Katli means “a thin layer.” The best kaju katli will be the one that is near to ¼ inch (4 to 5 mm) in thickness, and expert halwais (cooks indulged in making Indian sweets) think nothing about rolling it out that thin. Homemade kaju katli is strongly cashew flavored, but since cashews are expensive, commercial makers sometimes use cashew essence and solidified milk products to fortify it.
Makes 20. 1 1/3; cups (275 grams) sugar 2 tablespoons liquid glucose 1½ tablespoons ghee (page 37) 4¼ cups (900 grams) finely ground cashews Chandi ka varq (edible silver foil; see page 188) 1. Place a nonstick saucepan over medium heat.
2.Add 1 1/3; cups (265 ml) water and the sugar.
3.Then cook for 12 minutes or until the syrup reaches 245°F/118°C, or until it has a multi-string consistency
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