KAJU KATLI

KAJU KATLI Ingredients: For Basic Kaju Katli 400 ml            Water 800 gm            Sugar 800 gm            Cashewnuts (powdered to a breadcrumb consistency) For Strawberry flavouring 20 nos.            Strawberries (coarsely chopped) 3 tsp            Sugar ½ cup            Water For Saffron flavouring 1 tsp            Saffron (lightly roasted & ground to a powder) 1 tbsp            Sugar syrup Miscellaneous 5 tbsp            Pistachios (finely chopped) 3 sheets        Silver varq Method: 1. In a saucepan, combine water with sugar and cook to make a sugar syrup of 3 string consistency. Reserve 1 tbsp syrup in a small bowl. 2. Transfer remaining sugar syrup to a heavy bottomed vessel, mix in cashew powder and cook on low heat stirring continuously with a wooden spoon. Cook till the mixture becomes thick and glossy. Remove from flame and keep aside. Divide the mixture into 3 parts and keep aside to cool slightly. 3. In a small frying pan, combine the strawberries with sugar and water and cook for 8 to 10 minutes till strawberries are completely mashy. Reserve 1 tbsp of this coulis and pass the rest through a strainer to make a puree. 4. Add the saffron powder to the reserved 1 tbsp sugar syrup. Keep aside. 5. Gently reheat one part of the kaju katli mixture in a frying pan, add strawberry puree and mix well. Remove from flame and stir to cool. Repeat the procedure with saffron mixture. Keep the third part of the mixture plain. 6. On a greased surface, knead the plain kaju katli lightly, shape into a ball and using a rolling pin, roll out into a thickish roti. Sprinkle over with some chopped pistachios. 7. Roll out the strawberry-flavoured kaju katli into another roti and place it on top of the plain kaju katli. Sprinkle over with some more pistachios. 8. Roll out the saffron-flavoured kaju katli into a roti and place it on top of the strawberry-flavoured kaju katli. Sprinkle over with some more chopped pistachios, then roll the 3 rotis together carefully like a swiss roll. Sprinkle the remaining pistachios on the work table and roll the kaju katli roll in them. Cover with silver varq and cut the roll into slices. 9. To serve, arrange the kaju katli pieces on a serving plate and drizzle over with reserved strawberry coulis.

From Masterchef Season 2