Saturday, November 7, 2015

Kaju Katli / Cashew fudge

Perhaps the mother of all Indian desserts, Kaju Katli is a universal favorite. The soft, buttery texture of the doughy-cashews, and the sweet scents of cardamom, saffron, and rosewater will tempt even the most disciplined sugar-opposers. 

Making Kaju Katli is simple, in theory. However, in practice, I found most recipes to be missing some key links. I failed, failed, and failed some more in my attempts before I finally, finally, stumbled into this method, when I decided to experiment with the only fickle agents in this recipe - the consistency and heat applied to the sugar syrup. Meanwhile, my kitchen was filling up with more and more Kaju ladoos from all the failed experiments!

Here are the critical aspects that determine the success of this treat:
  • The sugar syrup is the most important part of the recipe. If the sugar is over-boiled beyond the one-string consistency, the texture of the katli turns from fudge-like to candy-like. And once the sugar syrup reaches the one-string consistency, immediately remove from heat and do the rest of the steps without heat. Additional heat will turn the mixture to candy
  •  Knead, knead and knead the mixture to a smooth dough. Initially, it will seem almost hopeless to get to the smooth dough stage, but keep at it
  • It's really really important to act fast! Act quick - especially while removing the sugar syrup from heat, and while kneading the mixture, rolling it out, and cutting the fudge.
In the end, if all else fails, make the ladoos!


Friday, November 6, 2015

Kaju Ladoo / Cashew Ladoo

These cashew ladoos were a happy accident during my Diwali trials! This is so simple to make, I am surprised I never considered it before! We use the intrinsic fat in the cashews as the essential binding agent for these ladoos. It literally takes a few minutes,  and a good Indian mixie / food processor to make this delicious treat.