Kaju Katli with Milk Powder: Easy 3-Ingredient Recipe

Kaju katli is a classic Indian diamond-shaped sweet made from cashews and sugar, often enjoyed during Diwali and other celebrations. This version uses milk powder to simplify the process, eliminating the need to grind cashews into a fine powder and reducing the risk of the mixture turning grainy. The result is a smooth, melt-in-the-mouth fudge with a rich, nutty flavor that sets beautifully and can be cut into neat pieces.

Ingredients

2 cups (240 g) cashews (raw, unsalted)
1 cup (200 g) granulated sugar
1/2 cup (120 ml) water
1/2 cup (60 g) milk powder (full-fat or skim)
2 tablespoons (30 g) ghee or unsalted butter, plus extra for greasing
1/4 teaspoon cardamom powder (optional)
Silver leaf (varak) for decoration (optional)

Instructions

Grind the cashews in a food processor or blender in short pulses until they form a fine powder. Be careful not to over-process, or the cashews will release their oils and become a paste. If using a blender, do only 1 cup at a time to ensure even grinding. 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 let it cook until it reaches a one-string consistency (about 230Â°F/110Â°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 its shape.
Reduce the heat to low. Add the ground cashews, milk powder, and cardamom powder (if using) to the syrup. Stir continuously with a spatula to combine everything into a thick, dough-like mixture. Keep stirring for 3-4 minutes until the mixture starts to pull away from the sides of the pan and forms a soft ball.
Turn off the heat. Add the ghee and mix well. The ghee will help smooth the dough and make it easier to roll.
Transfer the mixture to a clean, lightly greased work surface or a large plate. Let it cool for 2-3 minutes, until it is cool enough to handle but still warm.
Knead the dough gently with your hands until it is smooth and pliable. If it feels too dry, add a teaspoon of warm milk or water. If it feels too sticky, let it cool for another minute.
Place the dough on a sheet of parchment paper or a lightly greased surface. Cover with another sheet of parchment paper and roll it out into a circle or rectangle about 1/4-inch (6 mm) thick. Aim for an even thickness so the pieces are uniform.
Let the rolled dough sit uncovered for 10-15 minutes to firm up slightly. Then, using a knife or a pizza cutter, cut it into diamond shapes or squares. If you prefer, you can also cut it into rectangles or use cookie cutters for fun shapes.
Decorate each piece with a small piece of silver leaf (if using). Gently press the silver leaf onto the surface; it will stick to the residual moisture.
Allow the kaju katli to set completely at room temperature for about 1 hour. Once firm, separate the pieces and store in an airtight container.

Tips

Cashew grinding: Use raw, unsalted cashews. Grind them in short pulses to avoid releasing oils. If you don’t have a powerful blender, you can use store-bought cashew flour, but sift it first to remove any lumps.
Syrup consistency: The one-string consistency is crucial. If the syrup is undercooked, the katli will be too soft and sticky. If overcooked, it will be hard and brittle. Use a candy thermometer for accuracy.
Milk powder: Full-fat milk powder gives a richer flavor, but skim works too. If you only have sweetened milk powder, reduce the sugar by 2 tablespoons.
Rolling and cutting: Roll the dough while it’s still warm; if it cools completely, it will crack. If it becomes too hard, microwave for 10-15 seconds to soften. Cut into shapes while slightly warm for clean edges.

Serving Suggestions

Serve kaju katli at room temperature as a dessert or sweet snack. Arrange the pieces on a decorative plate and offer with tea or coffee. It’s also a traditional gift during festivals like Diwali, Raksha Bandhan, or Eid. For a festive touch, sprinkle with crushed pistachios or edible rose petals before serving.

Variations

Chocolate Kaju Katli: Add 2 tablespoons of cocoa powder along with the milk powder for a chocolate version.
Saffron Kaju Katli: Soak a few strands of saffron in 2 tablespoons of warm milk and add it to the mixture in step 3 for a fragrant, golden hue.
Rose Kaju Katli: Add 1 teaspoon of rose water or a few drops of rose essence along with the ghee. Garnish with dried rose petals.
Pistachio Kaju Katli: Replace half the cashews with shelled pistachios for a green-tinted, nutty variation.

Storage and Reheating

Store kaju katli in an airtight container at room temperature for up to 2 weeks. It does not need refrigeration, which can cause condensation and make it sticky. If you live in a humid climate, you can refrigerate it for up to 1 month, but bring it to room temperature before serving. To refresh the texture, microwave the pieces for 5-10 seconds, but avoid overheating as they can become too soft. Do not freeze, as the texture will change and become grainy upon thawing.

Frequently Asked Questions

Why is my kaju katli sticky? Sticky katli usually means the sugar syrup was not cooked to the correct one-string consistency. The mixture retains excess moisture. To fix, you can return the rolled dough to a low heat and cook for a few more minutes, but it’s easier to prevent by using a candy thermometer.

Can I use almonds instead of cashews? Yes, you can make a similar sweet with almonds (badam katli), but the texture will be slightly different. Almonds are harder and require longer grinding. Soak them in hot water, peel the skins, and grind to a paste before using.

How do I get a perfectly smooth texture? The key is to grind the cashews to a fine powder without over-processing. Also, ensure the sugar syrup is free of crystals before adding the dry ingredients. Stir continuously while cooking to avoid lumps.

Can I make kaju katli without milk powder? Yes, the traditional recipe uses only cashews and sugar. Milk powder adds richness and helps bind the mixture, making it easier to roll. If you omit it, you may need to cook the mixture a bit longer to achieve the right consistency.

How long does kaju katli last? At room temperature in an airtight container, it stays fresh for up to 2 weeks. Refrigerated, it can last up to a month. Always check for any off smell or mold before consuming.

Can I use jaggery instead of sugar? Yes, you can substitute jaggery for sugar, but the color will be darker and the flavor more caramel-like. Use the same quantity and ensure it dissolves completely in water before adding the dry ingredients.

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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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