Kaju Katli (Indian Cashew Fudge)
Kaju katli is a decadent, melt-in-your-mouth, diamond-shaped Indian dessert adorned with edible silver foil.
Ingredients
- 2 cup (280 g) raw whole cashews
- ¾ cup (160 g) water 160g
- 1 cup (216 g) sugar 216g
- ½ teaspoon cardamom powder
- 2 tablespoons unsalted ghee plus more to brush parchment paper
- sheets of edible silver foil Optional
Instructions
- Cut two sheets of parchment paper that are 9x12 inches. Brush each side of the parchment paper with ghee.
- In a food processor pulse the 2 cup raw whole cashews to form a coarse powder that resembles the texture of couscous. Do not over pulse, which will cause the cashews to turn into a cashew butter instead of a powder.
- In a medium pan on medium heat, mix ¾ cup water, 1 cup sugar, and ½ teaspoon cardamom powder.
- Allow the sugar to completely dissolve and boil until it is a syrup-y consistency. The sugar syrup, when cool enough to touch, should feel thick and silky between your fingers.
- Reduce the heat to low. Add cashew flour, and stir with a plastic spatula until the cashew flour is fully hydrated. Continue to stir and add in half of the 2 tablespoons unsalted ghee and cook for another 10-12 minutes on low heat until the mixture forms a dough that pulls away from the edge of the pan and forms a sticky dough. Turn off the heat.
- Put a small portion of the dough on a small plate and allow it to briefly cool. If the paste turns into a non-sticky ball then it is ready. If it is still sticky and wet, it may need an additional minute on low heat to cook a bit more.
- Pour the hot paste onto one of the greased parchment papers. Allow the paste to cool briefly. Work quickly while the dough is still warm. Add remaining half of the 2 tablespoons unsalted ghee to the dough and lightly fold and knead the dough using the parchment paper as a barrier between the hot dough and your hands and form it into a rough rectangle shape. If the dough is sticky wait ~5 minutes as it should become more manageable to work with as it cools.
- Place the top parchment paper back onto the dough as a barrier between the rolling pin and the dough and roll the dough into a rough rectangle that is about ¼ inch thick.
- Drape edible silver foil onto the rectangle as desired. Using a sharp paring knife, make vertical cuts followed by diagonal cuts to form diamonds or kaju katlis. It helps to lightly score the cuts on the katlis to outline where the cuts should be before making the final cuts.
- The kaju katlis can be stored in an airtight container in the fridge for up to 3 weeks, but they taste best at room temperature. Do not microwave if you have added silver foil to the dessert!
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Notes and Tips
- Make sure to test a small sample of your kaju katli dough before removing it from the pan. Once cooled for ~1-2 minutes it should easily roll into a non-sticky dough ball that is firm. If it is still sticky that means that the dough is not ready.
- If you end up having a dough that is too wet, you can place it back on the stove on low heat and cook it out more. If your dough is crumbly, that means you have overcooked the dough. Gradually sprinkle on milk to help hydrate the dough so it is pliable enough to roll.
- It is important to work with the kaju katli dough while it is still warm; otherwise it will be difficult to form it into a thin rectangle without cracks.
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