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Kaju Katli
Kaju Katli
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Prep Time:
25 minutes
Cook Time:
15 minutes
Total Time:
125 minutes
Rich, indulgent cashew dessert with edible silver leaf, perfect for Diwali festivities and guaranteed to wow your guests!
Ingredients:
  • 2 cups (268g) raw cashews
  • 1 cup (200g) granulated white sugar
  • 1/2 (118g) cup water
  • 1 teaspoon ghee or coconut oil
  • 1/4 teaspoon ground cardamom powder
  • 3/4 teaspoon edible rose water (optional)
  • Edible silver leaf, for coating
  • Flaky finishing salt (optional)
Instructions:
  • Turn the cashews into a fine powder by freezing them for 15 minutes, then blending in a food processor until they resemble almond flour. Strain the powder through a sieve into a bowl, pressing down to remove any large particles. Repeat blending if necessary.
  • To make the sugar syrup, heat a medium high-walled pan (preferably non-stick) over high heat. Combine sugar and water, stirring constantly with a whisk until it boils, about 3 to 4 minutes. Insert a candy thermometer and boil until the temperature reaches 230°F to 235°F, approximately 2 to 4 minutes. To check doneness without a thermometer, dip a wooden spoon in the syrup and observe it clinging to the back of the spoon.
  • Prepare the cashew dough: Lower the heat of the syrup and gradually fold in the powdered cashews with a rubber spatula until slightly thickened like cake batter. Integrate the ghee, cardamom, and rose water (if desired). Stir frequently until the dough easily pulls away from the sides of the pan, about 7 to 8 minutes. To test readiness, let a small spoonful cool for a moment. If it forms a non-sticky ball easily, it's ready. If sticky, keep stirring on low heat, then turn it off once non-sticky.
  • Grease two pieces of parchment paper (at least 8.5 inches by 12 inches wide) with ghee or coconut oil. Set one piece aside. Transfer the dough onto one piece of parchment. Allow it to cool for 8 to 10 minutes until it's warm enough for easy kneading.
  • Prepare the dough for rolling: Grease your hands lightly with ghee or coconut oil. Knead the crumbly dough for about a minute, pushing it away from you with the heel of your palm and folding it over itself until smooth. If the dough remains crumbly, add 1 tablespoon of water at a time while kneading until it comes together. Shape the dough into an oval and place between two greased parchment papers. Roll out the dough with a rolling pin until it's 1/4-inch thick.
  • Gently place silver leaf on the dough by flipping your hand from the booklet onto the cashew dough. Add flaky salt for extra flavor, if preferred.
  • To slice the Kaju Katli, allow the dough to cool completely at room temperature. Make horizontal cuts about an inch apart across the oval, then cut diagonally to form diamond shapes measuring about 2 inches across. Trim any excess dough from the edges and enjoy as a snack.
  • Allow the kaju katli to set at room temperature for at least 1 hour before serving.

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