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Kaju Katli Recipe

A plate full of diamond-shaped Kaju Katli, a popular Indian sweet made from cashews.
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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.

Ingredients

Scale
  • 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

  1. Soak cashews in warm water for 30 minutes, then drain and pat dry.
  2. Grind the cashews into a fine powder using a food processor or blender. Be careful not to over-process into cashew butter.
  3. 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).
  4. 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.
  5. If using, stir in the cardamom powder.
  6. Grease a plate or parchment paper with ghee. Transfer the cashew mixture onto the greased surface.
  7. Once slightly cooled but still warm enough to handle, knead the mixture gently for a minute until smooth.
  8. Place the dough between two sheets of parchment paper and roll it out thinly, about 1/4 inch thick, using a rolling pin.
  9. If using, carefully place edible silver leaf on top and gently press with the rolling pin or your hands.
  10. Cut the rolled-out dough into diamond shapes using a knife or pizza cutter.
  11. 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

Find it online: https://carlacooking.com/kaju-katli-recipe-easy-cashew-fudge/