GO VEGAN Days: Kaju Katli (Cashew Diamonds)
Now do these look incredible or what? Courtesy of Vegan Yum Yum (recently voted Favorite Veg Blog in the 2008 VegNews Veggie Awards, I should add), we have these treats--perfect, our vegan kitchen superstar tells us, for celebrating the Indian holiday Diwali. "Kaju Katli (cashew diamonds) is sort of a cross between marzipan and brittle. It has the sweet, chewy-ness of marzipan with the rich, creamy taste of brittle." And it's pretty! You can view the recipe after the jump here, but also head over to the original post at Vegan Yum Yum to see more photos and read more about this sweet treat.

Kaju Katli
Makes 20-30 Diamonds1 cup cashews, raw and unsalted
4 cardamom pods, seeds removed and crushed (optional)
1 pinch salt
3/4 cup sugar
1/4 cup waterGrind the cashews into as fine a powder as you can. You can try your coffee grinder; shake it or rap it against the counter to keep the cashews from gumming up the blade. You can also try a blender, a food processor, or a mortar and pestle.
Mix cardamom powder, salt, and cashews together. Heat water and sugar in a pot until boiling. Add cashews and stir well with a rubber spatula. Cook for abut 5 minutes until the mixture thickens. You can tell it’s ready when it a dribble of it on a cool plate forms a soft ball.
Pour out the mixture onto lightly oiled aluminum foil. A lot of directions I read say you should let the mixture cool and then knead until glassy. Then roll out to 1/4" thick and slice into diamonds. I cooked mine a little too long, so it set up firmer than it should have. I just cut it after it cooled (instead of kneading it and rolling it out) and that worked fine, but I think the textured suffered a little.
Store in an airtight container in layers separated by parchment paper.







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