A Gluten Free, Dairy Free, Phytic Acid Free Indian Dessert !

Very simple recipe ! Just two ingredients !

All you need is Kaju (cashews) ,sugar and little clarified butter (optional) for this yummy sweet to be ready.

 

 

The first Diwali on a gluten free diet, we knew we couldn’t eat any sweets from anywhere other than our own gluten free kitchen. It was a big challenge. And we don’t eat cakes and cookies for Diwali :(. It has to be either motichoor laddoos or Kaju katli which I could dare to try.

That’s when I tried making them for the first time.

After that I have made them on many occasions trying various different ways of making. The recipe I am sharing today, is what has become my go to recipe over years.

As per me there are two broad ways of making Kaju Katli:

  1. Using raw un soaked cashews. This is kind of an instant version. I have no particular affinity to anything ‘instant’ . As per my life’s learnings, ‘instant’ comes with it’s own problems. And we celiacs have a lot of them already . Need no more problems !
  2. Using well soaked & well drained cashews. This needs preparation in the sense that cashews need to be soaked, preferably overnight.

I follow the second recipe which involves soaking cashews before using them .

Why get into the hassle of soaking cashews?

Nuts are high on phytic acid just like grains and legumes. Soaking nuts is essential for proper digestion. When eating nuts that haven’t been soaked, the phytic acid binds to minerals in the gastrointestinal tract and can not be absorbed in the intestine.It in fact binds with the minerals in the body & gets eliminated along with the minerals leading to mineral deficiencies. This applies to even those who currently face no health problems.

By soaking, you are breaking down the phytic acid so it can be absorbed properly. People with celiac disease already have far too many deficiencies to worry about. Wherever possible, we should be ready for that extra step which helps our bodies to heal faster by providing it with a nutrient dense diet in a form that the body can digest & assimilate.

Nuts also have high amounts of enzymes inhibitors. This is another reason why un soaked nuts are hard to digest. Soaking nuts neutralizes the enzymes allowing for proper digestion.

It is best to soak nuts before using for better absorption.

There is another way to break down the phytic acid & to make them more digestable. That is the method followed by our grandparents while preparing our traditional sweets . To roast them in ghee or coconut oil. There is not much information available on the internet about this method. However a good Ayurveda Acharya (someone who really knows this science) can throw some light on this. There are so many ayurveda ‘shops’ these days that such Acharyas are difficult to find.

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Kaju Katli : Cashew Based Indian Sweet
A Gluten Free, Dairy Free, Phytic Acid Free Indian Dessert ! Very simple recipe ! Just two ingredients ! 
Course dessert
Cuisine north indian
Prep Time 5 minutes
Cook Time 20 minutes
Passive Time 360 minutes
Servings
piece
Ingredients
Course dessert
Cuisine north indian
Prep Time 5 minutes
Cook Time 20 minutes
Passive Time 360 minutes
Servings
piece
Ingredients
Instructions
  1. Soak cashews for 6 to 8 hours. Overnight is best.
  2. Rinse & drain the water.
  3. In the jar of your mixer grind well sugar & soaked cashews till a fine paste like consistency is reached. Add water if required.
  4. Take a heavy bottom pan (I use my steal pan style cooker) on medium heat.
  5. Add clarified butter/ghee (if using) followed by the cashew-sugar paste.
  6. Continue to stir at all times as it gets cooked.
  7. In about 20 minutes or so (depending upon the water added), it will start coming together as a loose dough. Continue till the soft dough leaves the sides of the pan & ghee can be seen separating (if used).
  8. Take it out of the pan and let it cool down from hot to warm temperature.
  9. While still warm , knead the dough a bit. Spread butter paper/parchment paper on the back side of a big plate and roll the dough into a big round shape (a big chapati ), slightly thick.
  10. Cover it with a damp kitchen towel and place it in the fridge for about 2 hours.
  11. Cut into shapes as per choice.
  12. Cover it with the silver film. I haven't done it . This step is optional.
  13. Kaju Katli is ready to be served.
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