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Vegan Kaju Katli – 20 minute Indian Cashew Fudge . Soft fudgy Cardamom Cashew Burfi Vegan Gluten-free Indian Recipe Jump to Recipe
Happy Diwali Everyone. This whole month is full of Indian festivals.. its a whole month of festivities for Indians and anyone who celebrates these festivals. Sweets and savory snacks and lots of delicious food!
Continuing with the sweet streak with the favorite Kaju Katlis…. The simplest ever ButterFree Fudge!!
Diwali like most festivals is celebrated in a variety of ways in different parts of the country. The things that are common are Pooja(religious worship rituals performed in different ways to get god’s blessings), making sweets and snacks, visiting family and friends and exchanging gifts and sweets.
Though a good part of India is vegetarian, we do have an intense dairy oriented dessert/sweet consumption. I am trying to make up a collection of already vegan and veganized versions of Indian sweets to celebrate these occasions without missing out on all the sugar high!
Check out my vegan-ized Indian Sweets here.
What is Kaju Katli?
Kaju Katli is basically cashew fudge. Kaju means cashews. It is another favorite Indian dessert. There are several ways to make the fudge, but the key to a great fudge is a good sugar syrup and well ground cashews. Some methods require you to soak the cashews and cook with the sugar for about an hour. Some methods require a lot of elbow grease, constant stirring etc. This is the simplest recipe that I use to whip up fudge within minutes.
Kaju Katli is Gluten-free and vegan. Stores might add ghee(clarified butter) or milk powder, so check ingredients if buying from a store.
Ingredients used for Kaju Katli
Kaju Katli is mainly just 3 ingredients
Cashews, sugar and water
I add a bit of starch to help grind the cashews into a finer powder without it turning into cashew butter
Additional flavors can be added such as cardamom, saffron vanilla, rose water etc
You can make this fudge with Almonds(badam Katli) or peanuts, use raw or slightly roasted nuts for flavor variation.
Where can I find ethically sourced cashews?
Cashews have a history of exploitation in their farming practices with people working long hours cracking open each nut to remove cashews and get exposed to the toxic resin in the outer shell. Higher demands and competing for lower costs often trickle down to cause more problems for the farm workers. Similar issues also affect many other foods and farming practices. Some of the foods(bananas, chocolate etc) and sustainable options are covered by food empowerment project here.
For cashews, look for sustainable, fair-trade, organic, social responsibility audited companies.
Vegan Kaju Katli - Indian Cashew fudge. Glutenfree
Kaju Katli is Cashew Fudge. It is a favorite Indian dessert. There are several ways to make the fudge, but the key to a great fudge is a good sugar syrup and well ground cashews. This recipe takes just minutes! Vegan Gluten-free Soy-free Recipe. Makes a dozen or more pieces depending on the size.
Ingredients
- 2 cups raw cashews
- 1 tablespoon cornstarch or other starch, , optional
- 1/3 cup water
- 1/2 cup ground raw sugar
- Flavor options: 1/4 teaspoon cardamom powder, 6 strands of saffron, or a few drops of kewra or rose essence
Instructions
- Grind the cashews to a powder in a dry grinder and keep aside. If using a blender, add cornstarch and then blend. Move the buttery cashew powder from the sides of the blender in between to help with even blending. Transfer the mixture to a bowl to break any lumps. Depending on the blender, you might have some pieces of cashews that don’t break down, remove those so you have mostly a meal/powder remaining. I usually use my hands or a spoon to press and mix the cashew mixture to break the buttery lumps and find any pieces.
- Make the sugar syrup: In a saucepan over medium heat, combine water and sugar and mix well. Bring to a boil, about 3 minutes. Continue to cook over medium heat, until the syrup is a just about single thread consistency (close to 230°F / 110ºc), 3 to 4 minutes. (See note below for how to check single thread consistency.) Stir a few times in between. The syrup will get bubbly while it thickens. Add cardamom or other flavors and mix in.
- Reduce heat to low, then add half of the ground cashews. Mix in well. Keep adding the cashew mixture, a few tablespoons at a time, until the mixture gets thick and adds resistance to the movement of the spatula. Mix well each time by dragging and mixing. The mixture will be somewhere between a thick batter and a soft dough. You will use up anywhere from 1 1/2 cups to the entire 2 cups cashews. Cook for another minute or 2 if the mixture is very soft. I like to add a 1/2 teaspoon vegan butter at this point just for a bit of additional flavor(optional) . (See notes for troubleshooting)
- Transfer the hot mixture to parchment or a greased flat plate or pan. Carefully pat it down or shape using a spatula or another parchment on top. Flatten to a 1/4 inch thick somewhat rectangle. If the mixture is too sticky or hot, let it cool for a minute before patting it down. You can knead the mixture a bit at this point to make it smoother, before shaping into a rectangle.
- Using a knife or pizza cutter, cut the rectangle into a grid. Let cool completely (chill for 15 mins) before separating into pieces and storing. Store in an airtight container for a few days on the counter or several weeks refrigerated.
Video
Notes
Single thread consistency:
Take a drop of sugar syrup carefully between one finger and thumb or between two spoons. When you separate the finger and thumb the syrup should form a single thread at least 1/2-inch long before breaking. You can also check the consistency by dropping a single drop of the syrup in a bowl of cold water. The syrup should not immediately dissolve and should splash into one or more visible threads. Troubleshoot:
• Sugar syrups are tricky. So you can get a really soft fudge or a crumbly burfi. Either way they are absolutely delicious.
• If the mixture gets too crumbly after adding cashews and does not lump up, that means the sugar syrup got too thick or over cooked. Keep the cashew mixture on low heat. Boil some water in another pan and add a teaspoon at a time to the cashew mixture, mix well, adding more if needed, until the mixture is more like a thick resistant batter. Then switch off heat and proceed to Next step.
• If the fudge is too soft, the sugar syrup was likely undercooked. Cook the cashew mixture for a few minutes over medium low heat and then transfer to the pan. If it’s very liquidy, Serve with a spoon as halwa. Nutritional values based on one serving
Take a drop of sugar syrup carefully between one finger and thumb or between two spoons. When you separate the finger and thumb the syrup should form a single thread at least 1/2-inch long before breaking. You can also check the consistency by dropping a single drop of the syrup in a bowl of cold water. The syrup should not immediately dissolve and should splash into one or more visible threads. Troubleshoot:
• Sugar syrups are tricky. So you can get a really soft fudge or a crumbly burfi. Either way they are absolutely delicious.
• If the mixture gets too crumbly after adding cashews and does not lump up, that means the sugar syrup got too thick or over cooked. Keep the cashew mixture on low heat. Boil some water in another pan and add a teaspoon at a time to the cashew mixture, mix well, adding more if needed, until the mixture is more like a thick resistant batter. Then switch off heat and proceed to Next step.
• If the fudge is too soft, the sugar syrup was likely undercooked. Cook the cashew mixture for a few minutes over medium low heat and then transfer to the pan. If it’s very liquidy, Serve with a spoon as halwa. Nutritional values based on one serving
Nutrition
Calories: 307kcal, Carbohydrates: 30g, Protein: 7g, Fat: 18g, Saturated Fat: 3g, Sodium: 6mg, Potassium: 283mg, Fiber: 1g, Sugar: 19g, Vitamin C: 0.2mg, Calcium: 16mg, Iron: 2.9mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this recipe? Rate and comment below!
I love this fudge! If you loved this recipe, get this and 15 more dessert recipes in my cookbook! Now available internationally!
This post was originally published in Oct 2011 and has been updated on Oct 8, 2019
Bro, mine turned out like Halva, WTF? 😭😭😹😹 Pretty sure it’s my fault– I just thought it’s funny to share LMFAO
crazy! haha. i’m sure it tasted good though
3rd time making it this year since March!
came out perfectly. I waited this time to get the ‘one string’ very distinctly.
Used parchment paper and rolled the kaju between two layers.
taste, hardness , everything is perfect.
Vegan Richa has become a favorite of my vegetarian sister in law as well, yay!
❤️❤️❤️❤️
2nd time making it, and I messed up. The sugar syrup was not fully done yet. So I am at ‘If the fudge is too soft, the sugar syrup was likely undercooked. Serve with a spoon as halwa.’
BUT I am wondering if something could be done to it in the oven to make it cuttable pieces? Just thought I would ask.
its still delicious of course, but would be nice if I could magically transform it into cuttable pieces 🙂
Yes you can bake it at 300 f for 10-14 mins. But it will change texture to
a Fudgy cookie 🙂
Thank you for the detailed instructions, especially for the sugar syrup. I think I was assuming the cashews had to become very fine powder (they dont as they tend to clump of course) so I had very tiny balls, turns out they were fine! Si I spent too much time on it (first in a food processor, then small batches in the small jar of the blender) I have to make the sugar syrup a little less solid, but the taste is incredible and my family loves it (I am stuck in London due to lockdown and made for brother and sister in law, who are not vegan and happen to love kaju Katli and April 14th is our New Year 🙂 thank you Richa!
I made my first attempt at this today (from the book) and the result is totally delicious and addictive. I was able to easily cut it into squares, but I feel it’s a bit too sticky and not smooth enough – it’s not really a fudge consistency. The texture is lovely for eating, but it doesn’t look pretty and neat like yours!
I suspect that I needed to grind the cashews more finely/evenly. I only ground them for a few seconds (in a wet ‘n’ dry grinder I mostly use for spices) so probably they could have been finer without becoming butter.
What do you think? Could that be the problem, or something else?
I also made some with almonds using coconut sugar instead of raw sugar. I love the flavour! But the texture is like the cashew version, sticky and not smooth.
Anyway, not getting it quite right is a great excuse to make it again and again, for science XD
yes you might have to grind them to a fine texture. The fine flour makes smooth burfi once combined with the sugar syrup. i use a regular blender and blend and pulse with breaks and it works out just fine to grind cashews.
Hey! I was wondering does raw sugar means jaggery? Is it possible to use jaggery or just normal sugar?
raw sugar is unrefined sugar and is not white. You can use a combination of jaggery and regular sugar as jaggery has a much stronger taste.
This looks absolutely amazing! Out of curiosity, do you think cane sugar or coconut sugar would work? These are the closest alternatives to raw sugar I can find here.
yes, cane sugar
Tried this from your cookbook, and made a note to myself to double or triple the recipe next time. SO delicious and decadent! Reminds me very much of marzipan. I was taking it to a party, and it took a lot of self control to not eat half the batch while cutting it up. Thank you!
Awesome! totally like marzipan. and difficult to stay away from 🙂