Monday, 20 October 2014

Kaju Katli - Cashew Fudge - Vegan, Gluten Free, Indian Diwali Sweet

Diwali season is time to eat sweets to your hearts content. I love sweets and can never stop eating them. So to me, this season has been all about making loads of sweets. Though I wanted to try some new sweets this year, I ended up making Mysore pak and 7 cup cake a lot.

My son is the total opposite of me. He does not care much for anything sweet. But then there are a few things he eats as he fancies at that time. He used to like 7 cup cake last year. This year, he has chosen Kaju Katli. So I was all excited to fulfill his request. This sweet is usually a big hit among adults and children alike.

Most Indian Sweets call for loads of ghee (Clarified butter). So when someone says, Vegan Indian Sweet it is an interesting thing. This one falls into that category. Though most people think of Kaju Katli as a hard to make sweet, it is on the contrary a very easy to make sweet. That is if you have the Perfect Kaju Katli recipe. Recipe Source Spicy Treats.


Cashew 1 cup
Sugar 1/2 cup heaped
Water 1/4 cup

Method of Preparation

1. Powder the cashews into nearly fine powder. Be careful in this step. If you overdo it, it will start releasing oil and you will end up with cashew butter.

2. Heat the sugar and water in a pan. Bring it to a rolling boil. You should then check for 1 string consistency of the syrup. (Spoon out a little syrup, and when it is warm enough to touch and still hot, take a drop on your index finger. Touch with your thumb and separate. If a single thin string forms, it is a one string consistency). If you cannot be bothered with all that, just raise your spatula and let the syrup drop back to the pan. You will see the string forming there as well. This is not a proper methos, but it helps.

3. Add the powdered cashews. Mix well. Keep stirring till the paste thickens to form a semi dough like state.

4. Spoon a small portion. Cool quickly and try to roll a ball. If you are able to do it, you are ready to pour out the sweet.

5. Pour this into a parchment paper or a plate. Let it cool a little. Once you can handle the heat, knead with your hand to form a smooth dough. If it is too dry, add a few drops of milk and knead.

6. Roll into a circle/square using a rolling pin. Cut into shapes (usually diamonds). You can gather up the scrapes that are not in shape and then knead and reroll (or just eat as it is)!