Kaju Katli: A Traditional Cashew Fudge

Human desire for sweet taste spans all ages, races, and cultures. Throughout evolution, sweetness has had a role in human nutrition, helping to orient feeding behaviour toward foods providing both energy and essential nutrients. Infants and young children in particular base many of their food choices on familiarity and sweet taste. Similarly, In India, sweets are an integral part of the social, religious and cultural milieu. No celebration is complete without the traditional 'mithais'. In fact, all the deities have their favourite desserts. For example, Ganesha is fond of modak, Hanuman loves laddoo, Lord Shiva likes Thandai, and the cute little Lord Krishna is fond of peda. Some of these sweets are hundreds of years old and have some really interesting stories attached to them. But the most quintessential and the most treasured sweet, without any doubt, is Kaju Katli. Perfect Kaju Katli is a traditional Indian cashew fudge candy that’s terrifically smooth, thin, and melts in your mouth. This lovely treat includes a hint of rose but is completely customizable with your favourite flavours.

Kaju Katli is a traditional cashew fudge, and is one of the most sought after and loved Indian sweets. If you stay in North India during the Diwali festival you might receive a box of kaju katli or dry fruits as a gift. Kaju katli is one of the most popular sweets which is given to relatives and friends during the Diwali festival. And ,Whenever we get a big box of it at home, they disappear in a matter of days. Kaju katli is also called Kaju Barfi. But, unlike thick barfi, kaju katli should be thin. In fact the word ‘katli’ means ‘thin slices.’

• 2 cup cashew / kaju
• 1 cup sugar
• ½ cup water
• 1 tsp ghee / clarified butter
• ¼ tsp cardamom powder

Procedure for preparation of Kaju Katli:

1. Firstly, in a mixer take 2 cup cashew and blend to a fine powder. (make sure to pulse and blend else, the cashew will release oil and turns into a paste)
2. Sieve the cashew powder making sure there are no lumps and keep aside.
3. In a large kadhai take 1 cup sugar and ½ cup water.
4. Stir well and dissolve sugar, boil for 5 minutes or until 1 string consistency is attained.
5. Add in powdered cashew and mix well.
6. Stir continuously until the mixture is well combined and smooth paste is formed.
7. Now add 1 tsp ghee and ¼ tsp cardamom powder and mix well.
8. Continue to cook until the mixture turns smooth paste and starts to separate pan slightly. (do not overcook, as the barfi will turn hard)
9. Transfer the mixture on to the butter paper and make sure to grease the butter paper with ghee.
10. Now fold using a spatula until the mixture thickens forming a dough.
11. Once the dough is formed, knead slightly, to form a soft dough.
12. Place the cashew dough between butter paper and roll using a rolling pin.
13. Roll slightly thick making sure it's uniform.
14. Now grease with ghee and apply silver leaf or silver vark, applying vark is optional.
15. Now cut into diamond shape or shape of your choice.
16. Finally, enjoy kaju katli for a month when stored in an airtight container.

If you prefer you can even add rose water or saffron. Otherwise there are no flavourings added in the kaju katli. The slightly sweet, deliciously nutty flavour of the cashews really shines in this dessert.