Certainly! Here’s a recipe for homemade Kaju Katli (cashew nut fudge) using fibre-24 as a sugar substitute:
Ingredients:
– 2 cups cashew nuts
– 2/3 cup fibre-24
– 1/4 cup water
– 1 tablespoon ghee (clarified butter)
– 1/2 teaspoon cardamom powder
– Silver edible foil (optional, for garnish)
Instructions:
- Grind the cashew nuts in a blender or food processor until you get a fine powder. Make sure not to over-grind, or it may turn into cashew butter.
2. In a non-stick pan or heavy-bottomed pan, combine the fibre-24 and water. Heat the mixture over low heat, stirring continuously until the fibre-24 dissolves completely and the mixture forms a thick syrup-like consistency.
3. Add the cashew nut powder to the fibre-24 syrup and mix well to combine. Stir continuously to prevent lumps from forming.
4. Add ghee to the mixture and continue cooking over low heat, stirring continuously, until the mixture starts to come together and forms a thick dough-like consistency. This should take about 8-10 minutes.
5. Once the mixture forms a dough and starts leaving the sides of the pan, turn off the heat. Be careful not to overcook, or the mixture will become too dry.
6. Transfer the cashew nut dough to a clean, greased surface or a parchment-lined tray. Allow it to cool slightly until it is safe to handle.
7. While the dough is still warm, knead it gently for a few minutes to make it smooth and pliable.
8. Place a sheet of parchment paper on top of the dough and roll it out into a thin, even layer using a rolling pin. You can also use a greased spatula to smooth out the surface.
9. Once the dough is rolled out evenly, remove the parchment paper and let it cool completely for about 10-15 minutes.
10. Once cooled, use a sharp knife to cut the rolled-out dough into diamond-shaped or square pieces.
11. If using, garnish each piece of Kaju Katli with a small piece of silver edible foil.
12. Homemade Kaju Katli is ready to serve! Enjoy this delicious treat made with fibre-24 as a healthier sugar alternative. Store any leftovers in an airtight container at room temperature for up to a week.
Use Fibre-24 syrup as per your tasting needs. For use as a sweetener, replace in equal with regular options
