Kaju Katli simple and authentic recipe🤤

 Here's a simple and authentic recipe for Kaju Katli (Kaju Katri) — the popular Indian cashew fudge made with minimal ingredients:

 Kaju Katli (Kaju Katri) Recipe

Ingredients:

1 cup cashews (kaju) – preferably whole and unsalted

½ cup sugar (regular white sugar)

¼ cup water

1 tsp ghee (for greasing)

1/4 tsp cardamom powder (optional)

Silver vark (optional, for decoration)

Instructions:

1. Powder the Cashews:

Dry the cashews for 1–2 hours if they were refrigerated.

Grind the cashews in a blender or food processor to a fine powder. Do not over-blend or they’ll release oil and turn pasty.

2. Make Sugar Syrup:

In a non-stick pan, combine ½ cup sugar and ¼ cup water.

Heat on medium flame until the sugar dissolves completely and forms a one-string consistency syrup (about 4–5 minutes).

3. Add Cashew Powder:

Lower the heat and add the cashew powder to the sugar syrup.

Stir continuously to avoid lumps.

4. Cook the Mixture:

Keep stirring on low flame until the mixture thickens and starts to leave the sides of the pan (about 8–10 minutes).

You can test a small piece: if it forms a soft non-sticky ball when cooled, it’s ready.

5. Shape the Kaju Katli:

Grease a butter paper or a plate with ghee.

Pour the mixture onto it, let it cool for 2–3 minutes.

Knead lightly when it’s warm to the touch.

Roll out into a 1/4 inch thick sheet and cut into diamond shapes.

6. Decorate (Optional):

Place silver vark on top if desired.

📝 Tips:

Store in an airtight container; stays fresh for up to a week at room temperature.

Don’t overcook the mixture or it’ll harden too much.

Grinding the cashews in batches gives a

 finer texture.