Easy Vegan Kaju Katli (Cashew Fudge) with Cardamom and Saffron
Vegan kaju katli made with ground cashews, powdered sugar, cardamom and saffron. Cooked in one pan, rolled thin and cut into diamonds. Ideal for Diwali.
- Prep
- 15 min
- Cook
- 12 min
- Rest
- 25 min
- Serves
- 12
Easy Vegan Kaju Katli (Cashew Fudge) with Cardamom and Saffron is a vegan dessert recipe made with raw unsalted cashews, powdered sugar, cornstarch. It takes 27 minutes of hands-on time, plus 25 minutes resting, serves 12, and each serving has 171 calories, 4 g of protein and 1 g of fiber.
Kaju katli is dairy-free by nature, so this version doesn't need any swaps. It just needs good technique. Powdered sugar dissolves in the water within a minute, so you don't have to judge a one-string syrup. A spoonful of cornstarch helps the dough firm up and cut cleanly. The main thing to watch is the finger test: cook the dough until a small piece rolls into a smooth ball that doesn't stick, and it will set into tender, clean-edged diamonds.
Ingredients
- 2 cups274 graw unsalted cashews
- 1 cup120 gpowdered sugar
- 2 tsp5.4 gcornstarch
- ⅓ cup78 gwater
- 1 tbsp15 gwarm water, for the saffron
- 1 pinch0.1 gsaffron threads
- ½ tsp1 gground cardamom
- 1 tsp4.7 gneutral oil, for your hands and the rolling pin
Kit: food processor or spice grinder, fine-mesh sieve, large nonstick skillet, silicone spatula, parchment paper, rolling pin
Tips
- Use cashews straight from the fridge or freezer. Cold nuts grind into powder instead of turning into paste.
- If the cooled dough comes out crumbly, crumble it back into the pan with 1–2 tablespoons of water, warm it on low until it comes together, then knead again.
- If it stays soft and sticky after rolling, it's undercooked. Put it back in the pan for another 1–2 minutes.
Swap ideas
- Rose water (1/2 tsp) instead of the saffron
- Gives a floral flavor like many sweet-shop versions. The katli will be pale ivory instead of light gold.
- Half the cashews replaced with blanched almonds
- Gives a slightly nuttier, firmer fudge. Grind the almonds very fine and expect a little more cooking time.
- Edible silver leaf (vark) labeled vegan, instead of a plain finish
- Makes it look festive. Some traditional vark is beaten between animal membranes, so check that the label says vegan.
- Finely chopped pistachios pressed on top before cooling
- Adds color and some crunch on top of the smooth fudge.
The numbers
Nutrition per serving
171kcal per serving
Everything else · 12 servings per recipe
- Saturated fat
- 1.8 g 9%
- Sugars
- 11 g
- Sodium
- 3 mg 0%
- Potassium
- 152 mg 3%
- Calcium
- 9 mg 1%
- Iron
- 1.5 mg 8%
- Vitamin C
- 0 mg 0%
- Vitamin B12
- 0 µg 0%
% Daily Value on a 2,000 calorie diet. Calculated from USDA FoodData Central values for each ingredient; optional ingredients are excluded. Estimates vary with brands and portions.
Sources: Nuts, cashew nuts, raw, Sugars, powdered, Cornstarch, Beverages, water, tap, drinking, Spices, saffron, Spices, cardamom, Oil, canola
Method
Crumble the saffron into 1 tablespoon of warm water and set it aside to steep while you grind the nuts. Line your counter with a large sheet of parchment and cut a second sheet the same size.
Pulse the cashews in a food processor or spice grinder in 1–2 second bursts, about 10–15 times, until they become a fine powder. Stop before they turn oily or start clumping into butter. Sift the powder through a fine-mesh sieve and grind any coarse bits again.
In a large nonstick skillet, whisk together the powdered sugar, cornstarch, 1/3 cup water and the saffron with its soaking water. Warm over medium heat, stirring, until the sugar dissolves and the mixture simmers with small bubbles, 1–2 minutes.
Turn the heat down to low. Add the cashew powder and cardamom and stir constantly, scraping the bottom and sides. At first the mixture will be loose and sticky. After 6–9 minutes it should thicken into a single mass that pulls away from the pan.
Do the doneness test: roll a pea-sized bit between greased fingers. It should form a smooth ball that doesn't stick. If it's still tacky, keep cooking and test every 30 seconds. Take it off the heat right away because overcooked dough turns crumbly.
Scrape the dough onto the parchment and let it cool for 2–3 minutes, until you can handle it but it's still warm. Oil your hands lightly and knead for about 1 minute until it's smooth and pliable. If it cracks, knead in water 1/2 teaspoon at a time.
Put the second sheet of parchment on top and roll the dough out evenly to about 1/4 inch thick, keeping the edges as straight as you can.
Let it cool at room temperature until firm, about 20 minutes. Use a sharp knife to cut parallel strips about 1 inch apart, then cut diagonally across them to make diamonds. Separate the pieces once they're completely cool.
Storage: Keep in an airtight container at room temperature for up to 5 days or in the fridge for up to 2 weeks, with parchment between the layers. Let refrigerated pieces sit out for 10 minutes before serving.
Questions
- How much protein is in easy vegan kaju katli (cashew fudge) with cardamom and saffron?
- Each of the 12 servings has 4 g of protein, 1 g of fiber and 171 calories, calculated from USDA FoodData Central values for every ingredient.
- Is easy vegan kaju katli (cashew fudge) with cardamom and saffron vegan?
- Yes. It contains no dairy, eggs, honey or other animal products.
- How long does easy vegan kaju katli (cashew fudge) with cardamom and saffron take to make?
- 15 minutes of prep and 12 minutes of cooking, so 27 minutes of hands-on time, plus 25 minutes of unattended resting.
- Can you make easy vegan kaju katli (cashew fudge) with cardamom and saffron ahead?
- Keep in an airtight container at room temperature for up to 5 days or in the fridge for up to 2 weeks, with parchment between the layers. Let refrigerated pieces sit out for 10 minutes before serving.
- What can I substitute in easy vegan kaju katli (cashew fudge) with cardamom and saffron?
- Rose water (1/2 tsp) instead of the saffron — gives a floral flavor like many sweet-shop versions. the katli will be pale ivory instead of light gold.. Half the cashews replaced with blanched almonds — gives a slightly nuttier, firmer fudge. grind the almonds very fine and expect a little more cooking time.. Edible silver leaf (vark) labeled vegan, instead of a plain finish — makes it look festive. some traditional vark is beaten between animal membranes, so check that the label says vegan.. Finely chopped pistachios pressed on top before cooling — adds color and some crunch on top of the smooth fudge..
- Does easy vegan kaju katli (cashew fudge) with cardamom and saffron contain tree nuts?
- Yes — the ingredient list includes tree nuts, in some cases as an optional ingredient you can leave out. Check the labels on the products you buy if you're cooking for an allergy.
Nutrition is calculated from USDA data for every ingredient — how we work it out.
Published October 3, 2026 ·Indian