Kaju Katli Recipe
An easy homemade kaju katli recipe made with cashews, sugar, and ghee. Follow the texture cues carefully for smooth, soft, thin slices every time.
Servings: 4 400 gm
Calories: 581kcal
Equipment
- Vitamix blender / mixer grinder
- stand mixer
- greased tray or baking tray lined with parchment paper
- butter knife /pizza cutter
- heavy bottom pan
Ingredients
- 2 cups raw cashews 2 cups is approx
- 1 cup sugar 1 cup approx is 190 grams
- 1 tbsp. ghee (or coconut oil if vegan ) for cooking
- 1 tsp. ghee (or coconut oil if vegan ) for kneading
- ⅓ cup water
- 1 tbsp. rose water optional
Instructions
- Soak the cashews in water for 2 to 3 hours. Drain well.
- Grind the soaked cashews in a high-speed blender or mixer using very little water. For 2 cups cashews, use a little less than ⅓ cup water, only as needed to help it blend into a smooth paste.
- Transfer the cashew paste and sugar to a heavy-bottom pan.
- Cook on low heat, stirring continuously. Add 1 tablespoon ghee and rose water, if using.
- Keep cooking until the mixture thickens into a soft dough-like mass. It should leave the sides of the pan, look glossy, and feel less sticky when stirred. This usually takes about 12 to 14 minutes on low heat.
- Transfer the hot mixture to a stand mixer with a flat beater and beat for about 5 minutes until smoother. If you do not have a stand mixer, let it cool just enough to handle, then knead carefully on parchment paper with greased hands.
- Add 1 teaspoon ghee if needed while kneading, just enough to help bring the mixture together into a smooth, soft dough.
- Place the dough between two sheets of parchment paper and roll it gently to your preferred thickness while it is still warm.
- If using edible silver leaf, apply it after rolling. Let the kaju katli rest until firm, then cut into diamond shapes or squares.
- Store in the refrigerator for 5 to 7 days. You can also freeze it for longer storage.
Notes
Notes
- Once you grind the cashews, a few tiny bits are fine. They usually soften as the mixture cooks.
- If the mixture still has larger pieces of cashew, add a little more water and grind again.
- Do not add too much extra water, or the mixture will take longer to cook.
- The most important step is cooking the mixture to the right stage. If undercooked, the katli will stay sticky and too soft. If overcooked, it may turn dry or crumbly.
- Roll the mixture while it is still warm for the smoothest finish.
- You can also pass the ground cashew mixture through a sieve if you want a smoother texture.
- If the mixture still has larger pieces of cashew, add a little more water and grind again.
- Do not add too much extra water, or the mixture will take longer to cook.
- The most important step is cooking the mixture to the right stage. If undercooked, the katli will stay sticky and too soft. If overcooked, it may turn dry or crumbly.
- Roll the mixture while it is still warm for the smoothest finish.
- You can also pass the ground cashew mixture through a sieve if you want a smoother texture.
Nutrition
Serving: 100gms | Calories: 581kcal | Carbohydrates: 69g | Protein: 11g | Fat: 32g | Saturated Fat: 8g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 16g | Cholesterol: 13mg | Sodium: 9mg | Potassium: 414mg | Fiber: 2g | Sugar: 54g | Vitamin C: 0.3mg | Calcium: 24mg | Iron: 4mg