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Oh, Diwali! It’s my absolute favorite time of year, and you know what that means – sweets galore! And if there’s one sweet that truly whispers luxury and love, it’s Kaju Katli. Seriously, this melt-in-your-mouth cashew fudge is just pure magic. My Grandma used to make this for special occasions, and the smell of cashews transforming into that smooth, delicate kaju katli? It’s pure happiness. It’s not just a treat; it’s the most beautiful gift you can share, straight from your heart and your kitchen. I’ve tweaked her recipe a bit over the years to make it super simple, so you can get that perfect texture without all the fuss. You can read more about my kitchen adventures here!
Why You’ll Love This Kaju Katli Recipe
So easy to make – seriously, fuss-free!
Incredibly smooth and melt-in-your-mouth delicious.
Perfect for gifting during Diwali or any special occasion.
Uses simple, pantry-staple ingredients.
Tastes just like the authentic stuff from the sweet shop.
A beautiful, elegant dessert that always impresses.
Ingredients for Authentic Kaju Katli
Okay, let’s talk ingredients! For that truly authentic Kaju Katli, you don’t need a ton of fancy stuff. Just make sure you’ve got good quality basics:
- 2 cups raw cashews (the star of the show!)
- 1 cup granulated sugar (for that perfect sweetness)
- 1/2 cup water (to make our magic syrup)
- 1 tablespoon ghee, plus a little extra for greasing (ghee makes everything better, trust me!)
- 1/4 teaspoon cardamom powder (optional, but oh-so-lovely!)
- Edible silver leaf (totally optional, but it makes them look SO fancy! 😉)
That’s it! Simple, right? Let’s get them ready.
Mastering the Kaju Katli Recipe: Step-by-Step Instructions
Alright, let’s get down to business and whip up some absolutely gorgeous Kaju Katli! It might seem a little intimidating, but I promise, if you follow these steps, you’ll be a pro in no time. It’s all about paying attention to a couple of key things, and then… magic!
Preparing the Cashews for Kaju Katli
First things first, let’s get those cashews ready. We want them to be perfectly ground – super smooth but not oily. So, I like to give them a little soak in warm water for about half an hour. This really softens them up. Then, drain them really well and pat them dry. Pop them into your food processor or blender and pulse until you have a fine, flour-like powder. And here’s a super important tip: don’t go overboard! You want powder, not cashew butter. Stop blending when it looks like fine sand.
Achieving the Perfect Sugar Syrup for Kaju Katli
Now for the sugar syrup. This is where the texture really comes from! In a good non-stick pan, combine your sugar and water. Heat it up over medium heat, stirring just until the sugar dissolves completely. Then, let it bubble away. You’re looking for what we call a ‘one-string consistency’. It sounds fancy, but it’s easy to test! Just dip a spoon in, let it cool for a second, and then touch the syrup with your finger. If it forms a single, delicate thread between your finger and the spoon, you’re golden!
Cooking the Kaju Katli Mixture
Once your syrup is ready, it’s time to bring it all together. Add the ground cashew powder and that beautiful ghee into the pan with the syrup. Now, stir, stir, stir! Keep moving it constantly over medium heat. You’ll see it start to thicken up really quickly. Keep cooking and stirring until the mixture starts pulling away from the sides of the pan and looks like a thick, cohesive dough. If you’re adding cardamom powder for that extra something, stir it in right at the end here.
Rolling and Shaping Your Kaju Katli
Get a plate or a piece of parchment paper ready and give it a nice little brush of ghee – this is so our Kaju Katli doesn’t stick. Carefully spoon the cashew mixture onto the greased surface. Let it cool *just* enough so you can handle it, but it needs to be warm. Knead it gently for about a minute right there until it’s super smooth. Then, place it between two sheets of parchment paper. Roll it out nice and thin, about 1/4 inch thick is perfect. If you’re using that fancy edible silver leaf, now’s the time! Gently lay it on top and press it down lightly with your rolling pin or even just your fingers. Finally, grab a sharp knife or a pizza cutter and slice it into those classic diamond shapes (or squares, I won’t judge!). Let them cool completely before you try to move them, otherwise they might break. You can find more amazing dessert recipes here!
Tips for Perfect Kaju Barfi
Okay, so you’ve made it this far! Let’s just make sure your Kaju Barfi is absolutely perfect. A few little tricks up my sleeve can make all the difference between ‘good’ and ‘OMG, you HAVE to make this again!’ Don’t you worry, we’ll troubleshoot any little hiccups. It’s all about those little details that make a big impact, just like Grandma always said. For more ideas on yummy snacks, check out my appetizers and snacks!
Ingredient Notes and Substitutions for Kaju Katli
For the best Kaju Katli, raw, unsalted cashews are really key. Trust me, don’t use roasted ones; they just don’t work the same way here. And that ghee? It adds such a lovely richness that you just can’t get with other fats. If you absolutely can’t find ghee, a neutral-flavored oil like sunflower might work in a pinch, but it won’t be quite the same. And for the sugar, granulated is best for that clean syrupy texture. Be patient with these ingredients, they’re worth it!
Serving and Storing Your Cashew Fudge Dessert
Once your gorgeous cashew fudge dessert is completely cool, it’s time to show it off! These diamond-shaped beauties are perfect just as they are, maybe with a tiny extra sprinkle of cardamom if you like. Store them in an airtight container at room temperature – they’ll stay wonderfully fresh for about a week. If you’re looking for more dessert ideas, I’ve got plenty!
Frequently Asked Questions about Kaju Katli
Got questions about making the perfect Kaju Katli? I’ve got you covered! It’s super common to have a few queries when you’re diving into a new recipe, especially one as delicate as this cashew fudge. Let’s clear things up!
Can I use pre-ground cashew flour for my Kaju Katli?
You know, it’s tempting to grab that pre-ground stuff for speed, but I really don’t recommend it for the best Kaju Katli. Store-bought cashew flour can sometimes be too fine or even a little oily, which can mess with the sugar syrup. Grinding your own raw cashews right before you start, just until they’re powdery and not pasty, is totally the way to go for that melt-in-your-mouth texture.
Why is my Kaju Katli sticky?
Ah, the sticky situation! This usually happens if the sugar syrup wasn’t cooked quite long enough. It needs to reach that perfect one-string consistency. If it’s too thin, the fudge will be gooey and sticky. On the flip side, if you overcook it, your Kaju Katli can turn brittle. It’s a bit of a balancing act, but once you get the hang of testing that syrup, you’ll be golden!
How long does homemade Kaju Katli last?
One of my favorite things is that this cashew sweet lasts a good while! Stored in an airtight container at room temperature, your delicious Kaju Katli should stay fresh and yummy for about a week. They’re perfect for making ahead for Diwali gifts or just for snacking throughout the week.
Nutritional Information for Kaju Katli
Just a heads-up, the nutrition info below is an estimate, because honestly, who measures *exactly* when they are making these yummy little treats? These figures are based on roughly 24 pieces.
- Calories: 120
- Fat: 6g
- Sugar: 15g
- Carbohydrates: 18g
- Protein: 3g
Remember, they’re made with cashews and sugar, so enjoy them as the special treat they are!
PrintKaju Katli Recipe
A simple recipe for Kaju Katli, a traditional Indian cashew fudge perfect for Diwali or as an elegant gift. This melt-in-your-mouth sweet is made with ground cashews and sugar.
- Prep Time: 20 min
- Cook Time: 15 min
- Total Time: 35 min
- Yield: 24 pieces 1x
- Category: Dessert
- Method: Stovetop
- Cuisine: Indian
- Diet: Vegetarian
Ingredients
- 2 cups raw cashews
- 1 cup granulated sugar
- 1/2 cup water
- 1 tablespoon ghee, plus more for greasing
- 1/4 teaspoon cardamom powder (optional)
- Edible silver leaf (optional)
Instructions
- Soak cashews in warm water for 30 minutes, then drain and pat dry.
- Grind the cashews into a fine powder using a food processor or blender. Be careful not to over-process into cashew butter.
- In a non-stick pan, combine sugar and water. Cook over medium heat until the sugar dissolves and the syrup reaches a one-string consistency (when a drop of syrup, cooled slightly, forms a single thread between your thumb and index finger).
- Add the ground cashew powder and ghee to the sugar syrup. Stir continuously to combine and cook until the mixture thickens and starts to leave the sides of the pan, forming a dough-like consistency.
- If using, stir in the cardamom powder.
- Grease a plate or parchment paper with ghee. Transfer the cashew mixture onto the greased surface.
- Once slightly cooled but still warm enough to handle, knead the mixture gently for a minute until smooth.
- Place the dough between two sheets of parchment paper and roll it out thinly, about 1/4 inch thick, using a rolling pin.
- If using, carefully place edible silver leaf on top and gently press with the rolling pin or your hands.
- Cut the rolled-out dough into diamond shapes using a knife or pizza cutter.
- Let the kaju katli cool completely before serving or storing.
Notes
- For a smoother texture, you can sieve the cashew powder before adding it to the syrup.
- Ensure the sugar syrup is at the correct consistency; too thin will make the kaju katli sticky, and too thick will make it hard.
- Store kaju katli in an airtight container at room temperature for up to a week.
Nutrition
- Serving Size: 1 piece
- Calories: 120
- Sugar: 15g
- Sodium: 5mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg