Kaju Katli

Method

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1. Pulse the chilled cashews in a grinder in 5-second bursts until they are a fine powder. Stop before any oil appears.

   Mark done

2. Sift the powder and re-grind any large pieces.

   Mark done

3. Boil the sugar and water for 4 minutes, to a one-thread consistency.

   Mark done Start 4 min timer

4. Turn the heat to its lowest and add the cashew powder all at once, stirring hard.

   Mark done

5. Cook 6 minutes, stirring constantly, until the mixture thickens and comes away from the sides in one mass.

   Mark done

6. Add the ghee and cardamom and stir 1 minute more.

   Mark done

7. Tip onto a sheet of baking paper and let it cool for 3 minutes, until handleable.

   Mark done Start 3 min timer

8. Knead it warm for 2 minutes until completely smooth.

   Mark done Start 2 min timer

9. Roll out between two sheets of baking paper to 5 mm thick.

   Mark done

10. Lay the silver leaf on if using, and cut into diamonds while still warm.

    Mark done

Chef’s Tips

• Chill the cashews and pulse in bursts.
• Stop cooking when it leaves the pan in one mass.
• Knead it warm — that is what makes it smooth.

Pairing Suggestions

• Masala chai
• Diwali
• Besan ladoo

Storage & Reheating

Keeps 2 weeks in an airtight tin.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.