Kesar Kaju Katli

Mummy makes Kaju Katli and she is just an expert at this. Every Diwali these goodies are made and stored in a big box :) and I can say 'No one can eat just one!!' :) This recipe is the quickest of all sweets and everyone loves it.

You all might have seen my regular Kaju Katli recipe, but last week I made Kesar flavored Kaju Katli specially for Janmashtami, which is birth of Lord Krishna. Believe me, this recipe is so simple that it was almost ready in 10 minutes :) No Kidding!!

Silver foil or Varakh is optional. I know many people do not use it for religious reasons. Just to let you know, this silver foil or varakh is vegetarian and is certified by Vegan society. Some Jain temples too sell Silver Varakh that are prepared hygienically. Here is a link http://www.jainamsilverfoils.com/silver-varakh.htm Instead of Silver Varakh, you can decorate Kaju Katli with Kesar dissolved in a tsp. of warm milk to give beautiful color. Use a kitchen brush or your finger to draw beautiful design on it. That is what my mom does! Below are pictures of regular kaju katli with kesar/ saffron color designs that I hand painted.

Ingredients
1 cup powdered raw unsalted cashews
1/2 cup regular fine sugar
4 tbsp. milk
1 tsp. ghee
Pinch of saffron/kesar
Silver foil/Varakh (optional)

Ground cashews to form powder. Use the pulse button of your food processor to make a dry powder. Overdoing the powder can release oil from the nut making the powder sticky.
Mix sugar, milk, and saffron together and heat till is starts to boil.
Add ground cashews to the sugar syrup.
Mix well till it thickens and leaves the sides of the pan.
Add ghee to the mixture and turn off the heat.
Mix well for a minute to let out some heat, and pour the mixture on a greased surface.
Using a greased rolling pin, roll out the mixture evenly.
Apply some silver foil.
Cut into pieces while it is slightly warm. You do not want it to cool completely and harden.
Use a flat spatula to remove each piece, and serve in a decorative platter.

Here is step-by-step pictorial recipe:

Mix sugar, milk, and saffron together and heat till is starts to boil.

Add ground cashews to the sugar syrup. 

Mix well till it thickens and leaves the sides of the pan.

Add ghee to the mixture and turn off the heat.

Mix well for a minute to let out some heat, and pour the mixture on a greased surface.

Using a greased rolling pin, roll out the mixture evenly.

Apply some silver foil.

Cut into pieces while it is slightly warm. You do not want it to cool completely and harden.

Use a flat spatula to remove each piece, and serve in a decorative platter.

Enjoy your festivals with homemade Kaju Katli!

Stuffed Coconut Modak

Like I wrote in my earlier post, last year my Ganesh festival theme was Modak. Modak, a raindrop shaped sweet is said to be Ganpati's favorite. Yes, I wanted to impress Him by making His favorite sweet so that He continues to shower His love and blessings on our family. He is VignaHarta, the one who removes obstacles!! Modaks of so my types and flavors can be made, but of coarse, Modak reminds me of Siddhivinayak temple of Mumbai and the offering of tiny kesar mawa modak.

Stuffed coconut ladoo was a fusion sweet that I created 9 years ago during Diwali to gift our American friends. We had just moved to the US, and I wanted to create a traditional Indian sweet tht could suit American palate :) This is my same 9 year back recipe recreated with a different shape. Modak moulds are easily available in India or online. Here is a very easy recipe that you can make in just few minutes.

Ingredients
1 can condensed milk
4 cups dessicated coconut
2-3 tbsp coconut to roll modaks
2 tsp. ghee
Chocolate covered almonds or stuffing of your choice.

• Mix condensed milk and dessicated coconut in a heavy bottom pan. 
• Heat and stir continuously till the mixture thickens and leaves the sides of the pan.
• Add 1 tsp. ghee and mix well.
• Turn off the heat and let the mixture slightly cool. 
• Grease the modak mould with ghee and make modaks with chocolate covered almond in the center.
• Gently remove from the mould. Roll in dessicated coconut.
• Let it set for few minutes.
• Serve

Here is step-by-step pictorial recipe:

Mix condensed milk and dessicated coconut in a heavy bottom pan. 

Heat and stir continuously till the mixture thickens and leaves the sides of the pan.

Add 1 tsp. ghee and mix well.

Turn off the heat and let the mixture slightly cool.

Grease the modak mould with ghee and make madaks with chocolate covered almond in the center.

Gently remove from the mould. Roll in dessicated coconut.

Let it set for few minutes.

Serve

Or make stuffed coconut ladoos.

Enjoy the Festivities!