Special Kaju Katli

Creamy, melt-in-mouth cashew fudge diamonds — with perfect texture, clean cuts, and a gentle cardamom aroma.

Yield & Timings

Yield: ~20–24 pieces (diamond cuts)
Prep: 10 minutes
Cook: 10–12 minutes
Set: 20–30 minutes

Chef’s Keys

Use room-temperature, dry cashews.
Grind in short pulses to avoid releasing oil.
Cook syrup to a 1-string consistency.
Knead while warm for a smooth, non-crumbly dough.

Ingredients

1 cup (150 g) cashews (kaju) — plain, unsalted
½ cup (100 g) sugar
¼ cup (60 ml) water
½–1 tbsp ghee (or neutral oil for vegan)
¼ tsp ground cardamom (elaichi)
Few saffron strands (optional)
Edible silver leaf (varak), optional for garnish

No milk or milk powder needed — classic kaju katli uses only cashew + sugar syrup for that clean nutty bite.

Prep — Cashew Powder

Spread cashews on a plate for 30–60 minutes at room temp. If humid, warm in oven at 80–90°C for 5 minutes; cool completely.
Grind cashews in a blender/processor in pulses until a fine powder. Do not over-blend (it may turn pasty).
Sift once; regrind coarse bits. Keep powder ready.

Make the Syrup (1-String)

In a nonstick or heavy pan, add sugar and water; heat on medium, stirring to dissolve.
Once it simmers, add saffron (optional). Cook until slightly thick.
1-string test: Place a drop between thumb and forefinger, pull apart — a single thin thread should form and hold for a moment. (Or 105–106°C if using a thermometer.)

Cook Cashew Mixture

Lower heat. Add the cashew powder to the syrup in two batches, whisking to avoid lumps.
Stir continuously on low-medium heat 3–5 minutes until the mixture thickens, leaves sides, and forms a soft mass.
Mix in cardamom and ½ tsp ghee. The mixture should be soft but not runny. If it looks oily, remove from heat — it’s done.

Shaping & Cutting

Grease a parchment sheet or a back of a steel thali with a few drops of ghee.
Transfer warm mixture; cool 1–2 minutes until just hot to touch.
Grease palms lightly and knead 30–60 seconds to a smooth dough.
Place between two parchments. Roll to 3–5 mm thickness for classic katli.
Apply silver leaf if using; press gently with parchment.
Cut diagonally into diamonds; let set 20–30 minutes before lifting pieces.

Troubleshooting

Crumbly dough: Syrup undercooked. Knead in 1–2 tsp warm water; re-warm briefly and knead again.
Sticky/too soft: Syrup over-wet or under-reduced. Return to pan, cook 30–60 sec, then knead.
Greasy look: Overcooked; fats released. Add a spoon of water, fold in quickly, remove heat.

Make-It-Special

Add 1 tsp rose water or kewra in final mix (off heat) for festive aroma.
Dip knife in warm water before cutting for clean edges.
For almond-katli swirl, replace ¼ cup cashew with fine almond flour.

Storage & Serving

Room temperature: 3–4 days in an airtight box (cool, dry spot).
Refrigerator: up to 2 weeks; bring to room temp before serving for best texture.
Gift idea: pack in butter paper-lined boxes; add a sachet of desiccant in humid climates.

Quick Recipe Card

Base	Fine cashew powder (dry) + sugar syrup (1-string)
Flavor	Cardamom, saffron (optional), rose/kewra (optional)
Texture Key	Knead warm, roll 3–5 mm, set 20–30 min
Finish	Diamond cuts, optional silver leaf