Print

Easy 4-Ingredient Kaju Katli: Best Homemade Cashew Fudge

4-ingredient kaju katli - featured image
Print Recipe

This 4-ingredient Kaju Katli comes together in about 20 minutes, requires no candy thermometer, and tastes exactly like the version that takes twice as long. It’s quick enough for a random Tuesday craving but special enough for Diwali.

Ingredients

Scale
  • 1 cup (150 grams) raw, unsalted cashews
  • 1/2 cup (60 grams) powdered sugar
  • 1/4 teaspoon cardamom powder
  • 2 tablespoons (30 ml) ghee

Instructions

  1. Grind the cashews in a food processor using short pulses (10-15 pulses) until you get a fine, flour-like powder. Do not over-process or it will turn into cashew butter. Sift if necessary.
  2. Transfer the cashew powder to a bowl. Add the powdered sugar and cardamom powder. Whisk together until evenly combined.
  3. Heat a non-stick pan over low heat. Add the ghee and let it melt. Then add the cashew-sugar mixture. Stir continuously with a spatula. After about 3-4 minutes, the mixture will start to come together and look like a thick, crumbly dough. The aroma will become toasty and nutty.
  4. Check for doneness by taking a small piece of the mixture and rolling it between your fingers. If it forms a smooth ball without cracking, it’s ready. If still crumbly, cook for another minute and test again.
  5. Transfer the mixture to a clean surface. Let it cool for about 2 minutes until cool enough to handle. Knead it like dough until smooth and pliable. If too dry, add a teaspoon of milk or water. If too sticky, dust with extra cashew powder.
  6. Place the dough between two sheets of parchment paper. Use a rolling pin to roll it into a circle or rectangle about 1/4-inch thick. Keep the thickness even. If edges crack, press them back together with your fingers.
  7. Remove the top layer of parchment. Use a sharp knife to cut the fudge into diamond shapes or squares. Let the fudge cool completely at room temperature. It will firm up as it cools. Once cool, separate the pieces gently.

Notes

Don’t rush the grinding; pulse to avoid turning cashews into butter. The finger test is crucial for doneness. Keep heat on low to prevent burning. Let fudge cool completely before cutting. Flavors deepen after a day or two. For vegan version, replace ghee with coconut oil or neutral vegetable oil.

Nutrition

Keywords: Kaju Katli, cashew fudge, Indian sweet, Diwali recipe, 4-ingredient, easy, no thermometer, gluten-free, vegetarian

Find it online: https://vexifood.com/easy-4-ingredient-kaju-katli-best-homemade-cashew-fudge/