Chocolate kaju katli is a rich Indian mithai (sweet) that combines the classic cashew-based kaju katli with the deep flavor of cocoa. The traditional version is made with just cashews, sugar, and ghee; this chocolate variation adds cocoa powder to create a fudgy, melt-in-the-mouth texture that is slightly less sweet than the original. It is perfect for Diwali, weddings, or any celebration, and it comes together in under an hour with just a few ingredients.
Ingredients
- 2 cups (280 g) raw cashews (unsalted)
- 1 cup (200 g) granulated sugar
- 1/2 cup (120 ml) water
- 2 tablespoons (15 g) unsweetened cocoa powder (natural or Dutch-processed)
- 1 tablespoon (15 g) ghee (clarified butter), plus extra for greasing
- 1/4 teaspoon cardamom powder (optional)
- Edible silver leaf (varak) or chopped pistachios for garnish (optional)
Instructions
- Grind the cashews in a food processor or high-speed blender in short pulses until they form a fine powder. Do not over-process or they will release oil and become pasty. Sift the powder through a fine-mesh strainer and set aside. (You may need to grind in two batches.)
- In a heavy-bottomed pan or non-stick skillet, combine the sugar and water. Place over medium heat and stir until the sugar dissolves completely. Bring the syrup to a boil and let it cook until it reaches a one-string consistency (about 230°F / 110°C on a candy thermometer). To test, take a drop of syrup between your thumb and forefinger; when you pull them apart, it should form a single thread that holds.
- Reduce the heat to low. Add the ground cashew powder, cocoa powder, and cardamom (if using). Stir vigorously with a spatula to combine. The mixture will look crumbly at first; keep stirring.
- Add the ghee and continue to cook over low heat, stirring constantly, for 3–4 minutes. The mixture will start to come together into a soft, shiny dough that pulls away from the sides of the pan. It should not be too dry or too sticky. Remove from heat immediately.
- Transfer the mixture to a clean, lightly greased surface or a large sheet of parchment paper. Let it cool for 2–3 minutes, just until it is cool enough to handle but still pliable.
- Knead the dough gently with your hands until smooth. If it feels too dry, add a few drops of warm water or a tiny bit of ghee. If it is too sticky, let it cool a little more.
- Roll the dough into a circle about 1/4-inch (6 mm) thick, using a rolling pin. If the dough sticks, place a sheet of parchment paper over it before rolling.
- While still warm, cut the rolled sheet into diamond or square shapes using a knife or a pastry cutter. You can also use a cookie cutter for fun shapes.
- Gently lift the pieces and place them on a wire rack or a plate. If using silver leaf or pistachios, press them onto the top of each piece while they are still slightly warm.
- Let the katli cool completely at room temperature for about 30 minutes until set. Store in an airtight container.
Tips
- Use fresh cashews: Stale or old cashews will affect the taste and texture. Always taste a few before grinding.
- Don’t skip the sifting: Sifting the ground cashews ensures a smooth, lump-free texture. If you have larger bits, grind them again and sift.
- Check the syrup consistency: The one-string stage is crucial. If the syrup is undercooked, the katli will be too soft; if overcooked, it will be crumbly and hard.
- Work quickly when rolling: The dough sets as it cools. If it becomes too firm, microwave it for 5–10 seconds or place it back on low heat for a few seconds to soften.
Serving Suggestions
Serve chocolate kaju katli at room temperature as a dessert or with tea or coffee. It also makes a beautiful gift when arranged in a decorative box lined with parchment paper. For a festive touch, pair it with other Indian sweets like besan ladoo or barfi.
Variations
- Milk chocolate version: Replace 1 tablespoon of the cocoa powder with 2 tablespoons of milk powder and add 1 tablespoon of melted dark chocolate to the dough.
- Nutty twist: Add 1/4 cup (30 g) of finely chopped almonds or pistachios to the dough before rolling.
- Spiced chocolate: Add a pinch of cinnamon or nutmeg along with the cardamom for a warm, festive flavor.
- White chocolate kaju katli: Omit the cocoa powder and add 1/4 cup (60 g) of melted white chocolate to the dough after cooking.
Storage and Reheating
Store chocolate kaju katli in an airtight container at room temperature for up to 2 weeks. It does not need refrigeration, but you can refrigerate it for up to a month; bring it to room temperature before serving. Do not freeze, as the texture will become grainy. If the katli becomes too hard, microwave it for 5 seconds to soften slightly.
Frequently Asked Questions
Can I use roasted cashews instead of raw? Yes, but the flavor will be more intense and the texture may be slightly different. If using roasted cashews, reduce the cooking time slightly as they are drier.
Why is my katli crumbly? This usually happens if the sugar syrup was overcooked, or if the dough was cooked too long after adding the cashews. Next time, remove the pan from heat as soon as the dough pulls away from the sides.
Can I make this without ghee? Yes, you can substitute an equal amount of unsalted butter or coconut oil. Ghee adds a distinct nutty flavor, so the taste will change slightly.
How do I get a smooth, shiny top? The shiny top comes from the ghee and the rolling process. Roll the dough on a smooth surface and press firmly. You can also brush the top with a little melted ghee after cutting.
Is it necessary to use a candy thermometer? No, you can test the syrup with the one-string method. Just make sure the syrup is at the right stage before adding the cashews.
Can I use cashew flour from the store? Yes, but make sure it is finely ground and not roasted. Sift it before use and adjust the water in the syrup slightly, as store-bought flour may be drier.
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