Kaju katli is the sweet that arrives in more Diwali boxes than any other, with its pale diamond shape and silver leaf. It is also far simpler to make at home than most people expect: cashews, sugar, water and a little ghee. What it does demand is attention at two points, the grinding and the syrup, because both can turn a smooth dough into a crumbly or oily one.

Ingredients

Method

  1. Grind the cashews to a fine powder. Make sure the cashews are completely dry and at room temperature. Grind in short pulses of 2 to 3 seconds, shaking the jar between pulses. Continuous grinding releases oil and turns the powder into paste. Sift the powder, and grind any coarse bits again in pulses.
  2. Make the syrup. In a non-stick or heavy pan, dissolve sugar in water on medium heat. Boil until the syrup reaches a one-string consistency: a drop pulled between thumb and finger forms a single thread.
  3. Add the cashew powder. Lower the heat to the minimum. Add the cashew powder and stir continuously to prevent lumps.
  4. Cook to a dough. Keep stirring on low heat for 4 to 6 minutes. The mixture thickens and begins to come together and leave the sides of the pan as a soft mass.
  5. Test. Take a small piece, cool it for a few seconds and roll it between greased fingers. If it forms a smooth, non-sticky ball, it is ready. If sticky, cook a little longer.
  6. Add ghee. Add 1 tsp ghee and cardamom, and stir for 30 seconds. The dough turns glossier.
  7. Knead. Transfer to a greased plate or parchment. When cool enough to handle but still warm, knead it with greased palms for a minute until completely smooth.
  8. Roll and cut. Place between two sheets of greased parchment and roll to about 3 to 4 mm thickness. Apply silver leaf if using. Cut into diamonds with a sharp greased knife. Let them set for 30 minutes before separating.

What goes wrong, and the fixes

Oily, pasty cashew powder: ground for too long in one go. Always pulse.

Dough is sticky and will not roll: undercooked. Return to low heat for another minute or two.

Dough is dry and cracks: overcooked, or the syrup was too thick. Knead in a teaspoon of warm milk while warm, and it usually comes back.

Grainy texture: sugar crystallised, often from stirring the syrup too much before adding cashews, or overcooking.

The role of ghee

Kaju katli does not need much ghee, and it is not a ghee-flavoured sweet like Mysore pak. The small amount added at the end makes the dough pliable, prevents cracking as you knead and roll, and gives the finished katli a subtle sheen. A little on your palms and knife keeps everything from sticking.

Storage

Kaju katli keeps in an airtight box at room temperature for about a week in cool weather, or refrigerated for up to two weeks.

Kaju katli uses very little ghee, but the teaspoon that goes in is the one that makes the dough behave. Desi Cow A2 Ghee is plenty good for the job.