Cashew Badam Katli or Cashew Almond Fudge
Delicious, 6-ingredient dessert that just melts in your mouth
I love desserts that have fewer ingredients and are quick and easy to prepare. This Cashew Badam Katli is exactly that!
Kaju Badam Katli is a dessert that is loved by everyone. It needs no introduction, especially if you are an Indian. Kaju means Cashews, Badam means Almonds and Katli means 'slices'
Traditionally, this dessert is made with Cashews, Almonds, refined sugar and other ingredients. Refined sugar is a big NO-NO in my house. Refined sugar is evil, it may lead to obesity, make you feel tired, lower your immunity, mess up your hormones and when consumed excessively, can lead to other chronic issues. Ummm....no thanks!
So I swapped the refined sugar in this recipe with Maple Syrup (which explains the brown color of the Katli), a natural sweetener that is way less processed than refined sugar. Note: The maple syrup does not alter the taste of the katli by any means.
Let's jump into the recipe, shall we?
Raw, powdered Cashews - 1/2 cup
Almond flour - 1/2 cup, see tips below
Maple Syrup - 1/2 cup, use more if you like it sweeter
Whole Milk - 1/4 cup, warm
Ghee - 1-2 tbsp
Powdered Cardamom - 2 tsp
Saffron - few strands, optional
Warm the milk and add few strands of saffron and mix. Allow this to sit for few minutes while the saffron infuses the milk with it's gorgeous hue.
Heat up a pan on low heat and add the maple syrup and few more strands of saffron, mix and allow it to come to a gentle boil along the sides.
Now add the powdered cashews (see video) and almond flour and mix until it comes together.
Add in the milk-saffron mixture, 1 tsp cardamom powder and combine well. Keep stirring to avoid burning the mixture.
Once the mixture becomes a little thick, add 1-2 tbsp of ghee and the rest of the cardamom powder and mix again. Keep stirring until the mixture starts to leave the edges of the pan.
Once it's thick enough, turn off stove and allow the mixture to cool for a few mins.
Pour the mixture on a parchment paper smeared with ghee and roll the mixture about 1 cm thick.
Cut into diamond shapes, garnish with slivered almonds (optional) and allow it to chill in the refrigerator for 20-30 minutes. The katli are going to thicken more once chilled.
Separate out the katli and serve.
Store in air tight container at room temperature for 3 days and in the fridge for up to a week, if at all they last that long :)
This is an easy and delicious dessert to make for Diwali or for any other occasion like a family get-togethers or a potlucks.
TO MAKE ALMOND FLOUR: Just pulse 1/2 cup of slivered, raw or blanched almonds in a food processor or vitamix until coarsely ground.