Mango kaju katli to Kaju katli blueberry cheesecake: Ahead of Diwali, Indians and chefs share their love for the sweet with recipes

Kaju katli is an emotion that is undoubtedly mostly seen during Diwali. With the festival of lights around the corner, many Mumbaikars and Indians around the world will enjoy a variety of sweets. However, the kaju katli is always an eternal favourite. In fact, the delicious Indian sweet has been at the receiving end of good and bad jokes but that hasn't led to its shine diminishing just like the silver vark on it.

Growing up in Mumbai, Tanishka Deshmukh' has always been fond of kaju katli. She wouldn't have it any other way. The Mumbaikar explains, "Since I was a kid, that diamond shape of kaju katli and the silver vark put on top of it has enamoured me. Moreover, I like its nutty taste. It has just been my favourite always. Kaju katli seems like a common mithai, but it is more of how it is made that makes me like them more."

Popularity of Kaju Katli
It is no different for Almas Mirza, another Mumbaikar, who has always found kaju katli to be the centre of her Diwali celebrations. "I am personally not very fond of extremely sweet tastes, so Kaju Katli does the trick for me. A Kaju Katli prepared correctly is mildly sweet, and the soft, melt-in-the-mouth texture and the richness of cashew make it a favourite."

Over the years, the festival of Diwali has always been about the delicacies for her because every platter served is like a little surprise box. "There will be staples like chakli, karanji, shakarpara, chiwda and the like, but the anticipation of which sweet will be served makes it a fun experience. There is mostly the humble besan laddoo, and the son papdi -- both of them are extremely sweet but on the rare occasions when there is kaju katli, it disappears in the blink of an eye." Feeding this very love for the sweet, she has come across modern halwais (sweet makers) who have come up with variations of kaju katli infusing flavours like anjeer, strawberry, chocolate and kesar. Even though she finds them all to be very nice, nothing beats the classic old kaju katli for her.

Like Mirza observes, many Indian chefs have also seen the love for kaju katli grow over the years. Chef Subhankar Chitrakar, who works at the Taj Holiday Village Resort & Spa in Goa explains, "Kaju Katli enjoys immense popularity, especially during Diwali, due to its rich, nutty taste and smooth, melt-in-the-mouth texture. It is considered a premium dessert, often associated with gifting because of the luxurious ingredients. Cashews, traditionally seen as a symbol of indulgence, make Kaju Katli a prized sweet to share with family, friends, and colleagues during the festival. Its long shelf life and elegant packaging also make it a popular choice in festive gift boxes." Over the years, Chitrakar has taken the liberty to experiment and make a delicious Mango Kaju Katli, which is served at the bakery of the five-star property in Goa.

What is it made of? The Goan chef says kaju katli is primarily made from cashew nuts, sugar, water, and ghee. However, some variations include a hint of cardamom or rose water, and it's often topped with edible silver foil (vark) to enhance its festive appeal. "The preparation involves soaking and grinding cashews into a smooth paste, which is then cooked with sugar syrup until it forms a thick dough. After cooling, the dough is rolled out thin and cut into signature diamond shapes," he adds. Chef Bhavesh Phadte, who works at the bakery in Vivanta Goa in Panaji, adds that the rich, buttery, and slightly nutty flavour makes it highly addictive.

Kaju katli becoming a subject of memes
It is these very qualities, believes Phadte, that make the sweet a subject of memes in modern-day pop culture highlighting its perceived flaws in a light-hearted manner. He explains, "Some people dislike it due to its high sugar content. The excessive sweetness can be overwhelming for some, leading to health concerns. The combination of cashews and ghee makes it a heavy and indulgent treat, which can be off-putting for those seeking lighter options. Kaju katli is often more expensive than other sweets due to the high cost of cashews, making it a luxury item for many."

Chitrakar agrees with Phadte saying that one of the main reasons is because of its high price. "It often leads to humorous exaggerations about how receiving Kaju Katli instead of cheaper sweets feels like a status upgrade. Another factor could be palate fatigue because people tend to receive it in large quantities during Diwali, resulting in some individuals growing tired of it. Kaju Katli's subtle, simple flavour may not appeal to everyone. Compared to other vibrant Indian sweets like gulab jamun or jalebi, it can seem plain, leading to memes about it being "overrated." However, despite the criticism, Phadte says kaju katli remains a beloved Diwali tradition, symbolising joy, prosperity, and indulgence.

Mango Kaju Katli
Chef Chitrakar has experimented with many variations but believes the Mango Kaju Katli is his favourite and recommends making it at home.

Ingredients:
Cashew nuts, powdered 2 cups
Sugar 1 cup
Water 1/2 cup
Ghee 1 tbsp
Cardamom powder 1/4 tsp
Ripe mango puree 1/2 cup

Method:
1. Grind the cashew nuts in a blender or food processor until finely powdered.
2. In a heavy-bottomed pan, combine the sugar and water. Heat over medium heat, stirring occasionally until the sugar dissolves.
3. Once the sugar syrup reaches a one-string consistency (when a small amount of syrup is dropped between your thumb and forefinger and forms a thin thread), add the mango puree; add the powdered cashew nuts. Stir continuously to prevent lumps.
4. Continue cooking on low heat, stirring constantly, until the mixture becomes thick and starts to leave the sides of the pan.
5. Remove the pan from the heat and add the ghee, and cardamom powder. Mix well.
6. Pour the mixture into a greased tray or baking dish. Allow it to cool completely before cutting into desired shapes.

Tips: For a more intense flavour, roast the cashew nuts before grinding. To ensure a smooth texture, sift the powdered cashew nuts before using. If the mixture becomes too thick, add a few drops of water and continue stirring. You can store Kaju Katli in an airtight container for up to a week.

Kaju katli Blueberry Cheesecake
On the other hand, chef Phadte wants you to elevate kaju katli to make a dish inspired by it called Kaju Katli Blueberry Cheesecake.

Ingredients:
Kaju katli 1/2 kg
Whipped cream and cream cheese as desired
Sugar, powdered 100 gm
Blueberries, canned 200 gm

Method:
1. Create a base of kaju katli.
2. Whip together the cream cheese and while whipping the cream, add powdered sugar to the mixture ensuring that it remains thick so that the blueberries do not sink in.
3. Add a layer of this over the kaju katli base. Once an even base and layer of cream are formed, place a layer of blueberries on top. Repeat two layers.
4. Let it set in the freezer for 2 to 3 hours till it sets completely.
5. Serve chilled.

Also Read: Replace sugar with honey, churma for sattu, and other sweet hacks