Kaju Katli Indian Cashew Fudge Recipe

I absolutely love this Kaju Katli recipe because it lets me indulge my sweet tooth with a luxurious treat that’s surprisingly easy to whip up in my own kitchen. Plus, the irresistible combination of creamy cashew and aromatic cardamom transports me straight to a festive celebration, right from the comfort of home!

I adore preparing Kaju Katli, an exquisite Indian treat that marries a lustrous blend of cashew nuts and the sweetness of sugar and water. My favorite part is flavoring the fudge with cardamom and enriching it with ghee to achieve that true melt-in-your-mouth texture.

Kaju Katli is a gorgeous dessert that can be served as a special treat for any festive occasion.

Ingredients

Kaju (Cashew Nuts): An abundant source of healthy fats and proteins that give a creamy texture.

Sweetener: Contributes sweetness and assists in holding the fudge together.

Cardamom Powder: Provides a warm, sweet-spicy taste, amplifying the fudge’s scent.

Clarified Butter (Ghee): Adds an unmistakable, nutty flavor and a rich texture.

Silver Leaf (Varak): Edible, and purely decorative, adds a festive sparkle to special occasions.

Ingredient Quantities

• 1 cup cashew nuts (kaju)
• 1/2 cup sugar
• 1/4 cup water
• 1/4 teaspoon cardamom powder (optional)
• 1 teaspoon ghee (clarified butter)
• Edible silver leaf (varak) for garnish (optional)

Instructions

1. Start by taking the cashew nuts and grinding them into a fine powder. But be careful not to over-process them; when you do that, you can easily end up with a paste.

2. In a pan with a thick bottom, mix the sugar and water. Stir this combo with a light hand and don’t rush it! You want the mixture to come to a gentle boil so that the sugar has time to dissolve, and you want it to do this over a medium flame—not too hot, not too cool—so you can have a reliable simmering action.

3. Reduce the heat and softly combine the cashew powder with the sugar syrup, ensuring to stir continuously to maintain a smooth consistency.

4. Continue to cook the mixture over low heat. Stir it constantly until it thickens and starts to leave the sides of the pan to form a dough-like consistency.

5. If you like, you can add cardamom powder to the mixture for flavoring. Then mix well.

6. Incorporate the ghee completely into the mixture by stirring it in until it is fully blended.

7. Remove from heat and let the mixture cool a little, until it’s easy to handle.

8. Lightly coat a smooth surface with ghee and place the dough on top. Puree the dough with your hands until you have a smooth-textured dough ball. Transfer that dough ball to the inside of your “dough ball maker,” a.k.a. a kitchen scale, and give it another whirl for good measure. Your dough should be synergistic, and I mean that in the best possible way.

9. Knead the dough well and place it between two sheets of parchment paper. Roll the dough out between the two sheets of parchment paper into a uniform thickness, about 1/8 inch thick.

10. If desired, use edible silver leaf for garnish and apply it atop the dish. Cut the rolled-out dough into pieces shaped like diamonds to serve.
Savor the Kaju Katli that you made in your own home!

Equipment Needed

1. Blender or food processor
2. Pan with a thick bottom
3. Spatula or wooden spoon
4. Kitchen scale (optional)
5. Rolling pin
6. Parchment paper
7. Knife for cutting
8. Measuring cups and spoons

FAQ

• What type of cashew nuts should be used for Kaju Katli?Unsalted and plain cashew nuts are the best choice. Raw cashews are ideal because they grind into a smooth powder without any added flavors.
• How fine should the cashew powder be?Cashew powder must be very fine, very dry, and not at all sticky. That means the cashews themselves must not be oily, and they must not clump together, which they are likely to do if you don’t keep an eye on them during the grinding process. This is a work-it-to-your-will powder that affects the texture of the finished product.
• Is cardamom powder necessary?Cardamom powder adds a delicate, aromatic flavor, but its use is not necessary. The fudge is yummy even without it.
• Can I substitute ghee with another ingredient?Ghee contributes a deep richness of flavor, but you can use unsalted butter instead if ghee is not available. This may alter the taste and aroma slightly.
• How to store Kaju Katli?Kaju Katli should be kept in an airtight container at room temperature, where it will last for up to 1 week. For longer storage of up to 2 weeks, keep the Kaju Katli in the refrigerator.
• Is the edible silver leaf necessary?For pure decoration, the silver leaf (varak) is used, but it affects the taste not at all. If it is not available or preferred, leave it out.
• Can I adjust the sugar level?You can reduce the sugar a little to suit your taste, but changing it a lot might affect the texture of the katli.

Substitutions and Variations

Kaju (cashew nuts): Use finely powdered blanched almonds as a substitute.
Sweeteners: Use powdered jaggery or coconut sugar as an alternative to sweeten.
Clarified butter (ghee): Use coconut oil or unsalted butter as a substitute.
Silver leaf (varak) that’s safe to eat: Use edible gold leaf or just don’t bother with this garnish.

Pro Tips

1. Freeze the Cashews First Before grinding the cashew nuts, place them in the freezer for about 30 minutes. This helps prevent them from turning into a paste and ensures a finer powder.

2. Monitor the Sugar Syrup Consistency Achieving the right consistency for the sugar syrup is critical. You should aim for a single-thread consistency, which you can test by taking a small drop between your thumb and index finger and pulling it apart to see if it forms a single thread.

3. Use a Non-Stick Pan A non-stick pan or heavy-bottom pan will help in preventing the cashew mixture from sticking to the edges. This makes the stirring process easier and ensures an even cook.

4. Cool Time is Crucial Allow the dough to cool just enough so it can be handled safely, but don’t let it cool completely before you shape it. This ensures the dough is malleable and results in a smooth finish.

5. Cutting Tips When cutting the rolled-out dough into diamond shapes, use a sharp knife to ensure clean edges. A slight greasing of the knife with ghee can help make smoother cuts.