Aren't there ways food can both be a ritual and a memory, from one kitchen to the next, bringing with them the baggage of habits? Guru Purnima is a moment during the year when most of us fall back on those rituals—those early morning preparations, silver platters filled with purpose, sweets prepared not as an indulgence, but as an offering. And yet, occasionally, what we most require is a change—one that adjusts to our food habits, faith, or health requirements, without abandoning tradition.
kaju katli, for example. It's modest, subtle, retains its form, and doesn't overwhelm the dish. It's frequently made with milk or ghee, and it's considered a milk-bound sweet. But in reality, the modesty of the kaju katli renders it extremely open to interpretation. With careful handling, it can be rendered completely dairy-free, while not sacrificing the beauty that it possesses.
This Guru Purnima—on Thursday, 10th July—try a version that retains the ritual but tastes lighter on the palate. If you're a plant-based eater, reducing dairy, or just love to experiment, this vegan kaju katli recipe slots seamlessly into the festival. No ghee. No milk. Only the perfect proportion of cashews, natural sweetness, and intention. Here's how to prepare it, and seven little but important tips that can knit it together with love.
Ingredients
Method:
Grind the cashews to a fine powder with short pulses—be careful not to over-grind because it might release oil. In a large pan, dissolve the sugar in water and bring to a soft simmer. Cook until it forms a soft single-thread consistency. Add the cashew powder and stir constantly over low heat until the mixture thickens and begins to skim the sides. Remove the heat and allow the mix to cool for a few minutes. When cool enough, knead softly and roll out on parchment. Cut into diamond form and let cool thoroughly before removing.
White and highly refined sugar is commonly used in regular kaju katli. A change to unrefined cane sugar or jaggery powder is a better natural choice. Yes, jaggery will have a darker color and will change the color of the sweet—something to be tolerated, not corrected. Steer clear of liquid sweeteners such as maple syrup, as they influence the texture. Always sift jaggery or organic sugar before using, so that any impurities can be filtered out. In this fenugreek ladoo minimalist approach technique—using minimalism—let the sweetener enhance the cashew, rather than overwhelm it. And yes, ensure your sugar is marked vegan, as some refined sugars involve animal-based processing.
When going dairy-free, your cashew powder needs to work a bit harder since you’re not using milk solids or fat. The key is not to overwork it. Use short, dry pulses while grinding—this keeps the powder soft and workable, rather than oily. Always sift the powder to remove any coarse bits, then lightly regrind those remaining.
The sugar syrup stage is key. Let it achieve a single-thread consistency—not too thin, not too thickened. Test it with your thumb and index finger: a single, limp thread should extend between them. If it’s undercooked, the mix will stay too loose; overcooked, and it becomes stiff and hard to roll. Vegan recipes rely more on precision since you’re not using dairy to smooth over inconsistencies. Keep the flame low, stir gently, and once that syrup hits the right mark, don’t hesitate—add in your cashew powder right away.
After adding the cashew powder to the syrup, reduce the fire and stir smoothly, even pressure. Do not rush it. This is a silent process that demands patience. Continue to move your spatula, scraping from the sides, making sure lumps don't develop. The mixture will begin to come together. In contrast to dairy versions, there will be less sheen—do not panic. The emphasis in this case is on smooth cooking.
After the mixture has begun to form a ball and has edged out from the pan sides, remove it from the heat and let it rest for a few minutes. Don't handle it when hot—it will stick. But don't delay too long, or it will set. Grease your hands lightly with ghee, and knead the dough lightly on a clean surface. The heat of your hands helps bring it together. If it begins to crack, add a drop or two of warm water and knead again. It should feel firm but pliable. This is the section that determines how well your katli cuts and holds.
Put the dough in between two sheets of parchment paper and roll out evenly with a rolling pin. Use even pressure so there are no thin or thick spots. Around ¼ inch thickness is best for clean cuts. Handle it lightly—don't press hard. If the dough gets stuck, lightly dust it with cashew powder. Let it rest for five to seven minutes before you start cutting—this resting gives it strength. People tend to underestimate this waiting time, but it's important. Actually, it's much like resting dough in recipes such as fenugreek ladoo—giving structure a chance to settle on its own.
To achieve those classic diamond cuts, use a sharp-edged knife or a clean pizza cutter. First, draw straight lines across the rolled dough, then cut at an angle in the other direction. Rinse your blade after each few slices so you don't drag or tear. Don't hurry—it's not a competition. The cutting rhythm is just about meditative. And as you pick up each piece and watch it keep its line and its tenderness, that's when the recipe comes alive with the moment. If you’ve followed the cues of time, heat, and movement, your vegan kaju katli will hold just as beautifully as its classic counterpart.