Kaju Katli Recipe | How to Make Kaju Katli | Vegan Kaju Katli | Vegan Mithai | Kaju Katli Tips
Updated: Jan 24
Kaju Katli is a simple Indian Mithai or sweet made using raw cashew nuts and sugar. The method is pretty straight forward but there are definitely some tips and tricks one should know when making this dish.
So grab a cup of chai and watch this video before you get started! It's definitely a recipe you should try!
Vegan Kaju Katli Recipe Preparation Time: 40 Minutes (Approx)
Makes 1 Medium Box of Mithai
200g (1 1/2 Cups) Raw Cashew Nuts
90ml (1/4 Cup + 2 TBS) Water
130g (1/2 Cup + 2 TBS) Granulated Sugar
1/4 tsp Rose Essence
Pinch of Cardamom Powder
2 tsp Coconut Oil
Extra Coconut Oil for greasing hands and parchment paper
Grind the cashew nuts, 1-2 handfuls at a time, in a grinder until they resemble fine crumbs.
TIP: Over-grinding the nuts will cause them to release their oil. This then makes it difficult to sieve them.
Sieve the ground nut powder into a bowl. Place the larger pieces of cashew nuts and place them back in the grinder along with more whole cashews. Repeat the process until all the nuts are ground.
TIP: With the final lager crumbs of cashews, just grind them into a fine powder. You can try to sieve this or just break it up well using your fingers.
Place the water a saucepan on the stove to heat on a medium-low heat. Add the sugar and bring this to a boil until the sugar melts. Mix as needed.
Once the sugar syrup has come to a boil, add the Rose Essence & Cardamom Powder.
Lower to heat to the lowest setting. Then add the cashew nut powder and mix well with a whisk to break up any lumps.
Cook this for about 2 minutes then add 1 tsp of Coconut Oil or Ghee. Continue Stirring.
After another 2-3 minutes of cooking, add another tsp of Coconut Oil. I add oil in 2 stages as I feel it helps the texture.
Continue stirring on a low heat until the mixture starts to thicken a bit and comes away from the sides of the pan.
TIP: If you want to check if the mixture is ready, you can take a little on a teaspoon, run it under cold water to cool it quickly, then roll it into a ball. If it's still sticky or tacky, cook it a little longer.
Once the mixture is coming away from the sides of the pan, turn off the heat and quickly grease some parchment paper with some Coconut Oil.
Tip: If you don't grease the paper, it will stick!
Quickly pour the cashew paste onto the parchment paper using a spatula. Shape it into a round pile using the spatula. Cover it with another piece of greased parchment paper.
Tip: Be careful as it will be very hot still.
At this point, you can let the mixture cool a little, or roll it so it's 1/4inch thick.
Let the mixture cool until it is luke warm.
Tip: If the mixture is still too warm (or undercooked) it will be sticky. If the mixture is cooled too much (or if it's overcooked) it will be hard to cut and may crumble. So make sure you start cutting while it is warm and slightly pliable.
Cut the Kaju Katri into the traditional diamond shape or using various shapes using cutters like I did. The ones I use are available on my website stores.
Once the Kaju Katri have been cut, place them in an airtight container. They will last about 2 weeks...of course, I know they'll get gobbled up before then!