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: |
Kaju Katli
INGREDIENTS
- 2 cups Cashews
- ¼ cup Milk Powder or milk mawa powder
- 1 cup Sugar
- ½ cup Water
- 1 teaspoon Ghee (melted)
- 1 teaspoon Cardamom Powder (to sprinkle)
GARNISHES
- – – Saffron Threads
- – – Silver Leaf
INSTRUCTIONS
- 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!!
RECIPE NOTES
- 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.
No doubt this website is exceptional. Keep up the good work. My recipe after adding milk was falling apart but read your instructions carefully and left for 20 minutes in open and after that it was easy to work with. Brilliant work Ruchiskitchen
Thanks you dear. Yes after adding milk the mixture becomes sticky and difficult to work but letting it sit for few minutes works wonders and milk helps give kaju katli that smooth finish.
Simply amazing. mde it and amazingly delicious too! I will surely try it again. Thanks for sharing, Ruchi
You are welcome Renuka 🙂
Lovely recipe, made it on Vaisakhi and turned out really good. Thanks for step up recipe.
This is awesome to hear, Manisha! Thank you for your feedback! 🙂
Hey Ruchi, hve been following your blog for quite a while,luv almost all ur recipes. Tried these yesterday and We polished off almost all of it from the plate. A hit in my family..thanks
Awesome! I’m so glad you loved it as much as I do, Malvina. Thanks for your feedback 🙂
Amazing recipe. all your recipes are very promising. You are an excessively professional blogger. I come everyday and sit up for looking for more of your fantastic posts.
Thanks Aarthi 🙂
Hello Ruchi,
Your website is truly amazing. So well explained and easy to navigate. My Kaju katli was super hit. It did get sloppy for a while but followed your directions and left it to sit for a while and then it was easy to handle. Thanks for these little tips and all your variation/extra points. You rock girl. Will surely try out your other sweets. Looking for more…
Regards
Nutz
You are welcome Natasha. Glad you liked the recipe and thanks for stopping by 🙂
Successful recipe. Taste exactly like the market ones. Katlis came out perfectly.Thanks Ruchi for the detailed explanation of your recipes. They are a great help.
You are welcome Deepa and thanks for sharing your experience with me 🙂
After looking at your kaju katlis I was amazed, OMG,your kaju katlis look so smooth and you have explained the method so well. I love kaju katlis but never knew that they can be prepared at home, I was tempted to try these and with your awesome step-by-step explanation I made these. Can’t stop eating, they are so tasty, better than market one. thanks Ruchi, bookmarking your blog right away!! Too good and love your yummy drool worthy clicks!!
Thanks for such an awesome feedback Vimitha! Glad you hear that you liked my recipe. 🙂
Looks so beautiful and so simple too.
Welcome to the blog Abida!! Glad you liked it. 🙂
superbbbb
Thanks Piyu. 🙂
It’s look so relishing. .will definitely try. 🙂 🙂
Thanks Renu!! Do give it a try and share your feedback with me. 🙂
Sorry for the confusion. Milk tip is mentioned in the main post but not in the recipe. Corrected and updated the recipe.
Hats off Rucchi. Best kaju katli recipe ever. I made it by following your step by step recipe with the pics. It was a hit with my husband and I know it is going to hit with my son and daughter in law.
Glad you liked it. Thanks for sharing your wonderful feedback with me. 🙂
Hi! I just came across your beautiful websire and I would love to make these! I have an important question: are the almonds raw or cooked/roasted? I have loads of frozen raw almonds in my freezer that I’d like to use.
Aamna, this recipe uses raw cashews. Doesn’t have almonds in it.
Oh sorry! I meant to say cashews! Thanks for the reply!
🙂 🙂
Hello! Thanks for the great recipe.. Planning to make it this Diwali 😃 Just a quick doubt.. How long does this stay fresh for? Can I store it at room temperature or should I put it in the fridge? I want to know if I can make it a couple of days before Diwali.
And can i double/ triple the recipe? Or will the measurements change?
Thanks in advance.
Thank you, Rama!
Store Kaju Katli at room temperature (in an airtight container). They will stay good for up to two weeks.