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– 2 cups cashews (kaju) – 1/2 cup powdered erythritol (or preferred sugar substitute) – 2-3 tablespoons water – 1/4 teaspoon cardamom powder – Silver varq (optional, for garnishing)
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Begin by grinding 2 cups of cashews into a fine powder in a food processor until they reach a flour-like consistency.
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In a heavy-bottomed pan over medium heat, combine the cashew powder with 1/2 cup of powdered erythritol (or your preferred sugar substitute) and a pinch of cardamom powder.
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Stir the mixture continuously whilst gradually adding 2-3 tablespoons of water until it forms a soft, pliable dough that doesn't stick to the sides of the pan.
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Transfer the warm mixture onto a clean worktop lined with greaseproof paper and knead it gently until smooth.
Place another sheet of greaseproof paper on top and roll out the mixture to roughly 1/4 inch thickness using a rolling pin.
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Allow the rolled mixture to cool completely before cutting it into traditional diamond shapes using a sharp knife.
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Garnish with a few drops of edible silver varq (optional) and store in an airtight container in the refrigerator for up to a fortnight.
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Will you try making this sugar-free kaju katli this Diwali?
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