Chocolate Katli brings a modern twist to the beloved Indian sweet. I stumbled upon this recipe while experimenting in my kitchen one festive season. The combination of roasted cashews with chocolate and rose essence creates an irresistible treat that’s both familiar and new. My family now requests this version more than the traditional one.
About the Recipe
This recipe takes the classic katli and gives it a fun chocolate makeover. The two-layered sweet has a beautiful contrast – one layer with delicate rose flavor and another with rich chocolate. It’s simpler to make than you might think, needing just a few basic ingredients and some patience.
Why You’ll Love This Recipe
You’ll love how this recipe brings together traditional and modern flavors. The cashews provide a rich, nutty base while chocolate adds a familiar comfort. It’s perfect for beginners since it doesn’t require complex techniques or special equipment. The two-toned look makes it extra special, and it’s sure to stand out on your festive platter.
Chocolate Katli
Cooking Tips
– Don’t over-roast the cashews – they should be just warm
– Grind the cashews in short bursts to avoid releasing oils
– Keep the rolling thickness even for both layers
– If the mixture feels too dry, add a few drops of milk
– Use a sharp knife for clean cuts
Serving and Storing Suggestions
Makes about 20-25 pieces. Total prep time: 45 minutes. Store in an airtight container at room temperature for up to a week. Layer pieces with parchment paper to prevent sticking. Serve at room temperature as a dessert or with evening tea.
Similar Recipes
- Traditional Kaju Katli
- Chocolate Barfi
- Rose Peda
Nutrient Benefits
Cashews provide healthy fats and protein. The cocoa powder offers antioxidants, while milk powder adds calcium. This sweet can be enjoyed in moderation as part of a balanced diet. It’s more nutritious than many store-bought sweets since it’s made with real nuts.
Chocolate Katli
Ingredients
- 250 gms Cashewnuts
- 3/4 cup Sugar
- Rose essence (few drops)
- 1 tbsp Drinking chocolate powder - 1 tblsp
- 1 tsp Cocoa - 1 tsp
- 1 tbsp Milk powder - 1 tblsp
Instructions
- Preheat an oven for 100C, keep cashewnuts in the oven for 10 minutes to dry or Dry roast handful of cashewnuts in a broad hot kadai in reduced flame without discolouring the nuts. Switch off the stove and put all the roasted nuts in that kadai itself for 15-20 minutes.
- Powder the nuts in a mixie using dry grinding blade. Run the mixie at low speed for short intervals, stirring in between to obtain even and fine powder.
- Transfer into a broad bowl. Add essence and mix well.
- Divide the powdered cashews into two portions equally and keep in separate bowls.
- To one portion, add rose essence.
- Add cocoa, drinking chocolate and milk powder to the second portion of cashew powder.
- Roll out into thin chappathi on top of a thick plastic sheet.
- Add rest of the syrup to the second portion and prepare the dough.
- Roll this separately and transfer on top of first rolled out layer carefully turning upside down, so that the plastic sheet will be on top.
- Press on top of the plastic sheet with hands and roll lightly. Peel off the plastic sheet.
- Cut into squares or diamonds.
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Frequently Asked Questions
Can I make this without rose essence?
Yes. You can skip the rose essence or replace it with vanilla extract for a different flavor profile.
Why do my cashews turn pasty while grinding?
This happens when you grind too long. Use pulse mode and take breaks between grinding to prevent the nuts from releasing their oils.
Can I store this in the fridge?
Room temperature storage is best. Refrigeration can make the katli too hard and affect its texture.
How do I get clean cuts?
Use a sharp knife and make firm, decisive cuts. Clean the knife between cuts with a damp cloth.
