Kaju Katli or Cashew fudge is a Indian sweet which is favourite of all. Be it any occasion this sweet can make it more special. I make this now very often and believe me it’s not difficult at all. All you need is just 2-3 basic ingredient and 15-20 minutes of time and you are ready with your mouthwatering home made sweets.
For Kaju Katli all you need is:
Ingredients:
- Cashews/kaju – 1 cup(250 gram)
- Sugar – 1/3 cup
- Water – 6 tablespoon
- Ghee/ clarified butter – 2 tablespoon
- Saffron – 7-8 strands(optional)
- Rose water – 1 tablespoon
Recipe:
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Grind the cashew into fine powder in grinder with just 2-3 grinds. Don’t overdo it otherwise cashew will leave oil and will become paste.
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Take a non stick pan and put it on a low flame heat. Always use non stick pan to make kaju katli otherwise the cashew paste will stick to the vessel and will not cook properly.
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Add sugar and water to the pan and make syrup. You don’t need to make one string or two string consistency syrup, all you need is just sugar properly dissolved in water.
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When the is sugar dissolved in the water and has started boiling, add rose water, cashew powder and mix it in syrup. Now keep on stirring the cashew mixture on a low flame. As soon it will starts thickening and leaving sides of the pan, it will come together to form a solid mass/lump. This whole step will take around 6-8 minutes. Now add one tablespoon of ghee and mix it for 1 minute and then switch off the flame.
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Now remove the whole mixture from the pan to a greased plate and let it cool down for few minutes. Once it’s little cool and easy to handle by bare hands, grease your hand with little ghee and start kneading this mixture and make a smooth dough.
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Place this dough on butter paper and first flatten it with your hands and then roll it with the help of rolling pin to a big circle of 4-6mm thickness.
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Remove the butter paper and let it cool. Once it’s cooled,cut the circle with sharp edge knife making diamond shapes. Remove the kaju katli with a butter knife and sprinkle crushed saffron on them for garnish.
Top Tips:
- Always use cashews stored at room temperature. If you store them in refrigerator then take them out few hours earlier.
- Dry roast the cashew in a pan for 4-5 minutes. This will help in grinding them to fine powder without any hassle.
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You can use saffron in recipe as well to make kesar kaju katli. For this add saffron strands when you make sugar syrup.