Kaju Katli (Indian Cashew Fudge)
Kaju Katli, the classic Indian cashew fudge, is a favorite sweet during festivals like Diwali, Raksha Bandhan, and special celebrations.
Equipment
- 1 Non-stick pan or heavy-bottomed pan
- 1 Spatula
- 1 Rolling Pin
- 1 Food processor
- 1 Parchment paper
Ingredients
- 1 cup 150 g Cashews, finely ground
- ¾ cup 150 g Sugar, or jaggery for variation
- ⅓ cup 80 ml Water
- 1 tsp 5 g Ghee
- ¼ tsp 1 g Cardamom Powder
- Edible Silver Leaf Varak, optional, for garnish
Instructions
- Grind 1 cup cashews into a smooth powder for soft, melt-in-the-mouth texture.
- To prepare sugar syrup, combine sugar and water in a pan. Stir over medium heat until sugar dissolves and syrup reaches one-string consistency.
- Gradually add cashew powder to syrup while stirring continuously to form a smooth dough.
- Stir on low-medium heat until mixture leaves the sides of the pan and forms a soft, pliable dough for kaju katli. Add ghee and cardamom powder for aroma and richness.
- Transfer dough onto a greased surface or parchment paper. Roll evenly to about ¼ inch thickness.
- Cut into diamond shapes while slightly warm. Optionally, decorate with edible silver leaf (varak). Cool completely before storing in an airtight container.
Notes
- You can replace sugar with jaggery for traditional flavor.
- Add rose water or saffron for festive aroma.
- For vegan version of Kaju Katli, use pure coconut oil instead of ghee.
- Keep refrigerated to maintain freshness in humid climates.