Kaju Katli
Kaju katli is a thin, smooth cashew fudge cut into diamonds, and one of the most common sweets in Diwali gift boxes. It needs little more than cashews, sugar and water, so the result depends on two moments at the stove: boiling the syrup until a cooled drop pulls into a single thread, and taking the cashew mixture off the heat as soon as it gathers into a soft dough. The silver leaf on top is optional.
Published
- Prep Time
- 20 mins
- Cook Time
- 15 mins
- Set
- 30 mins
- Total Time
- 1 hr 5 mins
- Servings
- about 24 pieces
How do you make Kaju Katli?
To make kaju katli, grind 200 g raw cashews to a fine powder. Boil 120 g sugar with 80 ml water for 4-6 minutes, until a cooled drop pulls into one thread between your fingers. Stir in the cashew powder over low heat for 4-6 minutes, until it forms a soft dough. Knead with ghee, roll 5 mm thick, cut into diamonds and let set for 30 minutes.
- Total time
- 1 hr 5 mins
- Calories
- 70 per serving
- Protein
- 1.5 g
- Yield
- about 24 pieces
- Difficulty
- Medium
- Method
- Stovetop
Ingredients
Equipment
Spice grinder or small food processor · Fine-mesh sieve · Heavy-bottomed non-stick pan · Silicone spatula · Parchment paper · Rolling pin · Sharp knife
Quick Directions
Grind the cashews
Lay a large sheet of parchment on the counter.
Boil the syrup to one string
Boil the sugar and water for 4-6 minutes, until a cooled drop pulls into a single thread.
Cook the cashew dough
Turn the heat to low and add the cashew powder, and the cardamom if using.
Knead
Scrape the mixture onto the parchment and let it cool for 2-3 minutes, until warm but comfortable to touch.
Roll and cut
Lightly grease a second sheet of parchment with ghee, lay it on top of the dough and roll between the sheets to an even 5 mm (a scant 1/4 inch).
Let it set
Leave the diamonds on the parchment for 30 minutes to firm up, then separate them along the cuts.
Step-by-Step Instructions
Every step for making kaju katli, written out in full.
Grind the cashews
Lay a large sheet of parchment on the counter. Put the cashews in a dry spice grinder or small food processor, in batches if needed, and pulse in 2-3 second bursts, shaking the jar between pulses, until they form a fine powder. Stop before the powder clumps or looks oily. Sift it through a fine sieve and grind any coarse bits again with a spoonful of the powder.
Boil the syrup to one string
Put the sugar and water in a heavy-bottomed non-stick pan over medium heat and stir until the sugar dissolves. Stop stirring and let it boil for 4-6 minutes, until the bubbles get smaller and the syrup looks slightly thick. To test, drip a little onto a cold plate, wait 10 seconds, then touch it between your thumb and forefinger and pull them apart. When a single thread stretches between them, the syrup is ready. If it only feels wet and sticky, boil for 30 seconds more and test again.
Cook the cashew dough
Turn the heat to low and add the cashew powder, and the cardamom if using. Stir and press constantly with a silicone spatula for 4-6 minutes, breaking up lumps, until the mixture thickens, stops sticking to the pan and gathers into one soft mass that follows the spatula. To test, let a small piece cool for a few seconds and roll it between greased fingers: it should form a smooth ball that does not stick. Take the pan off the heat.
Knead
Scrape the mixture onto the parchment and let it cool for 2-3 minutes, until warm but comfortable to touch. Grease your hands with ghee and knead for 1-2 minutes into a smooth, soft dough. If it cracks, knead in warm water a few drops at a time. If it feels soft and sticky, let it rest for 2-3 minutes and knead again.
Roll and cut
Lightly grease a second sheet of parchment with ghee, lay it on top of the dough and roll between the sheets to an even 5 mm (a scant 1/4 inch). Peel off the top sheet. If using silver leaf, lay each sheet face down on the dough, press gently through the backing paper and peel the paper away. Trim the edges, cut the dough into 4 cm (1 1/2 inch) wide strips, then cut across the strips on the diagonal to make diamonds.
Let it set
Leave the diamonds on the parchment for 30 minutes to firm up, then separate them along the cuts. Knead the trimmings together and roll and cut them, or shape them into small balls.
Recipe Tips
- Use raw, unsalted cashews. Roasted cashews make a darker, grainy katli.
- Pulse the grinder rather than running it. Long grinding warms the cashews until they release oil and turn to paste, and the katli will be greasy.
- Take the pan off the heat the moment the mixture forms a soft ball. It keeps firming as it cools, and overcooked dough turns dry and crumbly.
- Some silver leaf (varak) is made by beating the metal between layers of animal hide or gut, so it is not vegetarian. Buy varak labelled vegetarian or machine-made, or leave it out; it is there for looks, not flavour.
Variations
- Saffron kaju katli: soak a pinch of saffron threads in 1 tsp warm water and add it to the syrup.
- Add 1/2 tsp rose water with the cashew powder.
- Press the warm dough into small sweet moulds, or roll it into balls, instead of cutting diamonds.
Nutrition (per serving)
| Calories | 70 |
|---|---|
| Protein | 1.5 g |
| Carbs | 7.5 g |
| Fat | 4 g |
| Saturated fat | 0.8 g |
| Fibre | 0.3 g |
| Sugar | 5.5 g |
| Sodium | 1 mg |
Estimated from the listed ingredients; values vary by brand.
Related Recipes
Storing & Reheating
- Fridge
- Keep in an airtight container, layered with parchment, at room temperature for up to 5 days, or in the fridge for up to 2 weeks.
- Freezer
- Freeze in a sealed container, layered with parchment, for up to 1 month. Thaw in the closed container so condensation does not make the pieces sticky.
Kaju Katli FAQs
What is one-string consistency in sugar syrup?
It is the point at which boiled sugar syrup is just thick enough to form one thread. Drip a little onto a cold plate, wait 10 seconds, touch it between your thumb and forefinger and pull them apart. If a single thread stretches between your fingers, the syrup is ready. It usually takes 4-6 minutes of boiling.
Why is my kaju katli dry and crumbly?
The cashew mixture cooked for too long, or the syrup boiled past the one-string stage. While the dough is still warm, knead in warm water a few drops at a time until it holds together. Next time, take the pan off the heat as soon as the mixture gathers into a soft ball.
Why is my kaju katli sticky and not setting?
It came off the heat too early. Scrape it back into the pan and stir over low heat for 1-2 minutes more, until a small piece cooled for a few seconds rolls into a ball without sticking. Then knead and roll it again.
Is the silver leaf on kaju katli vegetarian?
Not always. Some silver leaf (varak) is made by beating silver between layers of animal hide or gut. Look for varak labelled vegetarian or machine-made, or leave it off. Without it, kaju katli is made only from cashews, sugar, water, ghee and cardamom.
How far ahead can I make kaju katli for Diwali?
Up to 5 days ahead if you keep it in an airtight container at room temperature, or up to 2 weeks ahead in the fridge. Layer the pieces with parchment so they do not stick together.
Disclaimer
- Nutrition information is an estimate based on the listed ingredients. It changes with the brands, portion sizes and swaps you use.
- Read ingredient labels for allergens and for diet claims such as gluten-free or vegan. Products and their ingredients can change.
- Cooking times are a guide, since ovens, air fryers and slow cookers all run differently. Use a food thermometer and cook meat, poultry and fish to the safe internal temperatures in government food safety guidance.
- This recipe is general information, not medical or nutrition advice. If you have an allergy, a health condition or a special diet, check with a qualified health professional.
