CASHEW BARS (KAJU KATLI) with CASHEW FLOUR. It's new and exciting!


with CASHEW FLOUR by Leena Butt at @hijabsandaprons (Instagram) 


  • 90mL (1/3 cup) of water
  • 150g (3/4 cup) of sugar
    You can reduce this amount to 1/2 cup if you prefer less sweet desserts.
  • 200g (~1 1/2 cups, packed) Hearthy Cashew Flour
  • 1/4 tsp ground cardamom
  • 2 tbsp softened butter or coconut oil

Optional: 24kt Edible Gold Leaf or Edible Silver Leaf


In a medium saucepan, add the water and sugar and place over high heat. Bring this to a boil. Once the sugar is completely dissolved and the mixture is continuously bubbling, add the cashew flour to the pot. Immediately stir until smooth. Cook this over medium heat, stirring occasionally, until the mixture becomes a very thick paste.

At this point, drop the heat to low and mix in the cardamom and rose water. Keep stirring as it thickens some more. Add the butter or coconut oil to prevent it from sticking to the sides of the pot.

When it begins to resemble a blob of dough, remove from heat and scoop it out onto a nonstick or lightly greased surface. Flatten it out a little bit into a thick circle with your hand and let it cool for a few minutes.

Once it is cool enough to work with your hands, knead the dough for about a minute. This will help eliminate any lumps or grainy texture.

Use a rolling pin to flatten the dough out to just under 1/2” thick. You can apply edible gold or silver leaf foiling before OR after cutting the bars.

Cut the bars using a pizza cutter or even cookie cutters. Any scraps that are left can be kneaded into a ball, rolled out, and cut. Work somewhat quickly so that it’s easy to knead and roll the dough.

Pop the pieces into the fridge for 20 minutes before serving. These will last great refrigerated in an airtight container for up to a week!


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