India’s most well-known dessert, kaju katli, is created from a cooked dough of ground cashews, sugar, and cardamom.
Prep Time: | 15 mins |
Cook Time: | 15 mins |
Total Time: | 30 mins |
Servings: | 20 |
Yield: | 20 servings |
Ingredients
- 1 ½ cups cashews
- 6 pods green cardamom
- ¾ cup white sugar
- 6 tablespoons water
- 1 teaspoon ghee (clarified butter), or as needed
Instructions
- Blend cashews in a grinder just until they’re in powder form. Don’t overblend or they will start releasing their oil; we want the powder to remain dry.
- Remove green cardamom from the pods. Crush them into a powder with a mortar and pestle.
- Combine sugar and water in a nonstick pan over medium-high heat. Cook until sugar has completely dissolved, then bring to a boil. Lower the heat to medium and add cashew powder; stir thoroughly, making sure there are no lumps. Continue to cook and stir until it becomes a little thick.
- Add crushed cardamom powder and ghee; keep mixing and cooking until mixture thickens and starts separating from the sides of the pan. If it doesn’t release from the pan, add some more ghee and mix again; it should look moist and sticky and not at all dry. Check to see if it’s done by taking a spoonful and cooling it a bit; when you mold it into a ball and the texture is like fudge, it’s done.
- Transfer mixture to a greased or parchment-lined plate and let cool until only slightly warm. Grease your palms and knead on parchment paper on a flat surface to form a very smooth dough, 2 to 3 minutes. Roll evenly to a thickness of 1/4 inch.
- Let rolled dough cool completely. Cut kaju katli into desired shapes. Serve at room temperature or cold.
Nutrition Facts
Calories | 90 kcal |
Carbohydrate | 11 g |
Cholesterol | 1 mg |
Dietary Fiber | 0 g |
Protein | 2 g |
Saturated Fat | 1 g |
Sodium | 66 mg |
Sugars | 8 g |
Fat | 5 g |
Unsaturated Fat | 0 g |