Honey Kaju Katli


    2 cups Cashews
    1 cup Honey
    Ghee for greasing the plate.

preparation method

1.Lightly roast the cashews
2.Bring the cashews to room temperature.
3.Grind the cashews to a smooth powder.
4.Pause during grinding and make sure that you grind the cashews to a fine powder and not a paste.
5.Again add the cashew to a pan and roast at low heat.
6.Add the honey to the powdered cashews
7.Mix well and make sure that there are no lumps.
8.Continue stirring the cashews, if you don't it will stick to the pan.
9.When the cashew paste thickens and starts folding in at the sides (like halwa) take a small portion and roll it into a ball
10.If you can roll a ball without sticking, you have the right consistency.
11.Keep a greased plate ready and pour the cashew mixture to it.
12.Let it cool down for 10-15 mins.
13.If the mixture is hard add little milk (This reduces the shelf life though).
14.Once cooled cut the katli into a shape of your choice.

Serving Suggestions

    Serve 2
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By: Chef Shantanu Gupte

Show: Health Magazine

Prep:40 Mins Cook: 45 to 60 min


The cashew powder needs to fine and not coarse. When grinding the cashews take small pauses to prevent cashews turning into a paste. Check the correct consistency of the cashew paste by rolling into a small ball.

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