Kaju katli is a classic Indian diamond-shaped sweet made from cashew nuts, sugar, ghee, and a touch of cardamom. It is a staple during Diwali, weddings, and festive celebrations, prized for its rich, melt-in-the-mouth texture and nutty flavor. This recipe delivers authentic results with just four ingredients, and the nutrition facts below help you enjoy it mindfully.
Ingredients
- 2 cups (280 g) raw cashew nuts (unsalted)
- 1 cup (200 g) granulated sugar
- 1/2 cup (120 ml) water
- 1 tablespoon (15 g) ghee (clarified butter), plus extra for greasing
- 1/2 teaspoon cardamom powder (optional)
- Silver leaf (varak) for garnish (optional, food-grade)
Instructions
- Grind the cashews in a food processor or mixer in short pulses until they form a fine powder. Do not over-process, or the nuts will release oil and turn pasty. Sift the powder if needed to remove any coarse bits.
- In a heavy-bottomed pan, combine the sugar and water. Heat over medium flame, stirring until the sugar dissolves completely. Bring the syrup to a boil.
- Test the syrup: after boiling for about 5–6 minutes, drop a small amount into a bowl of cold water. It should form a soft ball that you can pick up and flatten slightly. This is the soft-ball stage (235–240°F / 113–115°C). If you have a candy thermometer, use it for accuracy.
- Turn the heat to low and add the ground cashew powder to the syrup. Stir continuously with a wooden spoon for 2–3 minutes until the mixture thickens and starts to pull away from the sides of the pan.
- Add the ghee and cardamom powder (if using). Mix well. The mixture should look like a soft, sticky dough.
- Transfer the mixture to a greased plate or a piece of parchment paper. Allow it to cool for 2–3 minutes, until it is warm but not too hot to handle.
- Knead the mixture gently with your hands until it is smooth and pliable. Work quickly before it sets.
- Roll the dough into a thin sheet, about 1/4-inch (6 mm) thick, using a rolling pin. If it sticks, lightly grease the rolling pin and surface with ghee.
- While still slightly warm, cut into diamond shapes using a sharp knife or a cookie cutter. If you want to add silver leaf, place it on top before cutting.
- Allow the pieces to cool completely at room temperature. They will firm up as they cool.
Tips
- Use fresh cashews: Stale or rancid cashews will ruin the flavor. Always taste a few before grinding.
- Don’t skip the syrup test: The soft-ball stage is crucial. If the syrup is undercooked, the katli will be sticky; if overcooked, it will be crumbly and dry.
- Knead while warm: The mixture becomes hard once it cools. If it hardens before you can knead it, microwave it for 10–15 seconds to soften.
- Substitute ghee: Use unsalted butter in equal measure if you don’t have ghee. The flavor will be slightly less nutty but still delicious.
Serving Suggestions
Serve kaju katli at room temperature as a dessert or festive treat. Pair it with a cup of masala chai or filter coffee. It also makes a beautiful edible gift when arranged in a decorative box lined with parchment paper.
Variations
- Pistachio katli: Replace half the cashews with shelled pistachios for a green hue and a different nutty flavor.
- Saffron-infused: Add a few strands of saffron soaked in 1 tablespoon of warm milk to the syrup for an aromatic, golden-colored katli.
- Chocolate kaju katli: Mix 2 tablespoons of cocoa powder into the cashew powder for a chocolatey twist.
- Vegan version: Use coconut oil instead of ghee. The texture will be slightly different but still enjoyable.
Storage and Reheating
Store kaju katli in an airtight container at room temperature for up to 2 weeks. It does not need refrigeration and will keep its texture best when kept in a cool, dry place. For longer storage, refrigerate for up to 1 month in a sealed container—bring to room temperature before serving. Do not freeze, as the texture will become grainy. No reheating is needed; serve at room temperature.
Frequently Asked Questions
How many calories are in one piece of kaju katli?
A typical 20-gram piece (about 1 diamond) contains approximately 110–120 calories, 8 g fat, 9 g carbohydrates, and 2 g protein. The exact numbers vary based on the size and the amount of ghee used.
Is kaju katli healthy?
Cashews provide healthy fats, protein, and minerals like magnesium and zinc. However, the added sugar makes it a high-calorie sweet, so it is best enjoyed in moderation as part of a balanced diet.
Why is my kaju katli sticky?
Sticky katli usually means the syrup was undercooked (did not reach the soft-ball stage). To fix it, you can return the mixture to the pan and cook for a few more minutes, then re-roll and cut.
Can I use cashew flour instead of whole cashews?
Yes, but check that it is finely ground and unsalted. If the flour is coarse, sift it before using. You may need to adjust the cooking time slightly, as pre-ground flour can be drier.
How do I make kaju katli without a candy thermometer?
Use the cold-water test: drop a little syrup into a bowl of cold water. If it forms a soft, pliable ball that flattens when pressed, it is ready. This usually takes 5–6 minutes after the syrup reaches a rolling boil.
Can I reduce the sugar?
You can reduce sugar to 3/4 cup (150 g), but the texture will be softer and less firm. Do not reduce further, as the syrup needs enough sugar to bind the cashew powder and achieve the correct consistency.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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