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Vegan Kaju Katli - Indian Cashew fudge. Glutenfree

Kaju Katli is Cashew Fudge. It is a favorite Indian dessert. There are several ways to make the fudge, but the key to a great fudge is a good sugar syrup and well ground cashews. This recipe takes just minutes! Vegan Gluten-free Soy-free Recipe. Makes a dozen or more pieces depending on the size.

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

Ingredients

  • 2 cups raw cashews
  • 1 tablespoon cornstarch or other starch , optional
  • 1/3 cup water
  • 1/2 cup ground raw sugar
  • Flavor options: 1/4 teaspoon cardamom powder 6 strands of saffron, or a few drops of kewra or rose essence

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

  • Single thread consistency: Take a drop of sugar syrup carefully between one finger and thumb or between two spoons. When you separate the finger and thumb the syrup should form a single thread at least 1/2-inch long before breaking. You can also check the consistency by dropping a single drop of the syrup in a bowl of cold water. The syrup should not immediately dissolve and should splash into one or more visible threads.
  • Troubleshoot:• Sugar syrups are tricky. So you can get a really soft fudge or a crumbly burfi. Either way they are absolutely delicious.• If the mixture gets too crumbly after adding cashews and does not lump up, that means the sugar syrup got too thick or over cooked. Keep the cashew mixture on low heat. Boil some water in another pan and add a teaspoon at a time to the cashew mixture, mix well, adding more if needed, until the mixture is more like a thick resistant batter. Then switch off heat and proceed to Next step.• If the fudge is too soft, the sugar syrup was likely undercooked. Cook the cashew mixture for a few minutes over medium low heat and then transfer to the pan. If it’s very liquidy, Serve with a spoon as halwa.
  • Nutritional values based on one serving

Nutrition Information

Calories 307kcal (15%) Carbohydrates 30g (10%) Protein 7g (14%) Fat 18g (28%) Saturated Fat 3g (15%) Sodium 6mg (0%) Potassium 283mg (8%) Fiber 1g (4%) Sugar 19g (38%) Vitamin C 0.2mg (0%) Calcium 16mg (2%) Iron 2.9mg (16%)

Nutrition Facts

Serving: 6Serving

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.