Diwali is on Sunday, November 8 (timeanddate.com), and if there’s one sweet that shows up in every gift box, it’s kaju katli! Those thin, silvery cashew diamonds look fancy, but here’s a secret: they need just a few ingredients and about 40 minutes.
After Tuesday’s No-Bake Coconut Ladoos, this is the next easy sweet for your Diwali plate. It’s naturally gluten-free, and with coconut oil instead of ghee, it’s vegan-friendly too. (Some white sugar is processed with bone char, so strict vegans should pick a certified vegan sugar.)
Quick facts
- Prep time: 10 minutes
- Cook time: 15 minutes (plus about 15 minutes to cool and set)
- Servings: about 20 diamonds
- Diet: Vegetarian, gluten-free, vegan-friendly with coconut oil
Ingredients
- 1 1/2 cups (200 g) raw, unsalted cashews
- 1/2 cup (100 g) sugar
- 1/3 cup (80 ml) water
- 1/4 teaspoon ground cardamom
- 1 teaspoon ghee or coconut oil (for vegan), plus a little for greasing
- A few saffron strands or edible silver leaf (vark) to decorate (optional; check the vark is vegan if that matters to you)
Cook and cut
- Grind the cashews: Pulse the cashews in short bursts into a fine, dry powder. Stop before it turns into cashew butter. Sift out any big bits.
- Make the syrup: Warm the sugar and water in a nonstick pan over medium heat, stirring until the sugar dissolves. Simmer for 2–3 minutes until it feels slightly sticky between your fingers.
- Add the cashews: Turn the heat to low. Add the cashew powder and cardamom and stir continuously.
- Cook to a dough: Keep stirring for 7–10 minutes until the mixture comes together into a soft mass that pulls away from the pan. Stir in the ghee or coconut oil.
- Cool and knead: Tip it onto a greased plate or parchment. When it’s warm but comfortable to touch, knead it for a minute into a smooth dough.
- Roll: Place the dough between two sheets of parchment and roll it about 1/4 inch (6 mm) thick. Decorate with vark or saffron.
- Cut: Let it set for 10 minutes, then cut into diamonds with a sharp knife.
Tips and twists
- Pulse, don’t blend: Grind in short bursts with cool, dry cashews, so they turn into powder, not paste.
- Too sticky? Cook it for another minute. Too crumbly? Knead in a teaspoon of warm water or a little extra ghee or coconut oil.
- Storage: Keep in an airtight container in a cool, dry place.
- Twists: Add a few drops of rose water, swap half the cashews for pistachios or roll the dough into little balls instead of cutting.
A little sweet note
Kaju katli is rich, so a piece or two goes a long way. Enjoy it slowly with a cup of chai, and share the rest. That’s what Diwali sweets are for!
Wrap up
Silky, nutty and so pretty in a gift box, homemade kaju katli is easier than you think. Make a batch this week, pack it up for friends and neighbors and spread the sweetness. Happy Diwali from our kitchen to yours! 🪔
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