Kaju Katli

Kaju Katli is a traditional and classic Indian sweet recipe that has a smooth texture, nutty flavor, and will literally melt in your mouth.

Kaju Katli made at home from scratch is much better than the store bought ones. You exactly know what ingredients go into it, plus it is free from preservatives and to top it off you’ll have a proud feeling and satisfaction that you made it.

The recipe needs only 3 basic ingredients- cashews, water and sugar. Adding ghee and milk is optional but recommended. Adding ghee makes the mixture smooth and also adds to the flavor.

More dessert recipes:

Nawabi Sevai

Sweet Pongal (Sakkarai Pongal)

Paan Coconut Ladoo

Overnight French Toast with Berries

Rum n Raisin Banana Cake

Tips for a perfect Kaju Kalti

• Use a spice grinder to make a fine cashew powder: a spice grinder works really well for grinding cashews. Blend in intervals. Do not blend long as cashews will start to release oil. Make sure the mixture doesn’t get hot or warm during the process. I generally get nice powder by following these steps from above. But if you are in doubt, sieve the cashew powder. If you find any coarse grains, add them to the blender and blend them again.
• Do not over-grind the cashews: if you do that, cashews will release oil and you will get cashew butter and you don’t want that.
• Use a Non Stick Pan: just makes life easier…. the cashew paste tends to get sticky and starts to stick to the bottom and sides of the pan. So, its better to use a non-stick pan and a silicon spatula.
• Keep the heat low: while cooking the cashew-sugar mixture remember to keep the heat low at all time. Also, you have to keep stirring through out the process. To test if you have cooked it to the right stage- take a small piece from the dough and let it cool down a bit. Then roll it between your thumb and index finger. You should be able to form a non-sticky ball.
• Use a greased parchment/butter paper to roll the dough: the cashew mixture is really stick once you remove it from the pan. It just makes it easier if its on a greased parchment/butter paper.
• Knead and roll the dough while it is warm: you have to knead the dough while it is warm. Be very careful though and do not try to knead it while it’s hot. Once the dough cools it will become difficult to roll, hence you will have to roll while it is warm

Watch how to make this mouth melting Indian sweet.

Kaju Katli

Recipe by TinaCourse: SweetCuisine: Indian

Yeilds

20

pieces

Prep time

5

minutes

Cooking time

20

minutes

Total time

25

minutes

Kaju Katli – A delicious and melt in the mouth sweet.

Ingredients

• 1 cup cashewnuts

• ½ cup sugar

• 1/4th cup water

• 2 tbsp milk

• 1 tsp ghee

• silver leaf (optional)

Directions

• Pulse the cashew using a spice grinder, to powder form (this texture will be grainy, not fine or smooth). 300
• Place a non-stick pan on medium heat and add in the sugar and water. If you prefer lesser sweet you can reduce the sugar by 2 tbsp
• Stir gently and dissolve the sugar and boil to 1 string consistency.
• Add in the prepared cashew powder. Make sure the flame is on low.
• Stir continuously until the mixture is well combined and smooth paste is formed. Add in the milk and continue to stir.
• Once the it starts to get thicker add the ghee.
• . Cook till the mixture starts coming together as dough.
• Transfer the dough into a greased butter/parchment paper.
• Fold the dough using a spatula. Then carefully using your hands form a smooth dough.
• place the cashew dough between butter paper and roll uniformly using a rolling pin. Let it rest for a while so it sets.
• Then apply the silver leaf on the dough. This step is totally optional.
• Now cut into diamond shape or shape of your choice. You can store this for 2-3 days in room temperature.

Notes

• Do not over grind the cashews as it will become cashew butter
• Once you add the cashew powder reduce the flame and cook on low heat till it thickens and leaves the sides of the pan
• Check Tips mentioned above to make the perfect Kaju Katli.