I want to apologise, as I’ve not posted for AGES!!! I’ve just been so busy with exams, but finally they are over…so I’ve got quite a bit of spare time on my hands.
My favourite Indian sweet is Kaju Katli, as a young child it was the only Indian sweet I would ever go near (let alone eat)… yes I am more adventurous now and love many different Indian sweets, although I love nothing quite as much as I adore Kaju Katli.
I always thought that it was super super difficult to make…but it wasn’t… moreover, it took less than 20 minutes to make from start to finish; easier than making a cake?! (although I did burn my hands a few times)…
I came across this recipe on vegrecipesofindia.com (one of my go to Indian recipe websites!):
- 1 cup raw cashew nuts
- 1/2 cup caster/granulated white sugar
- 5 tbsp water
- 1 tbsp coconut oil
- Powder the cashew in a food processor/ coffee grinder
- On a low flame, heat the sugar and water together in a non-stick saucepan
- Meanwhile grease a plate, and keep it aside
- When all the sugar has dissolved in the water, add the cashew powder. Luckily, in this recipe there is no particular consistency for the syrup required.
- Stir this together and keep on stirring the cashew mixture on a low flame
- The cashew mixture should begin to thicken
- Cook this mixture for 7-9 minutes until the whole mixture starts to come together
- Remove the whole lump of mixture from the pan and place it on a piece of greaseproof paper on the work surface
- Add the coconut oil on the cashew dough
- When the heat of the dough is hot enough to handle, knead it, and than place another piece of greaseproof paper on top.
- Using a rolling pin, roll the dough from all sides until you reach a thickness of 3-5mm
- Remove the Greaseproof paper, and let the dough cool completely
- Once the cashew dough is completely cool use a sharp knife to cut it into square/ diamond shapes….(as you can tell from the picture, my cutting was a bit rough😂)
- Remove the Kaju Katli pieces from the greaseproof paper, and serve it straight away for the best texture and flavour. Or, if you’re able to resist the urge to eat it all (hats off to you!), the Kaju Katli will keep in an airtight container for up to two weeks.
NB: You can add many different flavourings to the cashew fudge, for example some rosewater, or maybe some saffron strands steeped in 1tbsp of milk. If you plan on adding a flavouring to the Kaju Katli, just swap out the coconut oil for your desired flavouring.