Kaju katli is a beloved Indian diamond-shaped sweet made from cashew nuts, sugar, and ghee, often adorned with edible silver leaf (varak). Originating from the Indian subcontinent, this melt-in-the-mouth delicacy is a staple during festivals like Diwali and Eid. Its smooth, fudge-like texture and rich, nutty flavor make it a favorite, and while it’s traditionally a special-occasion treat, it’s surprisingly simple to make at home with just a few ingredients.
Ingredients
- 2 cups (250 g) raw cashew nuts (unsalted)
- 1 cup (200 g) granulated sugar
- 1/2 cup (120 ml) water
- 1/2 teaspoon ghee (clarified butter), plus extra for greasing
- 1/4 teaspoon cardamom powder (optional)
- Edible silver leaf (varak) for decoration (optional)
Instructions
- Grind the cashew nuts in a food processor or blender into a fine powder. Pulse in short bursts to avoid releasing the oils and turning it into a paste. If using a blender, do it in small batches. Sift the powder to ensure it’s fine; 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 cook until it reaches a one-string consistency (about 110°C / 230°F on a candy thermometer). To test, take a drop of syrup between your thumb and forefinger; when you pull them apart, a single thread should form.
- Lower the heat to the lowest setting. Add the ground cashew powder to the syrup, stirring continuously with a wooden spoon to avoid lumps. The mixture will start to clump together.
- Add the ghee and cardamom powder (if using). Continue to stir and cook the mixture on low heat for about 3-4 minutes until it forms a soft, pliable dough that leaves the sides of the pan. Be careful not to overcook, or the kaju katli will become grainy.
- Turn off the heat. Transfer the dough onto a lightly greased work surface (or a sheet of parchment paper). Let it cool slightly until it’s warm but still comfortable to handle (about 30 seconds to 1 minute).
- While still warm, knead the dough gently for a minute until smooth. Place it on a greased parchment paper and cover with another greased parchment sheet. Roll it out into a circle or rectangle about 1/4-inch (6 mm) thick. Keep it even.
- If using silver leaf, gently place it over the rolled dough and press lightly.
- Let the rolled dough cool completely (about 1 hour at room temperature) until it firms up. Then, using a sharp knife or a pizza cutter, cut into diamond shapes (or squares).
- Let the pieces air-dry for another 30 minutes to an hour so they firm up slightly. Store in an airtight container.
Tips
- Use fresh cashews: Stale or old cashews will affect the taste and texture. Make sure they are raw and unsalted.
- Grind finely: The finer the cashew powder, the smoother your kaju katli will be. If you have a powerful blender, you can grind the cashews with a little of the sugar (from the recipe) to prevent them from turning into butter.
- Don’t overcook the dough: The mixture will go from a soft dough to a crumbly, dry mass quickly. As soon as it leaves the sides of the pan and is smooth, it’s done.
- Roll while warm: If the dough cools completely before rolling, it will crack. If it hardens, microwave it for 10-15 seconds to soften it again.
Serving Suggestions
Kaju katli is traditionally served as a sweet (mithai) after a meal or during festivals. Arrange the diamonds on a serving platter, optionally garnished with chopped pistachios or dried rose petals. It pairs beautifully with a cup of hot masala chai or as a dessert alongside savory snacks like samosas.
Variations
- Pista Katli: Replace the cashews with an equal amount of shelled pistachios (blanched and peeled) for a green-colored, nutty variation.
- Chocolate Kaju Katli: Add 2 tablespoons of cocoa powder to the cashew powder before mixing with the syrup for a chocolate twist.
- Saffron Kaju Katli: Soak a few strands of saffron in 1 tablespoon of warm milk and add it to the dough along with the ghee for a fragrant, golden-colored sweet.
- Kaju Katli with Khoya: For a richer, softer version, add 1/4 cup (60 g) of crumbled khoya (milk solids) along with the cashew powder.
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; bring to room temperature before serving. Do not freeze, as it can alter the texture and make it grainy. There is no need to reheat; it’s best enjoyed at room temperature.
Frequently Asked Questions
Why is my kaju katli grainy? Graininess usually happens when the cashew powder is not fine enough, or if the dough is overcooked. Ensure you sift the cashew powder and stop cooking as soon as it leaves the sides of the pan.
Can I use roasted cashews? No, roasted cashews will change the flavor and may make the katli oily. Always use raw cashews for the authentic taste and texture.
How do I know the sugar syrup is at one-string consistency? Take a drop of syrup between your thumb and index finger, then pull them apart. If a single thread forms, it’s ready. Alternatively, use a candy thermometer and look for 110°C (230°F).
Can I make this without ghee? Yes, you can substitute ghee with unsalted butter or even a neutral oil like coconut oil, though ghee adds a distinct aroma. The texture will still be good.
Why is my kaju katli too soft? The dough may not have been cooked enough, or you rolled it too thick. If it’s too soft, let it air-dry longer before cutting. If it’s still soft, you can microwave the whole rolled sheet for 10 seconds to firm it up slightly.
Is silver leaf (varak) edible? Yes, edible silver leaf is safe to consume and is commonly used in Indian sweets. It is flavorless and adds a festive look. If you prefer, you can skip it.
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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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