Ingredients:- 2&¼ cups of Cashews (room temperature) 1 cup, sugar (you may adjust and add more if more sweetness is prefered) 100-110 ml water 2 Big pinch of saffron 100 ml milk Silver leaf for garnish Method:- First, soak the saffron in milk and keep it for 4-5 hours or overnight in a fridge. This will help to develop beautiful natural saffron colour. In a blender, grind cashews to a fine powder. Cashews should be at room temperature and do not over grind it as the oils released from the cashews will make it a paste while grinding. You may find few coarse grains of cashews while grinding, do not worry. In a heavy bottom pan, add sugar and water, heat and bring it to boil. Stir for few minutes. once the sugar is dissolved, let it cook to get one string consistency sugar syrup. Add saffron milk and cook for another 3-4 minutes on high heat stirring it intermittently. Syrup consistency should be of 1-2 string. Add cashew powder and mix well. Stir and cook for another 4-5 minutes on medium low flame or until mixture starts getting thick paste consistency and just starts coming together form a lump. Do not over cook it. Switch of the heat.Take the mixture and spread it on a plate or butter paper and allow it to cool. When mixture has reached to slight warm temperature, grease your hands with little ghee and start kneading to form a dough. Place the dough between two butter papers and roll out the dough to rectangle with thickness of 5-6 mm only. You can roll out the dough on greased broad thali or flat plate. Cut the katlis into diamond shape. I have used Pizza cutter to cut the katlis, which made may job much easier, you can use knife to cut them.If you are using butter papper to roll the barfis, it will easily come out from it, but if using Thali or plate, carefully take out the Katlis using butter knife or Kitchen knife. Enjoy them whenever you want.This yum Kesar Kaju Katli will stay absolutely well in an air tight container under refrigeration 2-3 weeks.
