<p>Made with a delectable blend of cashew nuts, sugar, a generous amount of ghee, and chandi vark on top, this festive mithai is a Diwali staple </p><p>A sinful indulgence, Kaju Katli is the quintessential mithai for Diwali, Bhai Dooj and other celebratory occasions. The silver-topped, diamond-shaped sweets are made with cashew nuts, sugar and ghee. Contrary to popular belief, it’s one of the easiest sweet recipes to follow and requires three primary ingredients and basic cooking techniques for a healthy version at home. Besides good quality cashews, what adds to the expense of this melt-in-your-mouth delicious, high-end sweet is the chandi vark on top of it. Not just the typical version of the mithai, Kaju Katli is a winner in whatever recipe it is made from – chocolate, pista, strawberry or homemade. This mithai has the right level of sweetness. Those with a sweet tooth can never say no to this, while those on a diet can’t resist this either! Abhilasha Jain, home chef, Marwadi Khana, Gurgaon, says, “The sweet is said to have originated in the Deccan and then became popular in north India. As it’s an expensive mithai, it becomes popular during festivals.” A sweet shop vendor tells us, “Available through the year, Kaju Katli sells most during Diwali and Bhai Dooj. Ladoo se zyada iski demand rehti hai.”</p> <p>Know your Kaju Katli:</p> <p>Kaju Katli is probably the only sweet that is picked up from a plate by default.The goodness of cashew in every bite is too good to let go. And cashew is healthy, too. For those suffering from high blood pressure, this is your go-to mithai. Rich in Omega-3 fatty acids, cashews can help in reducing bad cholesterol. Making this at home needs practice to get the perfect mix of creamy cashew consistency and sweetness. Chocolate, saffron, rose, pistachios etc, can be added to enhance the taste. For an additional dose of decadence, it is garnished with saffron and coated with chandi vark. A complicated and laborious recipe to make at home, you can opt for sugar alternatives to up the health quotient.</p> <p>Secret Ingredients: Saffron</p> <p>Trick of making it:</p> <p>Cashew should be in a powdered form. Don’t use milk or mawa</p> <p>Recipe:</p> <p>Ingredients: Cashew nuts: 250gm | Sugar: 250gm | Water: 5tbsp | Ghee: 1tbsp | Rose petals:8-9 | Saffron: 8-9 strands| Chandi vark: 4 inches</p> <p>Method:</p> <p>• Crush the cashew in a grinder to a powder</p> <p>• On low flame, heat sugar and water in a pan</p> <p>• Grease a plate/tray and keep aside</p> <p>• When the sugar dissolves, add the cashew powder. Stir the mixture on a low flame till the mixture starts to come together</p> <p>• Remove mixture from the pan and place it on a plate. Add rose petals/saffron and ghee to the cashew mixture. Flatten the Katli dough and place on a greased tray</p> <p>• Place a butter paper on the top and roll the dough gently from all sides till you reach a thickness of 3-5mm</p> <p>• Remove the butter paper, let the rolled dough cool. Put chandi vark on it gently. Cut the dough in diamond shapes. Remove the sweet with a</p> <p>butter knife</p> <p>• Garnish with rose petals or saffron strands</p> ON A SWEET NOTE: Ensure the cashews are of good quality <br><p></p>