For over months, I have been thinking of making the macadamia nut fudge/ katli, but never got around to making it. The macadamia nuts were a gift from Hawaii, and we had a cup and a half of the nuts left for me to prepare the katli. I had an idea as to how it had to taste, and I was very particular about its texture. After doing a lot of research on how katili's are made, I finally decided to go with the no cook recipe version that is commonly used in making cashew katli. This recipe can be prepared in less than 10 minutes. I was so happy with how it tasted and the texture was spot on, soft moist and chewy. I love macadamia as a nut, but it has a high fat content. So, I decided to cut them into 3/4 inch cubes and enjoy them guilt free.
Blender / Mixer
Measuring Cups and Spoons
Roasted Macadamia Nuts - 1/2 cup
Milk Powder - 1/2 cup
Powdered Sugar - 1/2 cup plus 1 tbsp
Hot Water - 1 to 2 tbsp
Saffron - a generous pinch
Cardamon - 4 pods powdered
1. Blend the macadamia nuts and milk powder in the blender. If you just blend macadamia nuts, it starts to get very oily, so the milk powder helps to keep it dry.
2. Microwave the powdered sugar for a minute to get it warm. Make sure to remove the lumps in the sugar. Add the nut mixture to the sugar, using your fingers make sure to mix well so that they are well combined.
3. Finely crush the saffron and add to the mixture along with the cardamon powder and mix well.
4. Add 1 tbsp of boiling water to it and try to make a dough. If you feel the need for another tbsp add 1 tsp at a time, until it comes together into a firm dough. ( 1 tbsp = 3 tsp)
5. Sprinkle a tbsp of powdered sugar on the cutting board. Place the macadamia nut dough on it and flatten it.
6. Roll the dough so that you make a thick layer of 3/4th inch. Cut into 3/4th inch cubes. Store and enjoy.