The Simplest and Fastest Kaju Katli Recipe You’ll Ever Try

The Simplest and Fastest Kaju Katli Recipe You’ll Ever Try

Kaju Katli’s are little pick-me-up delights that you can seriously overeat if you are of the weak self-control disposition like me. They are delicious, nutty, full of flavour and they just melt in your mouth!

Indian sweets are traditional during festivals or weddings, but don’t let that stop you from making these as a little treat for yourself or the kids through the year. They last for several days, so it is easy to make a slightly larger batch and keep them stored away to eat every few days.

I like the addition of cardamom and rose to the ingredients because it keeps the flavour on edge for me. Of course, you can keep it original and not add any of the spices, but this I find gets boring after the first few bites. Rose, cardamom, saffron keeps things interesting.

The Kaju Katli is essentially Indian cashew fudge, so if you are familiar with the process of making fudge then this recipe should be a breeze for you. If not, then just make sure you follow the steps exactly as I have laid them out, and you’ll be fine. It looks like it’s a tough one, but believe me, it is easy if you cook the cashew mixture just right. Overcooking the kaju katli dough will make them chewy.

Usually I keep the tops plain and sprinkle some dry rose petals, but this is not essential. Or if you want the most authentic look then put a silver or gold leaf or on top of the kaju katli.

Store in a closed container at room temperature for upto 3-4 days and refrigerate after then for upto 7 days. I find that after this time, the kaju katili’s start to feel a little dry and the taste starts to change.

If you have any ideas for variations or suggestions based on your experience, please do share!

AuthorAndreia Machado

Yields15 Servings
Prep Time5 minsCook Time11 minsTotal Time16 mins

 200 g Unsalted cashew nuts
 100 g Caster sugar
 50 ml Water
 3 Drops rose essence

1

Blend the cashews into a powder in one go, being careful to not over blend or they will release oil and turn into butter.

2

In a nonstick pan bring the water and sugar to boil, when sugar is melted, reduce the flame to a medium-low and add the cashew powder.

3

Keep stirring, add the rose syrup and cook just enough for the mixture to come together into a paste, around 10 minutes. Turn the flame off and stir for 30 seconds more.

4

Pour the mixture into a silicone mat or a greased parchment paper, while the mixture is still hot but not sticky, shape it into a rectangle 4 mm thick using a rolling pin, garnish using dried rose petals or silver leaf.

5

When cold cut into the traditional diamond shape.

Kaju Katli

Ingredients

 200 g Unsalted cashew nuts
 100 g Caster sugar
 50 ml Water
 3 Drops rose essence

Directions

1

Blend the cashews into a powder in one go, being careful to not over blend or they will release oil and turn into butter.

2

In a nonstick pan bring the water and sugar to boil, when sugar is melted, reduce the flame to a medium-low and add the cashew powder.

3

Keep stirring, add the rose syrup and cook just enough for the mixture to come together into a paste, around 10 minutes. Turn the flame off and stir for 30 seconds more.

4

Pour the mixture into a silicone mat or a greased parchment paper, while the mixture is still hot but not sticky, shape it into a rectangle 4 mm thick using a rolling pin, garnish using dried rose petals or silver leaf.

5

When cold cut into the traditional diamond shape.

Kaju Katli

Kaju Katli | Indian Cashew Fudge


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