Hazelnut Katli
It’s Diwali week and I am sharing yet another Diwali special sweet. This time, its Kaju Katli. Kaju Katli is a an Indian mithai or sweet, that taste like candy. The thin diamond shaped katli adorned with edible silver can impress anyone. It’s simplest of Indian mithai that I know of.
It’s made from ground cashew nuts cooked in sugar syrup with flavoring like rose or cardamom. These are then spread in a baking tray and cut into diamond shapes. Even though some people think it’s not an easy recipe to make. I think opposite, it hardly takes 10 minutes to cook and another few minutes to shape them. I am bringing you a twist to original Kaju Katli, because I thought if we can make Kaju Katli then why not make Hazelnut Katli. This Katli is made from ground Hazelnut meal or powder and prepared exactly the same way we make the one with Kaju and I have added some cocoa powder to give it chocolatey taste. It’s so prefect and yes it will remind you of Ferrero Rocher to some extent.
What is Kaju Katli ?
Kaju Katli is shared above is one of India beloved sweet during Diwali. These diamond shaped candy looking sweets adorned with edible silver leaf can’t be missed in any mithai shop. Kaju Katli has a thin soft but firm texture. Cashew nuts are called Kaju and Katli refers to thin slices. As my recipe is prepared with Hazelnuts I am calling it Hazelnut Katli.
There are many ways I have seen people prepare it. I am sharing one that I used this time.
Ingredients you need for this recipe are easily available at home Cashew nuts, sugar, water and ghee. I made two batches and in one of them I added extra ghee then the previous one. The first one came little firm in texture and looked dry or light in color, which we liked. The second batch with slightly more ghee, came out soft and shinier.
Unlike, regular katli I used gold edible leaf on these ones to contrast the color. But if you have silver go for it. If you don’t want any shine, then leave it out.
Preparation
Grind whole hazelnuts without skin into fine powder. Or skip all that extra step and buy Hazelnut meal or powder. I have used Bob’s Red Mill.
Anytime you grind any kind of nuts, make sure you do not overdo it or else the mixture turns into sticky oily mess. We are not making nut butter. So, use a food processor and pulse it in intervals. For that reason, store-bought is so worth to buy. Once the hazelnuts are ground up, the powder should be sieved using medium fine sieve.
Then I took some water in a pan with sugar on medium heat. Let it come to boil in few minutes and then immediately add the hazelnut meal with cocoa powder. Stir and mix until it starts leaving the sides of the pan. You will notice it. Do not leave it unattended. You can also slow down the heat a little bit.
Once you see it forms a lump that does not look sticky, its ready.
Then we take all that in a parchment paper or silicone mat. Let it cool down just barely ad put another parchment on top and start rolling out until the sides are about an inch.
Cut the sides to make it look even if you like, and then cut diamond shapes. Let it cool down completely and then gently using a cake spatula remove the pieces and store them in air-tight container or serve them immediately.
Tips
- The nut powder should be fine in texture whether you make it at home or buy it at the store. Nuts should be unsalted.
- Cocoa powder is optional, but it does taste good.
- Sugar consistency does not matter, as long as sugar is melted in the water, and it is bubbling when you add the nut mix. It’s important to not overboil the sugar syrup, or else it will make tough katli.
- It can easily be stored at room temperature. If you like you can add a thin layer of melted chocolate on top of the katli and then place the edible gold leaf on it once it cools down.
Hazelnut Katli
Ingredients
- ¼ cup water
- ½ cup sugar
- 1 cup hazelnut flour
- 1-2 tbsp cocoa powder
- ½ tbsp ghee
- Edible Gold leaf optional
Instructions
- Take water in pan and sugar in a pan on medium heat. Let the water boil and bubble up for few minutes.
- Then once you see bubbles, add the hazelnut flour and cocoa powder. Stir and keep mixing until the mixture keeps cooking and starts leaving the sides of the pan.
- It takes only few minutes for this step. Make sure its not sticky and water has evaporated.
- It should be soft. Add ghee. Remove it in greased parchment or silicone mat.
- Make a disc and then place another parchment on top and roll out a circle about 6-inch diameter.
- Once it cools down a little bit, cut into diamond shape.
- If you like place gold edible leaf on top of each piece.
- Store it in an air-tight container.
Notes
- The nut powder should be fine in texture whether you make it at home or buy it at the store. Nuts should be unsalted.
- Cocoa powder is optional, but it does taste good.
- Sugar consistency does not matter, as long as sugar is melted in the water, and it is bubbling when you add the nut mix. It’s important to not overboil the sugar syrup, or else it will make tough katli.
- It can easily be stored at room temperature.
- If you like you can add a thin layer of melted chocolate on top of the katli and then place the edible gold leaf on it once it cools down.