📝 About This Recipe
Kaju Katli is the crown jewel of Indian mithai, a velvety-smooth cashew fudge that melts effortlessly on the tongue. Traditionally served during festivals like Diwali, this elegant diamond-shaped sweet balances the rich, buttery profile of premium cashews with a delicate hint of rose and saffron. Mastering this recipe at home ensures a pure, preservative-free treat that captures the authentic texture and luxurious taste of a high-end Indian sweet shop.
🥗 Ingredients
The Cashew Base
- 2 cups Whole Raw Cashews (Premium quality, unsalted and unroasted)
- 1 tablespoon Milk Powder (Optional, for extra creaminess)
The Syrup
- 1 cup Granulated Sugar (Adjust slightly for desired sweetness)
- 1/2 cup Water (Filtered)
- 8-10 pieces Saffron Strands (Crushed)
Aromatics and Finish
- 1 tablespoon Ghee (Clarified Butter) (Plus extra for greasing hands and surface)
- 1/2 teaspoon Rose Water (Culinary grade)
- 1/4 teaspoon Cardamom Powder (Freshly ground for best aroma)
- 2-3 sheets Edible Silver Leaf (Chandi ka Vark) (Optional, for authentic decoration)
👨🍳 Instructions
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1
Place the cashews in a blender or food processor. Pulse in short 2-3 second bursts until you achieve a fine powder. Do not over-blend, or the cashews will release oil and turn into butter.
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2
Sift the cashew powder through a fine-mesh sieve into a bowl. Regrind any large bits remaining in the sieve until the entire batch is a uniform, flour-like consistency.
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3
Whisk in the milk powder and cardamom powder into the cashew flour and set aside.
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4
In a heavy-bottomed non-stick pan, combine the sugar, water, and saffron strands over medium heat.
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5
Stir until the sugar dissolves completely. Bring to a gentle boil and cook until the syrup reaches a 'half-string' consistency (it should feel sticky between your thumb and forefinger but not yet form a long thread).
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6
Lower the heat to the minimum setting and gradually add the cashew powder mixture while stirring constantly to prevent lumps.
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7
Cook the mixture on low heat, stirring continuously with a spatula. Add the ghee and rose water at this stage.
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8
Continue cooking for about 8-10 minutes. The mixture is ready when it starts to leave the sides of the pan and forms a soft, non-sticky dough-like mass.
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9
To test, take a tiny piece of the dough and try to roll it into a ball between your fingers once it cools slightly. If it forms a clean ball without sticking, it is done.
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10
Transfer the dough onto a piece of parchment paper or a greased marble surface. Let it cool for 3-4 minutes until it is just warm enough to handle.
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11
Grease your palms with a little ghee and knead the dough gently for 1 minute until it becomes smooth and glossy.
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12
Place another sheet of parchment paper over the dough and use a rolling pin to flatten it into a uniform sheet about 1/4 inch (6mm) thick.
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13
While still warm, carefully apply the silver leaf (vark) if using. Let the sheet cool completely at room temperature for 45-60 minutes.
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14
Using a sharp knife or a pizza cutter, cut the sheet into 1.5-inch wide strips, then cut diagonally to create the classic diamond shapes.
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15
Carefully lift the pieces and store them in an airtight container. They will firm up further as they sit.
💡 Chef's Tips
Always pulse the cashews; continuous blending creates heat which turns the powder into a paste. If the dough becomes too dry or brittle while kneading, add a teaspoon of warm milk to soften it. Use a non-stick pan to ensure the delicate cashew paste doesn't burn or stick to the bottom. Don't overcook the sugar syrup beyond the sticky stage, or the Katli will turn out hard and chewy rather than soft. Store in an airtight container at room temperature for 7 days or refrigerate for up to 3 weeks.
🍽️ Serving Suggestions
Serve at room temperature alongside a hot cup of Masala Chai for a classic afternoon treat. Pair with savory snacks like Samosas or Namak Pare to balance the sweetness. Arrange in a decorative box as a thoughtful handmade gift for friends and family. Serve as a grand finale to a traditional North Indian thali meal. Lightly warm a piece and serve with a scoop of vanilla bean ice cream for a fusion dessert.