Kaju Katli is one of the most favorite and sought-after sweets in India. This is a royal sweet, a lovely and yummy cashew fudge perfect for festivals and also for gifting.
I have made this recipe without the use of sugar or ghee.
Cashews: 1 cup
Honey: 8 tsp. (adjust according to taste)
Edible coconut oil: for greasing
Rose water: a few drops
Water: 1/2 cup
Saffron strands for decorating
Edible silver foil for decorating (optional)
- Add the cashews to the blender and grind to a fine (or coarse) powder. I like little cashews bits in my fudge so I ground it coarse. Keep aside.
- Heat the water on medium flame in a heavy-bottomed pan and add the honey. Mix well and let the honey dissolve completely. Bring the water to a boil until the quantity reduces in half. By the time grease the working surface with coconut oil.
- Now add the ground cashew powder to the water and mix well. Let the whole mixture cook and come together in a lump, this would take about 7 minutes. You know it's done when you pinch out a small ball from the mix and try to roll it between your palms and it's not sticky.
- Remove the whole mix to the working surface. Don't leave in the hot pan as it can overcook and the fudge will become chewy. Add in the rose water.
- Let it cool a bit and begin to knead the dough. Do not over-knead as it will become dry. The grainy texture will disappear. (I made for the first time and didn't knead enough, so it's a little grainy).
- Flatten a bit with the spatula and flatten it completely on the surface using a regular rolling pin.
- Leave and let cool completely for few hours.
- When cooled, cut into diamond shapes with the help of a sharp knife or a pizza cutter.
- Carefully remove the pieces and decorate with saffron strands and/or silver foil.
- Refrigerate for an hour and serve.
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