No Cook Kaju Katli/Kaju Burfi (Indian Cashew Fudge)
Easy peasy, 3 Ingredient, no cook Indian cashew fudge made fool proof and with no effort at all; a delightful variation to an addictive, traditional Indian sweet which is a favorite of all!
Ingredients
- 1 cup raw cashew nuts (use the best quality)
- 1 to 1 ¼ powdered sugar/icing sugar/confectioner's sugar
Optional (choose one):
- Few Saffron strands
- 1/4 tsp Green cardamom powder
- 1/2 tsp Rose water/rose essence
Instructions
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First step is to make cashew nut powder.
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Just blitz 1 cup of raw cashew nuts in a blender jar.
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The key is to powder them in batches just until powdered. Blend more and you will end up with pasty cashew butter!
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Once powdered, sieve through a strainer or sieve to get very fine powder into a bowl.
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If you see large bits of cashew left in the sieve, gather all the large bits and blitz this again and then sieve.
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Ensure you have a very fine powder to get the best kaju katlis/burfis!
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Next step is to add the sugar (either powdered sugar or icing/confectioner's sugar) and form a dough like mixture.
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If using powdered sugar, make sure to sieve that too to get fine and smooth kaju katli! If using icing sugar, then it is ok to use as such.
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Just add 1 to 1 ¼ the cups of either icing sugar or powdered sugar and sprinkle some water to make a dough. Start with 1 cup sugar and add more only if needed.
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If preferred, you can add any flavor you like to make it more delicious…either cardamom powder, rose water or even some saffron powder, strands etc. Use just one flavoring.
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I soaked some crushed saffron strands in some water and then added that to make the dough.
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Add water by tablespoons to make a smooth dough. I needed only 2 tablespoons! Adjust as needed.
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Once you get a smooth dough, roll it between sheets of parchment paper, butter paper or silicone mats to the desired thickness; maybe about ¼ inch.
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Transfer the parchment paper to a tray and cut the dough into desired shapes. I prefer the traditional diamond shapes but you could cut them into squares too.
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If you like, silver varakh (food quality, edible silver sheets available in any Indian store), place them over the rolled dough before cutting them. I don't use these in mine.
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Now, is the difficult part…waiting for the fudge to air dry and turn into a delectable, addictive kaju katli!
This may take 6-8 hours depending upon the room temperature and humidity in your house.
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After a few hours, when you feel the burfi is dry enough, gently separate the diamond shaped katlis and transfer to an airtight container; but not before popping one or two into your mouth (hehe!).
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Serve either chilled or at room temperature.
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This type of no cook kaju burfi stays good for quite some time as it has no milk or ghee.
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If the weather is hot and/or humid, it is best to store in the refrigerator.
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Enjoy and Happy Eating!
Recipe Notes
- Make sure to make a very fine powder of cashew; sieve to get fine mixture.
- Same goes with powdered sugar. If using powdered sugar, sieve that before adding to the cashew powder. Adjust the amount of sugar to suit your taste.
- Add just enough water to bind and form a smooth dough. Add only by the tablespoonfuls only.
- Using silver Varakh or silver edible sheets is optional; it is used for decorative purposes only; I prefer to enjoy my burfis without any.
- Do air dry them for at least 4-6 hours depending upon the temperature and humidity of your house.
- Enjoy and Happy Eating!