Photo: Sumit Surai · CC BY-SA 3.0 · Wikimedia Commons

Punjab · Dessert

Kaju Katli

Traditional 27. Kaju Katli recipe

🧺 Ingredients

• 200g cashew nuts
• 150g sugar
• 90ml water
• 15g ghee (for cooking) + 5g for greasing
• ⅛ tsp cardamom powder (optional)
• 5ml rose water (optional)

👩‍🍳 How to make Kaju Katli

1. Pulse cashews (5 mins, room temperature): Pulse cashews in food processor in 20-second intervals to create slightly grainy powder. Sieve and re-pulse coarse particles until desired texture (visual cue: coarse powder, not smooth butter, slightly grainy).
2. Make syrup (3 mins, medium-high heat): Combine sugar and water in a broad non-stick pan. Dissolve sugar, then bring to rapid boil on high flame (visual cue: sugar dissolves, bubbles appear, mixture boils rapidly).
3. Add cashew powder (5 mins, medium heat): Add cashew powder to boiling syrup. Cook for approximately 5 minutes while stirring constantly until thickened (visual cue: mixture becomes thick, dark brown color develops, ghee rises to top).
4. Finish (4 mins, low-medium heat): Add ghee and cardamom powder (optional). Continue cooking for 4 more minutes until mixture leaves pan sides (visual cue: mixture becomes very thick, pulls away from pan bottom, becomes dense).
5. Texture test (1 min): Cool a small portion and roll between greased fingers. Should achieve non-sticky, dry soft ball matching final katli texture (visual cue: dry yet soft texture).
6. Set (3-4 hours): Transfer to parchment paper, knead 2-3 minutes until smooth. Roll to ¼-inch thickness while warm (visual cue: smooth, even surface).
7. Cool & cut (30 mins): Cool completely at room temperature, then cut into diamond or square shapes (visual cue: clean cuts, firm texture).

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