Kaju Katli / Cashew Fudge

Kaju Katli / Cashew Fudge is a very traditional, simple, and super delicious Indian sweet. For Indians celebrations and festivals are incomplete without Kaju Katli. On festivals and special occasions, Kaju Katli is one of those sweets which people like to gift their friends and family. The best part of this sweet is its simplicity. It is mainly made with just two ingredients, cashews, and sugar. However, there are few other ingredients also used in Kaju Katli like cardamom, rose water, or saffron.

Kaju Katli / Cashew Fudge:

Even though this sweet sounds very simple and easy to make, sometimes it takes a while to perfect the recipe. I have several trials and errors before cracking the perfect recipe.

So you might ask, is it worth making Kaju Katli at home, when we can easily get it from the store?  Absolutely! Store-bought Kaju Katli is often overly sweet and contains preservatives. But if we make it at home, it is easy to control the sugar and to use only good quality cashews.

I have added a pinch of cardamom into this sweet because I prefer that way. But cardamom powder is totally optional. Also if you want, you can use saffron and or Rosewater. Kaju Katli is mostly decorated with silver foil. However we do not use silver foil, but if you wish you can decorate with it.

Kaju Katli / Cashew Fudge is:

• Easy and Quick to Make
• Only 3 Ingredients
• Melt in Mouth
• Super Delicious
• Vegan

I have included step by step pictures and directions for this recipe.

How to Make Kaju Katli / Cashew Fudge:

Making Cashew Powder:

Take 1 cup of cashews into a blender, dry grinder, or food processor. Grind cashews into a smooth powder. Make sure to grind cashews into intervals, each one for just a few seconds.

Oil separates easily from cashews, so even a little bit longer grinding will make the powder lumpy and oily. We do not want that, so make sure not to over grind. Strain the Cashew Powder:

Strain the cashew powder through the medium pore sieve. This will remove the lumps if there are any. Grind again if there are any remaining small pieces of cashews and sieve.

Add cardamom powder to the cashew powder, and mix well.

Making of Kaju Katli:

In a non-stick or heavy bottom pan, take ¼ cup water and 6 tablespoon sugar. Dissolve the sugar into the water on low to medium heat and continue until sugar syrup starts boiling. It will take 6-8 minutes to reach boiling, depending on the temperature of your heat.

Once it starts boiling, keep checking for one string consistency. Do not worry if you do not know how to check one string consistency. Just let it boil for a minute more. Turn the flame on low and add the cashew powder. After adding cashew powder, continuously stir it until everything comes together.

It will take just a few seconds to a minute. The mixture will start thickening very soon and will become like very soft dough.

For me it took only a minute, so make sure not to overdo this. Turn off the heat and set aside the pan. Take this mixture onto a clean and lightly greased working surface. The mixture will be very hot. Let it cool down only a little bit. Once it is cool enough to touch (it should be still hot), knead it very lightly and bring it together.

Grease your palms lightly if it sticks. Do not over-knead it, just very lightly so it forms like dough. Take this dough onto greased thali (plate) or tray and gently roll with a rolling pin into desired thickness. Let this rolled Kaju Katli dough cool down completely. Cut this Kaju Katli dough into the desired shape and enjoy.

You may also like:

Cashew Coconut Chocobars

Paneer Kheer

Rose Yogurt Panna Cotta

Badam Rava Burfi / Badam Suji Burfi / Almond Semolina Fudge

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