How to Make Kaju Katli Premix in a Food Processor

Ask anyone who has tried kaju katli at home, and they will tell you about the syrup. Too thin and the katli stays sticky; too thick and it turns hard, and the window between the two is small. A premix keeps all of that out of the way. The cashews are ground fine with sugar and a little milk powder, and the dry powder sits in the jar until it is needed.

A food processor is the best tool for this. Cashews are oily, and a mixer jar tends to heat them and turn them into a paste. In a food processor, use the pulse button and grind for a few seconds at a time. Stop and shake the bowl. Stop again, scrape the sides, and carry on. The powder should feel fine and dry, like flour. If it starts to clump or feels damp, the cashews have begun to release oil, and the best move is to stop right there.

Sugar goes in with the cashews, so the powder is sweet and ready. Milk powder is optional, though it makes the katli softer and holds the shape better. A pinch of cardamom is the usual flavour, and a few strands of saffron crushed into the sugar make it look festive. Sift everything through a fine sieve afterwards, and grind the coarse bits again.

On the day, the premix goes into a pan with a little water, a spoon of ghee and a few minutes of stirring. The dough comes together quickly and leaves the sides of the pan. Roll it between two sheets of parchment, cut into diamonds, and press a sheet of silver varq on top if you like.

Stored in an airtight jar in a cool cupboard, the premix lasts a month, and in the fridge a little longer. That makes it useful for gifting too. A jar with a handwritten note on how to finish it is a nice thing to hand over.