- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Serves
- 12
Ingredients
What you’ll need — tap to tick off as you go
- 250 g
- 150 g
- 80 ml
- 1 tsp
- ¼ tsp
Process
Timers built in · swap anything · ask as you cook
Line a small tray or plate with parchment paper and grease it lightly with ghee. Set aside.
Grind the cashews in a dry grinder or high-speed blender in short pulses until they form a fine, slightly moist powder. Do not over-grind or they will release oil and turn into cashew butter. If needed, sift through a coarse sieve and re-grind any large bits.
In a heavy-bottomed non-stick pan, combine the sugar and water. Heat over medium heat, stirring gently until the sugar dissolves completely.
Once the syrup comes to a boil, stop stirring. Let it boil for about 3 to 4 minutes until it reaches a thin one-string consistency (about 100°C to 105°C on a candy thermometer). To test, take a drop between your thumb and index finger; it should form a thin thread when pulled apart.
Reduce the heat to low. Add the ground cashews and ground cardamom all at once. Stir continuously with a silicone spatula, scraping the bottom and sides, until the mixture thickens and starts to leave the sides of the pan, about 4 to 6 minutes. It should look like a soft, pliable dough.
Add the ghee and mix it in well. Turn off the heat. The mixture should be smooth and slightly glossy.
Transfer the hot mixture onto the greased parchment paper. Let it cool for 2 to 3 minutes until it is warm but still pliable. Grease your palms with a little ghee and knead the dough gently for 1 to 2 minutes until smooth.
Place the dough between two sheets of parchment paper and roll it out to a thickness of about 5 to 6 mm. If using edible silver leaf, gently press it onto the surface.
Let the rolled dough cool completely at room temperature for 30 to 40 minutes until firm. Cut into diamond shapes using a sharp knife or a pizza cutter. Store in an airtight container.
Kitchen notes
Kitchen notes
- The most common mistake is over-grinding the cashews; pulse in short bursts and stop as soon as you have a fine powder. If the cashews become oily, the final katli will be greasy and crumbly.
- The sugar syrup must be at the one-string stage. If it is too thin, the katli will not set; if it is too thick, the katli will become hard and grainy. Use a thermometer for accuracy.
- Kneading the warm dough is essential for a smooth, chewy texture. Do not skip this step, but do not knead when the dough is too hot or it will stick to your hands.
- Let the rolled dough cool completely before cutting; cutting while warm will cause the pieces to lose their shape.
Substitutions
- ghee→coconut oil for a dairy-free version
- ground cardamom→ground cinnamon or a pinch of saffron strands
- edible silver leaf→crushed pistachios or rose petals for garnish
Storage & reheating
Store Kaju Katli in an airtight container at room temperature for up to 5 days. For longer storage, keep it in the refrigerator for up to 2 weeks; bring to room temperature before serving. Do not freeze, as freezing can make the katli grainy and sticky upon thawing. If it becomes slightly sticky, place it in the refrigerator for 10 minutes before serving.
FAQ
The questions we get asked most
Why did my Kaju Katli turn out hard and grainy?
Hard and grainy katli usually means the sugar syrup was cooked too far, past the one-string stage, or the mixture was cooked too long after adding the cashews. The sugar crystallizes and sets hard. Next time, remove the syrup from heat as soon as it forms a thin thread, and stop cooking the cashew mixture as soon as it leaves the sides of the pan.
Can I make Kaju Katli without a candy thermometer?
Yes. Test the syrup by dropping a small amount into a bowl of cold water; it should form a soft ball that holds its shape but is still pliable. Alternatively, take a drop between your thumb and index finger and pull apart; a single thin thread should form. This is the one-string stage.
How do I prevent the cashew mixture from sticking to the pan?
Use a heavy-bottomed non-stick pan and stir continuously with a silicone spatula, scraping the bottom and corners. Also, keep the heat on low after adding the cashews. If the mixture starts to stick, add a few drops of ghee.
Can I use store-bought cashew powder instead of grinding whole cashews?
Yes, but make sure it is 100% cashew powder with no added sugar or salt. Store-bought powder may be coarser, so sift it before using. If it is very coarse, pulse it a few times in a blender, but be careful not to over-process.
Why is my Kaju Katli sticky and not setting?
Sticky katli means the sugar syrup was undercooked or the mixture was not cooked long enough after adding the cashews. The moisture content is too high. Return the mixture to the pan and cook on low heat for a few more minutes until it thickens and leaves the sides. Then knead and roll again.
How long does Kaju Katli last, and how should I store it?
At room temperature in an airtight container, it lasts up to 5 days. In the refrigerator, it keeps for up to 2 weeks. Always bring it to room temperature before serving for the best texture. Do not freeze it, as freezing ruins the texture.
Can I add other flavors like rose or saffron to Kaju Katli?
Yes. Add 1/4 teaspoon of rose water or a pinch of saffron soaked in 1 teaspoon of warm water along with the cardamom. Mix it in after the cashews are added. Adjust the sugar syrup slightly if adding liquid, as too much liquid can make the mixture sticky.
Ask KitchenMind about this recipe
Tell it what’s different tonight — it works within the actual recipe.
