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Copyright © 2025 Foodies Only
Copyright © 2025 Foodies Only
5 min
08/12/2025
This article includes information about ingredients to create a smooth fudge and make it less dense, in addition to providing an easy step-by-step recipe.
Mithai or sweet Indian sweets require skilful attention during cooking for the desired consistency; however, following this no-bake technique provides a hassle-free way to recreate a deliciously decadent piece of fudge that is similar to the taste and texture of kaju katli (a traditional Indian dessert). With just a few minutes of your time, you can create a silky cashew fudge that resembles kaju katli but is presented in a more modern package.
Dissolving sugar into suitable levels of liquid consistency is required to get started in making kaju katli, then combine this sugar solution with ground cashew nuts to form a soft, pliable, and shiny dough. Kaju katli and fudge are conflictingly different. The connection is derived from the fact that globally, fudge contains fat combined with powdered sugar to make fudge, while when combined with the nutty flavour of cashew nut and condensed milk or ghee/nut butters, the result produces the same binding/cohesive impact as with kaju katli without the need for heat. Additionally, the sweet uses no heat in the process, which contributes to a much more pristine taste of the cashew nut when compared to traditional kaju katli using sugar. Furthermore, the use of sugar in kaju katli also aids in the even mixing and distribution of the sugar throughout the sweet.
The traditional Indian sweet has a very thin/fragile, slightly chewy shape. In this version of fudge, the softness is taken to a new level. The fudge has a thick, creamy, rich consistency similar to no-bake cheesecake or cashew-based frozen bars. The best part about this fudge is that you do not have to deal with any issues about consistency, crystallising or breaking pieces off as you roll the kaju katli dough. Everything is prepared in just one bowl, which greatly reduces the chances of making a mistake.
Shelf-safe ingredients are used in this recipe and can easily be put together in a blender. The powdered cashew serves as the base for the fudge, and condensed milk provides sweetness and a light, sticky texture. Ghee or coconut oil serves to bind the ingredients together, and also gives the finished fudge a nice set without crumbling. Cardamom gives the fudge a sweet, warm Indian flavour; milk powder adds a soft, luxurious texture.
To get the best-tasting and textured fudge-like candy, it is essential to grind your raw cashew nuts to a very fine, powdery consistency and texture similar to that of flour. The ground cashew nuts must also be kept at a low enough temperature to prevent them from heating up during grinding. After grinding your cashew nuts, the ground nut mixture is mixed together with the remaining ingredients. It is recommended that you press the cashew nut mixture into an even layer on a baking tray before refrigerating, so that when it cools, it maintains its shape. After the fudge mixture has been placed in the refrigerator and has cooled down, the mixture will solidify and maintain its shape, just like traditional Indian mithai or kaju katli.
Ingredients
Method:
1. Grind nuts (cashews) into a powder using short bursts on the pulse setting of your food processor.
2. Mix ground cashew powder, milk powder, cardamom and salt in a bowl.
3. Add in the condensed milk and ghee and combine until your mixture is completely combined and smooth.
4. Place this mixture into a parchment-lined 9"x9" square cake pan or tray, and press down evenly with greased fingers to make it easier to remove when refrigerated.
5. Place the mixture in a refrigerator until firm (approximately 1-2 hours); when firm, cut it into squares or diamonds; if desired, decorate with edible silver leaf.
Substituting cardamom with vanilla for a more American-style fudge, adding cocoa to make a chocolate cashew fudge could be another idea; adding saffron will give you that traditional kaju katli style candy without much extra effort, and topping with crushed pistachios for colour and crunch.
Instead of trying to imitate the original kaju katli, this recipe pays homage to that beloved sweet but creates an easy-going alternative that retains the creamy texture and flavour of cashews without all the hassle of melting candy and pulling the hot mass together. Great for gifts, parties, or late nights when sweets call—makes a super fast and easy treat without needing a stove.
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