Kaju Katli is a very popular diamond-shaped Indian fudge. It is made primarily from premium cashew nuts. This version is completely sugar-free and very light. It has a smooth, melt-in-the-mouth texture and a rich, nutty taste. It is a perfect treat for celebrations when you want to stay healthy but still enjoy a classic dessert.
Kaju Katli is a symbol of celebration in Indian homes. The name literally means ‘cashew slice’ in Hindi. Traditionally, this sweet is the star of festivals like Diwali and Raksha Bandhan. It is usually made by cooking cashew powder in a heavy sugar syrup. In this version, we replace the sugar with a healthy sweetener. This allows everyone to enjoy the festivities without worrying about blood sugar levels.
The quality of a Kaju Katli depends on the cashews. You must use fresh, high-quality nuts to get that creamy white colour. The process requires a bit of patience and care. If you grind the cashews for too long, they release oil and turn into butter. If you cook the dough for too long, it becomes hard. This recipe focuses on finding the perfect balance. It keeps the fudge soft and flexible so it is easy to slice.
This dish is naturally gluten-free and can be made vegan very easily. It is an honest and clean way to prepare a traditional mithai at home. There are no artificia
Read MorePut the cashews in a grinder. Use the pulse mode to turn them into a fine powder. Do not run the grinder continuously. The cashews will become oily if they get too hot.
Sieve the cashew powder into a bowl. This removes any large bits of nuts. You want the powder to be very fine and light like flour.
Take a heavy-bottomed pan. Add the water and the sugar-free sweetener. Heat the pan on a medium flame.
Stir the mixture until the sweetener dissolves completely. Let the liquid boil for two or three minutes. It should feel slightly sticky between your fingers.
Turn the heat down to low. Add the cashew powder and the cardamom powder to the liquid.
Stir the mixture constantly. Use a spatula to break any lumps. The paste will start to thicken and leave the sides of the pan.
Keep stirring until the mix forms a soft dough. To check, take a small piece and roll it into a ball. If it does not stick to your fingers, the dough is ready.
Grease a flat plate or a tray with a little ghee. Put the hot cashew dough onto the tray.
Let the dough cool for two minutes. Grease your palms with a tiny bit of ghee. Knead the dough gently while it is still warm. This makes the Katli very smooth.
Place the dough between two sheets of parchment paper. Use a rolling pin to flatten it. It should be about 5 millimetres thick.
Remove the top paper. Use a sharp knife to cut the dough into diamond shapes. Let the Kaju Katli cool completely before you lift the pieces.
Yes, but the Katli will be dark brown and have a different taste.
This happens if you cook the paste for too long. Take it off the heat as soon as it forms a soft ball.
Keep it in an airtight container. It will stay fresh at room temperature for five days or in the fridge for two weeks.
Yes, you can add a few drops of rose water during the kneading stage for a lovely floral scent.
Yes, sieving ensures that your Katli has a smooth texture without any crunchy bits.
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