Kaju Katli

wafer-thin diamonds of smooth cashew fudge, made from ground cashews and sugar and crowned with edible silver leaf, the most prized and luxurious of all the sweets of the Indian festival of Diwali

Origin: India

From the journey of Cashew.

Of all the sweets of the Indian table, none is more coveted at Diwali than kaju katli, the cashew 'slice'. It is sophistication itself: cashews ground to a fine flour, cooked with a sugar syrup into a smooth, pale, pliable dough, rolled wafer-thin, gilded with a whisper of edible silver leaf (vark), and cut into the small diamonds that are exchanged by the boxful as gifts of the festival of lights. The cashew, costly and luxurious since the Portuguese first brought it to India, is the mark of a generous sweet, and kaju katli is the apotheosis of the kind: no flour, no filler, almost nothing but nut and sugar, with perhaps a breath of cardamom or rosewater. Its melting, fudge-like texture and clean, rich, nutty taste have made it the most sought-after of the mithai (Indian sweets), and the gift that, more than any box of chocolates, says celebration in India.

Ingredients

The Fudge

  • 250 g raw cashews
  • 125 g sugar
  • 60 ml water
  • 0.25 tsp ground cardamom (optional)
  • 1 tsp ghee, for greasing

To Finish

  • edible silver leaf (vark), to decorate (optional)

Method

  1. Grind the raw cashews to a very fine powder in a dry grinder, pulsing in short bursts so the nuts do not turn oily and clump. Sieve to remove any coarse bits and re-grind them.
  2. In a heavy, non-stick pan, dissolve the sugar in the water and bring to a gentle boil. Cook for 3 to 4 minutes to a one-string consistency (a drop pulled between finger and thumb forms a single thread).
  3. Lower the heat and stir in the cashew powder and the cardamom, mixing fast and constantly to a smooth, lump-free paste. Cook, stirring, for 4 to 6 minutes, until it thickens into a soft dough that comes away from the sides of the pan.
  4. Turn the warm dough onto a sheet of greased baking paper, grease your hands or a rolling pin, and knead briefly until smooth, then roll out to an even 3 to 4 mm thickness.
  5. Lay the silver leaf over the surface if using, then cut into the traditional diamonds with a sharp knife. Allow to cool and firm before lifting the pieces away.

Notes

Some recipes add a spoonful of milk powder (mawa) for extra richness, or a little ghee to the dough for sheen, but the purest kaju katli is simply cashew, sugar, and (optionally) cardamom. Rosewater or a few saffron threads are pleasant variations. The edible silver leaf is traditional and festive but entirely optional.

The Gastrographer

The Gastrographer

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Ingredient originTrade or transit route
Became a culinary stapleColonial / trade control
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