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Kaju Katli
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Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Indian cashew fudge made with cashews, sugar, and cardamom.
Ingredients:
1.5 cups cashews
6podsgreen cardamom
0.75 cupwhite sugar
6tablespoons water
1teaspoonghee (clarified butter), or as needed
Instructions:
Grind cashews until they turn into a powder, being careful not to overblend to keep the texture dry.
Extract the green cardamom seeds from the pods and grind them into a fine powder using a mortar and pestle.
In a nonstick pan over medium-high heat, mix sugar and water until sugar dissolves completely. Bring mixture to a boil, then reduce heat to medium. Stir in cashew powder until smooth, ensuring no lumps remain. Cook and stir until slightly thickened.
Stir in crushed cardamom powder and ghee, continuing to mix and cook until the mixture thickens and pulls away from the sides of the pan. If it sticks, add more ghee, ensuring it remains moist and sticky. To test for doneness, cool a spoonful, shape it into a ball; when it resembles fudge in texture, it's ready.
Spread mixture onto a greased or parchment-lined plate and allow it to cool until slightly warm. Grease your hands and knead on parchment paper on a flat surface until a smooth dough forms, about 2 to 3 minutes. Roll out the dough evenly to a 1/4-inch thickness.
Allow the rolled dough to cool thoroughly. Cut the kaju katli into your preferred shapes. Serve either at room temperature or chilled.