Kaju katli is a classic Indian mithai (sweet) made from cashew nuts, sugar, ghee, and a touch of cardamom. It is known for its melt-in-the-mouth texture and diamond-shaped pieces, often garnished with silver leaf (varq). This recipe yields a rich, festive sweet that is surprisingly simple to make at home, and we’ll also break down the calorie content so you know exactly what you’re enjoying.
Ingredients
- 2 cups (280 g) raw cashew nuts (unsalted)
- 1 cup (200 g) granulated sugar
- 1/2 cup (120 ml) water
- 1/4 tsp green cardamom powder (from about 3 pods)
- 1 tbsp (15 g) ghee (clarified butter), plus extra for greasing
- 2 to 3 edible silver leaves (varq) – optional, for garnish
Instructions
- Grind the cashew nuts in a food processor or high-speed blender in short pulses until they become a fine powder. Do not over-process, or the cashews will release their oils and turn into a paste. You should get about 2 cups (280 g) of cashew flour.
- In a heavy-bottomed pan, combine the sugar and water. Place over medium heat and stir until the sugar dissolves completely. Bring the syrup to a boil and cook until it reaches a soft ball stage (about 235°F / 113°C on a candy thermometer). If you don’t have a thermometer, drop a small amount of syrup into a bowl of cold water; it should form a soft, pliable ball that flattens when pressed.
- Reduce the heat to low and add the ground cashew powder and cardamom powder. Stir vigorously with a wooden spoon until the mixture comes together into a thick, dough-like mass. This should take about 3-4 minutes. The mixture will be very hot and sticky.
- Add the ghee and continue to stir for another 2-3 minutes. The dough will start to pull away from the sides of the pan and become slightly glossy. Turn off the heat.
- Transfer the hot dough onto a lightly greased work surface (or a sheet of parchment paper). Let it cool just enough to handle, about 3-4 minutes. While still warm, knead the dough gently for 1-2 minutes until it is smooth and pliable.
- Place the dough on a greased parchment paper or a silicone mat. Cover with another piece of parchment and roll it out into a rectangle about 1/4-inch (6 mm) thick. Use a rolling pin for even thickness.
- If using silver leaf, gently place it on top of the rolled dough and press lightly.
- Let the rolled dough cool completely, about 30 minutes. Then, using a sharp knife or a pizza cutter, cut into diamond shapes (or squares).
- Gently separate the pieces and let them set at room temperature for another 15-20 minutes until they are firm.
Tips
- Use fresh cashews: Stale or old cashews will not grind properly and can make the katli grainy. Always use fresh, raw (unsalted) cashews for the best texture.
- Grind in pulses: Over-grinding cashews creates a paste, which will make the katli oily and heavy. Pulse in short bursts and stop when the mixture looks like fine sand.
- Check the syrup consistency: The sugar syrup must reach the soft ball stage. If it’s undercooked, the katli will be too soft and sticky; if overcooked, it will be hard and brittle. Use a thermometer for accuracy.
- Knead while warm: Kneading the dough while it’s still warm ensures a smooth, pliable texture. If it cools too much, it will become crumbly and hard to roll.
Serving Suggestions
Serve kaju katli at room temperature as a dessert or festive treat. It pairs beautifully with a cup of masala chai (spiced tea) or filter coffee. Arrange the pieces on a platter and garnish with chopped pistachios or dried rose petals for a festive touch. It’s also a popular gift during Diwali, Eid, and other celebrations.
Variations
- Kaju Pista Katli: Replace half of the cashews with pistachios for a green-hued, nutty version.
- Saffron Kaju Katli: Add a pinch of saffron strands soaked in 1 tablespoon of warm milk to the dough along with the ghee for a fragrant, golden color.
- Chocolate Kaju Katli: Add 1 tablespoon of unsweetened cocoa powder to the cashew powder for a chocolate twist.
- Vegan Kaju Katli: Substitute the ghee with coconut oil or a neutral vegetable oil. The flavor will be slightly different but still delicious.
Storage and Reheating
Store kaju katli in an airtight container at room temperature for up to 2 weeks. It does not need refrigeration, and in fact, refrigeration can cause condensation and make the sweets sticky. If you live in a hot, humid climate, you can refrigerate them, but bring them to room temperature before serving. Kaju katli can also be frozen for up to 3 months. Layer the pieces between parchment paper in a freezer-safe container. Thaw in the refrigerator overnight and then bring to room temperature before serving. Do not reheat kaju katli, as it will melt and lose its shape.
Frequently Asked Questions
How many calories are in 100g of kaju katli?
Homemade kaju katli made with the ingredients above contains approximately 450-500 calories per 100g. The exact number depends on the amount of ghee and sugar used. For reference, one piece (about 20g) has roughly 90-100 calories.
Can I use roasted cashews instead of raw?
No, roasted cashews are drier and will not grind into a fine powder as easily. They also have a different flavor and may make the katli less smooth. Stick to raw, unsalted cashews.
Why is my kaju katli sticky?
Sticky kaju katli usually means the sugar syrup was not cooked to the soft ball stage, or the dough was not cooked long enough after adding the cashew powder. Next time, cook the syrup to 235°F (113°C) and stir the dough for the full 3-4 minutes after adding the cashews.
Why is my kaju katli hard and brittle?
This happens when the sugar syrup is overcooked (beyond the soft ball stage) or when you cook the dough too long after adding the cashews. Be careful not to overdo either step.
Can I make kaju katli without a candy thermometer?
Yes, you can use the cold water test. Drop a small spoonful of syrup into a bowl of cold water. If it forms a soft ball that flattens when you press it between your fingers, it’s ready. If it’s a hard, crackly ball, it’s overcooked.
Is kaju katli gluten-free?
Yes, kaju katli is naturally gluten-free as it contains only cashews, sugar, ghee, and cardamom. Just ensure your ghee and any added flavorings are certified gluten-free if you have celiac disease.
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