Pista Katli

This Pista Katli or Pista Kaju Katli is a nutty, and scrumptious Indian sweet dish that is often served as an after-meal dessert.

Recipe Source Link:https://www.mygingergarlickitchen.com/pista-katli/

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RECIPE INGREDIENTS

» For Pista Katli

• 200 grams pistachios
• 150 grams cashews
• 300 grams sugar
• 2 + 1 tablespoons ghee + more for greasing
• 2-3 drops of green food color, optional
• 1/2 teaspoon rose/kewra water (optional)
• Edible golden/silver leaves/vrak (optional)

RECIPE INSTRUCTIONS

» How to Make Pista Katli

1. Soak the unsalted pistachios for 4 hours or overnight in 3 cups of water. In the morning, peel off the skin and rinse them. Add pistachios to a blender and pulse into a smooth paste. You may add 1-2 tablespoons of water if needed. I added 2 tablespoons of water.
2. Next, add cashews to a blender and blend to make powder. Tip: Don?t over-pulse the cashews as they may leave out the fat. No need to strain it, tiny bits and pieces are fine. They would add a nice texture to katlis. Melt 2 teaspoons of ghee in a non-stick pan over medium heat. Once melted, add the pistachio paste to the pan and saute for 2-3 minutes.
3. After that, add sugar and mix well let the sugar melt completely. Cook for 1 minute, while stirring continuously. Then add the cashew powder and mix until well combined. Cook on low heat for 10-12 minutes or till it becomes thick and starts leaving the side of the pan. Keep stirring constantly to avoid burning.
4. Next, add 1 teaspoon of ghee and mix well. Also, add 1/2 teaspoon of rose/kewra water, if using. Mix well. Lastly, add green food color and cook for 2-3 minutes, then turn off the heat and stir for a minute.
5. Transfer it to a bowl/plate and set aside to cool for 15 minutes. Place parchment paper on a wooden board. To grease, drop 1 teaspoon of ghee on the paper and spread it evenly. Once the mixture is cool enough to handle, transfer it to the prepared parchment paper. Knead it lightly.
6. Then flatten it using your hands or a spatula. Top with other parchment paper. Use a rolling pin, and roll out the dough to a rectangular shape of about 1/4 inch thickness. Garnish with silver/golden vark. Cut it into diamond-shaped pieces using a sharp knife or a cookie cutter.
7. Let the Pista Katli cool completely before serving or storing it in an airtight container. It stays fresh for up to 4-5 days. This easy Pista Katli recipe yields about 35-36 pieces and can be made in under 30 minutes.

RECIPE NOTES

1. Edible color is added only for decoration and to make the katli look appealing. But green food color is completely optional here.
2. Garnishing katlis with vrak is optional, so you can skip decorating katlis with golden/silver leaves.
3. Use only unsalted pistachios to make sure you get the best flavours and taste.
4. You can also add a few drops of pista essence to this katli recipe.