Kaju katli
Grind cashews in short pulses, cook with measured sugar syrup and roll a small batch of Diwali kaju katli.
- Active prep
- 15 min
- Cook
- 20 min
- Yield
- 18–20 small pieces
About 60 minutes total elapsed time, including 25 minutes for soaking, resting or cooling. Times are estimates; chilling for cold service and preparing already boiled ingredients require additional time where noted.
Kaju katli relies on finely ground cashews and stopping the cooking before the mixture becomes dry. Grind the nuts in short pulses so their oil does not turn the powder into paste. This recipe keeps the flavour simple and uses a cooled sample to judge when the mixture can be shaped.
Ingredients
- 2 cups cashews (about 250 g)
- ¾ cup sugar
- ⅓ cup water
- 1 tsp ghee for greasing (optional)
- ¼ tsp ground cardamom (optional)
- Certified edible silver leaf (optional)
Method
- 1
Use room-temperature dry cashews. Pulse in short bursts, then sieve the powder if needed. Stop before the nuts become oily or sticky.
- 2
Dissolve sugar in water in a heavy non-stick or well-seasoned pan over low heat. Once dissolved, let it simmer briefly; this method does not require a thick, hard syrup.
- 3
Add cashew powder and optional cardamom. Stir on low heat, scraping the base until the mixture gathers together and leaves the sides.
- 4
Take a small sample onto a plate and let it cool. It should form a soft, smooth ball without sticking heavily. If still loose, cook briefly and test again; do not keep cooking a mixture that already holds.
- 5
Transfer to a lightly greased plate or baking parchment. Cool until safe to touch and knead gently only to smooth the dough. Roll between parchment sheets to about four to five millimetres thick.
- 6
Let it cool and set, then cut diamonds with a clean knife. Add edible silver leaf only if its supplier confirms it is food-grade; omit it if unsure.
Helpful tips
- Long grinding releases cashew oil and changes the dough texture.
- Overcooking makes katli dry or crumbly; use a cooled sample rather than colour alone to decide when to stop.
Plan ahead
Grind cashews shortly before cooking, keep parchment and a rolling pin ready, and leave a cooling slot before cutting and boxing. Cashew is a tree-nut allergen; keep gift labels clear and do not describe the recipe as suitable for nut allergies.
Common questions
Why is my kaju katli crumbly?
The mixture may have been overcooked or the nuts ground into an uneven powder. Check the cooled-sample stage early and avoid cooking after it forms a soft ball.
Is silver leaf necessary for kaju katli?
No. It is optional decoration. Use only verified edible silver leaf from a suitable food supplier, or leave the sweets plain.