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    Home » dessert

    Vegan Kaju Katli Indian Cashew fudge. vegan, glutenfree

    Published: Oct 26, 2011 · Modified: Oct 8, 2019 by Richa 54 Comments

    Jump to Recipe   Print Recipe
    Vegan Kaju Katli – 20 minute Indian Cashew Fudge . Soft fudgy Cardamom Cashew Burfi Vegan Gluten-free Indian Recipe Jump to Recipe   
    Vegan Kaju Katli - 20 minute Indian Cashew Fudge . Soft fudgy Cardamom Cashew Burfi Vegan Gluten-free Indian Recipe | VeganRicha.com
     
    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!!
     
    Vegan Kaju Katli - 20 minute Indian Cashew Fudge . Soft fudgy Cardamom Cashew Burfi #Vegan #glutenfree #recipe | VeganRicha
     
    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.
     
    Vegan Kaju Katli - 20 minute Indian Cashew Fudge . Soft fudgy Cardamom Cashew Burfi Vegan Gluten-free Indian Recipe | VeganRicha.com
     
    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 - 20 minute Indian Cashew Fudge . Soft fudgy Cardamom Cashew Burfi Vegan Gluten-free Indian Recipe | VeganRicha.com
    Vegan kaju katli served on a glass plate
    Print Recipe
    5 from 7 votes

    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.
    Prep Time10 mins
    Cook Time25 mins
    Total Time35 mins
    Course: Dessert
    Cuisine: Indian
    Keyword: traditional indian sweet, vegan fudge
    Servings: 6
    Calories: 307kcal
    Author: Vegan Richa

    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. 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.

    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

    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!


    Kaju Katli - 20 minute Indian Cashew Fudge . Soft fudgy Cardamom Cashew Burfi Vegan Gluten-free Indian Recipe | VeganRicha.com
    This post was originally published in Oct 2011 and has been updated on Oct 8, 2019

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    1. NewBaker

      October 21, 2022 at 12:28 pm

      5 stars
      Hey Richa,
      I tried your kaju katli recipe last diwali and absolutely loved it! They were a hit at the potluck we went to. So much so that we made another batch cuz the first one ran out too soon. Thank you for the recipe.

      The first time I made it although I got the string consistency I took it off the stove too quick so it was like halwa (gooey, sticky). I put it back on stove for a bit longer and got it right. I did knead the dough a few times before cutting so that helped too. And, for my taste, I used 3/4 cups of sugar. For me, any lower would’ve been too low.

      Reply
      • Richa

        October 21, 2022 at 10:48 pm

        Awesome! Sugars vary and so do nuts and their absorption. So adjust as needed and stick to those measures!

        Reply
    2. Marie

      June 25, 2022 at 4:02 pm

      Completely fell apart. The proportions are awful! I only used half the cashew and it was already dry!

      Reply
      • Richa

        June 25, 2022 at 5:55 pm

        Oh no. It was because of the overcooked sugar syrup. When the syrup is too thick it starts to crystallize and can’t be a binder anymore. That’s the most common reason for the bars to not form and be crumbly

        Reply
    3. Soundarya

      September 25, 2020 at 10:58 am

      Bro, mine turned out like Halva, WTF? 😭😭😹😹 Pretty sure it’s my fault– I just thought it’s funny to share LMFAO

      Reply
      • Vegan Richa Support

        September 25, 2020 at 3:08 pm

        crazy! haha. i’m sure it tasted good though

        Reply
    4. Veena Achar

      June 27, 2020 at 3:21 pm

      5 stars
      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!

      Reply
      • Richa

        June 27, 2020 at 4:38 pm

        ❤️❤️❤️❤️

        Reply
    5. Veena Achar

      May 27, 2020 at 7:52 am

      5 stars
      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 🙂

      Reply
      • Richa

        May 27, 2020 at 10:27 am

        Yes you can bake it at 300 f for 10-14 mins. But it will change texture to
        a Fudgy cookie 🙂

        Reply
    6. veena achar

      April 14, 2020 at 7:38 pm

      5 stars
      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!

      Reply
    7. Zanna

      August 30, 2018 at 10:33 am

      5 stars
      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

      Reply
      • Richa

        August 30, 2018 at 12:00 pm

        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.

        Reply
    8. Anni

      October 02, 2016 at 2:28 am

      Hey! I was wondering does raw sugar means jaggery? Is it possible to use jaggery or just normal sugar?

      Reply
      • Richa

        October 02, 2016 at 6:23 pm

        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.

        Reply
    9. Luna Buda

      August 18, 2016 at 12:43 pm

      5 stars
      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.

      Reply
      • Richa

        August 18, 2016 at 12:44 pm

        yes, cane sugar

        Reply
    10. karrotlover

      March 19, 2016 at 3:23 pm

      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!

      Reply
      • Richa

        March 19, 2016 at 4:00 pm

        Awesome! totally like marzipan. and difficult to stay away from 🙂

        Reply
    11. Shuba

      October 22, 2014 at 8:03 pm

      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.

      Reply
      • Richa

        October 22, 2014 at 8:18 pm

        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.

        Reply
    12. Alli

      October 21, 2014 at 3:32 am

      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.

      Reply
      • Richa

        October 21, 2014 at 1:04 pm

        on the counter for upto 4 days and refrigerated for weeks. keep in an airtight container.

        Reply
    13. Pop

      February 27, 2013 at 3:27 am

      Do you think I could get it smoother by soaking the cashews overnight?

      Reply
      • Richa

        February 27, 2013 at 4:10 am

        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.

        Reply
    14. Lisa

      November 27, 2011 at 3:34 pm

      Thank you for your submission. I want this right now.

      Reply
    15. The 21st Century Housewife©

      November 01, 2011 at 7:54 am

      This 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!

      Reply
    16. Richa

      October 31, 2011 at 11:28 pm

      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!

      Reply
    17. Sylvia

      October 30, 2011 at 3:59 pm

      I didn’t think that a butterless fudge existed so thanks for proving me wrong! they look great!

      Reply
    18. Swathi

      October 28, 2011 at 7:05 pm

      Delicious love kaju katli. Thanks for sharing with Hearth and soul blog hop.

      Reply
    19. Veganosaurus

      October 28, 2011 at 5:51 pm

      YUM YUM!! I truly enjoy katlis. My favorite are the badam ones. 🙂

      Reply
    20. Richa

      October 28, 2011 at 5:08 am

      Thanks Savannah!:) hope u make some and gobble all of it up!

      Reply
    21. inhergrace

      October 28, 2011 at 5:05 am

      This looks awesome. Hands down the most awesome well, all your treats look awesome, but cashew! Mega awesome. Love! instant love!

      Reply
    22. Richa

      October 27, 2011 at 5:50 pm

      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!

      Reply
    23. Richa

      October 27, 2011 at 5:49 pm

      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!

      Reply
    24. GiGi

      October 27, 2011 at 5:45 pm

      Gorgeous!

      Reply
    25. Baker Street

      October 27, 2011 at 6:18 am

      i love kaju katli but i’ve never made it at home! it sounds so easy and looks absolutely perfect!

      Reply
    26. Hannah

      October 27, 2011 at 3:25 am

      Bookmarked!! OMG I love the look of this, cashews and sweetness and a recipe I can use my rosewater in!

      Reply
    27. Sunshine And Smile

      October 26, 2011 at 9:54 pm

      If 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!

      Reply
    28. Genevieve

      October 26, 2011 at 9:38 pm

      Those look so good! I didn’t know you could make Indian fudge without ghee.

      Happy Diwali!

      Reply
    29. Richa

      October 26, 2011 at 7:11 pm

      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!!

      Reply
    30. Richa

      October 26, 2011 at 7:10 pm

      Thanks Mandee!

      Thanks you LifenSpice.

      Thanks Mel. these are super simple to make.. do try and let me know!

      Reply
    31. tadkapasta

      October 26, 2011 at 7:08 pm

      Beautiful 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 🙂

      Reply
    32. Dawn

      October 26, 2011 at 5:29 pm

      Wow oh wow! And pinned. That is so going to be in my giveaway baskets this year.

      Reply
    33. Mel

      October 26, 2011 at 9:47 am

      They look so delicious! I have never tried to make an Indian sweet but I do like eating them.

      Reply
    34. LifenSpice

      October 26, 2011 at 6:44 am

      OMG! You made these so perfectly. They look gorgeous!:)

      Reply
    35. Mandee

      October 26, 2011 at 6:02 am

      That fudge looks beautiful!

      Reply

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