Kaju Katli (Cashew Sweet Diamonds)
Why this recipe works
- Classic mithai method: Cashew powder is cooked directly into a thickened sugar syrup, creating a sliceable dough without flour or setting agents.
- Smooth, dense texture: Finely pulsed cashews give the katli its signature close-grained, melt-in-the-mouth finish.
- Few ingredients, clear flavour: Cashews remain the focus, with ghee, rose water and cardamom used sparingly for gloss and fragrance.
Get the most out of this recipe
Ingredient notes
- Choose dry cashews: Use fresh, dry cashews rather than damp or stale ones; excess moisture can make the powder clump, while old nuts give a flat flavour.
- Use culinary rose water: Rose water should be food-grade and delicately fragrant. A strong or artificial-tasting one can overpower the cashews.
- Keep the cardamom fine: Finely ground cardamom blends more evenly into the dough and avoids gritty pockets in the finished sweet.
Timing notes
- Set up before cooking: Grease the work surface and keep the cashew powder ready before starting the syrup, as the mixture comes together quickly once the nuts are added.
- Work while warm: Let the dough cool only until it is comfortable to handle; if it becomes too cold, it is more likely to crack while rolling.
- Let it set briefly: After cutting, leave the diamonds to firm up at room temperature before lifting them, which helps keep the edges neat.
Common mistakes
- Over-processing the cashews: Pulse in short bursts and stop at a fine sandy powder. If the nuts turn oily, the katli can become greasy rather than smooth.
- Cooking the dough too long: Once the mixture forms a soft dough and leaves the sides of the pan, stop cooking. Overcooking can make the finished katli dry and crumbly.
- Rolling after it cools too much: Cold dough cracks more easily. If it firms up, knead it briefly to bring back a little warmth and flexibility before rolling.
Make-ahead tips
- Good for making ahead: Kaju katli keeps well, making it practical for celebrations, gifting or preparing before guests arrive.
- Chill for a firmer bite: Refrigeration gives the pieces a firmer texture. Let them sit briefly at room temperature before serving for the best flavour and softness.
- Freeze in layers: Freeze the pieces in a sealed container with baking paper between layers, then thaw overnight in the fridge.
Equipment you'll need
Ingredients
Instructions
- Pulse the cashew nuts in a food processor to a fine, sandy powder, stopping before it turns oily. Sieve if needed to remove any larger bits, then set aside.
- Lightly grease a clean work surface and the rolling pin with a little of the ghee, reserving the rest for the pan. Keep the cashew powder close by so you can add it quickly.
- Put the caster sugar in a saucepan with 60 ml water and heat gently, stirring just until the sugar dissolves. Increase the heat and boil for 3 to 5 minutes until the syrup looks glossy and slightly thickened.
- Reduce the heat to low and stir in the cashew powder in one go, mixing continuously to avoid lumps. Cook, stirring, until the mixture comes together as a soft dough that leaves the sides of the pan, 4 to 6 minutes.
- Add the remaining ghee, rose water and ground cardamom, then cook for 30 to 60 seconds more until the dough looks smooth and slightly glossy. Tip the dough onto the greased surface and let it cool just until comfortable to handle.
- Knead the warm dough briefly until smooth, then roll it out to about 3 to 4 mm thick. If it cracks, warm it for a few seconds by kneading again, then continue rolling.
- Trim the edges, then cut into diamond shapes. Leave at room temperature for 10 to 15 minutes to set before lifting the pieces.
Recipe notes
Tips
- Keep the cashew powder dry and pulse in short bursts; if it warms up and turns pasty, the katli can become greasy.
- The dough is ready when it forms a soft ball and the surface looks smooth; stop cooking at this point to avoid a crumbly texture.
- If serving to pregnant people, young children, older adults, or anyone immunocompromised, use rose water from a reputable source and store the sweets chilled.
Substitutions
- Replace Rose Water with 0.5 tsp vanilla extract for a different fragrance.
- Replace Ground cardamom with 0.25 tsp ground cinnamon for a warmer spice note.
Storage
- Refrigerate up to 7 days
- Store in an airtight container, placing baking paper between layers if stacking. Chill for a firmer texture; bring to room temperature for 10 minutes before serving. Freeze in a sealed container for up to 2 months and thaw overnight in the fridge.
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Recipe overview
- Servings: 20 pieces
- Yield: kaju katli diamonds
- Total time: 50min (35min active)
- Difficulty: Medium
- Cuisine: Indian
-
Allergens:
Cashews Tree nuts
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