Vegan Kaju Katli! Indian Cashew fudge. vegan, glutenfree

VeganMofo Post 20, Day 25. 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 yummy food!
Continuing with the sweet streak with these ever fave.. delicious 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.
Cashew Fudge
Allergen Information: Free of dairy, egg, gluten, yeast, soy.
Makes 30-40 pieces depending on size.
  • 2 cups of raw cashew (kaju)
  • 1/3 cup water
  • 1/2 cup raw sugar(raw sugar is sweeter than powdered sugar. Any other type of natural sweetener sugar which can make a single string consistency sweet syrup can be used)
  • flavor options – pinch of cardamom powder, or saffron, or a few drops of kewra or rose essence.
  1. Grind the cashew to powder. Dry grinder or a coffee grinder will work best. I use the grinder blade in my magic bullet and grind about 3/4-1 cup at a time. Stop grinding when some of the cashew powder starts releasing oil and sticking to the sides. If there are bigger cashew pieces, remove them and add to next batch. Add a tsp or so flour or cornstarch to each cup to help with the grinding if needed.
  2. In a saucepan, boil the sugar and water together on low-medium heat until syrup is single thread consistency 
  3. Add any flavoring per taste. We added a pinch of cardamom and mix in the syrup.
  4. Turn the syrup off the heat and immediately start adding the cashew powder to the syrup and mix it well, making sure there are no lumps. The mixture might resemble thick batter at first.
  5. Keep adding cashew powder and mixing till the mixture becomes a soft dough. 
  6. To check if the dough is ready, take a teaspoon full, you should be able to roll this into softball.
  7. knead lightly to combine well (use a spatula if too hot). Too much kneading is not required, else the cashew will keep releasing oil.
  8. Spread the dough quickly on a greased plate or wax paper. Spread before the mix cools off. you can also roll it in between 2 sheets of parchment or wax paper. I just patted it down to the thickness I wanted. about 1/4 inch.
  9. Cool in the refrigerator for half an hour so it is easy to cut into desired shape. Kaju Katli, the indian way, is usually cut in diamond shape using a grid pattern. cut parallel lines diagonally, and then the across. You can also roll these into small balls and cover in powdered cashew, pistachio, coconut or cocoa. or make thicker fudge squares. The Katli hardens even more the next day.
  10. Top with crushed pistachios or serve as is! Store in a cool and dry airtight container for a few days. 

I love this fudge! If you loved this recipe, get this and 15 more dessert recipes in my cookbook! Now available internationally!

You can make this fudge with Almonds or peanuts, raw or slightly roasted too(Badam Katli) Have a safe and wonderful Diwali. There are several more vegan bloggers blogging amazing plant based Indian sweets! lots of option to choose from, no bad fat and a compassionate way to celebrate. Check out Vaishali’s sweet collection here
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  1. says

    Thanks Dawn. I hope you all love these!

    Thanks R&R at Tadkapasta.. i would have spoilt some, but mom’s perfect eye in the kitchen is here!!

  2. says

    Happy Diwali to u too Genevieve. Some of the fudges can be made without any ghee or oil! and the rest i am going to veganize.

    Thanks Kankana, yes, this is one of those sweet tooth ache and drool weeks!

  3. says

    Thanks Hannah, u shuld give it a try,.. since its almost raw!

    Thanks Anuradha. Yes its just about getting the sugar syrup right.. and rest is super easy!

    Thanks Gigi!

  4. says

    Thanks Susmitha.. i have to make some badam ones.. its just easier to powder cashews:)

    Thanks Swathi!

    Thanks Sylvia. Yes, Cashews have a good fat content.. so no need to add butter!

    • says

      no.. that would become cashew cream and will not work in this recipe. The dry cashew flour and thick sugar syrup make up the right texture of the fudge. Cashew cream would end up with too much moisture and will not set.

  5. Alli says

    By any chance, do you know how long these will keep?

    I’m thinking they’d be a lovely addition to my Winter Solstice party but because of the sheer amount of cooking I’m anticipating, I’m going to favor heavily recipes that can be made days in advance whenever possible.

  6. Shuba says

    I tried this and it bombed :(. I used Trader Joes Turbindo sugar and I never got the single thread consistency syrup. Instead it turned out to be more like sugar candy. What did I do wrong? I followed your exact measures.

    • says

      oh no. maybe the syrup got overcooked? what do you mean by sugar candy, it is too hard, too chewy?

      if the sugar syrup is more than single thread consistency ( like it forms a ball when a drop is put into a bowl of water, it is is 2 to 3 thread consistency by then). at this stage the syrup will crystallize really quickly. so when you add cashews, the mixture will either become hard and diffcult to shape or crumbly.
      You can fix this. Heat up some water until it is boiling. Keep the cashew sugar mixture at low-medium heat, add the boiling water 1-2 tsp at a time and mix in. Eventually the mixture will start to get lumpy and wet. Mix well until smooth. Then pour the mixture onto a greased plate or parchment. Spread it using a spatula. Col completely, then slice.

      If the sugar syrup was not a single thread consistency, the only thing that will happen is that the katli can range from soft to not well set.


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