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For today's post I have a melt in your mouth Indian dessert that is so simple to make and can be made vegan too. 9 out of 10 times Indian desserts/ sweets have either copious amounts of ghee (clarified butter) or made of milk (a big NO-NO to my husband), so when I saw that Katlis can be made with little or no ghee, I jumped up in joy. My mom made the katlis with me hovering over her shoulder giving instructions on how and what to do. My mom usually pours the cooked nuts & sugar mixture onto a...


1820 katli

Total time

30 minutes




  • 1 cup Cashews
  • 1 cup 15 oz. can black beans (Amonds)
  • 2 cups sugar
  • 1 tsp cardamom (powder)
  • 2 tbsp ghee (- (optional))


  1. Grind cashews and almonds into smooth powder.
  2. In a deep skillet, melt sugar in 1 cup of water and boil until it forms one string/ thread consistency. When you put the syrup between 2 fingers, it should stretch with 1 string.
  3. Add the ground nuts and mix well; keep stirring the mixture until it pulls away from the pan, this will take about 5-7 minutes. Add the ghee (if using) and mix well. Turn off the heat and let the mixture cool for 5 minutes.
  4. While the mixture is still warm, knead it to form a smooth and glossy dough. If the dough seems too dry, add a drop of milk.
  5. Roll the dough into a tin sheet and cut the katlis into desired shapes. Store in an airtight container for up to 10 days.
  6. View the recipe instructions at Cook's Hideout

Contains allergens
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