Kaju Katli and Kaju Apples

Firstly using a blender dry grind the cashews into fine powder yielding 3 cups. Next, sift the cashew powder using a medium holed sieve (this helps in breaking the lumps that are formed while grinding due to the oil content of cashews).

Now set up a double boiler (a slightly bigger vessel filled with an inch of water that is boiled until tiny bubbles are formed)

Now take another big bowl that is wide enough to sit at the top without being immersed in water. Next add the powdered sugar and milk powder in this bowl.

Now keep stirring and heat this mixture until warm to touch. Later turn off the heat and seperate the bowl from the boiler and place on counter top.

Now add the powdered cashews to this warm mixture and stir well so that the milk powder, powdered sugar and powdered cashews are well combined.

Next add in 4 tbsp of water along with rose water and knead gently to form a dough.

Now divide this dough ball into two portions. Place it on parchment paper and roll out each portion into 0.5mm thick square or rectangle. Trim off the curvy edges and cut it into bite sized diagonals or squares using a knife or pizza cutter.

Slowly lift each and every piece and store in an air tight container. Kaju Katli is ready to sweeten your day, you can garnish it with silver warq as well.

For the Kaju Apples: Take a small portion of dough and shape it into Golf sized balls. I used the trimmed edges and scrap left over from the kaju katli batch. Make a small dent over the top, brush the walls of the balls with saffron / orange color water. Later invert and place a clove over the dent. Kaju apples are ready to dig in as well.