Kaju Katli | Cashew Fudge is a classic Indian sweet. They are served during most festivals and occasions. They are made with just 4 everyday pantry essentials and take less then 30 minutes to prepare. The flavor is so delicious and absolutely melt in the mouth good! 

Kaju Katli | Cashew Fudge

Kaju Katli | Cashew Fudge literally means cashew slice. It is basically made by boiling milk with sugar until reduced and then mixed with cashews, etc. Although that process takes a quite a long time to prepare, it is very delicious. Today, I’m sharing a rather quick and no-fuss recipe today. It needs just 4 basic ingredients from start to finish. The internet is full of recipes for the making Kaju Katli | Cashew Fudge with just 2 ingredients these days. Well, those recipes are not the authentic version. Those are more like marzipan made with cashews. So it is up to you what you really want to make.

Kaju Katli | Cashew Fudge

Kaju Katli | Cashew Fudge can be flavored with some saffron too, although I’m not too fond of any flavor in Kaju Katli | Cashew Fudge except some cardamom powder. The most traditional version is what we prefer in my family.

Kaju Katli | Cashew Fudge

Kaju Katli | Cashew Fudge can be served for Raksha Bandhan or Diwali. This is one of the most loved sweets in my home. I mean, they vanish within 2 days tops! The hubby and I, both are die hard fans for these. Apart from these you can try

Ghee Mysore Pak
Karachi Halwa
Rawa Ladoos
Besan Ladoos
Khoya Burfi
Anjeer ki Burfi
Instant Kesar Peda 

Anyways, Let’s move on with my recipe for Kaju Katli | Cashew Fudge, I took 4 ingredients & less than 30 mins to serve these from start to finish! Let’s get started!

Use a blender and dry grind the cashews to a fine texture.

Make sure the cashews were at room temperature before grinding.

Heat the non stick pan, add the sugar & water.

Melt the sugar into the water on a low flame. Keep stirring.

Once the sugar has melted, cook for another 2-3 mins on low flame.

To check if the sugar syrup is ready, take some water in a bowl and add a drop of the syrup.

The drop should not mix in the water. This is one thread consistency (ek taar ki chashni).

My syrup was ready in 5 mins approximately.

image

Once the syrup is ready, add the cashew powder & keep stirring constantly & cook on low flame for 5 mins, until you achieve a dough like consistency.

To check the consistency of the Katli dough, take some mixture in your hands and make a ball, if the shape holds, it’s ready. Remove this dough like mixture on a greased plate and let it cool for 5 min.

Grease your palms and knead this mixture carefully until it’s smooth.

image

Now, roll this dough with a rolling on the back of a greased plate.

The thickness should be about 6mm or a bit more. Don’t roll it too thin. Set this plate in the refrigerator for 8-10 mins.

They will set really quickly, once set, you can cut them in any shape as you prefer, however I prefer the traditional diamond shape for these katlis.

That’s it! They are ready, you can store them in an airtight container for 2-3 day in the refrigerator.

Kaju Katli | Cashew Fudge

Kaju Katli

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

Yield: 15-17 pieces

Traditional Indian Mithai, absolutely delicious and melt in the mouth good made with just 4 ingredients!!

Ingredients

  • 1 cup cashew nuts
  • 1/2 cup sugar
  • 1/2 cup water
  • 1 tsp ghee (for greasing)

Instructions

  1. Use a blender and dry grind the cashews to a fine texture. (Make sure the cashews were at room temperature before grinding.)
  2. Heat the non stick pan, add the sugar & water. Melt the sugar into the water on a low flame.
  3. Keep stirring. Once the sugar has melted, cook for another 2-3 mins on low flame.
  4. To check if the sugar syrup is ready, take some water in a bowl and add a drop of the syrup. The drop should not mix in the water.
  5. This is one thread consistency (ek taar ki chashni). My syrup was ready in 5 mins approximately.
  6. Once the syrup is ready, add the cashew powder & keep stirring constantly & cook on low flame for 5 mins, until you achieve a dough like consistency.
  7. To check the consistency of the Katli dough, take some mixture in your hands and make a ball, if the shape holds, it's ready.
  8. Remove this dough like mixture on a greased plate and let it cool for 5 min.
  9. Grease your palms and knead this mixture carefully until it's smooth.
  10. Now, roll this dough with a rolling on the back of a greased plate. The thickness should be about 6mm or a bit more.
  11. Don't roll it too thin.
  12. Set this plate in the refrigerator for 8-10 mins.
  13. They will set really quickly, once set, you can cut them in any shape as you prefer, however I prefer the traditional diamond shape for these katlis
  14. That's it! They are ready you can store them in an airtight container for 2-3 day in the refrigerator.

Notes

Please make sure that the sugar syrup isn't too thick too else, the cashew powder will just stick to the sugar but not form into a dough. Cool the rolled dough before cutting into pieces for clean cuts.

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Love,
Shreya.

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