Cashew Katli (Kaju Katli)

Not only is this luxurious treat stunningly delicious, but it also fits into a variety of lifestyles. Unlike many traditional kaju barfi recipes, kaju katli does not use any milk or cream, making it dairy-free and vegan-friendly. There’s also no egg, no soy, no gluten - and no compromise on taste or good looks!

Prep Time
25 minutes
Cook Time
20 minutes
Servings
  • 2¼ cups (315 g) cashews, raw 2¼ cups (315 g) cashews, raw
  • 2 tsp (5 g) cornstarch 2 tsp (5 g) cornstarch
  • 6 cardamom pods (green husks removed) or ¾ tsp (2 g) ground cardamom 6 cardamom pods (green husks removed) or ¾ tsp (2 g) ground cardamom
  • 1 cup (200 g) Redpath® Granulated Sugar 1 cup (200 g) Redpath® Granulated Sugar
  • ½ cup (125 ml) water ½ cup (125 ml) water
  • ¼ tsp (2 g) salt ¼ tsp (2 g) salt
  • 2 tsp (9 g) coconut oil 2 tsp (9 g) coconut oil
  • 2 tsp (10 ml) rose water 2 tsp (10 ml) rose water
  • Coconut oil for kneading Coconut oil for kneading

Garnish (optional):

  • Edible silver leaf or vark Edible silver leaf or vark
  • Rose petals Rose petals

Equipment

  • Parchment paper Parchment paper
  • Spice grinder or small food processor Spice grinder or small food processor
  • Medium nonstick pan Medium nonstick pan
  • Chef's knife or pizza cutter Chef's knife or pizza cutter

Instructions

Step 1

Lightly grease 2 sheets of parchment paper with coconut oil and have ready on a work surface.

Step 2

In a spice grinder, or small food processor using the metal blade attachment, process raw cashews and cornstarch until finely ground. Ensure oils are not released while grinding as this will create lumps in the finished product. Scrape down sides of the bowl periodically to ensure even processing. Sieve ground cashews into a bowl. Any larger pieces caught in the sieve can be processed again.

Step 3

If using cardamom pods, grind cardamom seeds with a mortar and pestle or spice grinder and set aside.

Step 4

In a medium nonstick pan placed over medium heat, combine the Redpath® Granulated Sugar, and water. Stir to dissolve sugar, bringing mixture to a boil. Once it begins to boil, set a timer and boil for 2 minutes. Reduce heat to medium-low, and stir in the ground cardamom, and salt. Remove from heat.

Step 5

Gradually add the ground cashews to the syrup while stirring it in. Mix thoroughly, getting rid of any lumps.

Step 6

Place pan over medium-low heat. Cook and stir until the nut mixture thickens; about 10 minutes.

Step 7

Add in the coconut oil and rose water. Continue to stir until mixture begins to leave the sides of the pan; 5 to 8 minutes.

Step 8

Transfer the thickened mixture onto the greased parchment paper. The consistency will be like very thick oatmeal. Allow the mixture to cool slightly; 5 minutes.

Step 9

While the cashew mixture is still warm but safe to touch, grease hands lightly with coconut oil, and knead the mixture for 2 minutes or until the surface of the dough is smooth; do not let cool completely.

Step 10

Pat and shape still warm cashew mixture into a rectangular disc. Place the second greased piece of parchment over the cashew mixture and roll to an approximately 9½ x 11-inch rectangle with a thickness of about ¼ inch. Let cool to room temperature. While the surface of the fudge is still tacky, sprinkle the tops with rose petals, or apply the edible silver leaf, if desired.

Step 11

With a sharp chef’s knife or pizza cutter, cut into diamonds. Cool completely before separating the pieces and serving.

Cashew katli can be stored in an airtight container lined with parchment paper, for up to 3 days in a cool, dry place, or in the fridge for up to 2 weeks.

Diamonds of kaju katli with silver leaf on a cutting board, some wrapped in cello wrap

Chef's Tip

*Redpath Simply Raw™ Turbinado Sugar can be used in place of the Redpath® Granulated Sugar.

*Blanched, ground almonds or almond flour can be used in place of the cashews (Badam Katli).

*The katli can be flavoured with just the cardamom, or the rose water, if desired. Traditionally, it can also be flavoured with a few strands of saffron added to the syrup instead of the cardamom and/or rose water. Kewra (pandan) water or essence can also be used.

*Grind cashews in 3 or 4 batches, especially if using a spice grinder or small food processor, to ensure finely ground nuts and to prevent cashew butter from forming. Divide the cornstarch evenly between the batches.  

*If you don’t want any coconut flavour, use flavourless coconut oil or cashew oil in place of the coconut oil. Alternatively, use almond or walnut oil to keep the kaju katli vegan-friendly. 

*If mixture is too hot for hands to handle, use a heatproof rubber spatula to fold the mixture onto itself.

*If using silver leaf, also known as vark, ensure it is labelled “edible”, “food grade safe”, or “99.9% pure”. Apply in an area away from any sources of wind. Silver leaf can be applied before or after slicing the cashew katli. The surface can be completely covered with silver leaf or partially covered. With a small pastry brush, slightly dampen with water only the area to which you plan to apply silver leaf. If using loose leaf, lift carefully by the corners and lay the silver, using a brush to press down. For transfer sheets, carefully lay the silver leaf, using the sheet the silver leaf is laying on to help you apply it to the dampened surface. Gently press the sheet onto the surface with your fingers before carefully peeling away the paper. Repeat procedure over the surface of the katli. If there are small areas that need to be covered, carefully cut the silver leaf (still attached to the sheet) into the desired size before applying.

*When handling slices covered in silver leaf, use a small offset spatula to lift and serve. Touching the silvered surface of the candy may result in the silver leaf rubbing off.