Bournville Kesar Kaju Katli Recipe

Directions

Add cashews to a grinder. Using the pulse mode, grind to a powder.

To make sure the cashew powder is not too coarse, please sieve it. Then sieve milk powder as well.

To make sugar syrup, add white sugar to water to a heavy-bottomed pan. Stir gently and dissolve the sugar entirely on medium heat.

Now, lower the flame completely and add Cashew powder. Here we added in two batches.

Mix very well to ensure there are no lumps, scrape the sides and the spoon if the powder is stuck.

Add Kesar to the same pan. Keep mixing the Cashew mixture on the medium flame until the mixture begins to thicken.

Now add Cadbury Bournville chocolate. Let them melt for a few seconds.

Continue to cook the mixture well for another four minutes. You can add a few drops of ghee this time. This step is totally optional.

Around the nine-minute mark, the mixture comes together and leaves the pen. Quickly pour the prepared mixture onto a greased baking paper, let it cool down to a slightly hot temperature, then increase your hand and knead it well. You can also use a spoon to mix it properly and smooth.

Gently roll the mixture to a rectangle shape of 1/4 inch thickness, applying pressure evenly all over, then add silver varq and press down gently. Wait for a few minutes, cool it completely, and cut it into a diamond shape. You are beautiful, chocolatey Kaju Kali is ready.

• Store Kaju Kali in an airtight jar; they keep well at room temperature for 5 to 7 days.
• Use unsalted roasted premium quality cashews only.