Kaju katli is a classic Indian diamond-shaped sweet made from cashews, sugar, and ghee, often garnished with silver leaf (varak) and pistachios. It is a staple during Diwali and other celebrations, prized for its melt-in-the-mouth texture and rich, nutty flavor. This recipe works because it uses a precise ratio of cashews to sugar and a simple syrup technique that yields a smooth, pliable dough that sets into perfect, glossy pieces.
Ingredients
- 2 cups (280 g) raw cashews (unsalted, whole or pieces)
- 1 cup (200 g) granulated sugar
- 1/2 cup (120 ml) water
- 1/2 teaspoon cardamom powder (optional)
- 1 teaspoon ghee (clarified butter), plus extra for greasing
- Silver leaf (varak) for garnish (optional)
- 2 tablespoons finely chopped pistachios or almonds for garnish
Instructions
- Grind the cashews in a food processor or blender in short pulses until they become a fine powder. Do not over-process or they will release oil and turn pasty. Sift the powder to remove any coarse bits, then set aside.
- Grease a large plate or a 9-inch (23 cm) round tray with a little ghee, or line it with parchment paper. Set aside.
- In a heavy-bottomed pan, combine the sugar and water. Heat over medium flame, stirring occasionally, until the sugar dissolves completely. Bring the syrup to a boil.
- Cook the syrup until it reaches one-string consistency. To test, take a drop of syrup between your thumb and index finger; when you pull your fingers apart, a single thread should form. This usually takes about 5-7 minutes after boiling.
- Reduce the heat to low. Add the ground cashew powder and cardamom powder (if using) to the syrup. Stir quickly with a spatula to combine. The mixture will look crumbly at first; keep stirring.
- Cook the mixture on low heat for 2-3 minutes, stirring constantly, until it starts to come together and leaves the sides of the pan. It should form a soft, slightly sticky dough.
- Add the 1 teaspoon of ghee and mix well. The dough should become smooth and glossy. Turn off the heat.
- Transfer the dough to a clean, flat surface. While it is still warm (but not too hot to handle), knead it gently for a minute until smooth. If it feels too dry, add a few drops of water or milk; if too sticky, sprinkle a little cornstarch.
- Place the dough on the greased plate or tray. Cover with a piece of parchment paper and roll it out evenly to about 1/4-inch (6 mm) thickness. You can also press it flat with your hands.
- While the rolled dough is still warm, place the silver leaf (if using) on top and press gently. Sprinkle with chopped pistachios or almonds.
- Let the kaju katli cool completely at room temperature for about 1-2 hours, until it is firm and set.
- Once set, cut into diamond or square shapes using a sharp knife. Store in an airtight container.
Tips
- Use fresh cashews: Stale or old cashews can taste bitter and affect the texture. Always use raw, unsalted cashews for the best flavor.
- Do not over-grind: Pulse the cashews in short bursts. If they turn into a paste, the kaju katli will be chewy and oily instead of smooth.
- One-string consistency is key: If the syrup is undercooked, the mixture will be too soft to roll; if overcooked, it will be crumbly and dry. Test carefully.
- Knead while warm: The dough must be kneaded and rolled while still warm. If it cools too much, it becomes hard and difficult to shape. If this happens, microwave it for 10-15 seconds to soften.
Serving Suggestions
Serve kaju katli as a dessert or sweet snack with tea or coffee. It is perfect for festivals like Diwali, as a gift during the holiday season, or at weddings and parties. Arrange the pieces on a decorative platter and garnish with extra pistachios or dried rose petals for a festive look.
Variations
- Kesar Kaju Katli: Add a few strands of saffron soaked in 1 tablespoon of warm milk to the mixture along with the cashews.
- Chocolate Kaju Katli: Replace 2 tablespoons of cashew powder with unsweetened cocoa powder and add a little extra ghee.
- Pista Katli: Substitute the cashews with an equal amount of pistachios (blanched and peeled) for a green-colored sweet.
- Rose Kaju Katli: Add 1/2 teaspoon of rose water or a few drops of rose essence to the dough for a floral aroma.
Storage and Reheating
Store kaju katli in an airtight container at room temperature for up to 2 weeks. It does not need refrigeration, but in hot or humid climates, refrigerate to prevent melting. Refrigerated kaju katli can last up to a month. To serve, bring it to room temperature for 10-15 minutes; do not microwave, as it can become sticky.
Frequently Asked Questions
1. Why is my kaju katli sticky?
Stickiness usually means the sugar syrup was undercooked. The one-string consistency is crucial. If it is sticky, you can try rolling it out again after refrigerating for 30 minutes, but it may not fully fix the texture.
2. Can I use roasted cashews instead of raw?
Roasted cashews will change the flavor and texture, making the katli slightly darker and less smooth. It is best to use raw cashews for the traditional taste.
3. How do I make it without a food processor?
You can grind cashews in a high-speed blender, but do it in small batches and pulse. Alternatively, buy cashew flour (often labeled as cashew powder) from specialty stores, but ensure it is finely ground.
4. Can I reduce the sugar?
Yes, you can reduce sugar to 3/4 cup (150 g), but the texture will be softer and less firm. The sweetness also helps preserve the katli, so it may not last as long.
5. Why did my mixture become crumbly?
This happens if the syrup was overcooked or if the cashew powder was too coarse. Always sift the powder and cook the syrup just to one-string. If it is crumbly, add a little warm milk or water and knead.
6. Is silver leaf (varak) edible?
Yes, edible silver leaf is safe to consume. It is made by beating silver into ultra-thin sheets and is used as a garnish in Indian sweets. If you are unsure about quality, you can omit it.
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