📝 About This Recipe
Kaju Katli is the undisputed crown jewel of Indian mithai, particularly during the luminous festival of Diwali. This delicate, melt-in-your-mouth cashew fudge is defined by its smooth texture, nutty aroma, and the iconic shimmer of edible silver leaf. Mastering this recipe brings the essence of the Festival of Lights into your home, offering a sophisticated sweetness that is both nostalgic and luxurious.
🥗 Ingredients
The Cashew Base
- 2 cups Raw Cashews (unroasted, unsalted, and chilled in the fridge for 2 hours)
- 2 tablespoons Milk Powder (optional, for extra richness and binding)
The Syrup
- 1 cup Granulated Sugar (fine grain works best)
- 1/2 cup Water (filtered)
- 1 pinch Saffron Strands (high quality, crushed)
Flavoring and Texture
- 1/2 teaspoon Green Cardamom Powder (freshly ground for maximum aroma)
- 1 tablespoon Ghee (Clarified Butter) (plus extra for greasing hands and surface)
- 1/4 teaspoon Rose Water (culinary grade)
Garnish
- 2-3 sheets Chandi Vark (Edible Silver Leaf) (ensure it is vegetarian-grade)
👨🍳 Instructions
-
1
Ensure your cashews are cold from the fridge; this prevents them from releasing oil and turning into cashew butter during grinding.
-
2
Place the cashews in a dry blender or spice grinder. Pulse in short 2-3 second bursts until you achieve a fine, sandy powder. Do not over-process.
-
3
Sift the cashew powder through a fine-mesh sieve into a bowl. Regrind any large bits remaining in the sieve and sift again. Stir in the milk powder.
-
4
In a heavy-bottomed non-stick pan or kadai, combine the sugar and water over medium heat. Stir until the sugar dissolves completely.
-
5
Add the saffron strands and simmer the syrup until it reaches a 'half-string' consistency—it should be sticky but not quite forming a full long thread.
-
6
Lower the heat to the absolute minimum and add the sifted cashew powder. Stir vigorously with a spatula to ensure no lumps form.
-
7
Cook the mixture on low heat, stirring constantly. Add the cardamom powder and the rose water at this stage.
-
8
Add 1 tablespoon of ghee. Continue to cook and stir until the mixture thickens and starts to leave the sides of the pan, forming a soft dough-like mass. This usually takes 7-9 minutes.
-
9
To test readiness, take a tiny piece of the dough and try to roll it into a ball once it cools slightly. If it's non-sticky and holds its shape, it's ready.
-
10
Transfer the dough onto a sheet of parchment paper greased with a tiny bit of ghee. Let it cool for 3-4 minutes until it is warm enough to handle but not hot.
-
11
Grease your palms and knead the dough gently for 1 minute until it becomes smooth and glossy. Do not over-knead or the oil will separate.
-
12
Place another piece of parchment paper over the dough and use a rolling pin to roll it out into a uniform sheet about 1/4 inch thick.
-
13
While still warm, carefully apply the silver vark over the top. Let the sheet cool completely at room temperature for at least 45 minutes.
-
14
Using a sharp knife or a pizza cutter, cut the fudge into the classic diamond shapes (parallelograms), roughly 1.5 inches wide.
-
15
Carefully lift the pieces and store them in an airtight container with parchment paper between layers.
💡 Chef's Tips
Always pulse the blender; continuous grinding creates heat which turns cashews into paste rather than powder. If the dough becomes too dry and brittle while kneading, add a few drops of warm milk to soften it. Don't overcook the mixture in the pan; if it gets too hard, the katli will be chewy rather than melt-in-the-mouth. Use a non-stick pan to prevent the delicate cashew solids from scorching on the bottom. Ensure the sugar syrup doesn't reach a full 'one-string' stage before adding cashews, or the fudge will set too quickly and become grainy.
🍽️ Serving Suggestions
Serve on a decorative silver platter alongside other Diwali favorites like salty Masala Cashews. Pair with a hot cup of Masala Chai to balance the delicate sweetness of the fudge. Offer as a 'Prasad' or gift in beautiful gold-embossed boxes during festive visits. Serve as a sophisticated dessert after a heavy North Indian meal of Biryani or Butter Paneer. Accompany with a glass of chilled Badam Milk (Almond Milk) for a truly royal experience.