Kaju katli is a classic Indian diamond-shaped sweet made from cashew nuts, sugar, and ghee, often enjoyed during festivals like Diwali. This homemade version delivers the same rich, melt-in-the-mouth texture as store-bought varieties but lets you control the sweetness and quality of ingredients. While it is undeniably indulgent, knowing the calorie count helps you enjoy it mindfully.
Ingredients
- 2 cups (280 g) raw cashews, unsalted
- 1 cup (200 g) granulated sugar
- 1/2 cup (120 ml) water
- 1 tbsp (15 g) ghee, plus extra for greasing
- 1/4 tsp cardamom powder (optional)
- Silver leaf (varak) for garnish (optional)
Instructions
- Grind the cashews in a food processor or blender in short pulses until they form a fine powder. Do not over-process or they will release oil and become pasty. Sieve the powder and 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 and cook until it reaches a one-string consistency (230°F / 110°C on a candy thermometer). To test, drop a little syrup into cold water; it should form a soft ball that flattens when pressed.
- Reduce the heat to low and add the ground cashew powder and cardamom powder (if using). Stir continuously with a wooden spatula for 3–4 minutes until the mixture thickens and starts to leave the sides of the pan.
- Add the ghee and mix well. Cook for another 1–2 minutes until the mixture forms a soft, non-sticky dough. It should be pliable but not dry.
- Transfer the mixture to a well-greased plate or a sheet of parchment paper. Let it cool for 2–3 minutes, until it is warm but still manageable.
- Knead the dough gently with your hands until smooth. Place it on a greased surface and roll it out into a 1/4-inch (6 mm) thick circle or rectangle using a rolling pin. If it cracks, it is too dry; sprinkle a few drops of warm water and knead again.
- While still slightly warm, cut the rolled sheet into diamond shapes using a knife or a cookie cutter. If using silver leaf, gently press it onto the top of each piece.
- Let the kaju katli cool completely at room temperature. Once set, they will firm up but remain soft and creamy.
Tips
- Use fresh cashews: Stale or rancid cashews will ruin the flavor. Taste a few before grinding.
- Grind carefully: Pulse the cashews in short bursts. If they turn into a paste, the texture will be heavy and oily.
- Check the syrup consistency: The one-string stage is crucial. If the syrup is undercooked, the katli will be sticky; if overcooked, it will be crumbly.
- Roll while warm: Once the mixture cools completely, it becomes hard and difficult to roll. Work quickly but carefully to avoid burning your hands.
Serving Suggestions
Serve kaju katli as a festive dessert after meals, or alongside a cup of masala chai. It also makes a thoughtful homemade gift during Diwali, Raksha Bandhan, or other celebrations. Arrange the diamonds on a platter and garnish with chopped pistachios or dried rose petals for a festive touch.
Variations
- Pista Katli: Replace half the cashews with shelled pistachios and follow the same method. The color will be a beautiful light green.
- Chocolate Kaju Katli: Add 2 tbsp (30 g) cocoa powder to the cashew powder in step 3, or dip the finished pieces in melted dark chocolate.
- Saffron-Infused: Soak a few strands of saffron in 1 tbsp warm milk and add it to the mixture in step 4 for a rich aroma and golden hue.
- Vegan Version: Replace ghee with coconut oil or vegan butter. 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. They do not need refrigeration, but if you live in a hot climate, refrigerate them to prevent melting. For longer storage, freeze the pieces in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 3 months. Thaw in the refrigerator or at room temperature before serving. Do not microwave kaju katli, as they will become sticky and lose their shape.
Frequently Asked Questions
How many calories are in one piece of kaju katli?
One standard-sized piece (about 15 g) of homemade kaju katli contains approximately 80–90 calories. The exact count depends on the size and the amount of ghee used. Store-bought versions may have slightly more due to added sugar and preservatives.
Is kaju katli healthy?
Kaju katli is a calorie-dense sweet made primarily of cashews and sugar. Cashews provide healthy fats, protein, and minerals like magnesium and zinc, but the high sugar content means it should be enjoyed in moderation as an occasional treat.
Can I make kaju katli without sugar?
Yes, you can substitute sugar with jaggery or a sugar-free sweetener like erythritol. Jaggery will change the color to a darker brown and add a caramel-like flavor. Sugar-free sweeteners may alter the texture slightly, so follow a recipe specifically designed for them.
Why is my kaju katli sticky?
Sticky kaju katli usually means the sugar syrup was undercooked or the mixture was not cooked long enough. Ensure the syrup reaches the one-string stage and cook the cashew mixture until it leaves the sides of the pan.
Why is my kaju katli crumbly?
Crumbly katli happens when the syrup is overcooked or the mixture is cooked too long, drying it out. To fix, add a little warm water and knead the dough well before rolling.
Can I use cashew flour instead of whole cashews?
Yes, you can use store-bought cashew flour or meal. However, it may be coarser than freshly ground cashews, so you may need to grind it further to achieve a fine texture. Check the freshness, as pre-ground cashews can go rancid quickly.
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