Kaju katli is a classic Indian mithai (sweet) made from cashew nuts, sugar, and ghee, often adorned with edible silver leaf (varak) and pistachios. This version incorporates a mix of dry fruits like almonds, pistachios, and dried cranberries, adding texture and a festive touch. It’s a foolproof recipe that yields melt-in-the-mouth squares, perfect for Diwali, weddings, or any celebration.
Ingredients
- 2 cups (250 g) raw cashews (unsalted)
- ¾ cup (150 g) granulated sugar
- ½ cup (120 ml) water
- 2 tablespoons (30 g) ghee (clarified butter), plus extra for greasing
- ¼ teaspoon cardamom powder
- 2 tablespoons (20 g) finely chopped almonds
- 2 tablespoons (20 g) finely chopped pistachios
- 1 tablespoon (10 g) dried cranberries, chopped
- 1 tablespoon (10 g) dried rose petals (optional, for garnish)
- Edible silver leaf (varak) – optional, for garnish
Instructions
- Grind the cashews: Place the cashews in a food processor or high-speed blender. Pulse in short bursts until they turn into a fine powder. Be careful not to over-grind, or the cashews will release their oils and become a paste. If using a blender, do it in batches. Sift the powder to ensure no large pieces remain. Set aside.
- Make the sugar syrup: 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. The syrup should reach a one-string consistency (when a drop of syrup between your thumb and index finger forms a single thread). This takes about 5–7 minutes after boiling.
- Add the cashew powder: Reduce the heat to low. Add the ground cashews to the syrup and stir continuously with a spatula to avoid lumps. The mixture will thicken quickly. Keep stirring for 3–4 minutes until it starts to come together like a soft dough.
- Add ghee and cardamom: Add the ghee and cardamom powder to the mixture. Stir well. The dough will become glossy and pull away from the sides of the pan. This should take another 2–3 minutes. Turn off the heat.
- Knead the dough: Transfer the mixture to a lightly greased plate or a clean work surface. Let it cool just enough to handle (about 2–3 minutes). While still warm, knead the dough with your palms until it becomes smooth and pliable. It should be soft but not sticky.
- Add dry fruits: Gently knead in the chopped almonds, pistachios, and dried cranberries. Reserve a few for garnish.
- Roll out the dough: Place the dough on a greased parchment paper or a silicone mat. Cover with another sheet of parchment and roll it out into a circle or rectangle, about ¼-inch (6 mm) thick. Use a rolling pin for even thickness.
- Set and cut: Let the rolled dough rest for 10 minutes to firm up slightly. Then, using a knife or a pizza cutter, cut into diamond or square shapes. If you like, gently press edible silver leaf on top of each piece.
- Garnish and serve: Sprinkle the reserved chopped dry fruits and dried rose petals on top. Let the pieces set completely (about 15 minutes) before serving.
Tips
- Use fresh cashews: Stale or old cashews can make the katli taste rancid. Always check the expiry date and smell the cashews before grinding.
- Don’t over-grind: Grind the cashews in short pulses. Over-grinding releases the oils, turning the powder into a paste, which will make the katli greasy and hard.
- Consistency check: The sugar syrup must be at one-string consistency. If it’s undercooked, the katli will be too soft and won’t set. If overdone, it will be crumbly. Test with a drop of syrup between your fingers.
- Knead while warm: Knead the dough while it’s still warm (but not too hot to handle). If it cools completely, it will become stiff and hard to roll. If it becomes too hard, microwave for 10 seconds to soften.
Serving Suggestions
Serve kaju katli at room temperature as a dessert or with a cup of masala chai. It’s a traditional sweet served during festivals like Diwali and Holi, and also makes a lovely homemade gift. Arrange the pieces on a platter and garnish with extra pistachios or edible silver leaf for a festive look.
Variations
- Chocolate Kaju Katli: Add 2 tablespoons of cocoa powder to the cashew powder for a chocolate twist.
- Saffron (Kesar) Kaju Katli: Soak a few strands of saffron in 1 tablespoon of warm milk and add it to the mixture along with the ghee.
- Rose Kaju Katli: Add 1 teaspoon of rose water or a drop of rose essence in step 4.
- Nut-Free Alternative: Replace cashews with an equal amount of almond flour for a different flavor (though this is not nut-free, it’s a variation).
Storage and Reheating
Store kaju katli in an airtight container at room temperature for up to 2 weeks. It does not need refrigeration, but if you live in a hot climate, you can refrigerate it for up to a month. Do not reheat kaju katli; it is served at room temperature. If refrigerated, let it sit at room temperature for 15–20 minutes before serving.
Frequently Asked Questions
Why is my kaju katli not setting?
Your sugar syrup may not have reached one-string consistency, or the dough was undercooked. The mixture needs to be cooked until it leaves the sides of the pan. You can try cooking it for another minute on low heat, then re-rolling.
Can I use cashew meal or flour instead of whole cashews?
Yes, you can use store-bought cashew flour, but it may be coarser. You’ll need to sift it well. The texture might be slightly grainy compared to freshly ground cashews.
How do I get a smooth, shiny finish?
Kneading the dough well while it’s warm is key. The ghee also helps create a glossy sheen. Rolling between parchment sheets prevents sticking and gives a smooth surface.
Can I make this recipe without ghee?
Ghee adds flavor and richness. You can substitute with unsalted butter or even a neutral oil like coconut oil, but the taste and texture will change slightly.
Why did my cashew powder become oily?
This happens when cashews are over-ground or if they are old. Grind in short pulses and stop as soon as you see a powdery texture. If it becomes oily, the dough will be greasy and hard to roll.
Can I add other dry fruits like raisins or figs?
Absolutely. Chop them finely and add them in step 6. Keep in mind that moist fruits like raisins can make the katli sticky, so use them sparingly.
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