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CHOCOLATE KAJU KATLI / CASHEW NUT FUDGE WITH CHOCOLATE GLAZE
Course dessert
Cuisine north indian
Prep Time
15 minutes
Cook Time 15 minutes
Servings
pieces
Ingredients
Course dessert
Cuisine north indian
Prep Time 15 minutes
Cook Time 15 minutes
Servings
pieces
Ingredients
Instructions
  1. Grind cashews in a blender to make a fine powder. Make sure the cashews are at room temperature before grinding, else it may release oil and make the powder into a sticky paste.
  2. Take a heavy bottomed pan and add sugar and water. Bring it to boil. Once the sugar melts properly, simmer the gas flames and let it boil for another few minutes till it becomes a one string syrup.
  3. Now add the cashew nut powder into the syrup and stir continuously for another 4-5 minutes. You will gradually see the mix turning into a thick paste and will start folding tether to form a big lump.
  4. Turn off the flames and allow the mix to cool at room temperature.As soon as the mix comes to slightly warm temperature, grease your hands with ghee and start kneading the to make a dough.
  5. Spread a butter paper and place the dough on it. Now roll the dough with a rolling pin to 5-6 mm only. Make sure the rolled out dough is even from all sides.
  6. In a double boiler, melt the chocolate (i used Morde milk chocolate compound). As soon as the chocolate is melted properly, pour it over the rolled dough and spread it evenly with the help of a spatula.
  7. Allow it to cool for some time and later refrigerate it for 15-20 mins.
  8. Now cut the katlis into diamond shape and store it in an air tight box. You can enjoy the katlis for 2-3 weeks if stored in refrigerator.
Recipe Notes


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