Kaju katli (Cashew nut Slices) is a popular Indian sweet made by cooking cashew nut powder in sugar and water solution. It is enjoyed by all age groups and is the perfect way of celebrating happy moments and festivals such as Diwali, Janmashtami, Navratri or Holi with family. It is gluten-free and can be enjoyed while fasting (upwaas/Vrat).
Making Kaju Katli at home is very easy, economical and hygienic. It is made with 100% fresh ingredients without any adulterations. I am sharing with you the easy way of making kaju katli at home with perfect measurements. I have shared a few points in the note section that will help in making the process easier.
With the same process, you can shape the cashew nut mixture to make Kaju apples, Kaju Jalebi, kaju paan, kaju watermelon, kaju sitafal, kaju rolls. Also, you can try making katli with different nuts such as almonds, walnut or pistachio following the same process. I have recently made Badam Katli with the same procedure.
I have added saffron and cardamom for extra flavor. You can try with different flavors by adding rose petals, rose water or kewda essence. For making chocolate flavor katli, add a tbsp of cocoa powder to the cashew nut sugar mixture while cooking.
Kaju katli (Cashew nut Slices)
- In a heavy bottom pan or a nonstick pan put sugar and water. Put it to heat.
- The sugar will dissolve and the mixture will start to boil after 4-5 minutes.
- Let it boil more. Add saffron strands and cardamom powder to the boiling mixture.
- After 8-10 minutes, check for the one string consistency of the syrup by putting the syrup between the first finger and thumb of the hand. When you press and release the finger it will show a string. That is when the sugar syrup is of one string consistency.
- Now add the powdered cashew nut mixture. Mix well.
- Start cooking the mixture on medium heat by continuously stirring in between. (Keep stirring to avoid mixture sticking at the bottom of pan).
- After 8-10 minutes, the mixture will come together. (In a non stick pan, the mixture will come together as a dough). Add ghee to it and mix well. R
- Remove the cashew nut mixture on the butter paper or greased plate. Spread the hot mixture with a spatula. And once it gets little cool, knead the mixture to smooth dough.
- Make a smooth ball of mixture and flatten it.
- Now put other butter paper on the mixture and then with the help of rolling pin, roll the mixture into a big circle of 4 mm thickness.
- With the help of sharp knife or pizza cutter, cut into diamond pieces. Let it cool. The kaju katli is ready. Store the katli into air tight container for a week.
- Kaju Katli is ready to serve. Enjoy.
- Always use a thick bottom pan or non stick pan to make Kaju Katli.
- Use fresh cashew nuts. Chop the cashew nut into small pieces and put it in the freezer for a couple of hours before grinding. This will help to grind the cashew nut quickly into a fine powder.
- Do not run the mixture grinder continuously for grinding. It will result in releasing oil from the cashew nut and make an oily paste. Instead, pulse the grinder for few times to get dry powder.
- Sieve the mixture to get a fine cashew nut powder.
- To get white colur kaju katli, use white sugar. I prefer using raw sugar and hence the colour of the katli is pale white.
- Once the sugar dissolves in water and the mixture starts boiling, you can add the cashew nut powder and start cooking. I prefer to get one string thread consistency of the sugar solution and then cook the cashew nut powder in it. Keep on stirring continuously so that the mixture does not stick to the bottom of the pan. Cook the mixture on low to medium heat.
- If you find the cashew mixture getting stiff after addition of the sugar syrup, then add a tsp of water and mix it well. It will lower the temperature of the mixture and make it smooth.
- Knead the cashew nut mixture to a smooth dough before rolling it.
- With the same kneaded dough you can shape to make kaju apple or kaju jalebi or kaju heart or any shape of your choice.