Thank You all for appreciating my Kaju Katli. It is really worth trying it out so do try for this diwali. Kid's liked my Kaju katli's a lot. Now coming to the colourfull cashew roll, i made this on the same day i made kaju katli's. its just the roll shape of kaju katli's. since i didn't want to overpower you all with many variety on the same day, i thought of dividing the post seperately for Kaju Roll.
Three Different variety of kaju sweets, with the same basic preparation.How to Preapare Kaju Roll / Cashew Roll
First Prepare Kaju Katli Dough. then you can shape the dough into rolls or any desired shape.
1. Cashews - 1 cup (8 oz)
2. Sugar - 1/2 cup
3. Water - just to the level of sugar immerses ( 4tbsp)
4. Ghee - to Grease your Palms.
5. Milk - 2 tsp's
My Cashews were Big in size, when i powdered them i got about 1 cup.
- Wash and dry your mixer, without any wet.
- Grind the Cashew to the powder form.
The Ratio between Cashew Powder and Sugar is 2 : 1.
How to Make Sugar Syrup for Kaju Katli?
Take half cup sugar(3 oz.) in a thick bottomed pan, and pour water till it get immersed (say 4 tbsp of water).
Keep checking every half minute..
1. Soon after the sugar water starts to boil, have a little in a spoon and touch it with your fingers. it will be very sticky to your fingers.( pisukku patham)
2. Second stage is, just drop a drop of sugar syrup on a plate, and tilt the plate, sugar syrup will start flowing.
3. Third and required stage for Kaju Katli is
Drop a drop of sugar syrup, on a plate, it should get set and not move, when the plate is tilted.
When the syrup attains the third stage, put the cashew powder to the syrup and keep stirring it to avoid lumps. even break the lumps if any formed.
Keep the flame Low and keep stirring for at least 3-4 minutes.
When you see bubbles coming and blowing off from the cashew burfi and when you take it with a slotted spoon ( Jalli Karandi ), and tilt the spoon, The cashew burfi should start sliding vertically like paper and flat. switch off the flame and remove from the stove. (just takes 3 - 4 minutes in slow flame, dont exceed this time, if you are a beginner)
Let it cool for about 10 to 15 minutes in tha kadaai / Pan itself. Let it Cool till your palms could bear the heat for kneading.
Grease some ghee on your palms and knead the cashew burfi dough for about a minute or 2, till they all come out to a big ball shape. (Kaju Dough is ready).
Add 1 or 2 tsp's of milk while kneading, so that the kaju dough gets its elasticity, which we need while making rolls.
Grease your palms and fingers with ghee/butter/oil (for vegan's). Divide the Kaju katli dough into two parts.
Add Kesari Colour / apple green colour / Red Colour to one portion of the kaju katli dough.
Knead the dough well, to make sure the colour spreads evenly.
Grease your palms again.
Now take a small ball of the plain dough and roll it with your rolling pin or flat it with your palms.
Place the Cylindrical shaped colour dough onto the start of the rolled plain dough.
Gently fold and cover the coloured dough completely.
Tap the Roll with your finger on either side of the roll, to make the roll into a shape.
Roll it gently to make them into a proper roll shape.
Trim the edges of the roll, so that the stuffed colour dough is visible.
Yummy Colourfull Kaju Roll is Ready.
Are you wondering How i got the line of colour on cashew roll, i just didn't fold the roll completely, thereby i got my favourite beautifull orange colour lines on the roll.
Different Ideas to Try:
The dough is so flexible, and we can try many variety in it.
Try 3 layered roll.
Stuff the roll with nuts.
If you know carving, try to make like an apple.
Prepare Kaju Pista Roll in the same way, with kaju dough and pista dough.
If you prepare once, you will get so many ideas.
It just took me two hours, including running behind my son and feeding him. if you have an helping hand and ideas, you can blast them with all colours.
Have a Colourfull Fun Filled Sweet Filled Diwali!!