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Kaju Katli
Cashew Fudge
A classic Indian sweet, Kaju Katli is a rich, melt-in-your-mouth fudge made from ground cashews and sugar syrup, often shaped into diamonds and adorned with edible silver leaf. It's a quintessential treat for celebrations, especially Diwali.
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- 250 g Raw Cashews(Ensure cashews are raw and unsalted for the best flavor and texture. Soaking them for 30 minutes beforehand can help achieve a smoother paste.)
- 200 g Granulated Sugar
- 75 ml Water
- 1 tsp Ghee(For greasing the pan and rolling surface.)
- 2-3 pods Green Cardamom Pods(Crushed to release seeds, or use 1/4 tsp ground cardamom.)
- As needed Edible Silver Leaf (Vark)(Optional, for traditional decoration.)
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- 1
Prepare the cashew powder: If not using pre-ground cashew flour, grind the raw cashews in a high-speed blender or food processor until they form a very fine, smooth powder. Be careful not to over-process, which can release oils and turn the cashews into a paste. Sift the powder through a fine-mesh sieve to remove any larger pieces, and set aside.
â±ïž 5-7 minutes - 2
Make the sugar syrup: In a heavy-bottomed saucepan, combine the granulated sugar and water. Add the crushed cardamom seeds (or ground cardamom). Heat over medium heat, stirring until the sugar is completely dissolved. Once dissolved, stop stirring and bring the syrup to a boil. Cook until it reaches the 'one-string consistency' â this means that when you lift a spoon from the syrup, a single, thick thread should form and drop slowly.
â±ïž 8-10 minutes - 3
Combine cashew powder and syrup: Reduce the heat to low. Gradually add the sifted cashew powder to the sugar syrup, stirring continuously with a spatula or wooden spoon. Keep stirring vigorously to ensure no lumps form and the mixture is smooth. Continue to cook and stir for about 3-5 minutes, until the mixture thickens and starts to pull away from the sides of the pan, resembling a soft dough.
â±ïž 3-5 minutes - 4
Shape the Kaju Katli: Lightly grease a clean, flat surface (like a marble slab, countertop, or parchment paper) with ghee. Transfer the warm cashew dough onto the greased surface. Knead it gently for a minute or two until it becomes smooth and pliable. Place a sheet of parchment paper or plastic wrap over the dough and use a rolling pin to roll it out thinly, about 1/8 to 1/4 inch thick. Remove the top parchment paper.
â±ïž 5 minutes - 5
Decorate and cut: If using, carefully lay the edible silver leaf onto the rolled-out cashew sheet. Gently press it down with your fingertips or the parchment paper to adhere it. Using a sharp knife or a pizza cutter, cut the sheet into diamond shapes (or squares).
â±ïž 2 minutes - 6
Set and serve: Allow the Kaju Katli to cool and set completely at room temperature for at least 2 hours, or until firm. Once set, carefully separate the pieces. Store in an airtight container at room temperature for up to a week.
â±ïž 2+ hours setting
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- âThe 'one-string consistency' of the sugar syrup is crucial for the right texture. Too thin, and the Kaju Katli will be sticky; too thick, and it will be hard.
- âWork quickly when shaping the dough as it hardens as it cools.
- âRolling the dough thinly ensures a delicate texture.
- âFor an extra smooth texture, you can add a teaspoon of ghee to the mixture in step 3 while stirring.
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- Pista Katli (using pistachios)
- Badam Katli (using almonds)
- Add a few drops of rose water or kewra water in step 3 for a floral aroma.