Vegan Kaju Katli (Cashew Brittle)
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Cook10 min
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Total25 min
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Servings16
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When you bite into a piece of vegan kaju katli, you’ll notice it doesn’t crunch or require much chewing – instead, it dissolves almost instantly on your tongue, which is exactly what makes this candy so special. This melting quality happens because you’ve cooked the cashew-sugar mixture to the perfect soft-ball stage, creating a texture that’s firm enough to hold its shape but tender enough to break down immediately in your mouth. I’ve found that if you cook it too long, you’ll lose that delicate melt-in-your-mouth sensation. That’s why getting the temperature right matters so much – it’s what turns simple ingredients into something genuinely luxurious.
Cashews Ground to Fine Powder
To create this traditional Indian sweet treat in a vegan-friendly version, you’ll need a carefully selected collection of simple ingredients that come together to form a rich, fudgy confection. The base of this recipe relies on ground cashews, which provide the distinctive texture and flavor that makes kaju katli so beloved. The remaining ingredients work in harmony to bind the cashew powder into a cohesive mixture and add complementary flavors that boost the natural nuttiness of the cashews. For grinding the cashews into a fine powder efficiently, consider using a rice cooker* with a grinding function or a dedicated spice grinder.
Ingredients:
Vegan Kaju Katli (Cashew Brittle)
by veganpreps.com
Ingredients
- 1 cup raw unsalted cashews
- 3/4 cup granulated sugar
- 1/4 cup water
- 4 cardamom pods, seeds removed and finely crushed (optional)
- 1 pinch salt
Instructions
- 1Place the cashews in a food processor or high-speed blender and grind into a very fine, smooth powder. Stop and scrape the sides as needed. The powder should feel like fine flour with no visible chunks. Line an 8×8-inch baking pan or a sheet of parchment paper on your counter with a light coating of oil.
- 2Combine the sugar and water in a heavy-bottomed saucepan over medium heat. Stir until the sugar dissolves, then stop stirring and let the syrup cook undisturbed. Attach a candy thermometer and heat the syrup to soft-ball stage, 235 to 240 F (112 to 116 C).
- 3Remove the pan from the heat immediately. Add the cashew powder, crushed cardamom (if using), and salt. Stir quickly and vigorously with a wooden spoon or silicone spatula until the mixture comes together into a smooth, thick dough that pulls away from the sides of the pan. Work fast — it sets quickly.
- 4Transfer the dough onto the prepared parchment paper. Place another sheet of parchment on top and use a rolling pin to roll it out to an even 1/4-inch thickness. Remove the top parchment.
- 5Let the slab cool for 10 to 15 minutes until firm but still slightly warm. Cut into diamond shapes by making parallel diagonal cuts in two directions across the slab. Allow to cool completely at room temperature before separating the pieces. Store in an airtight container at room temperature for up to 2 weeks.
Notes
- Store leftovers in an airtight container in the fridge for up to 4 days.
- This recipe freezes well for up to 3 months. Thaw overnight in the fridge before reheating.
- Adjust seasoning to taste after reheating, as flavors can mellow during storage.
When selecting your ingredients, make sure the cashews are raw and unsalted to keep control over the final flavor profile of your kaju katli. The cardamom is totally optional but traditional – if you choose to include it, you’ll need to crush the seeds from whole pods rather than using pre-ground cardamom, as the fresher spice will give you a more vibrant taste. The quality of your sugar and water matters less, though using filtered water may prevent any off-flavors from affecting the delicate sweetness of the finished candy.
Soft Ball Stage Test
Begin by grinding 1 cup of raw unsalted cashews into the finest powder possible using a coffee grinder, blender, food processor, or mortar and pestle. If using a coffee grinder, shake it or rap it against the counter periodically to prevent the cashews from gumming up the blade. Once ground, mix the cashew powder with 4 crushed cardamom pods (seeds removed and optional) and 1 pinch of salt in a bowl.
Heat 1/4 cup of water and 3/4 cup of sugar in a pot until the mixture reaches a boil. Add the cashew mixture and stir thoroughly with a rubber spatula. Cook for about 5 minutes until the mixture noticeably thickens. To figure out when the mixture has reached the proper soft ball stage, drizzle a small amount onto a cool plate and check if it forms a soft ball. This test confirms the cashew mixture has the right consistency for the next step.
Once the soft ball stage is achieved, pour the mixture onto lightly oiled aluminum foil to cool. Allow it to set slightly, then knead it until it becomes glassy in texture. Roll out the kneaded mixture to 1/4 inch thickness and slice into diamond shapes. Store the finished kaju katli in an airtight container with layers separated by parchment paper.
Try Different Spice Blends
While cardamom’s warm, floral notes work beautifully in traditional kaju katli, you don’t have to stick with just that one flavor. Try adding a quarter teaspoon of saffron threads steeped in warm water for a luxurious taste, or blend in ground rose petals for delicate floral complexity. Cinnamon and clove work wonderfully together for warmth and depth. Even a pinch of black pepper adds surprising sophistication. Mix spices into your cashew powder before adding the sugar syrup, making sure they’re spread evenly throughout your entire batch.
Pair With Chai Tea
Once you’ve got your spice blend down, you’ll want to serve your kaju katli with chai tea, which is the perfect match. The warm spices in chai – like cinnamon, ginger, and cloves – have the same cardamom notes in your brittle, creating flavors that work well together. I brew my chai strong and let it cool a bit before serving, which keeps the heat from melting your candy. The tea’s subtle sweetness balances the richness of the cashew confection, while its slight bitterness cuts through the sugar. This pairing turns a simple treat into a memorable snack moment.
Final Thoughts
Making vegan kaju katli takes practice, but you’ll find that once you nail the cooking time and texture, you’ve got a homemade candy that’s way better than anything store-bought. The key is watching that soft-ball stage carefully – pull it too early and it won’t set, cook too long and you’ll end up cutting chunks instead of rolling diamonds (like I did). Don’t worry if your first batch isn’t perfect.
In This Recipe.
