"A super easy, ready to serve in less than 30 minutes, mouthwatering, rich and super delicious homemade Kaju Katli/Cashew fudge is made up of powdered cashew and sugar."
"A super easy, ready to serve in less than 30 minutes, mouthwatering, rich and super delicious homemade Kaju Katli/Cashew fudge is made up of powdered cashew and sugar."
Ground cashew in to a fine powder in a grinder. Keep aside. (Make sure the cashews are dry (has no moisture inside). If you have refrigerated the cashew, then spread them over an absorbent paper or newspaper overnight and then grind, otherwise the moisture will not allow the nuts to grind well to powder.)
Now before starting cooking grease the butter paper or back side of any plate and keep aside.
Take water and sugar in a non stick or heavy bottom pan, switch on the flame to high and let the sugar syrup boil. When it starts boiling, turn the flame to medium and let it boil more for another 2-3 minutes or just when it starts to sticky (just before one string consistency).
Now add ghee and mix well.
Add cashew powder and turn the flame to low, keep turning the fudge for just 4-5 minutes. (It should be thick pouring consistency)
Pour this fudge over the greased butter paper and spread well in an even thickness. (You should do this step immediately even when its hot before it starts hardening or dry)
Now place another butter paper over it and roll it nicely with the help of rolling pin. (This step will give nice and even look to your fudge.)
Wait for 2-3 minutes or check when it starts drying (Check with your finger, touch the upper layer, if its dry and not coming to finger) cut in to diagonal shape with the help of sharp knife. Keep aside for another 5 minutes. (While cutting with knife if you find its sticky to knife, stop cutting and wait for another 1 minute)
Let it dry for another 5-6 minutes and then carefully peel kaju katli from the butter paper.
Enjoy the delicious homemade kaju katli. (Store them in an airtight container.)
Recipe Notes
To add more flavors, you may add and mix with saffron strings, rose petals, finely chopped pistachio or even very small chocolate chunks before spreading it.
You may also add cardamom powder for flavor.
You may refrigerate it in to an airtight container and consume up to a week.
You may also use store brought cashew powder, instead of grinding at home.
Sugar syrup should not be 1 string consistency, it should be just starts sticking, if your syrup id more sticky and have reached 1 string, add 1-2 tbsp water and boil again.
After adding cashew powder keep tuning it, do not leave attended, it may burn or stick to the bottom.
Keep your eye on the thickness, it should be thick pouring consistency.
Ghee is required to give bit softness and shine to katli, otherwise it may result brittle.
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