Kaju katli is a classic Indian diamond-shaped sweet made from cashew nuts, sugar, and ghee, often garnished with edible silver leaf. It is most famously associated with the state of Maharashtra, and especially the city of Pune, where it is a beloved festive treat during Diwali and other celebrations. This recipe delivers the authentic melt-in-the-mouth texture at home, using a simple method that yields perfectly smooth, glossy squares every time.
Ingredients
- 2 cups (250 g) raw cashew nuts (unsalted)
- 1 cup (200 g) granulated sugar
- 1/2 cup (120 ml) water
- 1/2 teaspoon cardamom powder (optional)
- 1 tablespoon (15 g) ghee, plus extra for greasing
- Edible silver leaf (varak), for garnish (optional)
Instructions
- Grind the cashew nuts in a food processor or blender in short pulses until they turn into a fine powder. Do not over-process, or the nuts will release oil and become pasty. Sift the powder to ensure it is fine and lump-free. Set aside.
- In a heavy-bottomed pan or non-stick pan, 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 your fingers apart, it should form a single thread that holds.
- Reduce the heat to low and add the ground cashew powder to the syrup. Stir quickly and continuously with a spatula to combine. The mixture will become thick and start to leave the sides of the pan. This should take about 2-3 minutes.
- Add the cardamom powder (if using) and 1 tablespoon of ghee. Mix well. The mixture should form a soft, pliable dough that does not stick to your fingers when touched. If it is too dry, add a teaspoon of warm water; if too sticky, cook for another minute, stirring.
- Transfer the mixture to a greased plate or a work surface. While it is still warm (but not too hot to handle), knead it gently for about a minute until smooth. Do not over-knead, as this can make the kaju katli grainy.
- Place the dough on a sheet of parchment paper or a greased surface. Cover with another sheet of parchment paper and roll it out evenly to about 1/4-inch (6 mm) thickness. You can use a rolling pin for this.
- While the rolled dough is still warm, cut it into diamond shapes using a knife or a pizza cutter. If you prefer, you can cut it into squares or rectangles.
- If using edible silver leaf, gently place a sheet over the cut pieces and press lightly to adhere. Allow the kaju katli to cool completely at room temperature. It will firm up as it cools.
- Once cool, separate the pieces and store in an airtight container.
Tips
- Use fresh cashews: Stale or old cashews can make the kaju katli taste rancid. Always use fresh, raw, unsalted cashews for the best flavor.
- Grind in short pulses: To avoid the cashews turning into butter, pulse them in short bursts. If you have a powerful blender, use the ‘pulse’ function and shake the jar between pulses.
- Check the syrup consistency: The one-string consistency is crucial. If the syrup is undercooked, the kaju katli will be too soft and sticky; if overcooked, it will be hard and brittle. Use a candy thermometer for accuracy.
- Roll while warm: The dough must be rolled out while it is still warm. If it cools completely, it will become hard and crumbly. If it hardens before you finish rolling, microwave it for 10-15 seconds to soften.
Serving Suggestions
Serve kaju katli as a dessert after a meal, or as a sweet treat during festivals like Diwali, Raksha Bandhan, or Eid. It also makes a wonderful homemade gift when arranged in a decorative box. Pair it with a cup of masala chai or a glass of cold milk for a delightful combination.
Variations
- Pistachio Kaju Katli: Add 2 tablespoons of finely ground pistachios to the cashew mixture for a green tint and nutty flavor. Garnish with chopped pistachios.
- Chocolate Kaju Katli: Add 2 tablespoons of cocoa powder to the cashew powder before mixing with the syrup. You can also dip the finished pieces in melted chocolate for an extra indulgent version.
- Saffron Kaju Katli: Soak a few strands of saffron in 1 tablespoon of warm milk and add it to the mixture along with the ghee. This imparts a beautiful golden color and aroma.
Storage and Reheating
Kaju katli can be stored in an airtight container at room temperature for up to 2 weeks. For longer storage, refrigerate for up to a month. It does not need reheating; serve at room temperature. If refrigerated, let it sit out for 10-15 minutes before serving to soften slightly. Do not freeze, as it can become grainy.
Frequently Asked Questions
Why is my kaju katli grainy?
Grainy texture usually happens when the cashews are over-ground into a paste, or when the syrup is cooked to a higher consistency than one-string. Make sure to grind in short pulses and use a thermometer to check the syrup temperature.
Can I use roasted cashews instead of raw?
No, roasted cashews will alter the texture and flavor. Use raw, unsalted cashews for the authentic taste and smooth texture.
How do I know when the syrup is at one-string consistency?
Take a small amount of syrup between your thumb and forefinger. When you pull your fingers apart, it should form a single thread that doesn’t break. This usually happens at around 230°F (110°C).
Can I make kaju katli without ghee?
Yes, you can substitute ghee with unsalted butter or even coconut oil. However, ghee adds a distinct nutty flavor that is traditional.
How long does kaju katli last?
At room temperature in an airtight container, it stays fresh for up to 2 weeks. In the refrigerator, it can last up to a month.
Is kaju katli gluten-free?
Yes, this recipe is naturally gluten-free as it uses only cashews, sugar, and ghee. Just ensure your ghee is pure and not blended with wheat-based additives.
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