Kaju Katli

https://www.wkkellogg.ca/en/recipes/kaju-katli Ingredients ¾ cup unroasted cashews, ground ½ cup water 1 cup sugar 1 tsp lemon juice or vinegar 1 tbsp ghee 1 tsp Rose Water (Optional) 1 cup Rice KrispiesⓇ cereal - Silver vark (optional) Directions 1. Add the cashews to a food processor or grinder and pulse until it's a coarse dry powder. Avoid over mixing or the cashews will clump. Sieve the powder with a fine mesh sieve. Set aside. 2. Combine the sugar, water, and lemon juice in a small saucepan over medium-high heat. Allow the mixture to boil undisturbed until it reaches half thread stage (approximately 250°F on a candy thermometer). The syrup should fall from a spoon in a thick thread instead of drops. 3. Lower the heat to medium, and add the ground cashews. Stir constantly to break apart any lumps. Keep stirring and cook for 5-7 minutes until the mixture thickens. Add the ghee and rose water if using, and continue to cook for another 8-10 minutes, stirring regularly until the mixture is nice and thick. 4. Turn off the heat, and stir in the Rice KrispiesⓇ until coated. Quickly spread the mixture on a parchment lined baking sheet into a thin even layer. 5. If using silver vark, brush the top of the cereal mixture lightly with ghee and apply the silver. 6. Allow it to cool completely before cutting into diamonds with a sharp knife. In keeping with good allergy practices, we remind you to be aware of allergens and to check labels on any packaged goods used. This recipe has been tested using Kellogg's® cereal products. Results with other products may vary.