Kaju Katli Recipe
Indian · Dessert · 35 min total
Kaju Katli is a classic Indian sweet made from cashew nuts and sugar, often enjoyed during festivals and celebrations. This recipe yields a smooth, melt-in-the-mouth fudge-like texture with a delicate cardamom flavor.
15
min prep
min prep
20
min cook
min cook
24
servings
servings
120
kcal/serving
kcal/serving
Ingredients
- 2 cups raw cashews (unsalted)
- 1 cup granulated sugar
- 1/2 cup water
- 1/2 teaspoon cardamom powder
- 1 teaspoon ghee (clarified butter), plus extra for greasing
- Silver leaf (varak) for garnish (optional)
Instructions
- Grind the cashews in a spice grinder or blender to a fine powder. Be careful not to over-grind, or the cashews will release oil and become pasty.
- In a heavy-bottomed pan, combine sugar and water. Heat over medium flame, stirring until sugar dissolves. Bring to a boil and cook until the syrup reaches a one-string consistency (when a drop of syrup between your fingers forms a single thread).
- Reduce heat to low. Add the cashew powder and cardamom powder to the syrup. Mix well and cook, stirring continuously, until the mixture thickens and leaves the sides of the pan (about 5-7 minutes).
- Remove from heat and add 1 teaspoon ghee. Mix well. Let the mixture cool slightly until it is comfortable to handle but still warm.
- Grease a flat surface or a marble board with a little ghee. Transfer the warm mixture onto it and knead gently into a smooth, soft dough. Do not over-knead.
- Roll the dough into a thin sheet (about 1/4 inch thick) using a rolling pin. If desired, place silver leaf on top for garnish.
- Allow to cool completely, then cut into diamond or square shapes.
- Store in an airtight container at room temperature for up to 2 weeks.
Tips
- To check one-string consistency: take a drop of syrup between your thumb and forefinger, then pull them apart. A single thread should form.
- Use fresh cashews for best results; stale cashews may affect texture.
- Kaju Katli can be refrigerated for longer shelf life, but bring to room temperature before serving.
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