What if I told you that you could make the most delicious fudge using just four ingredients and that you could have it ready to eat in minutes and that I figured out a way to do this using the least amount of effort possible?
What is Kaju Katli or Badam Katli?
Kaju katli (also known as kaju burfi) translates to cashew slice and is a fudge made from, you guessed it, cashews. Badam katli (almond slice) is made from almonds. Traditionally, this type of fudge is made by first boiling sugar to the right temperature/consistency and then stirring in finely ground cashews or almonds. We’re removing a lot of the guesswork that comes with creating a sugar syrup and making this in an instant pot!
How is Kaju or Badam Katli different from Kaju or Badam Burfi?
Katli and burfi are sometimes used interchangeably. They’re basically the same thing. The word “katli” means “slice” and so kaju katli is typically thinner and cut into diagonals. Burfi can be thicker and cut into squares.
I thought it making katli or burfi or fudge was difficult?!
Before attempting to make this burfi/mithai, there were two things that intimidated me about it: Well, I’ve figured out solutions to both of these concerns! You are going to be amazed at how easily this dessert comes together. The first thing we need? The IP!
How does the instant pot make this easy?
I’ve figured out the correct cook time to get sugar syrup (also known as chashni) to the temperature necessary in order to make this fudge. Traditionally, this is a pain to figure out. Ask your Indian relative/friend how they make this fudge and I guarantee they’ll tell you to put hot sugar in between your pointer finger and thumb and to count “strings.” Uhhh, no thanks. You don’t need a candy thermometer to make this and you don’t need to touch hot sugar to determine whether the syrup is “ready.” You just need to use the cook time listed in my recipe and the sugar syrup will be perfect. After that, you stir in some cashew flour or almond flour and follow the rest of the directions.
Do I need a candy thermometer to make kaju katli? No.
No, you do not need a candy thermometer. I have one (a thermapen-mk4 if you need a recommendation – it’s awesome) and I used it to test this recipe (many times) so that you don’t have to. But for those curious, in order to make this type of fudge you want the sugar syrup to reach the “softball stage” (around 235-240F), also known as “two-string consistency.” In all of my recipe testing, I found that the fudge also turns out fine if it gets to the “firmball stage” as well. It’s flexible by several degrees. After testing this recipe and making tweaks, I’ve learned that it all comes down to the right ratios. You’ll notice that my recipe calls for an unconventional measurement of water (¼ cup and 2 tablespoons). Every time I’ve made it as written below, it has turned out perfectly.
Watch How To Make Kaju Katli – It’s so easy!
(for the full recipe, see the recipe card below 😋)
Ahhhh. I see the burn sign, what do I do?!
It took me a ridiculous number of attempts (15) to get this recipe right and then after I perfected it, I made it over a dozen more times to make sure it really was perfect (because the last thing I want to do is get you super excited about a recipe that’s not perfect). I did get a “burn” sign during several of my attempts and I’m so glad I did because now I know what to tell you if this happens to you… ignore it. If the burn sign comes up, it’ll go away on its own after a minute or two and the pressure cooker will continue to count down. As long as your valve is closed and the silicone ring is on properly, it’ll be fine. The sugar won’t burn. The temperature of the syrup will still be within the correct range to make this fudge.
What kind of cashews or almonds should I use?
Almond flour is easily accessible and so it’s very easy to make almond fudge. I buy blanched almond flour from Costco. You can find blanched almond flour at any grocery store. Kaju katli is amazing but requires more work because you have to grind your own raw cashews. I’ve tried this katli using store-bought cashew flour (the Presto brand on amazon) and it was texturally different and not as good as cashew fudge made with freshly ground raw cashews.
How the heck am I supposed to roll this dough out?
I can’t roll a round roti to save my life. Or a pie crust. Or really anything. Are you in the same boat? I have a solution. Get yourself a rolling pin with training wheels! There are little wheels on this rolling pin that you can adjust so you can easily roll out dough to your desired thickness. You obviously don’t need to get that rolling pin if you know how to roll things out. That recommendation is more for my fellow millennials and/or for those of us who never inherited our family’s rolling genes (aka patience). A silicone baking mat and a pizza cutter are also helpful. It’ll make the process of rolling/cutting the dough and removing the katli a lot easier. A silicone mat is non-stick, reusable, and multipurpose (can use it to bake cookies!). If you don’t want to get this silicone mat then you can roll this dough out onto a well-greased piece of parchment paper.
Can I make more or less? What size instant pot do you use?
Please follow my exact directions and ratios if you’d like to see what you see in these photos. I know normally you can double or triple my recipes without any issue but that won’t work with this recipe. Sugar syrup is (obviously) different from curry and when you use more or less sugar/water, you’ll need to adjust cook times. I have no idea what those cook times are. Hopefully, you read above and saw that it took me forever to figure out this recipe with these ratios. I use a 6 quart to test all of my recipes. That’s all the company made when I first got my pot and while I’ve thought about getting an 8 quart, I just don’t have the counter space for it. Also… honestly? If I had to test recipes in 2-3 different-sized pressure cookers, I’m not sure I’d ever get to actually share anything on the blog. All that to say, I don’t know if these times will work in a 3 quart or an 8 quart but my guess would be no due to the difference in surface area, sorry! I’ve tested this recipe in my new ultra model and my old duo model.
Should Kaju Katli be kept in the fridge?
You can store kaju katli on the counter for a few days, but I personally like to store it in the fridge to keep it fresh. Take it out, let it come to room temperature, and enjoy it.
What is the silver coating sometimes seen on Katli or Burfi?
It’s funny, since first sharing this recipe, a lot of readers have asked me if kaju katli is “the one with the silver on it?” and yes, this is the same dessert, haha. If you go to a mithai shop and buy a box of kaju katli, it will likely have what’s called “vark” on top of it it. Vark is a flavorless, very thin sheet of edible silver that’s often used as a garnish on Indian sweets. Basically the Indian version of sprinkles. I personally don’t use vark when making homemade desserts. I’m just not comfortable using silver sheets especially since I don’t know how pure they really are. I’m sure there is high-quality vark out there, and if I hear of a good brand, I’ll be sure to update this post. Alright, go make this fudge! And then come back and tell me how incredibly easy it was for you to make! Like this recipe? Pin it to your favorite Pinterest board now so you will remember to make it later!
