Kaju Katli with Palm Jaggery - Karupatti Kaju Katli

Kaju Katli with Palm Jaggery - Karupatti Kaju Katli - Palm Jaggery Recipes

This palm jaggery kaju katli is the best, quick and easy sweet prepared with just three ingredients. After starting my Virundhombal Foods, I make kaju katli with sugar regularly for my customers' orders. So, while doing it regularly, I learnt many tips and tricks in Kaju katli. If you are planning for small family occasions or parties, try this kaju katli. This is also perfect for kids' birthday gifts.

This kaju katli stays good for more than a week without refrigeration. You will come across several different ways in which you can prepare katlis. But I follow the same method every time, using my favourite hard anodised kadai. All you need to make kaju katli are three basic ingredients. Cashew nuts, palm jaggery and ghee. Make sure you use fresh whole cashew nuts. Add enough cashew nuts that the blade of your mixer jar is well covered. Because if you don't add enough, then it won't grind properly. Using the big mixer jar for 1 cup cashew nuts will grind perfectly. Grind the cashew nuts with regular intervals. First, you'll get something like chopped cashew nuts. After a few more grinds, you will get crumbly cashew nuts. Use a spoon to loosen the sides of the mixer jar. Take care not to over grinding the cashew nuts and because it will make the cashews oily. Next main ingredient for this sweet is palm jaggery. So many types of palm jaggery are available in stores and you might wonder which is best. Traditional palm jaggery are called karupatti and panai vellam. It is prepared from the palm juice or padani. The palm juice is filtered and boiled in a big kadai for more than 2 hours. Then the syrup is poured in the coconut shells to set. My Grandma told me all these stories during our last visit to their hometown. My Grandma told me some important tips to buy the orginal palm jaggery. She told me not to buy the darker palm jaggery because they are prepared with additives like sugar and brown colour. She also told me that if the palm jaggery tastes slightly bitter with a burnt smell then it is not the orginal palm jaggery. I always buy organic palm jaggery from the Panai Porul Angadi (Government Palm Products Store) in Murugankuruchi Palyamkottai, Tirunleveli . Their products are good without any artificial colours and preservatives. Now let's see how to prepare Kaju katli with palm jaggery.

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Here is the video link for Karupatti Kaju Katli

Kaju Katli with Palm Jaggery - Karupatti Kaju Katli Recipe Details

Prep time : 10 minutes
Cook time : 15 minutes
Yields - 20 pieces
Category : sweet

Ingredients

1 cup whole cashew nuts
1/2 cup palm jaggery
1 cup water
2 tsp ghee

Cooking Directions

Place the raw cashew nuts in the mixer jar. Pulse it for a few seconds and then grind it. Scrape the sides and grind it. Don't over grind it because it could turn oily. It should form a fine powder. If needed, you can sieve it to get a smooth powder.

Take a small vessel and add the palm jaggery and water. On low heat allow the palm jaggery to melt completely. Stir in between till the palm jaggery gets dissolved. Once the palm jaggery gets dissolved, strain it with a strainer directly in a wide kadai to remove the impurities.

Now keep the kadai on low heat and boil the palm jaggery syrup till you get one string consistency. When you get one string consistency, add the cashew powder and stir well immediately. This step is very important.Add 1 tsp ghee and mix well.

Stir it continuously until it reaches a softball. The process is done once it starts to leave the edges. Turn off the heat immediately and stir well for another few minutes.

Grease a butter paper with little ghee. Now pour the mixture into the butter paper and spread it evenly. Using a rolling pin, roll the dough into medium thin. Allow the dough to set completely for 3 to 4 hours. After 4 hours, use a knife to slice it into diamond shapes. Gently transfer the katlis to an airtight container.

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