Kaju Katli

Kaju Katli, which translates to “slice of cashew,” is an Indian cashew-based confection traditionally eaten during Diwali, a five-day festival of lights celebrated around the world by Hindus, Jains, Sikhs, and some Buddhists.

Kaju Katli has a consistency similar to fudge and is often served in small, diamond-shaped pieces, with a layer of edible silver leaf on top known as vark or varak. Its shimmering diamond-shaped exterior reminded me of a beautiful gemstone, and its soft, melt-in-the-mouth interior has just enough sweetness with notes of rosewater and cardamom.

To this day, kaju katli is one of my favorite desserts, so after enjoying the store-bought version for many years, I set out to make my own at home.

How to make Kaju Katli

This recipe turns a simple selection of ingredients (cashews, sugar, water, fat, and spices) into a sweet treat.

• First, grind the cashew nuts into a powder.
• Next, heat the sugar and water until you get a syrupy, stringy consistency.
• Add the powdered cashews to the syrup along with cardamom, ghee, and rosewater (if desired).
• Continue stirring the mixture until it thickens, then allow to cool.
• When cool, roll out, sprinkle with edible silver and cut into diamonds.

Tips and tricks for making Kaju Katli

Through testing, I’ve learned some important tips to ensure your kaju katli comes out right.

For the cashews: Freeze the nuts for the best texture, which is essential to the recipe’s success. You should grind them into a fine powder, but if you grind them too hard they will turn into cashew butter. Ideally, you’re looking for the texture of almond flour, slightly coarser than fine sand. Freezing the cashews helps mitigate this risk.

Amenities: Use a food processor or large spice grinder to grind the cashews and a fine sieve to get the final texture. When in doubt, pulse at short intervals and check the texture frequently. When done correctly, ground cashews should be soft to the touch and pass through a sieve with ease. You can use either a medium or fine mesh sieve, but make sure it’s completely dry so the cashew powder doesn’t stick.

For the sugar syrup: A candy thermometer will come in handy when making the sugar syrup since you want to heat the liquid between 230°F and 235°F. If the temperature rises above 235°F, the kaju katli will become too hard. If the syrup rises above 235°F, you will have to start over.

How to know when the dough is ready

You also want to be sure to take the cashew batter off the heat at the right time. To test if the cashew dough has thickened enough, you should be able to take a small spoonful of the dough and roll a non-sticky ball in your hands. If it’s sticky, let it cook longer.

If the dough is too sticky, it will be difficult to work with and will not set properly; If this happens, you can always return the batter to the stove until it reaches the right consistency. If the dough is too dry, it will become crumbly and the dough will not gather. You can try adding extra ghee or water to moisten it.

What is Vark (edible silver leaf)?

Vark (or varak) is a type of edible silver that is pounded into thin sheets. You can find vark at a specialty Indian grocery store or online – make sure you buy the edible variety. When you buy silver leaf, you will find that the thin sheet of silver is placed between two thin sheets of paper like a notebook. To apply silver leaf, carefully open the hilt and place your palm on the unexposed paper backing of the silver, then place your hand directly on the cashew dough. Try to do this as firmly as possible to prevent the silver from chipping.

When applying the silver leaf, be careful not to touch it directly on your skin as it tends to stick.

Variations on Kaju Katli

Alternatively, you can swap out the vark for chocolate ganache. If you ganache the Kaju Katli, make sure to put the chocolate covered cashew bars in the fridge so they set properly and the chocolate doesn’t melt.

save suggestions

I recommend storing your kaju katli in the fridge to avoid spoilage. Kaju Katli can be refrigerated for up to 1 week or frozen in an airtight container or sealed plastic bag for up to 6 weeks. Thaw at room temperature or serve chilled.