Kaju Katli
This delicious sweet is one of the favorites among everyone, Kaju katli literally translates to Cashew fudge. My daughter can gobble up 3 or 4 at a time. Its so delicious, fudgy and sweet. The same recipe can be translated to any other nut fudge.
Unlike many believe, this simple dessert can be whipped quite sooner than many of us think. It is so easy to make especially when you have the cashew powder ready. Sometimes, when I have time, I usually grind and sieve extra cashew powder, so that I can whip it up in less than 20 mins when needed.
I have been making kaju katli at home for a decade now, but somehow never made a blog post. I guess now I got the chance to flaunt my new walnut serving tray that my husband made for me.
If you still need a quicker recipe or don’t want to make sugar syrup, then I suggest you try the cousin of kaju katli recipe, my kaju barfi post.
Preparation time - 20 mins
Cooking time - 20 mins
Serves - 40 to 50 pieces
This recipe doesn’t require a lot of ingredients.
Ingredients
Cashew powder - 1 1/2 cup
Sugar - 1 cup
Water - 1/4 cup
Saffron - A generous pinch (Optional)
Ghee - 1/2 tbsp (Optional)
Direction
Step 1 - Cashew powder preparation
Start by heating a pan on low heat and when the pan is hot, add in the whole cashews. Slowly roast them on low flame until it releases a nice aroma or until they are hot to touch.
Alternately, cashews can also be microwaved. Place the cashews in a plate spread throughout. And microwave it in 1 minute interval for about 2 minutes , by stirring in between.
After roasting, leave it on the counter and wait for it cool down.
In a mixer or blender, add small quantity of cashews and grind into fine powder in batches.
Sieve and blend until desired consistency.
Set aside the sieved cashew powder.
Notes
I found dry roasting helps with the texture. It makes the katli not too sticky and increases shelf life. If you wish, dry roasting can be skipped.
I prefer to use freshly roasted cashews. Store bought roasted cashews did not work well for me, they tend to be oily.
Make sure to cool down completely before grinding.
While grinding, I suggest grinding in smaller batches. Over grinding may release oil and make cashew butter. We do not want that. Instead I would grind in smaller batches and sieve in between.
I use a spice jar or small blender and pulse it in 15 to 20 secs with intervals.
The cashew powder can also be stored in an air tight container for up to 10 days.
I use the coarse cashew pieces in paneer butter masala, payasam or in other sweets like maa ladoo
Step 2 - Make sugar syrup
Start by adding 1 cup sugar to a heavy bottom pan.
To that add in 1/4 cup water
Slowly stir and melt on medium heat.
Wait for the sugar and water to make syrup
Keep stirring, and check consistency in between.
When the sugar syrup reaches one string consistency, reduce the flame to low heat.
Notes
1 string consistency is important because to hold the cakes together without breaking.
Please be careful while checking the consistency, I always keep a bowl of cold water next to me to wipe my fingers.
Use the back of the ladle to get the sample to test. Never directly dip you finger inside ladle or pot.
Step 3 - Make the fudge
While the sugar syrup is getting ready,
make sure the cashew powder is ready.
Grease a big full sheet of parchment paper with ghee
Once the sugar syrup reached 1 string consistency, add in 1 1/2 cup of cashew powder to the syrup and start stirring to avoid lumps.
Keep stirring until the mix turns into a fudgy consistency.
Transfer it to a greased parchment paper and slowly start kneading.
Knead for a minute with the parchment paper cover, keep in mind the fudge will be hot.
Once a dough consistency is achieved, using a rolling pin, spread the dough to a desired thickness.
Notes
It is important not to cook the mix for longer. Once the cashew powder is added it won’t take longer to get the fudgy consistency.
If cooked for longer time, the katli becomes brittle
Kneading is an important step to achieve smooth texture. Knead only for a minute as soon as it forms a dough start rolling
Rolling with the parchment paper helps to get a smooth texture.
Cut into desired shape and enjoy once it reaches room temperature.
Optional flavoring
Sometimes few tablespoons of milk or few strands of saffron is added along with the cashew powder.
Silver sheets can also be added for decorative purpose.
Applying ghee is optional. Although to make it totally vegan, refined coconut oil is a great substitute.
This has a great shelf life because of very few ingredients. Can be refrigerated for up to 10 days.
Enjoy and happy cooking!