Kaju Katli (Cashew Fudge)

Grind the cashews in a dry mixer jar in short pulses (2-3 seconds each). Do not run the mixer continuously, or the cashews will release oil and turn into a sticky paste. Sieve the powder to ensure it is fine.

In a heavy-bottomed non-stick pan, add the sugar and water. Heat on a medium flame until the sugar dissolves completely and the syrup starts boiling.

Once the syrup is bubbling, lower the flame and add the cashew powder. Stir continuously to prevent lumps.

Add the cardamom powder and rose water. Keep cooking and stirring the mixture on low heat for 8-10 minutes.

8–10 min

The mixture will start thickening and leaving the sides of the pan. To test, take a tiny portion, let it cool for a few seconds, and roll it between your fingers. If it forms a non-sticky ball, the mixture is ready.

Turn off the heat. Transfer the mixture to a large piece of greased butter paper or a greased plate. Let it cool slightly for 3-4 minutes until tolerable to touch.

3–4 min

Brush a little ghee to your palms and knead the warm cashew mixture like dough until it becomes incredibly smooth and glossy.

Place another butter paper on top and use a rolling pin to roll the dough evenly to your desired thickness (usually 3-4 mm).

Carefully lay the silver vark on top. Let the Kaju Katli cool and set completely for 1 hour at room temperature.

1 hr

Using a sharp chef's knife, cut into classic diamond shapes. Gently separate the pieces and serve.