Kaju Katli, also known as Cashew Fudge, is a melt-in-the-mouth Indian sweet made with cashews, sugar, and flavored with cardamom. Perfect for festivals and celebrations! 💎🎉
📝 Ingredients
| Item | Quantity | Notes |
|---|---|---|
| Cashew Nuts (Kaju) | 1 cup (approx. 160g) | Raw, unsalted, and at room temperature. |
| Sugar | 1/2 cup (approx. 100g) | White granulated sugar is best for colour. |
| Water | 5 tablespoons | |
| Ghee (Clarified Butter) | 1 teaspoon | Optional, for flavors and kneading. |
| Cardamom Powder | A pinch | Optional, for a subtle aroma. |
| Edible Silver Leaf (Vark) | 1 sheet | Optional, for traditional garnish. ✨ |
👩🍳 Step-by-Step Recipe
- Powder the Cashews: Place the room temperature cashews in a clean, dry grinder. Use the pulse setting in short bursts until you get a fine powder. Do not over-grind, or they will release oil. Sieve to remove lumps.
- Make the Syrup: In a non-stick pan, combine sugar and water over medium-low heat. Stir until sugar dissolves, then bring to a gentle boil for 1–2 minutes until slightly thick. (Traditional one-string consistency is optional.)
- Cook the Dough: Lower the heat and add the powdered cashews (and cardamom, if using). Stir quickly until the mixture thickens and leaves the sides of the pan (about 5–8 minutes).
Tip: Test by rolling a cooled pinch of mixture – it should form a soft, non-sticky ball. - Knead and Roll: Transfer the warm mixture to a parchment paper or ghee-greased surface. When warm enough to handle, grease your hands and knead for a minute until smooth.
- Shape and Cut: Roll the dough between parchment sheets to 1/4 inch (3–4mm) thickness.
- Garnish and Cool: Place edible silver leaf on top (if using). Let it cool for 30 minutes to set.
- Serve: Cut into traditional diamond shapes with a sharp knife. Enjoy your melt-in-the-mouth Kaju Katli! 💎
Enjoy this classic festive sweet with family and friends! 🎉