Ingredients
For Figs & Dates Mixture
2 tbsp Ghee
700 g Tata Sampann Figs, paste
350 g Tata Sampann Dates, paste
1 tbsp Ghee
⅓ cup Tata Sampann Almonds, roughly chopped
⅓ cup Tata Sampann Cashew Nuts, roughly chopped
For Kaju Katli Mixture
300 ml Water
300 g Sugar
1 tsp lemon juice
1 kg chilled Tata Sampann Cashew Nuts, powder
For Kesar Kaju Katli
1 tsp Tata Sampann Saffron strands
1 no. Ice cube
Prepared kaju katli mixture
For Cashew Fig Triangle Katli
Prepared dates & fig mixture
Prepared kesar kaju katli mixture
For Double Decker Barfi
Prepared kaju katli mixture
Prepared dates & fig mixture
For Fig and Dates Ladoo
Prepared Fig & dates mixture
⅓ cup Tata Sampann Pistachios, finely chopped for coating
2-3 tbsp Poppy seeds, roasted (for coating)
For Kaju Peda
Prepared kesar kaju katli mixture
For Garnish
Silver vark
Golden vark
Saffron strands
Almonds, sliced
Cloves
Chocolate, sprinkler
Dessicated coconut
dry Rose petals
Process
For Figs & Dates Mixture
- In a wok or non-stick kadai, add ghee, once it’s hot, add figs & dates mixture and mix it well.
- Cook it for 20-25 minutes on medium flames until it thickens and leaves the sides of the pan.
- Add ghee, Tata Sampann Almonds, Tata Sampann Cashew Nuts and give it a good mix.
- Transfer it to a tray and refrigerate for a while to set well.
For Kaju Katli Mixture
- In a non-stick kadai, add water, sugar, lemon juice and give it a quick boil.
- Add chilled Tata Sampann Cashew Nuts powder and mix it well.
- Cook it for 15-20 minutes on medium flames until it thickens and leaves the sides of the pan.
- Transfer it to a tray, layer it with silver vark and refrigerate for a while to set well.
- Demold the mixture and cut it into any desired shape.
- Garnish it with kaju katli flowers and cloves.
- Transfer it to a serving dish or assorted mithai box.
For Kesar Kaju Katli
- Take a mortar pestle, add Tata Sampann Saffron strands, ice cubed and grind for a while until the saffron releases its color & flavor.
- In a bowl, add kaju katli mixture, pour prepared saffron mixture and give it a good mix.
- Transfer it to a tray and refrigerate for a while to set well.
For Cashew Fig Triangle Katli
- Take parchment paper, spread prepared fig & dates mixture evenly.
- Add kaju katli mixture and spread it evenly.
- Trim the edges and roll the mixture well.
- Cut it into a triangular shape or any desired shape.
- Transfer it to a serving dish or assorted mithai box and garnish it with desiccated coconut.
For Double Decker Barfi
- In a tray, add kaju katli mixture, fig & dates mixture and spread it evenly.
- Repeat the layers to give it a layering of the kaju katli.
- Transfer it to a tray and refrigerate for a while to set well.
- Demold the mixture and cut into any desired shape.
- Transfer it to a serving dish or assorted mithai box, garnish it with silver vark and chocolate sprinklers.
For Fig & Dates Ladoo
- Take the fig & dates mixture, divide it into small lemon size balls.
- Give it a desired shape, coat it well with Tata Sampann Pistachios and roasted poppy seeds.
- Transfer it to a serving dish or assorted mithai box, garnish it with prepared kaju katli flowers and Tata Sampann Saffron strands.
For Kaju Peda
- Take a prepared kesar kaju katli mixture, divide it into small lemon size balls.
- Give it a desired shape, garnish it with golden vark, dry rose petals and almonds.
- Transfer it to a serving dish or assorted mithai box.
Are you a passionate cook looking to showcase your skills in our website? Submit your recipe and get a chance to feature your skills with us.
Submit NowRecent Recipes
Other dessicated coconut Recipes
Follow & Connect
What are you looking for?
Breakfast
Desserts
Drink
Main Course
Salads
Snacks
Soups
Starters
Breakfast
Cake
Desserts
Kebab
Main course
Noodles and Pastas
Pickles
Salad
Snacks
Soups
Starters
Starters
Soups
Salads
Main Course
Breakfast
Beverage
Accompaniments
Beverages
Cake
Chuski
Cookies
Dal & Kadhis
Kebab
Masala
Navratri
Pasta
Pickles
Sweets
Pizza
Biryani Pulao
Biryani Pulao
paneer Recipe
