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.
Kaju Badam Katli (Cashew Almond Fudge)
- 1 cup Cashews
- 2 cups Sugar
- 1 tsp Cardamom powder
- 2 tbsp Ghee - (optional)
- Grind cashews and almonds into smooth powder.
- 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.
- 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.
- 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.
- Roll the dough into a tin sheet and cut the katlis into desired shapes. Store in an airtight container for up to 10 days.