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Kaju Katli is a popular Indian cashew fudge. This melt-in-your-mouth recipe only requires cashews, granulated sugar, water, a little vegan butter and around 30 minutes!
Kaju = cashews
Katli = slice
4 ingredients you’ll need for Kaju Katli:
- cashews – split cashews work best but any will do
- water
- granulated sugar
- vegan butter
How to ground the cashews without releasing it’s oil:
The key to making Kaju Katli is making sure you don’t ground the cashews up by just grinding them up in a blender because this will cause the cashews to release their oils. It’s important to pulse, and mix often.
Another way to help prevent the cashew oils to release is to freeze them for around 15 minutes!
Kaju Katli Toppings:
- dried rose petals
- cashews
- pistachio
- edible silver leaf (make sure it’s vegan!!)
- or you can leave them simple and plain!
How to store Kaju Katli:
Refrigerate for up to 1 week.
Other No Bake Vegan Desserts:
- chocolate peanut butter cookie dough bars
- chocolate no-bake cookies
- salted caramel bliss balls
- pink pitaya coconut macaroons
Units
Scale
Ingredients
- 1/2 granulated white sugar
- 1/4 cup water
- 1 cup cashews
- 1 tsp vegan butter
Instructions
- Place the cashews in the freezer for 15 minutes.
- Ground-up your cashews by pulsing them in a blender, and mix often. Make sure you pulse and do not blend!! Blending will release the cashew oils, and if that happens this recipe won't work. My blender isn't that big so I pulsed mine in two batches.
- Seive the cashew flour, and discard any bits.
- In a pan, add your water and sugar. Once the sugar is completely melted, bring the mixture to a boil and boil for 1 minute.
- Bring the temperature to low and mix in your cashews and vegan butter.
- Continue cooking + stirring for 10-13 minutes. The mixture should be a little wet, and should easily pull away from the pan.
- Pour the batter onto a greased baking sheet. Cool for 2-3 minutes.
- Knead the dough with your hands or with a spatula if you find it too hot to handle.
- Continue kneading while the fudge cools. (It'll become harder as it cools).
- Then press the mixture into a pre-lined 8×8 baking pan. The kaju katli should be around 1/2 inch thick.
- I then pressed in dried rose petals and dusted some beetroot powder but this is completely optional. Allow to cool for 10 minutes or so. Cut vertically then horizontally to create the diamond shape.
Nutrition
- Calories: 55
