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Kaju Katli Candy
Makan Tengah Hari • Malaysia
How to Make Kaju Katli Candy (Traditional & Healthy Version)
Kaju Katli Candy is a beloved vegetarian sweet that holds a special place in Malaysia’s vibrant multicultural cuisine, especially among the Indian-Malaysian community. Traditionally made with premium cashew nuts (kacang gajus), this delectable treat is well-known for its delicate, melt-in-the-mouth texture and subtle nutty sweetness. In Malaysia, Kaju Katli Candy is often enjoyed during Deepavali and other festive occasions, reflecting the warmth and togetherness of Malaysian celebrations. What sets Malaysian Kaju Katli apart is the subtle use of local ingredients. The inclusion of pandan adds a unique, aromatic undertone, blending Indian tradition with a touch of Malaysian flavor. With a growing emphasis on health-conscious eating, this recipe uses reduced sugar and avoids heavy ghee, making it suitable for calorie trackers and those mindful of their health. This makes Kaju Katli Candy not only a nostalgic treat but also a great fit for modern Malaysian diets. Enjoy this candy as an energy-boosting lunch dessert or a midday snack, and relish the harmonious blend of Malaysian and Indian culinary heritage.
Bahan-bahan(untuk 2-3 pieces per serving)
- 1 cup Cashew nuts (kacang gajus) (raw, unsalted)
- 1 small Pandan leaf (daun pandan, finely chopped) - pilihan
- 1/3 cup Sugar (use organic if possible)
- 1/4 cup Water
- 1/8 tsp Cardamom powder (serbuk buah pelaga) - pilihan
- 1/2 tsp Lemon juice - pilihan
- 1 tbsp Santan (coconut milk) (for moistness) - pilihan
- 1/2 tsp Ghee (optional, for greasing) - pilihan
- as needed Edible silver leaf (optional, for decoration) - pilihan
Arahan
- 1
Lightly roast the cashew nuts (kacang gajus) in a dry pan over low heat for 2-3 minutes until just fragrant. Let them cool, then blend into a fine powder using a food processor.
5 minutes
Do not over-roast to avoid bitterness and ensure a smooth texture.
- 2
In a saucepan, combine sugar and water. Add the pandan leaf for aroma. Heat and stir until the sugar dissolves completely and the syrup reaches a one-string consistency.
5 minutes
Test the syrup by dropping between fingers; it should form a thin string.
- 3
Remove the pandan leaf. Lower the heat and slowly add the cashew powder to the syrup, stirring continuously to avoid lumps.
3 minutes
Stir briskly to achieve a lump-free mixture.
- 4
Add cardamom powder and lemon juice. Optionally, add santan for a creamier texture. Keep stirring on low heat until the mixture thickens and starts to leave the sides of the pan.
5 minutes
Do not overcook or the candy will become hard.
Kenapa hidangan ini sihat
This Kaju Katli Candy recipe is a healthier alternative to traditional sweets as it utilizes natural cashew goodness, moderate sugar, and optional coconut milk instead of heavy ghee. It is free from artificial additives and can be adapted for vegan or diabetic diets. Enjoying it in moderation supports healthy snacking without excessive calories or unhealthy fats.
Kaju Katli Candy, made primarily from cashew nuts, is rich in plant protein, healthy fats, and essential minerals such as magnesium, zinc, and iron. The addition of pandan lends antioxidants, while coconut milk provides medium-chain triglycerides (MCTs) that support energy. This recipe uses reduced sugar and minimal saturated fat, making it suitable for those tracking calories and seeking a balanced sweet treat.
Petua
- 💡Blend cashew nuts in short pulses to avoid releasing excess oil.
- 💡Do not overcook the mixture as it will harden quickly.
- 💡Add pandan leaf for a uniquely Malaysian aroma.
Penyimpanan & hidangan
Store Kaju Katli Candy in an airtight container at room temperature for up to 7 days. For longer freshness, refrigerate and bring to room temperature before serving.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 60.0 kcal |
