Let’s make the halwai-style Kaju Katli at home with just four ingredients! In just 30 minutes, make super tasty, smooth, and perfect Kaju Katli with this recipe. With the step-by-step guide, we show you how to make the old-fashioned Indian Cashew fudge with some troubleshooting tips.
Kaju Katli is an Indian fudge candy served especially during the festivals like Rakshabandhan and Diwali. It is one of the most sought-after Indian sweet recipes and is often considered difficult to make at home. Well, we are here to help you with that.
Easy Recipe for the Perfect Kaju Katli!
While reaching the sweet shop near your home may not be a complex task, you will not get the organic and preservative-free version, which is only possible to make at home.
With just five ingredients and half an hour, this foolproof recipe will help you whip the rich, exquisite, and amazingly decadent kaju katli at home with a melt-in-mouth texture.
Here, we have used cardamom powder to flavor the kaju katli. You can even use rose water or saffron.
The traditional kaju katli recipe is made by getting sugar syrup to a 1-string consistency. In that syrup, you will add either kaju paste or powder.
The conventional version of this recipe is good for people who know little about sugar syrup consistency.
However, if you are just starting the journey of culinary art, this recipe will help you make the halwai-style kaju katli at home.
Follow the recipe and read the troubleshooting steps, and you are good to go!
Prep time: 15 minutes
Cooking time: 15 minutes
Servings: 20 katli
- 200gms kaju/cashew nuts
- 90ml water
- 150gms sugar
- A pinch of cardamom powder
- Two teaspoons + one teaspoon of ghee for cooking and greasing
- Silver Vark, for garnishing
Method to Prepare
- Firstly, add kaju to a blender jar and pulse a few times.
- Avoid running the blender for long, or kaju will release oils.
- Sieve the powder. Transfer the coarse particle into the jar and blend again.
- Sieve it once again. Don’t worry; the powder will be slightly grainy.
- Put it aside.
- Now, add 150gms sugar and 90 ml of water to a non-stick pan.
- Turn on the flame and bring it to a rolling boil.
- Ensure the sugar is completely dissolved.
- Once the sugar has dissolved, and the liquid begins to boil quickly, add the cashew powder.
- Immediately, lower the flame.
- Mix well to incorporate the sugar syrup and cashew powder.
- Ensure that the mixture is smooth and lump-free.
- Keep stirring and cooking on medium flame until the mixture is slightly thickened.
- Add a pinch of cardamom powder and one teaspoon of ghee to the mixture.
- Cook until the kaju katli mixture is thicker and begins to leave the sides.
- If it doesn’t leave the sides, add a teaspoon of ghee and mix.
- At this point, the mixture should be moist and sticky instead of dry.
- Turn off the flame and set the pan aside.
- To check, take ¼ teaspoon of the mixture and cool it down a bit.
- Grease your fingers and make a ball.
- Upon cooling, the ball will have the texture of kaju katli.
- Also, if it is not sticky, then your mixture is ready.
- Now, transfer the prepared mixture immediately to a greased butter paper.
- Let the mixture’s temperature decrease to warm or slightly hot.
- Now, knead the dough using the butter paper for a couple of minutes.
- It will guard your hands against extreme heat.
- Now, cover the dough with another greased butter paper.
- Roll it with a rolling pin to even thickness.
- Let it cool completely.
- Cut the dough into a diamond shape.
- Your kaju katli is ready.
Read More: Rabdi Recipe: The Easiest Method!
Tips and Troubleshooting Steps
- If your kaju katli mixture sticks a lot, then it is underdone. So, keep cooking the mixture for a little longer.
- If your mixture looks dry while resting, sprinkle some boiled and cooled water and knead.
- Please stick to the amount of water mentioned in the recipe. If you add even a little more water, you will need to cook the mixture for longer. It will change kaju katli’s taste and will make it chewy.
- Adjust the amount of sugar as per your taste.
- Only add cashew powder after the sugar is dissolved completely and the water is boiling rapidly.