Kaju katli (cashew fudge) should be declared the national sweet of India without doubt. It’s clout crosses all regional boundaries. So while you will not expect to find MysorePak in north India and Gujhiya in the south – you will find Kaju Katli in each and every part of the country – same diamond shape, same taste. So while Nilesh may claim that the only ‘authentic’ samosa is the one sold in Varanasi and I am super proud if the authenticity of Indori poha, there is no authenticity claims around the humble kaju katli. You always get the real deal – buy it from anywhere from the airport outlet or small town mithai shop. With only three ingredients – this classic magical sweet goes strong – without any competition touching it.
Now the reason this post goes on and on about kaju and not badam is that I made badam katli because I miss kaju katli immensely. This may sound strange to a lot of people but in my small town in Canada, I can easily buy almonds, walnuts, pecans and other nuts I have never heard of before,but I can’t find raw cashews. The Indian Store sells some in small packets, but I dont go anywhere near stuff without a ‘packed on’ or ‘best by’ date, so that’s a no go for me.
So the story is that I was missing kaju katli and Aditi was missing ‘diamond mithai’ as she calls it and I was browsing the food blogosphere when I saw this badam katli recipe – which is modeled after a kaju katli recipe. It looked pretty promising and I decided to give it a try. The results were great. It’s quick and easy – and has to potential to make you happy and a bit sad with nostalgia in the same moment. Give it a try and you will know what I mean.
Recipe Source – Spicy Treats (step by step instructions are here)
– 1 an 1/4 cup blanched almond flour OR 1 cup whole almonds (badam)
– 3/4 cup sugar
– 1/4 cup water
– 1/4 tsp ghee or 1 tbsp milk (optional, only if required).
1. If you have blanched almond flour, go right ahead with rest of the recipe. I made my own almond flour using these steps –
a. Heat 2 cups of water in a saucepan. Let it come to a rolling boil.
b. Switch off the heat and dump the almonds in the boiling water. Cover and let it be for half an hour.
c. Take the almonds out of the water and give them a quick wash in cold water. Proceed with taking out their brown peel. It is super easy to peel them – Aditi did that for me. Let the peeled almonds dry on a kitchen towel – I just left them on the kitchen counter overnight.
d. The peeled, dried and soft almonds are now ready to be ground into flour – I used my magic bullet for it. Dont try to make into a smooth and fine powder – you will end up with almond butter. Try to get a grainy, no-big-chunks powder and you are good. One cup almonds will yield 1 and 1/4 cups of almond flour. Keep aside.
2. In a thick bottom wok, dump the sugar and water. The water will barely cover the sugar but that is what we want.
3. Stir occasionally on medium heat till the sugar is all dissolved and things start to boil – we are looking for a single string consistency syrup. It took me five years to get what it exactly means – keep trying and you will too!
4. When the desired consistency is reached,reduce the heat to low and tip in the almond flour. Mix and mix to get a lump free deal.
5. Increase the heat to medium again and keep stirring for another 3 minutes, the whole mixture should come together as a single mass and when you try to roll some between your fingers, you get a not-very-sticky ball. Switch off the heat and let this cool down to being warm not hot. This takes half an hour.
6. dump the contents to a parchment paper or big plate and start to knead. The almonds will release a lot of fat and your hands will be all glossy. If you have over-cooked it, your mixture will be a bit dry and crumbly – dont lose heart. Add the ghee and milk little by little and start to knead – you will get there.
7. Once it looks smooth and glossy, put another parchment paper on ball of dough and start to roll it to get a sheet of 1/2 inch thickness.
8. Cut into diamond shapes and store at room temperature. If you did not need any milk to knead it, this will have a very long shelf life. Else, finish them in a couple of days.