Looking for a quick and easy sweet for the upcoming festive season, then give this sweet delicacy a try. Kaju katli or cashew fudge is a popular Indian sweet prepared with cashews and sugar syrup.
This 6-ingredient treat is so much better than the store-bought ones and can be easily made right in the comfort of your kitchen. Just perfect for any occasion.
In India, desserts are the highlights of every festival. Therefore, to celebrate the festive season here is a delicious Kaju Katli (cashew nut sweet delicacy) that is loved by all ages.
Be it any occasion, festivals, weddings, or a religious ceremony, this rich and decadent sweet is the preferred choice.
What makes Kaju Katli everyone’s favorite?
Kaju katli is loved by all because it’s:
- Made with a handful of ingredients that you can find in your pantry.
- Is Gluten-free and Vegetarian
- Can be made ahead of time and stays good for a week in the refrigerator.
- Makes a perfect holiday gift and is extensively gifted to friends and family on the joyous occasion of festivals or family events.
- Sinfully delicious
- Loved by all ages!
What is a Kaju Katli?
Kaju in English means “cashews,” and katli means “slice“. When put together, it means- A slice of cashew fudge.
Whatever be the occasion Holi or Diwali – fasting days or festive time this Kaju recipe is a hands-down winner. Take a bite out of these creamy and soft Kaju pieces, and you will get a heavenly “melt in mouth” taste.
Did you know?
Kajus or cashews are high in protein and low in carbohydrates, so that gives you all the more reason to try this recipe.
Are the kaju (cashews) used in the recipe raw?
All the cashews marketed as raw have been roasted beforehand. Raw cashews contain toxins and can be harmful if ingested. Therefore, to make it safe to eat, cashews undergo a process of roasting or steaming.
Hence, the cashews used in this recipe are raw, as in they are not roasted twice. They are used the way they came in the packet.
How to make Kaju Katli at home?
It’s a pretty simple and straightforward recipe. For this recipe always use the cashews at room temperature. WHY?
Because kaju (cashew) is a soft nut and will grind up nicely if kept at room temperature. Grind them using a coffee grinder or in a food processor.
Blend in batches and make sure that the cashew powder does, not become a sticky powder. If it does, then the cashews have released their oil and this will not work. You need to start all over again. Sift the cashew powder through a sieve.
After the cashews are shifted, time to prpeare the 1-thread sugar syrup.
What is a one-thread sugar syrup?
One thread means where one wire (strand, string or taar) of sugar syrup is formed in between your fingers.
Take a few drops of sugar syrup in between your fingers and if the thread or sugar string between your finger and thumb doesn’t break after pulling apart, single thread or 1 string sugar syrup is ready.
Keep stirring continuously until the mixture is well blended and lump-free. Soon the mixture will start to leave the corners of the pan and will form a thick ball.
Take the pan off the flame.
Transfer it to a clean bowl/plate and allow it to cool down completely. Gently grease your hands with ghee and knead the dough into a smooth dough ball.
Spread the mixture in between two sheets of parchment paper and roll it out. Apply silver leaf on top.
Using a knife or a pizza cutter cut the dough into a diamond shape. All-time favorite Kaju Katli is ready to enjoy!!
Tips to Consider, what could possibly go wrong!
- Powder the cashews as fine as you can. If possible, powder them in batches. This will ensure a smooth and fine texture.
- Do not overdo the cashews. If blended for long, cashews will release their hidden oils, and it will result in a crumbly and sticky mix.
- Sift the powdered cashews through a sieve is an essential step. Please, do not skip through it.
- Prepare the sugar syrup to the correct consistency.
- Add the powdered cashews to the sugar syrup in batches, or else lumps will form in the syrup.
- Try not to leave the sugar+cashew mixture unattended at any time. Keep stirring continuously.
- Do not overcook the Kaju dough (in sugar syrup), as it will result in a dry mixture.
- Kneading the cooled Kaju dough will ensure a smooth and melt-in-your-mouth kind of texture. Therefore, knead the dough when before spreading on a plate.
- If the Kaju dough becomes dry and crumbly because of overcooking, don’t worry, add a teaspoon of milk and mix to combine. The mixture will feel sticky. Transfer it to the fridge to chill for 20 minutes. Knead it again, and you should be good.
Let me know in the comments if you try this recipe. Feel free to contact me with any questions or inquiries, and I would be happy to answer them.
CRAVING FOR MORE, OTHER SWEET RECIPES THAT YOU MAY ENJOY ARE:
- Use cashews that are at room temperature.
- Transfer cashews to a food processor. Blend until finely ground just like fine flour. Don’t over-blend the cashews or it could turn into cashew butter. Sift the cashew powder through a sieve. Set it aside.
PRO TIP – Blend cashews batches and make sure that the cashew powder does not become a sticky powder. If it does then the cashews have released their oil and this will not work. You need to start all over again.
- Meanwhile, let's start with the sugar syrup. In a heavy-bottomed pan mix sugar and water as stated and set it to boil till it becomes thick and forms a 1- thread consistency. The temperature for 1-thread syrup is 112 degrees C.
- In this picture sugar syrup has reached its one thread consistency.
- Add cashew powder and milk powder to the hot sugar syrup. Keep stirring continuously until the mixture is well blended and lump-free. Soon the mixture will start to leave the corners of the pan and will form a thick ball. Take the pan off the flame.
- Allow it to cool until it is comfortable to touch. Once comfortably cooled and pliable, start kneading the mixture until it comes together like a soft dough. If the dough feels sticky, apply some ghee on your hand and work with the mixture. Spread the mixture in between two sheets of parchment paper. Using the rolling pin, flatten the kaju dough.
- Apply silver leaf (chandi ka varak) on top of the flattened kaju dough. Using a knife or a pizza cutter cut the dough into a diamond shape.
- Kaju katli is ready to serve.
- Store Kaju Katli at room temperature (in an airtight container). They will stay good for up to two weeks. This festive season, enjoy this nutty sweet delicacy!!
Tips to Consider, what could possibly go wrong!
Disclaimer: Nutritional information provided below is approximate. Variations may exist due to the ingredients/brands used. Please refer to a Registered Dietitian or Nutritionists if you have any health issues.
Calories: 120kcal | Carbohydrates: 15g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 8mg | Potassium: 106mg | Fiber: 1g | Sugar: 11g | Vitamin A: 15IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg