Kaju Katli Ice Cream Sandwiches
Two kaju katli pieces sandwich a scoop of softened ice cream for a ten-minute Indian fusion dessert. Finish with sprinkles, rose petals, or chopped nuts; freeze ahead for parties.
Ingredients
For the sandwiches
- 12 pieces kaju katli store-bought or homemade, similar size
- ½ cup ice cream vanilla, chocolate, kesar, pistachio, or mango; softened slightly
Toppings (optional)
- Sprinkles
- Dried rose petals
- Mini chocolate chips
- Chocolate syrup
- Chopped pistachios or almonds
Instructions
Assemble the sandwiches
- Line a baking sheet or plate with parchment paper. Let ice cream soften at room temperature 5 to 8 minutes until scoopable but not melted.
- Pair kaju katli pieces by size. Lay one piece flat on the parchment for each sandwich.
- Add about 1 to 1½ tablespoons softened ice cream to the center of each bottom piece. Spread gently with the back of a spoon if needed; do not press hard on the katli.
- Top with the second kaju katli piece and press lightly until ice cream reaches the edges. Use a blunt knife to scrape excess ice cream from the sides for a clean edge.
- If using toppings, roll the exposed ice cream edge through sprinkles, mini chips, or chopped nuts, or drizzle chocolate syrup on top. Add rose petals on top for a festive look.
- Serve immediately, or place the tray in the freezer 10 to 15 minutes until firm if making ahead. Transfer to an airtight container and freeze up to 1 week.
Notes
Store-bought kaju katli from a mithai shop works perfectly; choose pieces that are flat and not too thin.
Homemade katli: let it set fully and slice into even diamonds before assembling.
Vegan: use dairy-free ice cream and confirm your kaju katli is made without ghee (many shop versions are ghee-free; ask or make at home with neutral oil).
Flavor pairings: kesar ice cream with silver-leaf katli, pistachio ice cream with plain cashew katli, or mango ice cream for summer.
Party setup: lay out katli, softened ice cream tubs, and topping bowls so kids build their own sandwiches.
Make ahead: assemble on parchment, freeze until firm, then store in a single layer or separated with parchment in a container for up to 1 week.
Pair with easy mango shrikhand or mango ice cream on a dessert platter for variety.
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