Easy Step-by-Step Guide to Making Authentic Indian Kaju Katli at Home

Discover the magic of kaju katli, a beloved Indian delicacy that combines the richness of cashews with subtle sweetness. Perfect for festivals, celebrations, or anytime you crave a heavenly bite!

Kaju katli, which translates to ‘cashew slice,’ is a mouthwatering Indian sweet that will transport your taste buds to flavor paradise. This dense, milky, and nutty confection offers a perfect balance of textures and tastes, making it less cloying than many other Indian desserts. Cut into elegant diamond shapes and optionally adorned with edible silver foil (vark), kaju katli is a true showstopper.

A staple at Indian festivals, weddings, and especially during Diwali, kaju katli is surprisingly simple to make. With just a handful of ingredients and a bit of patience, you can whip up this delectable treat in no time. Let’s dive into the world of kaju katli and create some magic in your kitchen!

Kaju Katli Recipe

Ingredients

• 2 cups (250g) whole raw cashew nuts
• 2 tablespoons (15g) whole-milk powder
• 1/2 teaspoon cardamom powder
• 10 tablespoons plus 1 1/2 teaspoons (125g) granulated sugar
• 1/4 cup (60ml) water
• Rounded 1/2 teaspoon ghee
• Edible silver leaf or vark, optional

Directions

1. Start by transforming your cashews into a fine powder using a blender. Be careful not to over-process, as we don’t want to release the nuts’ oils. Transfer the cashew powder to a mixing bowl and whisk in the milk powder and cardamom for that authentic flavor.
2. In a 2-quart saucepan, combine sugar and water over medium-high heat. Let the mixture reach 230°F (110°C) on a candy thermometer, which should take about 4 minutes. If you don’t have a thermometer, don’t worry! Try the traditional method: place a drop of syrup on your thumb (careful, it’s hot!), let it cool, then pinch it between your thumb and index finger. If it forms a single strand when pulled apart, you’ve nailed the ‘one-string consistency’!
3. Reduce the heat to low and introduce your cashew mixture to the syrup. Stir continuously with a heat-resistant spatula until the mixture starts to pull away from the pan sides and forms a loose ball. Add the ghee, mix well for a few seconds, then remove from heat.
4. Time to shape your kaju katli! Place the hot cashew dough between two sheets of parchment paper. Knead it gently through the paper to bring it together, then use a rolling pin to create an even sheet about 1/8 inch (3mm) thick. Remove the top parchment layer.
5. Allow the dough to rest for a minute. If you’re feeling fancy, carefully apply the edible silver leaf for that extra wow factor. Using a sharp knife, cut the dough into beautiful diamond shapes, each about 1 to 1 1/2 inches (2.5 to 4cm) long. Let your kaju katli rest at room temperature for 30 minutes before serving up this delightful treat!

Make-Ahead and Storage

Your homemade kaju katli will stay fresh in an airtight container at room temperature for up to 4 days. That’s if you can resist eating them all in one sitting!