Chocolate Kaju Katli

INGREDIENTS:  (MAKES 12-13 –PIECES)

Cashewnuts: 1 Cup
Sugar: ½ Cup
Silver Leaves: 1-2
Water: 4-5 tblsp
Ghee: 1 tsp
Choco Chips: 6-8

METHOD:

The cashewnuts should be moist free and the mixer should be dry before grinding the cashewnuts into fine powder.

Do not over do as the cashew nuts will start emitting oil and the powder will become soggy.

Take 1/2 cup of sugar and melt this in a wide pan with just 5-6 tblsp of water. Do not add more water. Also, add choco chips so that the choco chips melts along with the sugar.

Heat till the sugar gets dissolved keep stirring in between.

Once sugar gets dissolved stop stirring and boil till this reach one string consistency.

You can check the one thread consistency of the syrup between the thumb and the index finger. Alternate test is to add some water in a bowl and see if the sugar syrup settles down.

Once the consistency is reached you can add the cashew nut powder and start stirring it on a low flame. Keep doing till it reaches a soft dough consistency. Over doing this will result in hard burfis.

When done transfer it to any plate and when it is warm grease your hands and start kneading it into a soft dough. Then start rolling the soft dough using belan and spread some silver leaves over the spread dough.

Cut into diamond shaped Katlis.