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4-Ingredient Homemade Kaju Katli: Best Easy Cashew Fudge

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This 4-Ingredient Homemade Kaju Katli is a quick and easy Indian sweet made with cashews, sugar, water, and ghee. It’s silky, melt-in-your-mouth delicious, and perfect for festivals or gifting.

Ingredients

Scale
  • 2 cups (250 grams) raw unsalted cashews
  • 1 cup (200 grams) granulated white sugar
  • 1/4 cup (60 ml) water
  • 2 tablespoons (30 grams) unsalted ghee

Instructions

  1. Grind the cashews into a fine powder. Add 2 cups (250 grams) of raw, unsalted cashews to your blender or food processor. Pulse in short bursts — 5 seconds on, 5 seconds off — until you get a fine powder. This takes about 30-40 seconds in a high-speed blender. Stop when it looks like coarse flour.
  2. Make the sugar syrup. In your non-stick pan, combine 1 cup (200 grams) of granulated sugar and 1/4 cup (60 ml) of water. Stir gently over medium heat until the sugar dissolves completely. Don’t walk away — sugar syrup can go from perfect to burnt in seconds. (Time estimate: about 3-4 minutes.)
  3. Check the syrup consistency. The syrup is ready when it reaches a single-thread consistency. To test this, dip a clean spoon into the syrup, then touch the syrup on the spoon with your finger. When you press your finger and thumb together and pull them apart, a single thread should form. If you don’t have a candy thermometer, this finger test works perfectly. (Warning: Be careful — the syrup is hot. Let it cool for 5 seconds before touching.)
  4. Add the cashew powder. Reduce the heat to low. Add the ground cashew powder to the sugar syrup all at once. Stir vigorously with your silicone spatula. The mixture will look lumpy and dry at first — don’t panic. Keep stirring. It will come together into a smooth, thick dough. (Time estimate: about 2-3 minutes of stirring.)
  5. Add the ghee. Once the dough is smooth and pulling away from the sides of the pan, add 2 tablespoons (30 grams) of ghee. Stir until the ghee is fully incorporated and the dough has a glossy sheen. This takes about 1 minute.
  6. Cool slightly, then knead. Transfer the dough to a clean surface. Let it cool for 2-3 minutes — just until it’s cool enough to touch. Then knead it gently with your palms for about 30 seconds. This step makes the fudge silky. Don’t skip it.
  7. Shape and set. Place the dough on your greased baking sheet or plate. Cover with a piece of parchment paper. Use your hands or a rolling pin to spread it evenly to about 1/4-inch thickness.
  8. Cut into pieces. While the fudge is still warm, use a sharp knife or pizza cutter to cut it into diamond shapes. If you wait until it’s completely cool, it will crack when you cut it. (Time estimate: Cut within 5 minutes of spreading.)
  9. Let it set completely. Allow the fudge to cool at room temperature for about 30 minutes. Once set, separate the pieces gently. They should lift off the surface easily.

Notes

Don’t over-grind the cashews or they’ll turn into butter. The syrup consistency is everything — use the single-thread test. Work while the fudge is warm; cut within 5 minutes of spreading. If dough feels too dry, add 1 teaspoon warm water; if too sticky, add 1 tablespoon extra cashew powder. Flavor improves after a day or two.

Nutrition

Keywords: kaju katli, cashew fudge, Indian sweet, Diwali sweet, 4-ingredient dessert, easy fudge, homemade kaju katli

Find it online: https://elaraeats.com/4-ingredient-homemade-kaju-katli-best-easy-cashew-fudge/