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!
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 Recipe (Kaju Katli)
Recipe
Indian Cashew Fudge (Kaju Katli)
Ingredients
- 120 g raw cashew nuts
- 100 ml water
- 3.5 tablespoon caster sugar
- 1 cardamom pod
Instructions
- 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.
Notes
Nutrition
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?
Almond Rolls
Coconut Macarons
Chilli chocolate truffles
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Carrie @ My Favorite Finds
I love how you cut your fudge. That is so cute. Good job!
Francesca
Your fudge looks great. Definitely going to give it a go. I love Cardamom.
Couscous & Consciousness
Wow what an interesting recipe. Love the idea of using ground cashew, and the cardamom flavouring. I kind of imagine this as almost being like a cashew nut version of halva. Think I will definitely have to give this a try.
Thanks for stopping by my blog today, and I do hope you will join in with Cookbook Sundays when you have the time.
Sue xo
Paige
Very different and interesting, I love it!
Jennifer
What a great recipe with so few ingredients! I also love the way you but it into diamonds!
Tabby
That looks very interesting!
ButterYum
OH WOW - this recipe looks and sounds sooooooo good!!! I love cardamom, cashews, marzipan.... I'm dying here!!
At Anna's Kitchen Table
Now, that looks good! And quite an unusual recipe too, thanks for sharing
Tracey @ The Kitchen is My Playground
You've got me intrigued with the hint of cardamom ... I love cardamom. Such an interesting fudge flavor combination! Will have to give it try.