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Kaju Katli

Kaju Katli is a Indian sweet made from ground cashew nuts and sugar syrup, cooked into a smooth, pliable dough that is then rolled out and cut into diamond-shaped pieces. The final product has a soft, melt-in-your-mouth texture with a glossy appearance and fragrant aroma of cashews. It is typically garnished with edible silver leaf or chopped nuts and served as a festive treat.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 10
Course: Main Course
Cuisine: Indian
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 cups finely ground cashew powder freshly ground for best texture
  • 1 cup granulated sugar for the syrup
  • 0.3 cup water to prepare the sugar syrup
  • 1/4 tsp cardamom powder for flavor
  • 1-2 tsp ghee or butter optional, for greasing and finishing
  • as needed edible silver leaf or chopped nuts for garnishing (optional)

Equipment

  • Non-stick pan
  • Rolling Pin
  • Knife
  • Mixing bowl
  • Spatula
  • Measuring cups and spoons
  • Plastic sheet or parchment paper

Method
 

  1. Measure and set aside the ground cashew powder and sugar. Prepare a clean surface lined with plastic or parchment paper for rolling out the dough.
  2. Combine water and sugar in a non-stick pan over medium heat. Stir until the sugar dissolves completely and bring the mixture to a boil. Continue boiling until the syrup reaches a one-string consistency, indicated by a small thread forming when a drop is pulled between fingers.
  3. Lower the heat to medium-low and gradually add the ground cashew powder to the syrup while stirring continuously with a spatula to prevent lumps. Keep stirring until the mixture thickens and starts to leave the sides of the pan, about 8-10 minutes. The color will lighten slightly, and the mixture will become smooth and dough-like.
  4. Grease a flat surface lightly with ghee or butter. Transfer the hot dough onto the prepared surface and knead it quickly while still warm, to smooth out any lumps. Roll the dough into a thick, even rectangle using a rolling pin, approximately 1/8 inch thick.
  5. Allow the rolled-out dough to cool slightly until firm enough to handle but still flexible. Use a sharp knife to cut into diamond or square shapes. Carefully lift and transfer the pieces onto a serving plate. Optionally, garnish with edible silver leaf or chopped nuts for decoration.
  6. Let the pieces cool completely before serving to set their shape. Store any leftovers in an airtight container at room temperature for up to a week.

Notes

Ensure the sugar syrup reaches the one-string stage for the perfect texture. Knead the mixture quickly while warm to achieve a smooth dough. Use a sharp knife for clean cuts to prevent cracking.