Kaju Katli Maharashtra Cashew Sweet

Method

1. 1

   Grind the cashews to fine powder: Place 2 cups raw cashews in a dry mixer jar. Grind in short 5-second pulses — stop and check after each pulse. The goal is a very fine, dry powder. If you run the mixer continuously for too long, the heat causes the cashews to release their oil and the powder becomes clumpy. Grind until a fine flour — like powder with no visible pieces.

2. 2

   Make sugar syrup: In a wide heavy non-stick pan combine 1 cup sugar, 1/2 cup water and saffron if using. Heat on medium stirring until sugar dissolves. Bring to a boil. Cook without stirring for 3 to 4 minutes until the syrup reaches a one-string consistency — dip a spoon, let a drop cool on your finger, press between thumb and forefinger and pull apart — one thin thread forms. Do not go beyond one string.

3. 3

   Add cashew powder: Add the ground cashew powder to the boiling one-string syrup. Stir immediately and continuously on medium heat. The mixture will combine rapidly.

4. 4

   Add cardamom and ghee: Add cardamom powder and ghee. Continue stirring.

5. 5

   Cook until dough forms: Stir on medium heat for 3 to 5 minutes. The mixture will go through stages — first very liquid and sticky, then thicker, then beginning to leave the sides of the pan. Once it forms a smooth, non-sticky dough that comes together as a ball when you press it, it is done. Do not overcook — overcooked kaju katli becomes grainy and hard.

6. 6

   Test the dough: Take a small piece. Cool briefly. Press between fingers — it should be smooth, pliable and not sticky. Roll into a small ball — it should hold shape.

7. 7

   Roll while warm: Transfer the warm dough to a piece of butter paper or a flat surface between two pieces of cling wrap. Roll out quickly with a rolling pin to an even thickness of about 4 to 5 mm. Work fast — the dough becomes harder to roll as it cools.

8. 8

   Apply silver leaf if using: If using edible silver vark, gently lay it over the rolled surface and press very lightly with your fingertips — it will adhere instantly.

9. 9

   Cut into diamonds: Using a sharp knife, cut the rolled sheet into diamond shapes — draw parallel diagonal lines in one direction then the other to create diamonds.

10. 10

    Cool and separate: Let the cut pieces cool completely at room temperature for 30 minutes until firm. Separate and store in an airtight container between layers of butter paper.

11. 11

    Note: Kaju Katli (kaju = cashew, katli = thin slice) is the most gifted Indian festival sweet — exchanged during Diwali, Eid, Holi and celebrations across India. The one-string sugar syrup stage is the critical technical point — under-cooked syrup makes the katli too soft; over-cooked makes it grainy and hard. The rolling must be done while the dough is still warm and pliable.