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Tricolour Kaju Katli is a beautiful and delicious twist on the traditional Indian kaju katli. Made with smooth cashew paste and sugar, this festive version features saffron, white, and green layers, inspired by the Indian national flag.
It is an excellent dessert for Independence Day celebrations, family gatherings, school events, office parties, and festive gift boxes. With its rich cashew flavour, soft texture, and attractive tricolour appearance, this sweet is sure to become the centrepiece of your dessert table.
Tricolour Kaju Katli Recipe
Ingredients
For the White Layer
1 cup cashews
½ cup powdered sugar
¼ cup water
½ teaspoon ghee
¼ teaspoon cardamom powder
For the Saffron Layer
½ cup cashew powder
¼ cup powdered sugar
2–3 tablespoons water
5–6 saffron strands
A small pinch of saffron food colour, optional
¼ teaspoon ghee
For the Green Layer
½ cup cashew powder
¼ cup pistachio powder
¼ cup powdered sugar
2–3 tablespoons water
¼ teaspoon ghee
A small pinch of green food colour, optional
Method
Prepare the Cashew Powder
Grind the cashews in short pulses until you get a fine powder. Avoid grinding continuously, as the cashews may release oil and turn into a paste.
Make the White Kaju Katli
Add sugar and water to a non-stick pan and heat until the sugar dissolves. Add the cashew powder and stir continuously over low heat. Cook until the mixture becomes thick and starts leaving the sides of the pan. Add ghee and cardamom powder.
Transfer the mixture to butter paper and allow it to cool slightly. Knead gently until smooth.
Prepare the Saffron Layer
Soak saffron strands in a little warm water. Add sugar and water to a pan and heat gently. Add cashew powder and saffron mixture. Stir continuously until thick. Add a little saffron colour if desired.
Transfer to butter paper and flatten gently.
Prepare the Green Layer
Combine sugar and water in a pan. Add cashew powder and pistachio powder. Cook over low heat while stirring continuously. Add ghee and, if desired, a tiny amount of green food colour.
Once the mixture thickens, transfer it to butter paper and flatten.
Assemble the Tricolour Layers
Place the saffron layer first, followed by the white layer and then the green layer. Cover with another sheet of butter paper and gently roll the layers together using a rolling pin.
Try to maintain an even thickness of around 4–5 mm.
Cut into Diamonds
Allow the layered kaju katli to cool completely. Remove the butter paper and cut it into traditional diamond-shaped pieces using a sharp knife.
Tips for Perfect Tricolour Kaju Katli
Use fresh, good-quality cashews for the best flavour.
Grind cashews in short pulses to prevent them from becoming oily.
Cook the mixture over low heat.
Do not overcook the cashew mixture, as it can become hard.
Use butter paper while rolling for a smooth finish.
Make sure all three layers have a similar thickness.
Allow the kaju katli to cool completely before cutting.
Pistachio powder can provide a natural green colour to the green layer.
Store the finished kaju katli in an airtight container.
Perfect Sweet for Independence Day
Tricolour Kaju Katli combines the elegance of traditional Indian mithai with the patriotic colours of India's national flag. Its attractive appearance makes it perfect for serving at an Independence Day celebration.
You can also arrange the pieces on a beautiful platter in the shape of the Indian flag and garnish them with pistachio pieces and saffron strands for an extra festive touch.
Source :- Oh Women
