KAJU DIYA AUR BAATI

                            KAJU DIYA AUR BAATI

                                                     (6 Diya Aur Baati)

Diya means an earthen lamp and baati means the wick.

But here in this sweet Kaju Diya Aur Bati is made from kaju/Cashews sweet. Arrange Kaju Diya Aur Baati on a plate with other Diwali Sweets to make an eye-catching beautiful Diwali Sweets decoration for the Annakut Puja.

INGREDIENTS:

·      ¾ cup Broken Kaju/Cashews (You will get 1 cup fine cashew powder)

·      1 tsp. Ghee/Clarified Butter, for roasting cashew powder

·      1/3 cup Granulated White Sugar

·      2 -3 T Water or enough to cover sugar

·      Few drops of edible Red Food Color, as needed

·      Few drops of Ghee to grease palms

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LET’S MAKE DIYA AUR BAATI:

First measure ¾ cup of broken cashews then grind it into a fine powder.

Sieve cashew powder through fine gauge sieve. You will get approximately 1 cup of lightly packed cashew powder.

Heat ghee in a heavy bottom non-stick pan on medium-low heat.

Add cashew powder and roast with continuous stirring until fragrant and turns little off white in color, for about 3 minutes. Be careful not to burn cashew powder.

Switch off the heat.

Transfer in a bowl and keep aside.

Make 1 string consistency syrup.

Heat sugar and water in a pot on medium heat. Stir until all the sugar crystals are dissolved. Allow mixture to boil. Once syrup starts turning thick pour 1 drop of syrup on back of a small steel bowl. Tip bowl at 45 degree angle and still syrup drop stays put like a pearl means syrup is ready .If syrup drop disperses then it needs to heat further to thicken more.

Mix one Tablespoon roasted cashew powder with few drops of clear syrup to make 6 baati/jyot/wick. Allow cooling until warm. Knead and Roll dough into thin strings to make baati/jyot/wick. Make 6 wicks. Keep aside.

Add few drops of red food color into remaining syrup and mix well.

Add roasted cashew powder and mix well and cook on low flame for 5-6 minutes or until cashew dough comes together. Take small portion of the mixture and roll it between fingers and if it forms a ball means mixture is ready. Mixture will thicken while cooling. Allow cooling slightly then knead with hand to make soft smooth dough.

Mixture will be grainy at this stage but knead the kaju dough, when it is still warm. Dough will turn soft and smooth textured after kneading. (IF MIXTURE IS TOO DRY THEN YOU CAN ADD FEW DROPS OF MILK TO MAKE IT SOFT BUT IT WILL RDUCE SELFLIFE OF FINAL PRODUCT)

Roll cashew dough into thick, long cylinder and cut into 6 equal parts.

Grease palms with few drops of ghee/clarified butter and roll each ball then press lightly to flatten then press in center and give diya shape and pinch in front to make tip. Place wick in each diya.

Finish making remaining diya.

Enjoy…

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