Namaste, fellow foodies! I’m Arjun Singh, and I’m thrilled to share with you one of my favorite sweets from India. Kaju Katli is a diamond-shaped confectionery that originated in the northern part of India and has now become one of the most popular desserts across the country. Trust me, once you have a bite of this cashew delicacy, you’ll be hooked!
Arjun is a travel enthusiast and a foodie at heart. Growing up in a family with a rich culinary tradition, he loves exploring new cuisines and learning different cooking techniques. When he’s not traveling or cooking, Arjun is a professional photographer.
Arjun Singh currently resides in Canada and grew up in India.
Growing up in India, Kaju Katli was a trademark of every special occasion and celebration, from weddings to festivals. My family has a rich culinary tradition, and I have fond memories of watching my grandmother and mother prepare Kaju Katli with precision and care. As an adult, I moved to Canada, and this recipe became my go-to dessert to impress my friends and colleagues. Not only is it easy to make, but its exotic taste and texture also make it a true crowd-pleaser.
The origin of Kaju Katli dates back to the Mughal Empire, where it was known as ‘Kaju Ki Barfi.’ Legend has it that during one of his lavish banquets, the Mughal emperor was presented with a dessert made entirely out of cashew nuts. Impressed by its taste and texture, he asked for the recipe, and Kaju Ki Barfi became an instant favorite in his royal cuisine. Today, Kaju Katli has become an essential part of India’s sweet tradition, and is enjoyed by people of all ages and backgrounds across the world. So why not give it a try and indulge in the exotic flavors of India?
What you need
Kaju Katli is a sweet delicacy straight from the heart of India. This amazing dessert is made by grinding wholesome cashew nuts until they become a fine powder, which is then mixed with an aromatic sugar syrup. I love the addition of cardamom powder in the mix, which gives a wonderfully fragrant and warm flavor to the sweet bites. After mixing, spreading and cooling, the Kaju Katli is cut into diamond or square shapes, ready to be served and enjoyed with family and friends. The recipe is not only delicious but also easy-to-follow with just a few simple steps that even a novice cook can master. So why wait? Treat yourself to this exquisite dessert that will take your taste buds on an unforgettable journey to India!
Ingredients:
- Cashews (Kaju) – The star of the show, cashews make up the bulk of the recipe. Make sure to use good-quality ones for the best results. You can substitute with other nuts such as almonds or pistachios if desired.
- Sugar – Sugar is the primary sweetening agent in the recipe and is essential for achieving the perfect texture of the Kaju Katli. You can use different sweeteners as well but it will result in a different texture.
- Water – Water is used to dissolve the sugar and make the sugar syrup. You can use milk instead of water to bring a slight creaminess to the recipe.
- Ghee (Clarified Butter) – Ghee is used to grease the surface on which the Kaju Katli is cut. You can use butter or oil as a substitute, but it might change the flavor of the delicacy.
- Cardamom Powder – Cardamom powder adds a wonderful fragrance to the Kaju Katli recipe. You can substitute it with nutmeg powder if desired.
Utensils:
- Non-stick or heavy bottom pan – A non-stick or heavy bottom pan is essential for making the sugar syrup. If you do not have one, you can use any other saucepan, but it may take longer to achieve the desired texture.
- Food processor or mixer grinder – A food processor or mixer grinder is used to make cashew powder. If you do not have one, you can use pre-made cashew flour but it may affect the texture of the final product.
- Spatula – A spatula is used to stir the cashew mixture while cooking and to scrape the bottom of the pan. You can use a wooden spoon as a substitute.
- Square or rectangular tray – A square or rectangular tray is used to set the Kaju Katli mixture. You can alternatively use a plate or a baking dish.
- Parchment paper – Parchment paper is used to line the tray before pouring the Kaju Katli mixture. You can use aluminum foil or plastic wrap instead.
- Knife – A knife is used to cut the Kaju Katli into diamond or square shapes.
Cashews: The versatile nut that steals the show
I can’t imagine Kaju Katli without cashews. They give a delicate nuttiness and creamy texture that perfectly compliments the sweetness and chewiness of the dessert. Did you know that cashews aren’t actually nuts, but rather the seeds of a fruit? In addition to being delicious, they are also rich in healthy fats, fiber, and minerals like copper and magnesium. Just be careful not to go overboard as they are high in calories. Cashews can be an expensive ingredient, but trust me, it’s well worth it for this delectable treat.
Cardamom: The aromatic spice that elevates Kaju Katli
Cardamom brings a warm and fragrant flavor to the Kaju Katli recipe that is hard to replicate with any other spice. Fun fact, cardamom is one of the most expensive spices by weight, only surpassed by saffron and vanilla. It was even used as currency in ancient India! But despite its hefty price tag, a little bit of this spice goes a long way in adding depth of flavor and complexity to the recipe. Cardamom is also known for its health benefits, including aiding digestion and freshening breath. Trust me, this spice is a must-try in the Kaju Katli recipe.
What to serve it with?
I love to serve Kaju Katli with a hot cup of masala chai. The warm and spicy notes of the tea complement the rich and nutty flavors of the cashews perfectly, creating a harmonious blend of taste and aroma. It’s a classic combination that reminds me of my childhood and makes me feel nostalgic. Besides, it’s an opportunity to share a cultural experience with my guests, introducing them to the authentic Indian tea tradition. So next time you make Kaju Katli, brew yourself a cup of masala chai and savor the flavors of India!
Summary
As we come to the end of this Kaju Katli recipe journey, I hope you feel inspired to try this amazing dessert at home. Don’t be intimidated by the process; with a little bit of patience and precision, you’ll master the art of making Kaju Katli and impress yourself and your loved ones! I’d love to hear about your experience, so why not leave a comment below and let me know your secret tips and tricks to make this recipe even better? And don’t forget to share this recipe with your friends and family who are looking to explore the exotic tastes of India. Until next time, happy cooking!
Here’s the recipe:
Kaju Katli: Exquisite Cashew Delights from India's Sweet Tradition
Equipment
- Non-stick or heavy bottom pan
- Food processor or mixer grinder
- spatula
- Square or rectangular tray
- Parchment Paper
- Knife
Ingredients
- 2 cups Cashews (Kaju)
- 3/4 cup Sugar
- 1/2 cup Water
- 1 tbsp Ghee (Clarified Butter)
- 1 tsp Cardamom Powder
Instructions
- Grind the cashews - In a food processor or mixer grinder, pulse the cashews in short bursts until they turn into a fine powder. Make sure not to over-grind the cashews, as this will release their oil and turn them into a paste. - If you don't have a food processor or mixer grinder, you can also buy pre-made cashew flour. You can choose between raw cashews or roasted cashews for a slight variation in flavor and texture.
- Prepare the sugar syrup - In a non-stick or heavy bottom pan, mix sugar and water and bring it to boil. Stir until the sugar is completely dissolved. Reduce the heat to low and let simmer for 4-5 minutes or until the syrup has thickened slightly. Do not overcook the syrup. - Be careful while cooking the syrup. Cook it on low heat and keep stirring continuously to avoid crystallizing the sugar. If using a candy thermometer, take the syrup off the heat when it reaches 1 string consistency (220°F/104°C).
- Mix cashew powder and sugar syrup - Add the cashew powder to the sugar syrup and mix well until it forms a smooth and thick paste.
- Add cardamom powder - Add one teaspoon of cardamom powder to the cashew mixture and mix well. This will add a wonderful fragrance and flavor to the Kaju Katli. - For a more fragrant and festive flavor, you can also add a pinch of saffron threads to the mixture. You can also add rose water or any other flavoring of your choice.
- Shape and cut the Kaju Katli - Grease a square or rectangular tray with ghee and line it with parchment paper. Pour the Kaju Katli mixture into the tray and spread it evenly using a spatula or your hands. Let it cool for 10-15 minutes, then use a sharp knife to cut the Kaju Katli into diamond or square shapes. - For a twist on tradition, you can cut the Kaju Katli into different shapes using cookie cutters. You can also garnish the Kaju Katli with chopped nuts or silver leaf for added texture and visual appeal.
- Serve and enjoy - Kaju Katli is best served at room temperature and will keep for up to two weeks if stored in an airtight container.
