Vegan Kaju Katli - Indian Cashew fudge. Glutenfree
User Reviews
5
Vegan Kaju Katli - Indian Cashew fudge. Glutenfree
Description
This recipe begins by finely grinding raw cashew nuts into a powder, breaking down any buttery lumps for an even texture. A sugar syrup is prepared by boiling sugar with water until it reaches a single thread consistency, which ensures the right toughness and softness in the fudge. The syrup is flavored with cardamom, saffron strands, or fragrant essences like kewra or rose to impart subtle aromatic notes.
The hot sugar syrup is then combined with the cashew powder over low heat to form a thick dough. Cooking at low temperature and adjusting moisture content is key to achieving the proper fudge consistency. The mixture is spread out to cool and then cut into diamond shapes, typical for kaju katli.
The fudge has a smooth, melt-in-the-mouth quality with a nutty flavor balanced by the mild sweetness. Its vegan nature is achieved by omitting dairy ingredients, relying instead on the cashews and sugar syrup for richness.
Checking syrup consistency with the single thread test helps avoid issues with texture being too crumbly or too soft. If too thick, adding a small amount of water during cooking corrects dryness; if too soft, longer cooking develops firmness. The fudge can also be served as a softer halwa if not fully set.
Ingredients
- 2 cups cashew nuts raw
- 1 tablespoon cornstarch optional, or other starch
- 1/3 cup water
- 1/2 cup raw sugar ground
- cardamom powder 6 strands of saffron, or a few drops of kewra or rose essence, flavor option, 1/4 teaspoon
Instructions
- Grind the cashews to a powder in a dry grinder and keep aside. If using a blender, add cornstarch and then blend. Move the buttery cashew powder from the sides of the blender in between to help with even blending. Transfer the mixture to a bowl to break any lumps. Depending on the blender, you might have some pieces of cashews that don’t break down, remove those so you have mostly a meal/powder remaining. I usually use my hands or a spoon to press and mix the cashew mixture to break the buttery lumps and find any pieces.
- Make the sugar syrup: In a saucepan over medium heat, combine water and sugar and mix well. Bring to a boil, about 3 minutes. Continue to cook over medium heat, until the syrup is a just about single thread consistency (close to 230°F / 110ºc), 3 to 4 minutes. (See note below for how to check single thread consistency.) Stir a few times in between. The syrup will get bubbly while it thickens. Add cardamom or other flavors and mix in.
- Reduce heat to low, then add half of the ground cashews. Mix in well. Keep adding the cashew mixture, a few tablespoons at a time, until the mixture gets thick and adds resistance to the movement of the spatula. Mix well each time by dragging and mixing. The mixture will be somewhere between a thick batter and a soft dough. You will use up anywhere from 1 1/2 cups to the entire 2 cups cashews. Cook for another minute or 2 if the mixture is very soft. I like to add a 1/2 teaspoon vegan butter at this point just for a bit of additional flavor(optional) . (See notes for troubleshooting)
- Transfer the hot mixture to parchment or a greased flat plate or pan. Carefully pat it down or shape using a spatula or another parchment on top. Flatten to a 1/4 inch thick somewhat rectangle. If the mixture is too sticky or hot, let it cool for a minute before patting it down. You can knead the mixture a bit at this point to make it smoother, before shaping into a rectangle.
- Using a knife or pizza cutter, cut the rectangle into a grid. Let cool completely (chill for 15 mins) before separating into pieces and storing. Store in an airtight container for a few days on the counter or several weeks refrigerated.
Notes
- Test sugar syrup for 'single thread' consistency by separating a drop between fingers to ensure correct texture.
- If the fudge becomes crumbly, the syrup may have been overcooked; fix by adding small amounts of water and reheating.
- Undercooked syrup results in too-soft fudge, which can be served as a soft halwa instead of cut pieces.
- Use a dry grinder for best cashew powder texture and remove any unground large pieces for smoothness.
- Flavored with cardamom or aromatic essences like saffron, kewra, or rose for traditional taste.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 307 kcal
% Daily Value*
| Calories | 307kcal | 15% |
| Carbohydrates | 30g | 10% |
| Protein | 7g | 14% |
| Fat | 18g | 28% |
| Saturated Fat | 3g | 15% |
| Sodium | 6mg | 0% |
| Potassium | 283mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 19g | 38% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 16mg | 2% |
| Iron | 2.9mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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