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
Find it online: https://cookingwithparita.com/recipe/kaju-katli/