Kaju Katli with Miso

Martin Baránek, sous chef from the Entrée restaurant in Olomouc, uses miso in sweet creations. Today he’s shared one luxurious treat with us — and we’re truly grateful.

Just for context, Kaju Katli is a traditional dessert originating from Northern India, made from sugar and cashew nuts — so even this classic can get a miso twist.

Ingredients:

• Cashew nuts – 220 g (1 cup)
• Sugar – 320 g (1 cup)
• Water – 160 ml (1/2 cup)
• Rose water – 2 tablespoons
• Ghee – 1 tablespoon
• Caramel miso – 1 tablespoon
• Ground cardamom – ½ teaspoon

(You can omit the rose water, although making it is quite simple.)

Method:

1. Grind the cashew nuts into a fine flour and sift through a sieve
2. In a non-stick pan, combine the sugar and water and start cooking the syrup
3. Reduce the syrup slightly — it should thicken but not become sticky (in the comments, you can see a video showing the right consistency)
4. Add the ground cashew flour and cook together
5. Reduce the mixture by about one quarter while stirring continuously, then remove from heat
6. Add miso, ghee, rose water, and cardamom, and mix thoroughly
7. Pour the mixture onto baking paper brushed with clarified butter
8. Cover with another sheet of paper and let it cool slightly
9. Roll it out to about 1 cm thick and let it cool completely
10. Cut into squares

Enjoy your meal!