(Scott Suchman for The Washington Post/food styling by Lisa Cherkasky for The Washington Post)
By Surbhi Sahni
December 1, 2021 at 8:30 a.m. EST
Kaju katli is a favorite sweet throughout India. It is also one of the most expensive mithai, a category of dense and chewy Indian confections, because it is made primarily with cashews. As a kid, I was always googly eyed at this sweet because it’s so decadent and I would only get a small piece.
In India, it is often sold in thin slices, so it’s gone in a few bites, but the flavor lingers. For a dessert with such lavish ingredients, it is actually very simple to make and doesn’t require any special equipment or laborious techniques.
Kaju katli is by default vegan and gluten-free, which makes it a sweet that many people can enjoy.
Kaju means cashew in Hindi, but you can make this recipe using other nuts. With walnuts and pecans, use grated fresh ginger instead of cardamom. With almonds, flavor it with orange zest.
Cashews are high-fat nuts, so it’s important not to overwork them when you are grinding them in the food processor, otherwise they will leach oil.
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You can use different kinds of oils for the added fat but avoid anything with a strong flavor. Opt for a good-quality, neutral oil with high saturated fat content, such as avocado, or nut-based options, such as pecan or walnut. You can also use cocoa butter or a good-quality vegan butter, such as Miyoko’s.
