3 Types Kaju Katli in 10 min Kaju Katli in 10 min Diwali spl Mithai recipe

Ingredients

• 2 tsp Ghee
• 800 gms chilled Cashew nut, powder
• 2 tin Nestlé MILKMAID
• 260 gms Kaju katli base
• ¼ tsp Cardamom powder
• Silver vark
• 260 gms Kaju katli base
• 6-7 no. dry Fig, chopped
• 6-7 no. Pistachios (blanched & chopped)
• Pistachios (blanched & sliver)
• Saffron strands
• 260 gms Kaju katli base
• 50 gms Chocolate, chopped
• ¼ cup candied Orange, chopped
• ¼ tsp Orange zest, grated
• candied Orange, chopped
• Orange zest, grated
• fresh Rose petals
• ½ tsp Ghee for greasing tray

Steps

1. In a mixer grinder jar, add chillied cashew nuts and grind it to fine powder.
2. Sieve the ground cashew nuts powder and keep it aside for further use.
3. In a kadai or pan, add ghee, once it’s hot, add cashew nuts powder and saute it well.
4. Add Nestlé MILKMAID and cook until it thickens or until it leaves the edges.
5. Divide the mixture into three equal parts and keep it aside for further use.
6. In a bowl, add prepared mixture, cardamom powder and mix it well.
7. Transfer it to a greased tray and spread the mixture evenly with the help of the tray or a spatula.
8. Add silver vark and keep it in the fridge for 25-30 minutes to set.
9. Demold the mixture and cut it into the desired shapes.
10. Transfer it to the serving platter.
11. In a bowl, add prepared mixture, add figs, pistachios and mix it well.
12. Transfer it to a greased tray and spread the mixture evenly with the help of the tray or a spatula.
13. Keep it in the fridge for 25-30 minutes to set.
14. Demold the mixture and cut into the desired shapes.
15. Transfer it to a serving platter, garnish it with pistachios and saffron strands.
16. In a bowl, add prepared mixture, chocolate, candied orange, orange zest and give it a good mix.
17. Transfer it to a greased tray and spread the mixture evenly with the help of the tray or a spatula.
18. Keep it in the fridge for 25-30 minutes to set.
19. Demold the mixture and cut into the desired shapes.
20. Transfer it to a serving platter, garnish it with candied orange, orange zest and fresh rose petals.