Love this decadent sweet? I have a sugar-free and guilt-free quick sugar free vegan cashew katli version now.
Cashew katli or kaju katli doesn't need an introduction if you are an Indian. These soft, sweet and nutty squares/diamonds are addictive. The more you eat, the more you want.
My quick sugar free vegan cashew katli is not only quick, but it also free of refined sugar. In fact, it's sugarfree and it doesn't contain any milk solids or traces of dairy.
And I made some for Raksha Bandhan. Yes, the beautiful festival dedicated to only brothers and sisters. It's the first Raksha Bandhan for my children and I am more than excited to see my little girl tying rakhi on the wrist of her baby brother.
Now let's discuss the recipe. Making this decadent sweet or quick sugar free vegan cashew katli is really easy. You need just 15 to 20 minutes for the start to finish. Now how cool is that?
Let's start with the recipe.
Quick Sugar free Vegan Cashew katli Recipe:
Powder cashews:
- Take cashews in food processor and grind them to a fine powder.
- Sieve the powdered cashew through a strainer to separate any big and broken cashew pieces.
- Collect the powder in a bowl.
Prepare the syrup:
- First method: Use sugar free maple syrup or agave instead of granular sugar free sweetener.
- Take ⅔ cup liquid sugar free syrup in a pan and bring it to boil.
- Second method: Use ⅓ cup of granular sugar free sweetener with ¼ cup of water and bring the mixture to boil.
- Third method: Use ½ cup of simple sugar with ⅓ cup of water and bring the mixture to boil and until a sticky one string consistency.
- No matter what method you are using, start with the next step as the syrup is ready.
Add cashew powder and cook:
- Once the syrup starts to bubble and feels slightly sticky(the consistency won't be sticky like sugar syrup) add cashew powder.
- I suggest mixing ⅓ to 1 teaspoon of tapioca or corn starch to the cashew powder before adding it.
- This helps the cashew powder to thicken beautifully and become sticky as they would in simple sugar syrup.
- After adding the cashew powder, stir well to mix properly.
- Keep stirring until the mixture reaches the consistency of soft dough.
- If you want to make cashew halwa or fudge stop at this step.
- Spread the mixture on a greased plate or sheet and refrigerate.
For katli, proceed to the next step.
- At this point, you may notice the mixture leaving the pan and oozing some oil.
- Cook the mixture for some more time (five more minutes) by stirring vigorously till it becomes a lumpy semi-solid dough.
- It will feel stretchy and doughy at this point.
- Turn the heat off and allow the mixture to cool.
Prepare the katli:
- Now take the dough in a big bowl and add few drops of almond milk or cashew milk.
- Knead it well and add few more drops of milk to make a soft and malleable dough.
- Divide the dough into four parts.
- Roll each part into a thick circle with the help of a rolling pin.
- Cut diamond shaped pieces with the help of a knife or pizza cutter.
- Store the quick sugar free vegan cashew katli in an air tight container for three days at room temperature or up to seven days in refrigerator.
For cashew fudge or halwa:
- Add chopped nuts(optional) and cardamom powder on the top.
- Cut the refrigerated fudge mixture into square or diamonds.
- Serve at room temperature.
- Unlike katli, these squares are soft and fudgy.
- Enjoy kaju katli or cashew katli!
Nutrition Fact:
This recipe makes more than 55 cashew katlis depending on the size you cut the dough into. I suggest serving 1 katli.
📖 Recipe
Quick sugar free vegan cashew katli
Make these quick sugar free vegan cashew katli for rakhi or anytime you crave for something sweet and decadent. All you need is two to three ingredients and 20 minutes.
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Servings: 40
Calories: 48kcal
Ingredients
Kaju Katli
- 2 cups raw cashew, (powedered into fine meal)
- ½-1 teaspoon corn starch/tapioca starch, (optional)
- ⅓ cup granual sugar-free sweetener or ⅔ cup liquid sugar-free sweetener
- ¼ cup water( if using granual sweetener)
- 1-2 tablespoon almond or cashew milk
Instructions
- Take cashews in food processor and grind them to a fine powder.
- Sieve the powdered cashew through a strainer to separate any big and broken cashew pieces.
- Collect the powder in a bowl.
- Use sugarfree maple syrup or agave instead of granular sugarfree.
- Take ⅔ cup liquid sugarfree syrup in a pan and bring it to boil.
- Or Use ⅓ cup of granular sugarfree sweetener with ¼ cup of water and bring the mixture to boil.
- or Use ½ cup of simple sugar with ⅓ cup of water and bring the mixture to boil and until a sticky one string consistency.
- Once the syrup starts to bubble and feels slightly sticky(the consistency won't be sticky like sugar syrup) add cashew powder.
- I suggest mixing ⅓ teaspoon of tapioca or corn starch to the cashew powder before adding it.
- This helps the cashew powder to thicken beautifully and become sticky as they would in simple sugar syrup.
- After adding the cashew powder, stir well to mix properly.
- Keep stirring until the mixture reaches the consistency of soft dough.
- If you want to make cashew halwa or fudge stop at this step.
- Spread the mixture on a greased plate or sheet and refrigerate.
- For katli, proceed to the next step.
- At this point, you may notice the mixture leaving the pan and oozing some oil.
- Cook the mixture for some more time (five more minutes) by stirring vigorously till it becomes a lumpy semi-solid dough.
- It will feel stretchy and doughy at this point.
- Turn the heat off and allow the mixture to cool.
- Now take the dough in a big bowl and add few drops of almond milk or cashew milk.
- Knead it well and add few more drops of milk to make a soft and malleable dough.
- Divide the dough into four parts.
- Roll each part into a thick circle with the help of a rolling pin.
- Cut diamond shaped pieces with the help of a knife or pizza cutter.
- Store the quick sugar free vegan cashew katli in an air tight container for three days at room temperature or up to seven days in refrigerator.
- Serve at room temperature.
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Notes
Dough Consistency:
To see the consistency of the syrup, take a drop of the syrup on your thumb and touch it with index finger to stretch it between your fingers. If the syrup forms a soft single thread, then the consistency is right. With sugar-free syrup it’s hard to get this consistency. Thus, just see if it sticks between your finger and you are good to go. Be very careful while working with hot sugar or sugar-free syrup.
- Once the mixture is fully cooked and still hot, the dough will feel soft yet stretchy.
- If it is soft and wiggly, then you need to cook it more.
- After cooling down, the dough will look greasy, medium hard and brittle.
- At this point, add any vegan milk and knead the dough till it becomes soft, non-greasy and flexible.
To see the consistency of the syrup, take a drop of the syrup on your thumb and touch it with index finger to stretch it between your fingers. If the syrup forms a soft single thread, then the consistency is right. With sugar-free syrup it’s hard to get this consistency. Thus, just see if it sticks between your finger and you are good to go. Be very careful while working with hot sugar or sugar-free syrup.
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Nutrition
Calories: 48kcal
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Some other vegan desserts from the blog!
Martini
yum yum yummy... I had this once... on of my fav Indian sweet. 😉
Sophie
Thank you ?
Mira
Such an easy recipe, I'll sure be trying it if I can my hand in some sugar free maple syrup now as I've never heard of sugar free maple syrup ?
Sophie
I buy sugarfree mock maple syrup from a local store. It shows pancake syrup. I will share the brand name with your if you want. And yes, this recipe is super easy
Kalyani subudhi
??? Nice