Vegan Kaju Katli – 20 minute Indian Cashew Fudge . Soft fudgy Cardamom Cashew Burfi Vegan Gluten-free Indian Recipe Jump to Recipe
VeganMofo (month of food) 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 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.
Servings: 6
Calories: 307kcal
Ingredients
- 2 cups (258 g) raw cashews
- 1 tablespoon cornstarch or other starch , optional
- 1/3 cup (83.33 ml) water
- 1/2 cup (118.29 g) 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.
- 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.
- Transfer the hot mixture to parchment or a greased flat plate or pan. Carefully pat it down or shape using a spatula, into 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 also roll it between 2 parchments. 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 before separating into pieces and storing. Store in an airtight container for a few days on the counter or several weeks refrigerated.
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 batter. Then proceed to make the fudge pieces.
• If the fudge is too soft, the sugar syrup was likely undercooked. 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 batter. Then proceed to make the fudge pieces.
• If the fudge is too soft, the sugar syrup was likely undercooked. Serve with a spoon as halwa. Nutritional values based on one serving
Nutrition
Nutrition Facts
Vegan Kaju Katli - Indian Cashew fudge. Glutenfree
Amount Per Serving
Calories 307 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 3g19%
Sodium 6mg0%
Potassium 283mg8%
Carbohydrates 30g10%
Fiber 1g4%
Sugar 19g21%
Protein 7g14%
Vitamin C 0.2mg0%
Calcium 16mg2%
Iron 2.9mg16%
* Percent Daily Values are based on a 2000 calorie diet.
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
Mandee says
October 26, 2011 at 6:02 amThat fudge looks beautiful!
LifenSpice says
October 26, 2011 at 6:44 amOMG! You made these so perfectly. They look gorgeous!:)
Mel says
October 26, 2011 at 9:47 amThey look so delicious! I have never tried to make an Indian sweet but I do like eating them.
Dawn says
October 26, 2011 at 5:29 pmWow oh wow! And pinned. That is so going to be in my giveaway baskets this year.
tadkapasta says
October 26, 2011 at 7:08 pmBeautiful katlis, R. They look delicious and absolutely perfect. Messed up one batch here(the sugar got crystallized) but my l’l miss still loves them 🙂
Richa says
October 26, 2011 at 7:10 pmThanks Mandee!
Thanks you LifenSpice.
Thanks Mel. these are super simple to make.. do try and let me know!
Richa says
October 26, 2011 at 7:11 pmThanks 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!!
Genevieve says
October 26, 2011 at 9:38 pmThose look so good! I didn’t know you could make Indian fudge without ghee.
Happy Diwali!
Sunshine And Smile says
October 26, 2011 at 9:54 pmIf i continue blog hopping today i might just drool badly on my lappy. ALl the diwali sweets are so amazing and kaju katli .. my oh my .. favorite of all!
Hannah says
October 27, 2011 at 3:25 amBookmarked!! OMG I love the look of this, cashews and sweetness and a recipe I can use my rosewater in!
Baker Street says
October 27, 2011 at 6:18 ami love kaju katli but i’ve never made it at home! it sounds so easy and looks absolutely perfect!
GiGi says
October 27, 2011 at 5:45 pmGorgeous!
Richa says
October 27, 2011 at 5:49 pmHappy 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!
Richa says
October 27, 2011 at 5:50 pmThanks 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!
inhergrace says
October 28, 2011 at 5:05 amThis looks awesome. Hands down the most awesome well, all your treats look awesome, but cashew! Mega awesome. Love! instant love!
Richa says
October 28, 2011 at 5:08 amThanks Savannah!:) hope u make some and gobble all of it up!
Veganosaurus says
October 28, 2011 at 5:51 pmYUM YUM!! I truly enjoy katlis. My favorite are the badam ones. 🙂
Swathi says
October 28, 2011 at 7:05 pmDelicious love kaju katli. Thanks for sharing with Hearth and soul blog hop.
Sylvia says
October 30, 2011 at 3:59 pmI didn’t think that a butterless fudge existed so thanks for proving me wrong! they look great!
Richa says
October 31, 2011 at 11:28 pmThanks 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!
The 21st Century Housewife© says
November 1, 2011 at 7:54 amThis fudge looks delicious – how amazing it is butter free! Thank you for sharing it with the Hearth and Soul hop. I’ve chosen it as one of my highlights this week!
Lisa says
November 27, 2011 at 3:34 pmThank you for your submission. I want this right now.
Pop says
February 27, 2013 at 3:27 amDo you think I could get it smoother by soaking the cashews overnight?
Richa says
February 27, 2013 at 4:10 amno.. 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.
Alli says
October 21, 2014 at 3:32 amBy 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.
Richa says
October 21, 2014 at 1:04 pmon the counter for upto 4 days and refrigerated for weeks. keep in an airtight container.
Shuba says
October 22, 2014 at 8:03 pmI 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.
Richa says
October 22, 2014 at 8:18 pmoh 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.
karrotlover says
March 19, 2016 at 3:23 pmTried 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!
Richa says
March 19, 2016 at 4:00 pmAwesome! totally like marzipan. and difficult to stay away from 🙂
Luna Buda says
August 18, 2016 at 12:43 pmThis 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.
Richa says
August 18, 2016 at 12:44 pmyes, cane sugar
Anni says
October 2, 2016 at 2:28 amHey! I was wondering does raw sugar means jaggery? Is it possible to use jaggery or just normal sugar?
Richa says
October 2, 2016 at 6:23 pmraw 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.
Zanna says
August 30, 2018 at 10:33 amI 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
Richa says
August 30, 2018 at 12:00 pmyes 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.
veena achar says
April 14, 2020 at 7:38 pmThank 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!
Veena Achar says
May 27, 2020 at 7:52 am2nd 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 🙂
Richa says
May 27, 2020 at 10:27 amYes you can bake it at 300 f for 10-14 mins. But it will change texture to
a Fudgy cookie 🙂
Veena Achar says
June 27, 2020 at 3:21 pm3rd 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!
Richa says
June 27, 2020 at 4:38 pm❤️❤️❤️❤️