![]() ![]() I wish I could post a photo because the turned out so beautiful! Thank you for sharing such a great recipe. Transfer to an airtight container cover and chill, or freeze up to 3 months.Ĭould you use coconut oil instead of ghee? (Save scraps for snacking on later.) Step 5ĭo ahead: Kaju katli can be made 1 month ahead. Then make diagonal cuts at 1" intervals across the strips to create diamond shapes. Using a paring knife and a ruler, cut dough into 1"-wide strips. Peel away top layer of parchment and carefully apply silver leaf (if using) to surface. Roll out to create an oval about ½" thick. Knead warm dough 1 minute, then top with the remaining sheet of parchment. Let cool until safe to handle (dough will stay hot in the center, so be very careful). If you can roll it into a ball and it holds its shape, it’s ready.) Step 4 (You can check if the dough is ready by carefully scooping out a small spoonful and letting it cool until safe to touch. Be careful, as the sugar will make the dough very, very hot. Cook, stirring constantly, until dough begins to pull away from sides of pan and form a mass in the center, about 3 minutes. Cook, stirring often, until thermometer registers 230°–235° (mixture should be syrupy but not thick), about 3 minutes. Clip thermometer to side of pan and bring mixture to a boil (still over medium). Heat sugar and ¼ cup water in a medium saucepan over medium, stirring constantly, until sugar is dissolved stir in cardamom. Return any larger pieces still in sieve to processor and pulse again to break up further (but be careful not to turn into nut butter). Set a mesh sieve over a medium bowl and sift cashew powder into bowl. ![]() Pulse cashews in a food processor or coffee grinder to a fine powder. Place 2 large pieces of parchment (at least 12" long) on a work surface. ![]()
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