Cashew Diamond Bites Recipe – Cardamom & Rose Flavored Indian Sweet

Last Updated on 4 months by Neha Deshmukh

Cashew Diamond Bites Recipe – Cardamom & Rose Flavored Indian Sweet

Hey everyone! If you’re looking for a melt-in-your-mouth Indian sweet that’s surprisingly easy to make, you’ve come to the right place. These Cashew Diamond Bites (or Kaju Katli as some call them) are a family favorite, and I’m so excited to share my recipe with you. I first made these for Diwali a few years ago, and they were a huge hit – gone in minutes! They’re subtly sweet, wonderfully fragrant, and just…perfect with a cup of chai.

Why You’ll Love This Recipe

These aren’t your average sweets. They’re delicate, flavorful, and require minimal cooking. Plus, the beautiful diamond shape makes them look so elegant – perfect for gifting or serving at special occasions. Honestly, the biggest challenge is stopping myself from eating the whole batch! They’re a delightful treat that’s sure to impress.

Ingredients

Here’s what you’ll need to create these little gems:

• 1.5 cups Powdered Cashews (approximately 180g)
• 1 cup Powdered Sugar (approximately 120g)
• 0.5 cup Instant Non-Fat Dry Milk (approximately 50g)
• 0.125 tsp Cardamom Powder (approximately 0.5g)
• 2 tbsp Water (approximately 30ml)
• 2 drops Rose Essence

Ingredient Notes

Let’s talk ingredients! Getting these right will make all the difference.

Powdered Cashews: Sourcing & Quality

This is the star of the show! You can buy pre-powdered cashews, or make your own by grinding raw cashews in a food processor. If grinding yourself, be careful not to over-process, or you’ll end up with cashew butter. A slightly coarse powder is fine.

Powdered Sugar: Using Icing Sugar vs. Granulated

Definitely use powdered sugar (also known as icing sugar). It dissolves much more easily and gives the bites a smooth texture. Don’t try to substitute granulated sugar – it won’t work the same way!

Instant Non-Fat Dry Milk: Regional Variations & Substitutions

This might seem a little unusual, but it adds a lovely subtle richness and helps bind the mixture. In India, you’ll find different brands of milk powder, so use what’s readily available to you. If you absolutely can’t find it, you can try substituting with a tablespoon of cornstarch, but the texture will be slightly different.

Cardamom Powder: Freshly Ground vs. Store-Bought

Freshly ground cardamom is always best! The aroma is incredible. If you have cardamom pods, crack them open and grind the seeds. However, good quality store-bought cardamom powder works perfectly well too.

Rose Essence: Authenticity & Flavor Profile

Rose essence adds a beautiful floral note. A little goes a long way, so don’t overdo it! Make sure you’re using food-grade rose essence, not perfume oil. If you’re not a fan of rose, you can omit it, but it really elevates the flavor.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s create a double boiler. Bring some water to a gentle simmer in a saucepan, then place a heatproof bowl securely on top (making sure the bottom of the bowl doesn’t touch the water).
2. Add the powdered sugar and milk powder to the bowl. Stir continuously for 2-3 minutes until everything is warm and well combined. This step is important for a smooth texture.
3. Now, transfer the warmed mixture to a separate bowl. Add the powdered cashews and cardamom powder. Mix everything together really well until it’s evenly distributed.
4. This is where the magic happens! If using, mix the rose essence with the water. Gradually add this water, a little at a time, while kneading the mixture. You’re aiming for a dough that’s oily, pliable, and holds its shape. Don’t add too much water at once – you can always add more, but you can’t take it away!
5. Grease your hands and a rolling pin with a little ghee or oil. Place the dough on a sheet of wax paper and roll it out as thinly as possible – about 1/8 inch thick. The thinner, the better!
6. Now for the fun part! Use a sharp knife or a cookie cutter to cut the dough into diamond shapes.
7. Let the diamond bites set at room temperature for 1-2 hours, or refrigerate for about 30 minutes to firm them up. This makes them easier to handle.

Expert Tips

• Don’t overcook: The mixture should be warm, not hot. Overheating can make the bites grainy.
• Kneading is key: Proper kneading ensures a smooth, even texture.
• Thin is in: Roll the dough as thinly as possible for that delicate bite.

Variations

• Vegan Adaptation: Substitute the milk powder with an equal amount of almond flour and use plant-based milk instead of water.
• Gluten-Free Adaptation: This recipe is naturally gluten-free! Just double-check that your milk powder doesn’t contain any hidden gluten.
• Spice Level Adjustment (Cardamom): If you love cardamom, feel free to add a little more! Start with 1/4 tsp and adjust to your taste.
• Festival Adaptations (Diwali, Holi): These are perfect for any celebration! You can even add edible silver leaf (varak) for an extra touch of luxury during Diwali.

Serving Suggestions

These Cashew Diamond Bites are best served at room temperature. They pair beautifully with a cup of masala chai or a glass of cold milk. They also make a lovely addition to an Indian sweets platter.

Storage Instructions

Store the bites in an airtight container in the refrigerator. They’ll stay fresh for up to a week, but honestly, they rarely last that long in my house!

FAQs

What is the shelf life of these Cashew Diamond Bites?

They’ll stay fresh in the fridge for up to a week, but they’re best enjoyed within 3-4 days.

Can I make these bites ahead of time?

Absolutely! You can make the dough a day or two in advance and store it in the refrigerator. Just bring it to room temperature before rolling it out.

Can I use almond powder instead of cashew powder?

You can, but the flavor will be different. Almond powder will give you a slightly nuttier taste.

What if my dough is too dry or too sticky?

If it’s too dry, add a tiny bit more water, a teaspoon at a time. If it’s too sticky, add a tablespoon of powdered cashews.

Is rose essence essential for the flavor, or can I omit it?

It’s not essential, but it really enhances the flavor. If you don’t have it, you can leave it out – the bites will still be delicious!