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Kaju Katli – No Bake Cashew Bars
March 31st, 2009 Madhuram Posted in No Bake Sweets, Sweets, Vegan Sweets | 
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I had a couple of ideas for Priya’s Pink event, but somehow didn’t get a chance to work on it. The one I tried was not upto my expectation. With the deadline in 2 days I saw Mangala’s Pink Cham Cham and a light bulb flashed. Actually I got 2 ideas, but again had time only to try one. I also wanted to use up the cashews I had in my freezer. So googled and found a good kaju katli recipe. It was very simple to follow and did not use any added fat at all. I decided to mix few drops of rose milk essence with the cashew mixture to make pink kaju katlis.
I’ve tried making a couple of Indian sweets before but did not get it right because I mess up with the sugar syrup consistency. So I was not sure how this would turn out. I started with only one cup of cashew and was proceeding with each and every step very carefully. It was definitely very easy than I thought it would be and the bars came out perfect. The taste was good too, especially the addition of rosemilk essence gave it a nice exotic touch. I’m sure I’ll be preparing these quite often.
Yield: 20 kaju kaltis plus some trimmings.
2 In a pan add the sugar and water. Heat it and wait until you get a single string consistency. This may take 5-6 minutes. Single thread consistency is when you take a drop of the syrup between your thumb and index finger a single strand should form.
Update: I made it again and noted down the exact times. It took 5 minutes for the syrup to boil and another 3 minutes to get the single string consistency. But note that mine is an electric range and if you have a gas stove it should even quick.
3 Now stir in the powdered cashew in the sugar syrup. With a spatula (or preferably a big wooden fork) keep stirring; break any lumps, if any.
4 Add the rosemilk essence or food color if using and mix it thoroughly. Update: Mixing it just enough (two full stirs maybe) that the cashew powder absorbs the syrup should be fine.
5 Remove the pan from the stove and let it cool for at least 10-15 minutes. By then the mixture will thicken into a play dough (roti dough) like consistency. Update: Don’t cool it completely. Remove the mixture from the pan when it is warm enough to handle with bare hands, so that it won’t turn brittle and rolling would also be easy.
6 When the dough is cool enough to handle remove it from the pan and knead it, so that any small lumps of cashew can also be mashed. Roll the dough into a ball and flatten it.
7 I took two sheets of wax paper. Place the flattened cashew mixture in between the 2 papers and roll it with a rolling pin. Make a thin sheet and remove the wax paper from the top. If you don’t have wax paper, simply grease a clean surface with little ghee and then using a rolling pin stretch out the dough.
8 After an hour cut it into diamonds or squares.
2 If you decide to add rosemilk essence, I would suggest using just 2-3 drops. I used at least 5-6 drops to get that pink color, so the downside is some may feel that the flavor from the essence is overpowering the actual taste of kaju katlis.
3 It is mentioned in the recipe source that if the kaju katli is not fully set, it can be placed in the fridge overnight. Also these bars are good for at least 4 weeks when stored in normal room temperature.
Updated: This is my entry for June 2009 edition of Click-Stacks.
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October 8th, 2009 at 12:12 pm
Hey Madhu…very easy and excellent recipe…i tried it thanks a looooot.
You’re welcome Sulakshana.
October 4th, 2009 at 8:35 pm
Hey Madhu,
Have always been excited about making sweets for Diwali, but never had the courage to share the sweets I make at home with friends. I guess I don’t have to go hunting for chocolate boxes this Diwali. I tried the kaju katli and it was excellent.
Cheers,
Lavanya
Thank you so much Lavanya. Diwali wishes to your family.
September 21st, 2009 at 11:56 am
Is it so simple to do the kaju katli!!!…my whole family loves it.going to try this soon…
September 16th, 2009 at 1:22 am
First time here…nice recipes, will visit often!
Welcome to my blog Sharmilee.
July 8th, 2009 at 10:40 am
[...] of Books @ The Purple Foodie Fudgy Mocha Brownies @ Simple and Yummy Recipes Pink Kaju Katli @ Madhuram’s Eggless Cooking Chips n Salsa @ Health N Taste Martabak Kubang @ Food is Love Market Bowls @ Chocolate & [...]
June 8th, 2009 at 3:51 pm
Hi Madhu,
Congratulations for making mouthwatering kaju katlis. I am glad that you modified my recipe to add color to katlis. Can I use the picture of your katlis on my webpage with reference to your page, http://www.fatfreekitchen.com/lowfat-desserts/kaju-katli.html
Thanks.
I had sent a mail but it has returned. You can use the picture and I would appreciate if you would link back to the post my blog.
April 16th, 2009 at 4:12 am
I am familiar with rose water, but what exactly is rosemilk essence?
I googled rosemilk essence but everything that comes up involves milk, and I thought this was a vegan recipe.
Hi Kristen, I got the essence from India and it’s not made with milk. It’s mixed in milk with sugar for a flavored drink. I think it should be available in Indian grocery stores. But it’s not needed for making the katlis. I just added it to get the pink color, so you could go with regular food coloring also.
April 4th, 2009 at 1:49 pm
YOUR KAJU KATLI IS SO NICE WITH PINK COLUUR….IAM GOING TO TRY THIS WITH ROSE SYRUP……
THANKS A LOT
Thanks Sudha.