Trirangi Katlis

De Bhavna's Kitchen · 45 min

Ingredientes

Preparación

1. In a dry blender, grind the cashews, almonds and pistachios separately into powder, then sift each one until fine and even.
2. In a pot over medium-high heat, bring the water and sugar to a boil and cook to one-thread consistency.
3. Add the cashew and almond powder, stirring constantly, and cook about 8 minutes until thick enough to shape into katlis.
4. Split the mixture between two plates. Stir the kesar and yellow food colour into one portion, then leave both to dry completely.
5. In another pot over medium-high heat, bring the water and sugar to a boil and cook to one-thread consistency.
6. Add the pistachio powder and cook about 8 minutes until thick enough to shape into katlis.
7. Transfer the pistachio mixture to a plate and let it dry completely. Knead it into a smooth ball with ghee, with no cracks, then flatten it.
8. Place the three flattened doughs one on top of another between two sheets of wax paper. Roll to a quarter-inch thickness, then cut diagonal lines or other designs with a sharp knife.
9. Garnish with finely chopped cashew or almond, or decorate the surface with edible silver foil.

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