Looking to give your Diwali mithai platter a delicious twist this festive season? The familiar flavours of kaju katli have to be present! But when they are transformed into these Kaju Katli Madeleines,
it brings forth the familiar richness of India’s much-loved cashew mithai while it is revolutionised into these delicate, buttery texture of classic French madeleines.
What are French madeleines?
French madeleines are small, shell-shaped sponge cakes that originated in the Lorraine region of France. Traditionally baked in distinctive moulds, they are known for their delicate, buttery texture, lightly crisp golden edges and soft, tender centre. Made using simple ingredients such as flour, eggs, sugar and butter, they are often flavoured with vanilla or lemon zest. What makes madeleines special is their signature shell-like shape and the characteristic hump that develops on the back during baking, thanks to the chilled batter meeting the heat of the oven. They are typically enjoyed with tea or coffee as a light, elegant treat.
These Kaju Katli madeleines are made with cashew powder, cardamom and a soft, eggless cake batter; each bite offers a hint of traditional mithai flavours in a fun new form. The madeleines are finished with a crisp white chocolate shell, making them look as indulgent as they taste.
Whether you are hosting a Diwali gathering, preparing festive treats for guests or simply want to try something different from the usual laddoos and barfis, this easy-to-follow recipe makes for a charming addition to your festive dessert spread.
This recipe was shared by food content creator Tanya Verma (@tanyasbakingblog) on Instagram.
Eggless Kaju Katli Madeleine Recipe
Ingredients:
* 55 g (½ cup minus 1 tbsp) all-purpose flour
* 25 g (¼ cup) cashew powder
* 45 g (¼ cup) caster sugar
* 35 g (2½ tbsp) melted butter
* 45 g (3 tbsp) curd
* 20–25 g (1½–2 tbsp) milk
* ¼ tsp baking powder
* ⅛ tsp baking soda
* ¼ tsp cardamom powder
* A pinch of salt
* 100–120 g white chocolate, for the shell
Method:
1. Whisk the sugar and milk together until combined.
2. Add the curd and mix well.
3. Sift in the flour, cashew powder, baking powder, baking soda, cardamom powder and salt. Mix until just combined.
4. Temper the batter with the butter and mix everything nicely.
5. Cover and chill the batter for 30–45 minutes.
6. Melt the white chocolate and pour a little into each madeleine mould. Spread to coat the shell, then chill until set.
7. Pipe the chilled batter into the moulds and bake in a preheated oven at 180°C for 10–13 minutes, until golden and cooked through.
8. Let the madeleines cool completely, then gently unmould and enjoy!
