Kaju Katli

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My favorite homemade version of katli (or kaju barfi), a delightful cashew-fudge like dessert topped with edible silver leaf featuring just six ingredients.

Prep Time25

Cook Time15

Cooling Time1 25

Total Time2 5

Servings: pieces

Calories: 62kcal

Author: Karishma Pradhan

Equipment

Food processor or a large spice grinder
Candy Thermometer

Ingredients

2 cups raw cashews
1 cup granulated white sugar
½ cup water plus more if needed
1 teaspoon ghee or coconut oil plus more for greasing
¼ teaspoon ground cardamom
¾ teaspoon edible rose water optional
Edible silver leaf for coating
Flaky finishing salt optional

US Customary - Metric

Instructions

Grind the Cashews:

Seal 2 cups raw cashews in a zip top bag, then place in the freezer for 15 minutes.
Add cashews to a food processor or large spice grinder. Depending on the size of your equipment, you may need to do this in batches. Pulse in 5-second intervals until mixture resembles coarse breadcrumbs, making sure to scrape down the bottom and sides frequently.
Pulse in 1 - 2-second intervals until the mixture resembles a fine powder. It should feel soft and sandy, like the texture of almond flour.
Set a sieve over a medium bowl. Pour the cashews into the sieve and press them with a spoon or your hands as needed. If any large particles remain in the sieve, re-grind them for a couple of seconds and press through the sieve again.
Note: I know it might feel annoying to have to re-grind and re-sieve the cashew powder, but this is a critical step to ensuring the dough comes together into a smooth mass!

Make the Dough:

Set a medium high-walled pan (preferably non-stick) over high heat. Add 1 cup granulated white sugar and ½ cup water, constantly stirring with a whisk until liquid comes to a boil, between 3 - 4 minutes.
Place a candy thermometer in the pot, then continue to boil until the liquid temperature reaches between 230°F to 235°F, 2 - 4 minutes.
To test doneness without a thermometer, dip the wooden spoon into the syrup and pull it out. The mixture should cling to the back of the spoon.
Reduce the heat of the syrup to low and gradually stir in the powdered cashews with a rubber spatula.
Keep stirring for 1 minute until slightly thickened, like the texture of cake batter. Mix in 1 teaspoon ghee or coconut oil, ¼ teaspoon ground cardamom, and ¾ teaspoon edible rose water (if using). Continue stirring frequently with a spatula until the dough fully pulls away from the sides of the pan, about 7 - 8 minutes.
To check if it's done, scoop a small spoon of the dough and let cool for a minute. When cool enough to handle, try to form a ball with your hands—it should not stick at all. If sticky, continue to stir on the heat. If non-sticky, turn off the heat.
Grease two pieces of parchment paper (at least 8.5 inches by 12 inches wide) or wax paper with ghee or coconut oil.
Set one piece aside for later use. Scrape dough onto one piece of parchment. Let cool until you're able to handle it, 8 - 10 minutes. Mixture should still be warm to allow easy kneading.

Knead and Roll:

Grease your hands lightly with ghee or coconut oil. Initially, the dough will be crumbly, but it will smooth out after kneading.
Knead the dough for a minute—with the heel of your palm, push the dough away from you. Then fold the dough over itself and repeat until the dough is smooth.
If the dough is still crumbly after kneading it, knead in 1 tablespoon of water at a time until the dough comes together without breaking apart. Continue kneading until the dough feels smooth and homogeneous.
Form the dough into the shape of an oval. Place the other piece of greased parchment paper on top of dough. With a rolling pin, roll out the dough until it is about ¼-inch thick.
Next, apply the edible silver leaf. Carefully open up the booklet, and place your palm on the unexposed paper backing of the silver, then flip your hand directly onto the dough. Repeat, applying as you like across the entire dough. Top with flaky salt if desired.

Cut and Cool:

If the dough is still slightly warm to the touch, let cool until it is fully at room temperature before cutting.
Using a sharp knife or pastry wheel, slice the dough horizontally into even strips. Then, cut diagonally across those strips to form diamond-shaped cookies. Each piece should measure roughly 2 inches across from point to point and about 1¼ inches across each of the four sides.
Trim off any uneven edges of dough — feel free to snack on those separately (:
Transfer the cookies to a parchment-lined baking sheet, spacing them slightly apart, then let cool to room temperature for at least 1 hour to fully firm up before serving.

Notes

Vark: A type of edible silver pounded down into thin sheets.You can find it at specialty Indian grocery stores or online—just make sure you’re purchasing the edible kind. When applying the silver leaf, make sure to avoid directly touching it to your skin because it’ll easily stick.

Storage: Store in the fridge up to 1 week or frozen for up to 6 weeks in an airtight container or sealed plastic bag. Let thaw at room temperature or serve chilled.

Note: This recipe was first published on Simply Recipes and was cross-tested.

Nutrition