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Vegan Kaju Katli - Indian Cashew fudge. Glutenfree
5 from 33 votes

Vegan Kaju Katli - Indian Cashew fudge. Glutenfree

Vegan Kaju Katli is a gluten-free Indian cashew fudge made by grinding raw cashews into a powder and cooking them with sugar syrup until it forms a pliable dough that sets into a smooth, sweet fudge. Flavored with cardamom or optional aroma essences, this traditional sweet offers a rich, nutty taste and delicate texture without dairy ingredients.

Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
Servings: 6
Calories: 307 kcal
Course: Dessert
Cuisine: Indian

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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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)
  4. 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.
  5. 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

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%)

Nutrition Facts

Serving: 6 Serving

Amount Per Serving

Calories 307

% 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.