Kaju Katli Recipe | काजू कतली
This easy Homemade Kaju Katli recipe makes soft, smooth and melt-in-the-mouth Indian cashew fudge at home. Made with just cashews, sugar,water and ghee, this traditional Indian sweet has the perfect texture and tastes just like the Kaju Katli from your favorite sweet shop. Perfect for Diwali, festivals, Ganesh Festival, Janmashtmi, Rakshabandhan..
Ingredients
- 200 gm Broken cashews
- 135 gm Sugar (approximately 2/3 cup)
- 2/3 cup Water
- 1 tbsp Ghee
- Edible silver leaf (chandi varak),optional
Instructions
- Firstly, wash 200 g broken cashews thoroughly. Add enough water and soak them for 30 minutes.
- After 30 minutes, drain the soaked cashews completely using a strainer.
- Transfer the soaked cashews to a blender and grind them into a thick paste. Do not make the paste completely smooth; a slightly grainy texture gives the Kaju Katli a nice bite.
- Now heata heavy-bottomed kadai over medium heat. Add 135 g sugar and 2/3 cup water.Stir until the sugar completely dissolves.
- Cook the sugar syrup until it reaches one-string consistency. Take a little syrup between your thumb and index finger and gently pull them apart. It should form one thin string.
- Once the syrup reaches one-string consistency, add the prepared cashew paste and mix well.
- Now add 1/2 teaspoon ghee and continue mixing.
- Cook over medium heat, stirring continuously so that the mixture does not stick to the bottom of the kadai.
- As the mixture thickens, add the remaining 1/2 teaspoon ghee and mix well.
- Continue cooking for approximately 15–20 minutes, or until the mixture becomes thick, leaves thesides of the pan and comes together like a soft dough.
- Once the mixture is thick and no longer sticks excessively to the pan, turn off the flame. Do not over cook, as this can make the Kaju Katli hard or chewy.
- Lightly grease a plate, tray or parchment paper with ghee. Transfer the hot Kaju Katli mixture onto it.
- Place parchment paperor a clean plastic sheet over the mixture. Using a rolling pin, gently roll itinto an even layer of your desired thickness.
- Allow the Kaju Katli to cool and set for about 5–10 minutes.
- Remove the top sheet and cut the Kaju Katli into traditional diamond shapes using a sharp knife. You can also cut them into squares or any shape you prefer.
- If desired, place edible silver leaf (chandi varak) over the Kaju Katli.
- Your soft and delicious homemade Kaju Katli is ready to serve.
Video
Notes
- Do not grind the soaked cashews into an extremely fine paste. A slightly grainy paste gives the Kaju Katli a better texture.
- The one-string sugar syrup consistency is important for getting the right texture.
- Always cook the cashew mixture on medium heat and keep stirring continuously.
- Avoid overcooking the mixture, otherwise the Kaju Katli may become hard or chewy.
- The mixture is ready when it becomes thick, starts leaving the sides of the pan and comes together like a soft dough.
- If the mixture feels slightly sticky while rolling, allow it to cool for a few more minutes before shaping.
- Silver leaf is completely optional.