Traditional Kaju Katli (Cashew Fudge)
October 25, 2015
This step by step recipe is a sincere attempt to share the method to get the perfectly traditional Kaju Katli at home. Since I actually struggled with this Indian sweet many times while making the other Indian sweets were a cake walk.
- Prep: 5 mins
- Cook: 10 mins
- Yields: 12 -15 Slices
1Powder the cashews in the grinder. Make sure the cashews are in powders form and are NOT pasty or oily.
2On a low flame heat sugar and water in a deep bottomed or non-stick pan or kadhai
3Meanwhile, grease the plate or a tray and keep aside or keep butter papers ready.
4When all the sugar is melted in the water, add the cashew powder. The consistency of the sugar syrup is not a necessity here. Just let the sugar melt in the water and then proceed to the next step.
5Keep stirring the cashew mixture on a low flame.
6The cashew mixture would start to thicken. Cook the cashew mix for approx 7-9 minutes till the whole mixture starts to come together.
7Remove the whole lump of the mixture from the pan and place it in a bowl or a plate.
8Add the rose petals/ saffron and ghee/oil to the cashew mixture.
9When the heat in the mixture is hot enough to handle, then knead the cashew mixture.
10Flatten the dough and lay it on a butter paper or on a greased plate or tray.
11Place a butter paper on top and then using a rolling pin, roll gently the dough from all sides till you reach a thickness of 5-8 mm in the dough.
12Remove the butter paper and let the rolled cashew dough cool. when completely cooled, using a sharp knife cut the cashew dough giving square or diamond shapes.
13Gently remove the Kaju Katli with a butter knife.
14Serve the Kaju Katli straight away or keep in an airtight container.
If you're using saffron- Roast it in a dry pan and then coarsely powder it in a mortar-pestle. Add the powdered saffron in the cashew dough.
If you're using rose water- Add it to the sugar and water solution.