat a kadai / pan, roast the cashew nuts till light brown. Remove the cashew nuts and keep aside.
3. Now heat oil in the same pan.
4. Add the mustard seeds and chana dal.
5. Allow to crackle the mustard seeds and brown the chana dal.
6. Then add the red chilies, green chilies and curry leaves. Fry for 12-15 seconds.
7. Then add the peanuts and stir.
8. Add the turmeric powder and fry for 2-3 seconds.
9. Fry everything on a low flame, so that the spices don't burn.
10. Add the cooked rice and gently mix everything.
11. Switch off the stove and add the lemon juice along with salt.
12. Again give a quick mix.
13. Keep the lemon rice covered for the flavors to blend for 4-5 minutes.
14. Serve the lemon rice as it is or with papads or pickle !

NOTES:

Always ensure that the rice is cooked in separate grains. Any rice can be used or even do with left over rice. Add turmeric generously. Then only the perfect color will come. Adding red chilies and green chilies help a lot in flavor & spiciness. After tempering, just switch off the stove and add lemon juice if you don’t want to loose the vitamins. You can also directly squeeze the lemon over the cooked rice. Keep aside the lemon rice after adding lemon juice to get the tastes incorporated well. Usually the tangy-ness should be more if taste immediately. But later it will get absorbed and taste balanced.

Did you make this recipe?

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