Next step is to cool down the dough until you can handle the temperature. Always remember the dough should be rolled while its still warm. Don’t let it cool completely.
Leave the paste to cool in the wok or put it on greased parchment paper. You can also pour it on greased stainless plate to cool. For quick cooling you can mix the paste on plate with a spoon.
With the help of parchment paper edges, you start to knead the dough. As you start kneading, it becomes soft and comes together. Knead for 5 to 6 minutes, so that it forms a smooth pliable dough.
Place this dough between two parchment paper and roll. (Roll the kneaded dough immediately)
Slightly press with your hands and start rolling using a rolling pin. Keep the size and thickness of katli small or big as per your preference.
If you are not rolling between two sheets, then rub few drops of ghee or oil on rolling pin and back of flat steel plate. Directly roll the dough on the plate into thin sized katlis.
I have not used any silver vark on kaju katli in this recipe. Garnishing with vrak is personal choice. If you want them, apply vark at this stage.
Make marks on the rolled dough in diamond shape. As shown, make marks and keep aside.
Let it set completely before you separate the katli pieces.