Kaju Katli - A Classic Indian Sweet Treat/Gluten free Cashew Fudge

Kaju Katli is a beloved sweet that is enjoyed by almost everyone, making it an ideal gift when invited to an Indian home for dinner. This cashew fudge is made from ground cashews and sugar syrup, creating a dense and sweet treat. Cashews have long been regarded as the king of dry fruits in India, though there are now many types of sweets with different flavors and variations, such as Anjeer ki barfi and Badam Pista barfi.

However, Kaju Katli remains my son's all-time favorite, and now that it's homemade, it's even more special to me!

Ingredients:

Cashew nuts- 500 gms
Sugar- 250 gms
Water- 200 gms
Ghee- 1 tsp for greasing

Method:

Grind the cashew nuts in a mixer until they become smooth and powdered. It's recommended to grind them in small quantities multiple times, rather than in one large batch, to ensure a smooth powder without extracting the fat.

Grease the counter with Ghee where you can roll the cashew dough using greased rolling pin later.

To make perfect kaju katli, start by making the sugar syrup, this is going to be handy recipe for any barfi. Mix sugar and water in a heavy-bottomed or non-stick pan and heat until the sugar dissolves. Keep stirring on high heat and then reduce to low heat until you get a consistency of one thread.

To check for this consistency, dip a spatula into the syrup and lift it out.

Allow to cool for a few seconds, then touch the syrup with a clean forefinger and then touch your thumb and forefinger together and pull apart gently. If a single thread is formed and does not break, then you have reached the right consistency.

Keep boiling the syrup gently until you reach the one-thread consistency, checking frequently as the stages progress quickly.

Once you have achieved the one-thread consistency, add in the ground cashew powder to the sugar syrup. Mix well until all lumps are dissolved and the mixture starts looking like a semi-liquid dough.

Take the dough OFF the heat and cool it for few minutes as it will be too hot to handle with bare hands and roll.
Roll the kaju katli mixture into a thin layer, approximately 1 cm thick.
Let it sit for a few minutes before cutting it into diamond or square shapes.
Serve and enjoy your homemade kaju katli and store it for few extra days in air tight container.

 Notes:

• This recipe yields approximately 50 pieces of kaju katli.
• If you find that your kaju katli is not setting properly and still runny or loose, cook it for a few more minutes on low heat.
• Once made, this sweet can be stored in the refrigerator for up to one week.
• If you desire, you can add saffron to the mixture to enhance its flavor and color.