Indian Cashew Diamond Fudge

Ingredients

• 2 cups raw cashews, unsalted
• ½ cup ghee, divided
• 1 cup powdered sugar
• 4 whole cardamom pods, green
• 2 sheets edible silver leaf (vark), optional
• 2 tablespoons cornstarch or potato starch, for dusting

Instructions

1. 1

   Line an 8-inch square baking pan with parchment paper, leaving some overhang on two sides for easy removal. Set aside at room temperature.

2. 2

   Lightly dust the parchment with 1 tablespoon of cornstarch or potato starch, spreading it evenly with your fingers — this prevents sticking and gives the fudge a traditional texture.

3. 3

   Crack open 4 green cardamom pods by gently pressing them on a cutting board with the flat side of a knife. Remove and discard the outer shells, then crush the seeds inside into small fragments — you want them broken, not powdered.

4. 4

   Pour 2 cups of raw cashews into a food processor and pulse continuously for 8-10 minutes. The cashews will go from roughly chopped to a fine powder, then slowly clump together. After about 5 minutes you'll see the natural oils begin to release; keep processing until the cashew paste becomes creamy and holds together when squeezed, about the texture of almond butter. Stop occasionally to scrape down the sides with a spatula. This is the foundation of your kaju katli — do not rush this step.

5. 5

   Set a large heavy-bottomed saucepan over medium heat. Add 0.25 cup of ghee and let it melt, tilting the pan to coat the bottom evenly. The ghee should shimmer gently but not smoke.

6. 6

   Add the warm cashew paste to the melted ghee, stirring constantly with a wooden spoon. The mixture will start to combine and warm through — this should take about 1-2 minutes. You should smell the roasted cashew aroma intensify.

7. 7

   Pour in 1 cup of powdered sugar and the crushed cardamom seeds. Stir vigorously, scraping the bottom and sides of the pan constantly with your spoon. The mixture will go from loose to increasingly thick and paste-like. Keep stirring — this prevents lumps from forming and ensures even cooking.

8. 8

   Continue stirring for 4-6 minutes. You'll notice the mixture becoming drier and pulling away slightly from the sides of the pan. It should look cohesive and hold together when you push it with your spoon. The texture is ready when a small spoonful dropped onto a plate sets instantly without sticking. Reduce heat to low if the bottom is browning too quickly — you want a light caramel color, not dark brown.

9. 9

   Remove the pan from heat. Quickly pour the remaining 0.25 cup of ghee into the mixture and stir for 30 seconds — this creates extra glossiness and makes the fudge easier to shape. The mixture should now be silky and slightly loose again.

10. 10

    Working quickly while the mixture is still warm, transfer it to your prepared parchment-lined pan. Use a greased spatula or the back of a greased spoon to press and spread it evenly into a single layer, about 0.5 inches thick. If your tools stick, dip them briefly in ghee. You have about 2-3 minutes before it cools too much and becomes difficult to work with.

11. 11

    Once spread evenly, gently press a sheet of edible silver leaf (vark) across the surface if using — this is traditional and catches the light beautifully. Use a light hand; silver leaf is delicate and will tear if pressed too hard.

12. 12

    Let the kaju katli cool at room temperature for 15-20 minutes until it firms up completely and is no longer tacky to the touch. It should feel set but still slightly soft — not brittle.

13. 13

    Dust the remaining 1 tablespoon of cornstarch across the surface. Using a sharp knife, cut the fudge into diamonds by making diagonal cuts one way about 1 inch apart, then diagonal cuts the opposite direction. Wipe your knife clean between cuts to prevent dragging.

14. 14

    Lift each piece carefully from the pan using the parchment overhang and your fingers. Arrange on a plate or in a gift box lined with parchment paper. Kaju katli tastes best served at room temperature — the texture is silky and the cardamom aroma shines through.

Tools you’ll need

• 8-inch square baking pan
• parchment paper
• food processor
• spatula
• cutting board
• knife for cracking cardamom
• large heavy-bottomed saucepan
• wooden spoon
• sharp knife for cutting
• instant-read thermometer (optional, for ghee temperature)

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