Chef Ranveer Brar elevates a classic dessert with his shahi kaju katli recipe: See preparation

Ingredients for shahi kaju katli

For kaju katli base

• 2-3 tbsp ghee
• 1 kg chilled cashew nuts, blended into paste with cold milk or water
• 1½ tins condensed milk (approximately 600 g)

For shahi kaju katli

• Prepared kaju katli mixture
• ¼ cup rose syrup
• 1¼ cup desiccated coconut

For garnish

• Silver vark
• Golden vark
• Pistachios, chopped
• Fresh rose petals

Method of preparation

For kaju katli base

1. In a non-stick pan or wok, add ghee; once hot, add cashew nut paste and cook for a while, until it’s cooked through and reaches a doughy consistency.
2. Add condensed milk to the pan and cook it for five more minutes.
3. Transfer the mixture to a greased tray and spread it evenly.
4. Refrigerate it for two to three hours until set well.

For shahi kaju katli

1. In a non-stick kadai, add some of the prepared kaju katli mixture, rose syrup, desiccated coconut and give it a good mix.
2. Cook it for four to five minutes on a low flame.
3. Transfer the mixture over the kaju katli layer in the greased tray and spread it evenly.
4. Garnish it with silver vark and golden vark, then refrigerate it for two to three hours to set well.
5. Demold the mixture and cut it into any desired shape.
6. Transfer it to a serving platter and garnish with pistachios and fresh rose petals.

About Ranveer Brar

Ranveer Brar is an Indian celebrity chef, restaurateur, television personality, author and actor. Best known for hosting popular cooking shows and serving as a judge on MasterChef India, he began his culinary journey after graduating from a hospitality institute in Lucknow. With nearly three decades of experience, Brar has become one of India’s most recognised chefs, celebrated for blending traditional Indian flavours with modern cooking techniques.