At FFCE we assist you in the entire Kaju Katli Production Process with our best-in-class consulting services. To prepare this sweet, you have to source the best ingredients and use the right processing methods to get the right sweetness and taste of the cashew nuts. We guarantee that your Kaju Katli will be tasty every time and will be loved by the consumer.
Our services involve recipe development, Indian Sweets Manufacturing consulting, Cashew Sweet Recipe Optimization, process control, cashew grinding, preparation of sugar syrup, and dough making. To lock in the perfect taste with the right texture, we grind cashews into a fine powder and the sugar syrup is sieved to the right saturation. In our Technological Support, we assist in equipment finalization, and site selection and help you to generate the most efficient production techniques. We also provide support in regulatory compliances and inspection alongside Licensing and Permit Assistance wherever necessary.
What is Kaju Katli?
Beneath processing, the primary item used in the production of Kaju Katli is cashews of good quality that are ground into a fine powder. This cashew powder is kneaded with a sugar syrup to which it has been added based on a recipe that sets it in a particular consistency so that it doesn’t make the mixture too sticky in the process of binding all the ingredients together. The ingredients are cooked well to avoid burning while the stirring is done closely to get the right shaping mixture. When the mixture has its requisite thickness, the mass is laid on a flat surface and rolled to cover great thinness. The rolled dough is then cut in a diamond shape since the traditional shape of Kaju Katli is diamond-shaped.
I have also seen, after cutting the pieces on the palm, they can be decorated with edible silver or vark for a more pleasing outlook. The final product should give a smooth mouth feel and should be tender to bite while having rich cashew flavoring sweet taste. By stringently managing every stage of the process, you can make Kaju Katli that satisfies the consumers and is unique on the market because of its quality and taste.
The Production Process of Kaju Katli
- High-Quality Ingredients: For the preparation of Kaju Katli, the basic raw material includes good quality cashew nuts, granulated sugar, ghee or clarified butter, and this, cardamon or saffron.
- Preparation: Cashew nuts are soaked and peeled and then cut and dried and ground well into a paste. The quality of the paste used affects the structure of the final cashew product most especially the paste used.
- Sugar Syrup Preparation
- Syrup Consistency: Sugar and water are boiled to make a one-thread sugar syrup. The coordination of appropriate syrup temperature and viscosity is paramount in the right binding and structure of the Kaju Katli.
- Mixing and Cooking
- Mixing: The cashew paste is slowly incorporated into the sugar syrup by stirring and to overcome the formation of lumps.
- Cooking: Then the mixture is cooked over medium heat with stirring to prevent browning of the mixture. Seasoning is done during this time and ghee is also included so that it can give the desired texture.. The cooking proceeds until the mass of ingredients start to have the consistency of a dough which can be marked when is taken on a spoon and when it pulls away from the sides of the pan.
- Shaping and Cooling
- Shaping: The cooked dough is shaped on a plate having greased surface and flattened into a level thickness. This process needs accuracy to produce the typical characteristics of the thin, smooth texture of Kaju Katli.
- Cooling: The rolled dough is left to cool to room temperature and the whole mass is divided into small diamond shapes.
- Extended Shelf Life and MAP
- Preservation Techniques: Optional additives include ascorbic acids that can provoke longer shelf life due to the prevention of oxidation or microbial growth.
- Modified Atmosphere Packaging (MAP): As for packing Kaju Katli, the MAP technology is used, in which the oxygen content of packaging is substituted with neutral gases, such as nitrogen or carbon dioxide. This technique greatly enhances the product shelf-life by decreasing the rate of biochemical reactions which cause spoilage, and by preserving the freshness.
- Packaging
- Airtight Packaging: The end product is packed in well-sealed polythene bags/ polyethylene bags / air-tight containers or even vacuum-packed bags. Correct packaging helps to protect them from moisture, light, and air, which are conditions that affect the quality of Kaju Katli in a major way.