Sweet, nutty and deliciously fudgy, this Indian cashew fudge is a great place to start if you want to have a go at sweet Indian treats! It's perfect as a homemade gift too.
When I first made this Indian cashew fudge I had never made any kind of fudge before. You might then think it would be natural to start with a more traditional chocolatey fudge. Of course, that is not what I decided to do. I was pregnant and craving something nutty but I had to find something a little different.
I came across a vegan cashew nut burfi recipe on Vegan Richa and I knew straightaway that it was the one I wanted to make. The fudge was cut into cute little diamonds with a pistachio on top of each piece. It looked perfect and so simple too - I definitely had found my fudge!
Ingredients for Kaju Katli
To make this Indian cashew nut fudge you'll need:
- Cashew nuts - They should be raw and unsalted.
- Caster sugar
- Cardamom - I use the seeds from one cardamom pod. You could use ground cardamom instead or even leave it plain.
- Pistachios - These are to decorate the fudge with so feel free to miss them out or decorate it in some other way if you prefer.
How do you make Indian cashew nut fudge?
Do check out the recipe card further down the page for full details. But, this is a very easy fudge recipe.
First prepare all the ingredients. Crush the cardamom seeds and grind the cashew nuts to a powder in a food processor.
Then put the water and sugar in a pan and heat without stirring. Once it begins to boil, let it boil for about 3 minutes. Dip a spoon in the syrup to check when it is ready. When a little bit seems to stick to the end of the spoon, touch another spoon to it and pull it away. If it forms a thread, it is ready.
Take a pan off the heat and stir in the ground cashew nuts and the cardamom, a little at a time is best. I often do it in three thirds.
Turn the dough out onto a baking tray lined with non-stick baking paper. Turn the ends of the paper over the dough and flatten to about ½cm thick.
Place the fudge in the fridge to set.
Take it out and cut it into diamond shapes. Top each one with a pistachio.
Can you adapt this Indian Cashew Nut Fudge Recipe?
This particular fudge could also be made with almonds, macademias or peanuts if you want to use a different nut. You could also use a different spice instead of cardamom. An extract such a vanilla would be nice.
When to eat this Nutty Indian Fudge?
Traditionally Kaji katli would be gifted to others and eaten during the festival of Divali in India. However, I think it makes a great sweet edible gift at any time of year. It's a great idea for a homemade Christmas gift here in the UK. It keeps well for a couple of weeks so can be made a little in advance too.
What is Indian Cashew Fudge like?
In taste and texture I would describe this Indian cashew nut fudge as being similar to marzipan but with a subtle hint of cardamom.
If the sugar gets cooked for longer it tends to be more brittle and if the sugar is not cooked so much you get a softer fudge.
How long can you store Indian Cashew fudge?
This nutty kaju katli will keep for at least a month in the fridge. Alternatively store it for up to 2 weeks in an airtight container at room temperature. You can even freeze it for at least 6 weeks and probably a bit longer too.
Indian Cashew Fudge (Kaju Katli)
- 120 g raw cashew nuts
- 100 ml water
- 3.5 tablespoon caster sugar
- 1 cardamom pod
- Put the cashew nuts in spice grinder or blender and grind to a powder.
- Remove the seeds from inside the cardamom pod and crush to a powder using a pestle and mortar.
- Put the water and sugar in a small saucepan and leave to boil. Don't stir or it will crystallise.
- Stop boiling the sugar when it begins to form threads when you dip a spoon in. This should be about 3 minutes after it has started boiling. Take off the heat. Add a pinch of the ground cardamom. Then the ground cashew and stir in quickly. It should be the consistency of a thick dough. Add a splash of water if it won't all combine.
- Put the dough onto grease proof paper and flatten until it is about ½ to 1 cm thick. Leave to cool for half an hour in the fridge.
- Cut into diamond shapes and top each one with a pistachio. Store in a cool place.
More Sweet Treat Recipes
I hope you liked this kaju katli recipe! Why not have a look at one of these other sweet snack recipes?
Keep in touch
Do let me know if you make this Indian cashew fudge recipe. I love to get feedback from readers.