Kaju Katli (Diwali Cashew Fudge in 35 Minutes)
Smooth cashew fudge diamonds with cardamom and edible silver leaf. The most gifted Diwali sweet, made at home in 35 minutes.
Method
- Grind the cashews in short pulses to a fine powder. Stop before the nuts turn oily, sift out any large bits and re-grind them.
- Grease a flat tray or the back of a baking sheet with ghee and set it aside.
- Heat the sugar and water in a wide non-stick pan over medium heat, stirring until the sugar dissolves, then simmer until the syrup reaches one-string consistency, about 4 to 5 minutes.
- Turn the heat to low and stir in the cashew powder, ghee and cardamom. Keep stirring for 6 to 8 minutes, until the mixture leaves the sides of the pan and gathers into a soft ball.
- Stir in the rose water, then turn the dough onto the greased tray. Knead for 1 minute while warm, then roll it to about 1/4 inch thick between two sheets of parchment.
- Leave for 10 minutes to set, then lay the silver leaf on top and cut into diamonds. Sprinkle with the pistachios.
Smooth cashew fudge diamonds with cardamom and edible silver leaf. The most gifted Diwali sweet, made at home in 35 minutes.
Nutrition per serving
- Calories
- 90 kcal
- Protein
- 2 g
- Carbs
- 11 g
- Fat
- 5 g
- Fibre
- 1 g
- Sugar
- 9 g
- Sodium
- 5 mg
Values are estimates based on USDA FoodData Central and vary with brands and portioning.
Chef notes
The one-string syrup is the whole recipe: undercooked syrup leaves the katli soft, overcooked syrup makes it hard. Test a drop between thumb and finger — it should pull into a single thin thread.
Substitutions
- Raw cashews — raw almonds, peeled, for badam katli
- Rose water — 1/2 teaspoon vanilla extract
- Edible silver leaf — a sprinkle of chopped pistachios
Serving suggestions
Serve in a mithai box or on a Diwali sweets platter with masala chai.
Storage
Airtight container at room temperature for up to 2 weeks.
Reheating
Served at room temperature; no reheating needed.
Equipment
- Food processor or spice grinder
- Wide non-stick pan
- Rolling pin
- Parchment paper
Variations
- Chocolate: knead in 1 tablespoon cocoa powder before rolling
- Saffron: soak a pinch of saffron in the rose water and stir it in
Why it works
Cashews are rich in natural oils, so once the ground nuts meet the hot sugar syrup they bind into a smooth dough that sets firm as it cools — no milk or mawa needed.
Frequently asked questions
Why is my kaju katli soft and sticky?
The syrup was undercooked. Cook it to one-string consistency before adding the cashew powder; the mixture is ready when it leaves the sides of the pan as one ball.
How long does homemade kaju katli keep?
Up to 2 weeks in an airtight container at room temperature.
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