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For today’s post I have a melt in your mouth Indian dessert that is so simple to make and can be made vegan too. 9 out of 10 times Indian desserts/ sweets have either copious amounts of ghee (clarified butter) or made of milk (a big NO-NO to my husband), so when I saw that Katlis can be made with little or no ghee, I jumped up in joy. 

My mom made the katlis with me hovering over her shoulder giving instructions on how and what to do. My mom usually pours the cooked nuts & sugar mixture onto a greased plate and cuts them into squares or diamonds. But these katlis need slightly different treatment: after the nuts and sugar are cooked and start to come away from the pan, cool the mixture for a little bit, then knead it into a smooth and pliable dough, then roll and cut the katlis for a melt in your mouth dessert.

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Kaju Badam Katli (Cashew Almond Fudge) Yum
Kaju Badam Katli (Cashew Almond Fudge)
Course dessert
Cuisine north indian
Prep Time 10 minutes
Cook Time 20 minutes
Servings
katli
Ingredients
  • 1 cup Cashews
  • 1 cup Amonds
  • 2 cups Sugar
  • 1 tsp Cardamom powder
  • 2 tbsp Ghee - (optional)
Course dessert
Cuisine north indian
Prep Time 10 minutes
Cook Time 20 minutes
Servings
katli
Ingredients
  • 1 cup Cashews
  • 1 cup Amonds
  • 2 cups Sugar
  • 1 tsp Cardamom powder
  • 2 tbsp Ghee - (optional)
Kaju Badam Katli (Cashew Almond Fudge)
Instructions
  1. Grind cashews and almonds into smooth powder.
  2. In a deep skillet, melt sugar in 1 cup of water and boil until it forms one string/ thread consistency. When you put the syrup between 2 fingers, it should stretch with 1 string.
  3. Add the ground nuts and mix well; keep stirring the mixture until it pulls away from the pan, this will take about 5-7 minutes. Add the ghee (if using) and mix well. Turn off the heat and let the mixture cool for 5 minutes.
  4. While the mixture is still warm, knead it to form a smooth and glossy dough. If the dough seems too dry, add a drop of milk.
  5. Roll the dough into a tin sheet and cut the katlis into desired shapes. Store in an airtight container for up to 10 days.
Recipe Notes

Lets check out what my fellow marathoners have cooked up for BM# 22.

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11 thoughts on “Kaju Badam Katli (Cashew Almond Fudge)”

  1. This is interesting, rolling out the dough and cutting it. Lovely looking kstlis and i love the white disc on which you’ve placed them in the second pic

  2. love these festive pics!!! cute plate!! love the plates and bowls as much as these katilis!!SowmyaOngoing Event – CWF – Whole Wheat Flour

  3. i made both badam and kaju katlis separately and this idea of mixing the nuts crossed my mind but held back as it was my first time with katlis

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