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Indian cashew fudge


Add 200 gms cashews to a small grinder.

Pulse a few times to powder them as fine as possible without overgrinding at a stretch.

Sieve the powder to ensure there are no grits of nuts

Add back the coarse nuts and pulse again.

The cashew powder will be slightly grainy but not fine like flour.

Add 3/4 cup + 2 tbsps sugar to a non stick pan.

Pour 6 tablespoons water to the pan.

Stir gently and dissolve the sugar completely on a medium heat.

Next lower the flame completely and add cashew powder.

Next mix very well to ensure there are no lumps.

Keep stirring the kaju katli mixture consistently and cook on a low to medium heat until the mixture begins to thicken.

Next add 2 tsps ghee and 1 tsp rose water or cardamom powder.

Continue to cook stirring well. As the mixture thickens it will leave the sides of the pan.

The mixture turns thick and leaves the pan.

Grease a parchment paper and pour the kaju katli mixture.

When it cools down slightly - hot or warm, grease your hands and knead well.

The mixture will become smooth.

Cover with parchment paper.

Roll to 1/4 inch thickness applying pressure evenly all over.

Cool completely and cut to square or diamond shapes.

Store kaju katli in a air tight jar. They keep good at room temperature for 5 to 7 days.


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