Grandma's kaju katli — Indian cashew fudge — is two humble ingredients turned into something silky: raw cashews and sugar cooked to just the right stage, rolled thin, and cut into diamonds with a whisper of rose on top. A spice grinder and ten minutes of your attention are all it asks.
Some recipes are more than just instructions; they’re heirlooms passed down through generations. This Kaju Katli, a treasured Indian cashew fudge, is one of those. My grandma shared her secret to perfection with me: ‘You know it’s done when the spoon stands up by itself in the mixture.’ This single piece of wisdom is the key to mastering this iconic sweet, a rite of passage for any lover of Indian desserts. With just three simple ingredients, you can create this melt-in-your-mouth delicacy that’s fit for any celebration.
Ingredients
• (Makes 20)
• 1 2/3 cups / 225g (7.9 oz) raw, unsalted cashews
• ¾ cup / 150g (5.3 oz) granulated sugar
• ¼ cup / 60ml water
• 1 tablespoon (15 ml / 0.5 fl oz) dried rose petals, for garnish
• NOTE: You will need a spice grinder or a high-powered food processor.
Instructions
1. Prepare your workspace by laying a sheet of parchment paper on a baking pan or clean countertop. Keep a second sheet of parchment and a rolling pin nearby.
2. In a spice grinder or food processor, grind the cashews into a fine powder. Be careful to pulse in short bursts to avoid over-grinding, which can turn the cashews into butter.
3. In a non-stick saucepan, combine the sugar and ¼ cup of water. Place over medium heat, stirring until the sugar completely dissolves and the syrup comes to a rolling boil.
4. Reduce the heat to low and immediately add the ground cashews to the sugar syrup. Stir continuously to combine and prevent lumps.
5. Continue stirring the mixture for 6 to 8 minutes as it thickens into a smooth, dough-like mass that pulls away from the sides of the pan.
6. Test for doneness: the mixture is ready when a wooden spoon can stand upright in it for a moment without falling over. Immediately transfer the cashew dough onto the prepared sheet of parchment paper.
7. Sprinkle the dried rose petals over the top. Place the second sheet of parchment paper over the dough and, working quickly, use a rolling pin to roll it out evenly to about ¼-inch thickness.
8. Remove the top sheet of parchment and let the fudge cool completely at room temperature for at least 30 minutes, or until firm.
9. Once cooled, use a sharp knife or pizza cutter to slice the fudge. Make parallel cuts on a diagonal at 1¾-inch intervals, then cut again on the opposite diagonal to create classic diamond shapes.
Nutritional Information
• Serving Size: 1 piece
• Calories: Approximately 95 kcal
• This sweet is a good source of healthy monounsaturated fats and essential minerals like magnesium and copper from the cashews.
• Please note that this is an estimate and actual values may vary.
Pro Tips
• for Perfect Kaju Katli
• Pulse the cashews in short bursts when grinding. Over-processing will release their oils and create a paste instead of a fine powder, affecting the final texture.
• Use the ‘standing spoon’ test for perfect consistency. If a wooden spoon stands upright in the mixture for a moment before falling, it’s ready to be rolled.
• Once the cashew mixture is ready, work quickly to transfer and roll it out. It begins to set as it cools, making it harder to shape.
• To easily clean the sticky pan, fill it with water and bring it to a boil. The hardened sugar mixture will dissolve right off.
FAQ
Q: Is this Kaju Katli recipe vegan friendly
A: Yes, this recipe is completely vegan as written. It uses only cashews, sugar, and water, with no ghee, milk, or other animal products, making it a perfect plant-based Indian sweet.
Q: Can I make this vegetarian fudge with other nuts
A: Absolutely. While cashews give Kaju Katli its classic creamy texture, you can substitute them with blanched almonds to make Badam Katli. The process is the same, but the flavor and texture will be slightly different.
Q: How should I store homemade vegetarian Kaju Katli
A: Store your Kaju Katli in an airtight container at room temperature for up to one week. You can also refrigerate it for up to two weeks, but allow it to come to room temperature before serving for the best texture.
Q: Is Kaju Katli a good source of vegetarian protein
A: While cashews themselves are a source of plant-based protein and healthy fats, Kaju Katli is primarily a dessert due to its high sugar content. It’s a delicious treat rather than a significant source of protein in a vegetarian diet.
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Grandma's Kaju Katli (Indian Cashew Fudge)
Ingredients
Method
- Prepare your workspace by laying a sheet of parchment paper on a baking pan or clean countertop.
- Keep a second sheet of parchment and a rolling pin nearby.
- In a spice grinder or food processor, grind the cashews into a fine powder. Be careful to pulse in short bursts to avoid over-grinding, which can turn the cashews into butter.
- In a non-stick saucepan, combine the sugar and ¼ cup of water.
- Place over medium heat, stirring until the sugar completely dissolves and the syrup comes to a rolling boil.
- Reduce the heat to low and immediately add the ground cashews to the sugar syrup.
- Stir continuously to combine and prevent lumps.
- Continue stirring the mixture for 6 to 8 minutes as it thickens into a smooth, dough-like mass that pulls away from the sides of the pan.
- Test for doneness: the mixture is ready when a wooden spoon can stand upright in it for a moment without falling over. Immediately transfer the cashew dough onto the prepared sheet of parchment paper.
- Sprinkle the dried rose petals over the top.
- Place the second sheet of parchment paper over the dough and, working quickly, use a rolling pin to roll it out evenly to about ¼-inch thickness.
- Remove the top sheet of parchment and let the fudge cool completely at room temperature for at least 30 minutes, or until firm.
- Once cooled, use a sharp knife or pizza cutter to slice the fudge. Make parallel cuts on a diagonal at 1¾-inch intervals, then cut again on the opposite diagonal to create classic diamond shapes.
- Once the cashew mixture is ready, work quickly to transfer and roll it out. It begins to set as it cools, making it harder to shape.
