• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • Browse Recipes
    • Latest
    • By Category
  • Indian Vegan Recipes
  • SUBSCRIBE
Holy Cow Vegan
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Latest recipes
  • Browse by category
  • Indian Vegan Recipes
  • Subscribe
  • About
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ร—

    Home > Vegan Indian Sweets

    Vegan Kaju Katli

    Posted: Nov 2, 2013 ยท Updated: Aug 12, 2021

    Jump to Recipe

    My vegan Kaju Katli is an Indian fudge made with cashew nuts and flavored quite simply with saffron and cardamom. A gluten-free recipe.Vegan Kaju Katli
    It's Diwali, everyone, and hope yours is warm and fuzzy with family and friends, and filled with all the joy in the world.

    Diwali is the time of year when most of us transplanted Indians, so far from the motherland, long to be back at least for a day. Or two or three or five, because that's how long Diwali lasts. It's the time India lights up with little earthen lamps, brilliant paper lanterns, and the assertive flare of firecrackers. It's the time children strut around in shiny new clothes, men play cards for good luck in the new year, and women paint intricate patterns on the ground with colored sand to welcome the gods. In the country of a million colors there is no time more colorful than this.
    Vegan Kaju Katli
    Diwali is also the time for some delicious treats and each year I try to share one or two with you. This year I have for you what is arguably India's favorite storebought sweet: vegan Kaju Katli.

    As easy as it is to make vegan Kaju Katli in modern kitchens, most Indians back in the day I lived in India would buy it from halwais who sold them in glass-fronted shops. The ivory-white Kaju Katli may have looked like the plain cousin amidst tiers of jewel-colored sweets, but in fact it was the belle of the ball. The one everyone wanted to take home and devour.
    If you have ever eaten this sweet, you would know why. The buttery cashew and the fragrant cardamom combine to create food magic. And ย best of all they do it without any help from dairy, usually so pervasive in Indian sweets, making this dish divinely vegan.
    It is hard to mess up this vegan Kaju Katli but there is one part where you do need to exercise some technique: the making of the sugar syrup. Make it too thin and it will keep your katli from solidifying. Make it too thick and the burfi will harden up on you instead of staying soft and mellifluous, the way it should.

    Here's the recipe. A glorious Diwali to all readers of Holy Cow! May your new year be sweet and filled with all of your favorite things.


    Looking for moreย vegan Indian sweets?

    • Vegan Barfi
    • Vegan Carrot Halwa
    • Kaju Rava Laddu
    • Zucchini Halwa

    Vegan Kaju Katli recipe

    Vegan Kaju Katli

    Kaju Katli

    Vegan Kaju Katli

    My vegan Kaju Katli is a dairy-free version of a popular Indian sweet with the rich, buttery flavor of cashews and the fragrance of cardamom. Soy-free and gluten-free.
    5 from 4 votes
    Print Recipe Review Recipe
    Course: Indian sweet
    Cuisine: Indian, Soy-free
    Diet: Gluten Free, Vegan, Vegetarian
    Keyword: Vegan kaju katli
    Prep Time: 45 mins
    Total Time: 45 mins
    Servings: 12 pieces
    Calories: 93kcal
    Author: Vaishali ยท Holy Cow! Vegan Recipes

    Ingredients 
    US Customary - Metric

    • 1 cup cashews (powdered in a clean coffee grinder or blender with 1 teaspoon of cornstarch. You want a fine powder with no pieces of cashew in there.)
    • ยฝ cup sugar
    • ยผ cup water
    • ยฝ teaspoon ground cardamom
    • ยผ teaspoon saffron
    • ยฝ teaspoon vegetable oil
    Prevent your screen from going dark

    Instructions

    • Place the sugar and water in a saucepan and let it come to a boil. Lower the heat to simmer, add the cardamom and saffron, and let the syrup cook about five minutes. Check it regularly to see if it has achieved a one-thread consistency. What this means is that when you place a drop of the hot sugar syrup on the tip of your thumb (donโ€™t burn yourself) and touch the tip pf your forefinger to it, the syrup should pull up in a short thread as you separate the thumb and forefinger. If that is too complicated just get yourself a candy thermometer and take the syrup off the heat when the temperature reaches 225 degrees Fahrenheit. Easy.
    • Heat a nonstick saucepan over low heat. Add the cashew powder and cook, stirring, about two minutes or until it is warmed through. Then add the sugar syrup to it. Turn off the heat and mix well. The mixture will start pulling away from the sides of the pan.
    • At this point empty the cashew paste on a clean surface, rub some oil on your palms and fingers, and knead the paste a few times until it looks really smooth.
    • Pat the cashew paste into a greased plate or tray and spread it evenly. The layer should be about a quarter of an inch thick.
    • Set the plate aside to cool completely, then cut into diamond shapes, the way Kaju Katli is always cut.

    Nutrition

    Calories: 93kcal | Carbohydrates: 12g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 2mg | Potassium: 72mg | Fiber: 1g | Sugar: 9g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 1mg
    Tried this recipe?Please leave a comment and recipe rating below!
    Follow Holy Cow Vegan on Instagram
    « Baingan Methi Sabzi
    Vegan Lasagna for Two »
    • Facebook
    • Twitter
    • Yummly

    About Vaishali


    I cook and eat simple, tasty and nutritious plant-based food in my Washington, D.C. kitchen, but I never fight a craving for samosas or French fries. Read more about me here.

    Try these recipes next

    Reader Interactions

    Comments

    1. Swapna Mazumder

      November 22, 2020 at 11:52 pm

      5 stars
      Thanks for this lovely recipe. My vegan son is coming over for dinner and while indian mains can be easily vegan desserts are a different story. Can i soak the cashews in almond milk, grind to a paste and cook it down to fudge consistency. I am worried that blitzing them in the vitamix might turn it into cashew butter. Thanks again.

      Reply
      • Vaishali

        November 23, 2020 at 9:10 am

        Hi Swapna, I think that might be okay. Blitzing for short spurts with the cornstarch for the dry powder should work, but blend it with milk if that makes you more comfortable.

        Reply
    2. Alamelu Sundaram

      October 25, 2019 at 1:33 pm

      Questions
      Raw cashews or roasted unsalted cashews?
      My syrup must have been to thick. It was too dry. So I added coconut oil and made into balls.
      I really want to dry one more time after I get my answers.
      Thanks
      Alamelu

      Reply
      • Vaishali

        October 25, 2019 at 1:44 pm

        Always raw cashews, unless specified otherwise.

        Reply
    3. Tara

      October 17, 2019 at 9:50 am

      5 stars
      I love this kaju katli. I've been making your recipe for years, and plan to again this year for Diwali. Thanks for keeping us well fed on a vegan diet, Vaishali. ๐Ÿ™‚

      Reply
    4. Sidrah

      January 06, 2018 at 6:33 pm

      This looks yum.... what can I use instead of any oil... Iโ€™m completely on oil free dairy vegan diet . Thanks

      Reply
    5. foodfeud

      November 05, 2013 at 2:45 am

      Oh man, I remember having had these a couple times - they are delicious! I had no idea what was in them, though.
      Happy Diwali to you! I was in an Indian part of town yesterday and it was so beautifully decorated in the street. Everything smelled so good and there was music playing out of storefronts!

      Reply
      • Vaishali Honawar

        November 05, 2013 at 4:32 pm

        Hi Foodfeud, a very happy Diwali to you!

        Reply
    6. East Meets West Veg

      November 04, 2013 at 5:29 pm

      Happy Diwali! This looks delicious. Thanks for sharing! I love your vegan Indian recipes!

      Reply
      • Vaishali Honawar

        November 04, 2013 at 5:36 pm

        Hi EMWV, thanks, and a very happy Diwali to you!

        Reply
    7. Archana@FeedingTheFoodie

      November 04, 2013 at 8:19 am

      Happy Diwali Vaishali! I'm no exception, I love Kaju Katli as much as the next indian. I've never made it myself though. You make it sound easy enough that I'd want to try it.

      Reply
      • Vaishali Honawar

        November 04, 2013 at 5:34 pm

        Happy Diwali to you, Archana, and it really is easy. I hope you try it!

        Reply
    8. Sunila

      November 04, 2013 at 10:10 am

      Happy Diwali Vaishali !

      Love your posts and looking forward to many more exciting ones ๐Ÿ™‚

      Reply
      • Vaishali Honawar

        November 04, 2013 at 5:35 pm

        Thanks, dear Sunila, and a very happy Diwali to you!

        Reply
    9. ammasdtr19

      November 04, 2013 at 3:54 am

      Very Happy Diwali to everyone! Holy Cow recipe blog is a festival of light among food blogs and I'm so happy to be a part of this festival. Thanks Vaishali, for keeping the light bright and delicious.

      Reply
      • Vaishali Honawar

        November 04, 2013 at 5:34 pm

        Ammasdtr, a very happy Diwali, and thanks for your lovely and motivating words! ๐Ÿ™‚

        Reply
    10. Manasi

      November 03, 2013 at 4:20 am

      Happy Diwali to you, dear Vaishali!
      The kaju katli looks delicious. The use of walnut oil is new to me. Bet it adds to the flavor.

      Reply
      • Vaishali Honawar

        November 03, 2013 at 2:01 pm

        Hi Manasi, happy Diwali! The walnut oil is a ghee substitute but any vegetable oil would be fine.

        Reply
    11. Kumudha

      November 02, 2013 at 10:52 pm

      YUM! I often make kaju katil. I use vegan sugar -sugar in the raw , to make these yummy sweet.

      Thanks again for posting so many tasty vegan sweet recipes...

      Reply
      • Vaishali Honawar

        November 03, 2013 at 2:00 pm

        Hi Kumudha, happy Diwali to you. I use sugar in the raw too for this and all sweetl recipes.

        Reply
    12. Kath

      November 02, 2013 at 3:34 pm

      Happy Divali from one of your readers living in England!

      Mum lives in an area where she has many Indian neighbours. I love the many tiny lights and decorations at Divali, we were blessed when Mums neighbour brought us round some gulabjamun.

      I do enjoy your blog, I often make your dads not-mutton mushroom curry.

      Reply
      • Vaishali Honawar

        November 02, 2013 at 4:08 pm

        Happy Diwali, Kath! Thanks for the wishes, and I am so happy you enjoy the blog-- and my favorite curry!

        Reply
    13. Anonymous

      November 02, 2013 at 5:15 pm

      Does the cornstarch make it easier to powder the cashews? Keep the powder from sticking maybe? What's the reason for adding it?

      Reply
      • Vaishali Honawar

        November 03, 2013 at 1:58 pm

        Right on both counts. It also helps with setting.

        Reply
        • Samridhi

          August 02, 2020 at 2:31 pm

          Hi ? love your blog post ?? Is there a replacement for corn starch? Can we use something else instead of it ?

          Reply
          • Vaishali

            August 02, 2020 at 6:25 pm

            Hi, Maida would be a good substitute.

            Reply

    Leave a comment: Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Vaishali Honawar, Holy Cow Vegan author, profile photo

    Hi, I'm Vaishali! I cook, eat and share easy, tasty and nutritious plant-based recipes from my Washington, D.C. kitchen, but I never fight a craving for samosas or French fries. 

    More about me โ†’

    Trending recipes

    • Vegan Picadillo Tacos
    • Vegan Zucchini Pasta
    • Chickpea Rice
    • Vegan Mushroom Stroganoff
    • Mexican Tofu with Apricots, Chipotle and Tamarind
    • Vegan Swedish Meatballs

    How to make

    • Dosa Recipe | How to Make Perfect Dosai at Home
    • Easy Mushroom Stock
    • Sambar Powder (Sambar Masala)
    • Roti recipe. How to make the softest Roti/Chapati (step by step with video)
    • Healthy Whole Wheat Vegan Puff Pastry (1/2 the fat)
    • Easy Indian Curry Paste for Restaurant-Style Dishes
    • Vegan Mayo
    • How to Make Curry Powder
    Vaishali Honawar, Holy Cow Vegan author, profile photo

    Hi, I'm Vaishali! I cook, eat and share easy, tasty and nutritious plant-based recipes from my Washington, D.C. kitchen, but I never fight a craving for samosas or French fries. 

    More about me โ†’

    Trending recipes

    • Vegan Muffaletta Casserole
    • Cheezy Vegan Mexican Black Bean Casserole
    • Vegan Indian-Spiced Tofu Casserole
    • Lentil Soup
    • Cauliflower Rice Biryani (Keto + Vegan)
    • Easy Vegetable Curry (One-pot, 30 minutes)

    How to make

    • Vegan Instant Pot Yogurt
    • Air Fryer Tofu
    • Ginger Garlic Paste for Indian Recipes | How to make and store it
    • Garam Masala Recipe
    • How to Make a Sourdough Starter (Easy Step by Step Guide)
    • How to make sauerkraut
    • Gluten Free Sourdough Starter
    • Homemade Biryani Masala Spice Mix

    Footer


    ABOUT HOLYCOWVEGAN

    All Recipes
    Recipe Videos
    About Vaishali
    Privacy Policy

    VEGAN INDIAN RECIPES

    Vegan Dal or Dahl Recipes
    Vegan Curry Recipes
    Indian Vegan Desserts

    VEGAN BAKING RECIPES

    Vegan Bread Recipes
    Vegan Sourdough Recipes
    Vegan Cake Recipes
    Vegan Pie Recipes
    Vegan Cookie Recipes


    As an Amazon associate I earn from qualifying purchases. Please read my full disclosure here.

    ยฉ 2022 Holy Cow Vegan