What is Kaju Katli?

Kaju Katli (Cashew fudge) is the quintessential sweet for Diwali and several celebratory occasions in India, Pakistan and Bangladesh. The silver-topped, diamond-shaped sweets are made with generous quantities of cashew nuts, sugar and ghee. Kesari kaju katli has a sweet and floral flavour of saffron with nutty cashews.

History of Kaju Katli (Cashew Fudge)

Kaju barfi is likely to have been created during Mughal era. Several Sikh gurus and kings including the 6th Sikh Guru, Guru Hargovind were held captive at the Gwalior fort by emperor Jahangir. The condition of living was palpable and the prisoners were in constant suffering.

The guru made efforts to make prisoners self sufficient inside the fort and improved the quality of life of the inmates and guards alike through his learned sermons. Impressed by this emperor Jahangir declared that the Guru is to be released along with anyone who can cling onto his robe. All the prisoners walked into freedom on Diwali clinging onto the endless robe, with 52 tails for the captive Kings and princes, worn by Guru Hargovind.

This liberation is celebrated as Bandhi Chor by Sikhs the world over. Jahangir’s royal chef had prepared kaju katli, by thickening milk or rabri mixed with ground cashews and almonds, as a token of appreciation for the Sikh guru.

How to make Kesar Kaju Katli Cheesecake?

Gluten free base or Biscuit base – Blitz dates and almonds with butter till you get a coarse mixture for a Gluten free base. You can also make this recipe with a biscuit base. For Biscuit Base -Crush the biscuits to fine crumbs in a zip lock or food processor. Add melted butter and combine well. Line the base of a removable bottom round 9 inch cake pan with the crushed biscuits. Press down firmly with the back of a glass or spoon. Chill the base as you prepare the cheesecake filling.
Make the Kesar Cashew cheesecake filling – Make Cashew Paste out of soaked cashews and mix heavy cream, cream cheese, cornflour and condensed milk to make a smooth mixture. Add cardamom powder and soaked saffron milk. Pour the filling over the chilled base.
Bake the cheesecake in a water bath – Place the pan in a water bath. Pour enough water in a tray or place the pan in a pan atleast two sizes bigger to cover the sides of the baking pan.
Refrigerate for atleast one hour, to help it set.

Why hot water bath?

The hot water bath insulates the outer ring of the mould and keeps the oven moist. This gives the center time to cook and will prevent the outer edge of the cheesecake from baking faster than the center. Uneven cooking can cause a cheesecake to sink or crack.

Equipment used to make this recipe –

7 inch Spring foam Pan

Electric Hand Beater

Baking / Parchment Paper

Like this recipe? Try some more recipes for Diwali –

Baked Sweet Hand Pies (Gujiya)

Rose Preserve Bundt Cake (Gulkand Cake)

Fudgy Chocolate And Coconut Brigadeiros

Some more Eggless recipes worth trying –

Kesar Kaju Katli Cheesecake

Recipe by thecrumbstoriesCourse: DessertCuisine: Indian

Servings

servings

Prep time

minutes

Cooking time

minutes

Lusciously creamy, velvety and so festive. This eggless baked Kesari Kaju Katli Cheesecake is all you need to celebrate this festive season right. Its also gluten-free.

Ingredients

Gluten-free Base
55 g Dates, deseeded
65 g Almonds
20 g Melted Butter
OR Biscuit Base
175 g Digestive Biscuits
40 g Melted Butter
Cheesecake Filling
150 g Cashew Paste
200 g Heavy Cream
350 g Cream Cheese, softened
400 g Condensed Milk
14 g / 2 tbsp Cornflour
1/4 tsp Cardamom Powder
Pinch of Kesar/Saffron soaked in 1 tbsp Milk

Directions

For base
In a blender, combine de-seeded dates, almonds and melted butter. Blitz till you get a coarse mixture.
Line the base of a removable bottom round 9 inch spring form pan. Add the coarse dates and almonds. Press down firmly with the back of a glass or spoon. Chill the base while you prepare the cheesecake filling..
For Cheesecake Filling
Preheat the oven to 170 degrees Celsius.
In a bowl, beat the softened cream cheese and cashew paste till creamy.
In another bowl, mix heavy cream and cornflour till lump free. Now, mix this into the cream cheese mixture.
Add cardamom powder, condensed milk, kesar/saffron milk and combine well.
Now pour this filling over the already prepared chilled base.
Place the pan in a water bath (Pour enough water in the tray or place the pan in a pan atleast two sizes bigger to cover the sides of the baking pan).
Bake in the preheated oven for 40-45 minutes, until there center is just a loose wobble.
Once set, turn off the oven and leave the door ajar to allow the cheesecake to cool in the oven for an hour. Run a palette knife around the outside edge to loosen the cheesecake and cool completely on the counter.
Refrigerate for at least 1 hour, to help it set.
Cut the cheesecake into wedges and serve.

Notes

No cream Cheese? You can use homemade cream cheese to make this recipe.
The hot water bath insulates the outer ring of the mould and keeps the oven moist. This gives the center time to cook and prevents the outer edge of the cheesecake from baking faster than the center. Uneven cooking can cause a cheesecake to sink or crack.

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