Sweets · Mitharaan
Kaju Katri
Cashew fudge
A mitho (sweet) cashew fudge: finely ground cashews are cooked into a 1-string sugar syrup with a little ghee until the mixture is thick enough that it no longer sticks to a finger, then spread and lightly rolled on a thali, topped with edible silver leaf while warm, and cut into diamonds. A versatile sweet that goes with any meal or beside a savoury dish.
Ingredients
Make
Measure in
Cups are shown in grams or ml; spoons stay as spoons. Panja Khada’s own weights are used where they give them (1 cup of flour is 150 g, rice or dal 200 g, curd 225 g, milk or water 240 ml), and standard kitchen weights otherwise.
Method
Tap a number to tick off a step.
Grind the cashewnuts finely to a powder.
Make a sugar syrup of 1-string consistency: heat the water, add the sugar and keep stirring until the sugar melts and the syrup reaches 1-string consistency.
Add the ground cashewnuts to the syrup and cook on a low flame, stirring.
Add the ghee and stir well until everything is thoroughly mixed and the cashew mixture is thick in texture. To test: take a little of the mixture on your finger; if it does not stick to the finger, the mixture is ready to set.
Grease the inverted (back) side of a thali (plate), pour the mixture on it and spread it evenly.
Roll it lightly with a greased rolling pin until even.
While the katri is still warm, lay the edible silver leaves on it. Let it cool and set.
Cut into diamond shapes and keep the Kaju Katri in an airtight container.
My notes
Your family’s way with this recipe, or a reminder for next time. Kept on this phone or computer, and shown in cook mode.
Tips and variations
Readiness test (step 4) is the finger test: a little of the mixture on a finger should not stick.
Serve with
Versatile sweet — can be served with any meal or as an accompaniment to any savoury dish. Keeps 15 days in an airtight container.
Nutrition
EstimatedPer serving
300 kcal
- Protein
- 5 g
- Carbohydrate
- 38 g
- Fat
- 15 g
We estimate about 5 servings from the weight of the dish.
Whole recipe
1,490 kcal
- Protein
- 25 g
- Carbohydrate
- 192 g
- Fat
- 77 g
Everything in the ingredients list.
These are estimates, worked out from the amounts in the recipe and typical values for each ingredient. Portion sizes and the exact amount of oil, ghee or sugar can change them a lot. How we estimate
Good to know
Key points
Cook the syrup to 1-string consistency, then cook the cashew powder in it on a low flame. The mixture should be thick and pass the finger test before it is set. Lay the silver leaf on while it is still warm, and cut it into diamonds only once it has cooled and set.
Where this recipe comes from
Recipe from Panja Khada by Bharat and Deepa Chachara.
See the original recipe and photos