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Light & Creamy 4-Ingredient Cashew Fudge Best Kaju Katli Recipe

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This Light & Creamy 4-Ingredient Cashew Fudge (Kaju Katli) is the same beloved Indian sweet you know, but with a texture so soft it practically melts on your tongue. It’s proof that trying something different can lead to something genuinely better, and it’s so simple you’ll wonder why you didn’t try it sooner.

Ingredients

Scale
  • 2 cups (240 grams) cashew flour or very finely ground cashews
  • 1 cup (200 grams) granulated sugar
  • 1/3 cup (80 ml) water
  • 1/2 teaspoon cardamom powder
  • 1 tablespoon (15 ml) ghee
  • Optional: silver vark (edible silver leaf) for garnish

Instructions

  1. Prepare the cashew flour: If using whole cashews, grind them in a high-speed blender or spice grinder to a fine powder. Sift the powder through a fine-mesh strainer to remove any larger pieces. Set aside.
  2. Make the sugar syrup: In a heavy-bottomed pan, combine the sugar and water. Heat over medium flame, stirring occasionally until the sugar dissolves completely. Bring the syrup to a boil. Let it boil for about 2-3 minutes until it reaches a one-thread consistency. To test this, take a drop of syrup between your thumb and forefinger—when you pull them apart, a single thread should form.
  3. Add the cashew flour: Reduce the flame to low. Gradually add the cashew flour to the syrup, stirring continuously with a spatula. The mixture will look clumpy at first—keep stirring, and it will come together into a soft, pliable dough. This takes about 3-4 minutes.
  4. Add cardamom and ghee: Once the dough starts pulling away from the sides of the pan, add the cardamom powder and ghee. Mix well. The dough should be smooth and slightly glossy. Turn off the heat.
  5. Cool slightly: Let the dough cool in the pan for 2-3 minutes. It should be warm but not too hot to handle.
  6. Knead the dough: Transfer the warm dough to a greased work surface or parchment paper. Knead it gently with your hands for about 30 seconds until it becomes smooth and pliable. Don’t over-knead.
  7. Roll out the fudge: Place another sheet of parchment paper on top of the dough. Using a rolling pin, roll the dough into a circle or rectangle about 1/4-inch thick.
  8. Cut into shapes: Remove the top parchment. Using a sharp knife or pizza cutter, cut the fudge into diamond shapes or squares. If the dough sticks to the knife, grease the blade lightly with ghee.
  9. Decorate (optional): If using silver vark, gently place a piece on each diamond and press lightly.
  10. Let set completely: Allow the fudge to cool at room temperature for about 30 minutes. The pieces will firm up as they cool. Once set, gently separate the pieces using a spatula.

Notes

Master the sugar syrup consistency—one-thread is crucial. Work quickly once the dough is ready. Don’t skip sifting the cashew flour. Let the fudge rest overnight for best flavor and texture. If dough is too dry, add a teaspoon of warm milk or water; if too sticky, let cool slightly before rolling.

Nutrition

Keywords: kaju katli, cashew fudge, Indian sweet, Diwali recipe, 4-ingredient, gluten-free, vegetarian, easy fudge, creamy fudge

Find it online: https://sofiaspice.com/light-and-creamy-4-ingredient-cashew-fudge-best-kaju-katli-recipe/