How to Make Kaju Katli at Home

Kaju katli looks fancy, but it needs only three main ingredients: cashews, sugar and water. The real skill is in timing. Cook the dough a minute too little and it stays sticky; a minute too long and it cracks. Here is how to get it right.

Makes about 18 to 20 pieces.

Ingredients

• 1 cup (about 150 g) cashews (kaju)
• ½ cup (about 100 g) sugar
• ¼ cup water
• 1 tsp ghee, plus a little for greasing
• A pinch of elaichi (cardamom) powder, optional
• Edible silver varq, optional

Method

1. Grind the cashews. Make sure the cashews are completely dry. Grind them in short pulses into a fine powder. Long, continuous grinding releases oil and turns the powder into paste, so stop and shake the jar between pulses. Sieve and regrind any coarse bits.
2. Make the syrup. Heat sugar and water in a heavy-bottomed non-stick pan on medium heat, stirring until the sugar dissolves. Let it simmer for a few minutes until it turns slightly sticky between your fingers once it is cool enough to touch. You don't need a one-string syrup for this method.
3. Add the cashew powder. Lower the heat and add the powder all at once. Stir continuously.
4. Cook to a dough. Keep stirring on low heat for roughly 5 to 8 minutes. The mixture will thicken and start to come together and leave the sides of the pan. Add the ghee and cardamom at this stage.
5. Test it. Take a tiny piece, let it cool for a few seconds and roll it between greased fingers. If it forms a smooth ball that isn't sticky, it is ready. If it sticks, cook a little longer and test again.
6. Knead while warm. Transfer to a greased plate or parchment. When it is cool enough to handle but still warm, knead for a minute until smooth.
7. Roll and cut. Roll between two sheets of parchment to about ¼ inch (5 to 6 mm) thick. Apply varq if using. Cut into diamonds with a sharp knife and let them set for 20 to 30 minutes before separating.

Troubleshooting

• Too sticky to roll: it was undercooked. Return it to the pan on low heat for a minute or two.
• Dry and cracking: it was overcooked. Knead in a teaspoon of warm milk while it is still warm.
• Oily surface: the cashews were overground. Pulse in shorter bursts next time.

Variations

Add a few strands of saffron to the syrup for a golden tint, or swap a quarter of the cashews for almonds or pistachios. For badam katli, the method is very similar with blanched, peeled almonds.

A note on silver varq

Varq is optional and purely decorative. If you use it, buy from a trusted source and check that it is labelled as food grade.

Storing kaju katli

Keep the pieces in an airtight container in a cool, dry place, layered with parchment, and refrigerate in hot or humid weather. Homemade kaju katli is best eaten within a few days.

Short on time?

You can stock up on PoshBhumi Kaju for making it at home, or pick up a ready box of PoshBhumi Kaju Katli when festivals sneak up on you. Browse the full range in Traditional Sweets.