Kaju Katli Two Ways (Classic & Saffron) With Only 4 Ingredients
Two small-batch cashew katli styles from one thread-syrup method: classic cardamom diamonds and a saffron-tinted batch. Four ingredients per batch, no milk powder.
Equipment
- Heavy-bottom kadai or saucepan
- Silicone spatula
- Rolling pin
- Parchment paper
- Sharp knife or pizza cutter
- Food processor or dry spice grinder
- Small plate (syrup thread test)
Ingredients
For one batch of classic cardamom kaju katli (about 15 to 20 pieces)
- 200 g raw cashews
- 100 g granulated sugar
- 60 ml water
- 1/2 teaspoon cardamom powder from fresh green cardamom pods
For one batch of saffron kaju katli (about 15 to 20 pieces)
- 200 g raw cashews
- 100 g granulated sugar
- 60 ml water total bloom saffron in 1 teaspoon hot water from this measure, then add enough water to total 60 ml
- 1 generous pinch saffron strands
Instructions
Classic cardamom kaju katli
- Pulse cashews in short bursts until the texture is like fine sand, not oily paste. Sieve and re-grind any coarse pieces.
- In a wide kadai, combine 100 g sugar and 60 ml water. Heat on medium, stir until dissolved, then boil without stirring until the syrup reaches one-thread stage (a thin thread between thumb and forefinger). Pull off heat if the stove runs hot before the syrup darkens to hard-ball.
- Off heat, add ground cashews and cardamom. Stir until the mass leaves the sides and a cooled pea-sized piece forms a soft non-sticky ball.
- Turn onto greased parchment, roll 3 to 4 mm thick, and cut diamonds while still warm. Cool completely before stacking in an airtight box.
Saffron kaju katli
- Bloom saffron in 1 teaspoon hot water taken from the 60 ml measure, then add water to make 60 ml total. Grind cashews as for the classic batch.
- Cook sugar and the saffron water to the same one-thread stage as the classic batch.
- Off heat, add only ground cashews (no cardamom). Stir to the same dough stage, then roll, cut, and cool. Store with parchment between layers so saffron does not smudge.
Notes
One batch = about 15 to 20 small diamond pieces, depending on thickness. Make classic and saffron as two separate batches for the most reliable syrup and setting. Use a wide kadai and weigh sugar and cashews for consistent thread stage. Serving count is a rough dessert bite estimate if you make both batches for a gathering.
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