About the Recipe
Indulge in a clean, refined version of India’s most iconic celebration sweet. Made using only three simple ingredients—fine raw cashew powder, pure sugar syrup, and warm cardamom—this recipe skips unnecessary ghee, dairy, and artificial binders. The result is a smooth, delicate, melt-in-your-mouth Kaju Katli that’s completely naturally gluten-free and easy to make right at home.
Ingredients
Raw Cashews: 1 cup (150g), completely dry
Sugar: ½ cup (100g)
Water: ¼ cup (60ml)
Cardamom Powder: ¼ tsp
Preparation
Step 1
Grind the Cashews: Add raw cashews to a dry blender or food processor. Pulse in short 2-second bursts until you get a fine powder. (Do not over-blend, or it will turn into cashew butter). Sift the powder through a fine strainer to remove any coarse chunks.
Step 2
Make the Syrup: In a non-stick pan, combine sugar and water over medium heat. Stir until the sugar dissolves completely and reaches a single-string consistency (or light sticky syrup).
Step 3
Combine & Cook: Reduce the heat to low. Add the powdered cashews and cardamom powder into the syrup. Stir continuously using a spatula to ensure no lumps form.
Step 4
Form the Dough: Keep stirring on low heat for 4–5 minutes until the mixture thickens, leaves the sides of the pan, and comes together like a soft dough. To check, take a small pinch—it should roll easily into a non-sticky ball.
Step 5
Knead & Roll: Turn off the heat and let it cool slightly for 2–3 minutes. Transfer the warm dough onto a piece of parchment paper. Knead gently for 1 minute using the paper to form a smooth surface. Place another parchment paper on top and roll it out with a rolling pin to a thickness of ¼ inch.
Step 6
Slice & Serve: Let it cool completely for 15–20 minutes, then slice diagonally to form the classic diamond shapes.