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You can powder the cashew nuts a day ahead.
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Make sure the cashews are dry before powdering.
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Usually I store all the nuts in the refrigerator, in that warm in the oven or microwave or keep the necessary quantity in room temperature several hours before powdering.
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Make sure not to over heat just warm.
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After first two pulses, add 1 to 2 tbsp sugar and powder again so it prevents sticking.
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And don't keep running the food processor, pulse with regular intervals.
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The right consistency is a coarse textured cashew powder and not the fine one.
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Sieve with big hole siever, it prevents any big chunks in the cashew meal.
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Once done heat a pan, add sugar and water, in the video I have actually doubled this recipe and for this recipe just 1/4 cup plus 1 tbsp of water is fine.
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When sugar syrup is foamy and reaches the right consistency as shown in the video.
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Add the Cashew Meal / Nuts Powder, they roll together finally and cardamom powder.
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Initially it looks gooey when cooled down it turns in to a dough like texture.
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When the cashew dough is still warm and hand bearable just knead over parchment paper for a couple of seconds to prevent crack.
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It may leave slight oil while working that's normal.
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Later top the cashew dough with one more parchment paper.
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And using rolling pin roll in to even thickness, either make a circle or rectangular one to cut them in to diamond shape.
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Using knife equally cut them to form the diamond pattern (refer video).
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Let them cool completely before splitting out, so arrange the diamond shaped katli in a air tight container and
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Store them in a room temperature or refrigerate for longer use.