kaju katli or kaju barfi recipe, how to make kaju katli recipe


kaju katli or kaju barfi recipe with step by step photos – kaju katli (cashew fudge) is a most sought after indian sweet at home. whenever we get a big box of kaju katli at home, they just get over in a couple of days.

if you stay in north india then during diwali festival you might receive a box of kaju katli or dry fruits as a gift. kaju katli is one of the most popular sweets which is gifted to relatives and friends during the diwali festival in north india.

i will not say making kaju katli at home is easy. honestly speaking it is not. if you are making for the first time, then just forgive yourself if the kaju katli does not come out well. i tried different methods of making kaju katli at home. all the recipes & methods were disasters. twice i ended up making something else from the cashew mixture… and once i had to throw away the whole mixture… something which i hate doing. i could not save the cashew fudge in any way :-(

from these disasters i learnt a few things that contribute to get a perfect kaju katli –  the consistency of the powdered cashews, the consistency of the sugar syrup & cashew dough and why kneading the cashew dough is important.

this step by a step post is a sincere attempt to share the method to get the perfect kaju katli at home. since i actually struggled with this indian sweet many times while making the other indian sweets were a cake walk.

these kaju katli are the way they are actually meant to be – thin, smooth, melt in the mouth slices of cashew goodness. i have mentioned the tips and pointers in the step by step recipe details.

i have also added fresh organic rose from my balcony garden in the kaju katli. this is totally optional and you can just skip it. if you prefer you can even add rose water or saffron. otherwise there are no flavorings added in the kaju katli. its just cashews and sugar. varak or silver foil is also placed on the kaju katli. since i don’t use varak, i have skipped it completely.

few more barfi recipes in the blog are coconut barfi, paneer barfi, quick khoya barfi and vegan kesar barfi recipe.

lets start step by step kaju katli or kaju barfi recipe:

1: take the cashews in a dry grinder or coffee grinder and grind to a smooth powder. i usually keep cashews at room temperature. hence the cashews are dry. avoid using refrigerated cashews. also make sure you don’t over do the grinding process as oil should not release from the cashews. i ran the mixer at a stretch first and then scraped the sides and ran again at intervals for a couple of times.

the cashews should be in powder form and not become pasty. if there are tiny pieces in the cashew powder, then just let it be….. or you can also sieve the cashew powder and keep aside. use a medium fine sieve and not a fine one to sieve the powdered cashews.

grind cashews or kaju

2: take sugar and water in a thick bottomed pan or kadai or a non stick pan.

preparing kaju katli - sugar water solution

3: keep on low flame and let the sugar dissolve in the water. there is no consistency in the sugar syrup like one string or two string. just let the sugar dissolve in the water and then proceed with the next step.

preparing kaju katli - sugar water solution

4: when the sugar completely dissolves in the water, add the cashew powder.

stir kaju or cashew mixture

5: stir and keep on stirring and stirring on a low flame. if there are lumps then break the lumps as you stir and continue to stir.

add kaju or cashew powder

6: the mixture would start thickening and almost come together. when it starts coming together in one form and starts looking like a very very soft dough… its time to remove the whole lump of the mixture from the pan and place it on a work surface. this process of getting the cashew dough took me exact 8 minutes on a low flame. depending on your temperature, pan etc you can use a time span of 7 to 9 minutes after adding the cashew powder. another way of checking is taking  a small piece of the dough and form into a ball. the ball should not stick to your fingers and be smooth. don’t even bother to scrape the edges. they are chewy.

kaju katli dough

7: put the entire cashew dough on the work surface. add rose petals and ghee or oil. the dough would be very hot… so when the heat is enough to handle begin to knead the dough.

cashew dough for kaju katli recipe

8:  knead the dough lightly. don’t over do as this will release oil from the cashews. the grainy texture in the cashew dough goes away as you knead it. remember the dough should be hot while kneading. you can also apply some oil or ghee on your palms instead of adding ghee/oil separately. in case the dough is soft, then add a teaspoon of some milk powder. if the dough looks dry or dense, add a teaspoon of milk to soften it.

kneading the cashew katli dough

9: flatten the dough and place it on a greased plate or tray. you can also place it on a large butter paper. the cashew dough should still be hot or warm when you start rolling it. as it cools it will harden more and becomes difficult to roll.

roll the cashew or kaju dough

10: gently roll with a rolling pin to make it slightly even. there will be fine cracks on the dough.

roll cashew or kaju dough

11: to smoothen the cracks, place butter paper on top and roll more. this will smoothen the cracks and the kaju katlis will have a smooth appearance. the cashew dough can also be rolled between two butter papers.

rolling cashew dough

12: roll to get a thickness of about 3 to 5 mm. let the rolled cashew dough cool.

rolled cashew dough

13: once cooled completely, cut the cashew dough into squares or diamond shapes. scrape off the uneven edges and you can have them :-)

cut cashew dough - kaju katli recipe

14: using a butter knife gently remove the kaju katli pieces from the bottom, taking care that they do not break.

kaju katli or kaju barfi

14: remove and arrange kaju katli on a plate. serve kaju katli immediately or store them in air tight container.

kaju katli or kaju barfi

let me tell you, kaju katli will get over very soon :-) you can make them for any festive occasion. another variation of this kaju katli which you should try after mastering this recipe is kaju anjeer rolls (cashew fig rolls). they are also equally popular as cashew barfi.

kaju katli recipe

if you are looking for more diwali sweets recipes then do check coconut ladoo, gulab jamun with khoya, besan ladoo, rava kesari, boondi ladoomotichoor ladoo and dry fruits ladoo.

kaju katli or kaju barfi recipe below:

4.5 from 18 reviews
kaju katli - makes 12 to 15 slices
Prep time
Cook time
Total time
kaju katli - one of the most popular indian sweet made with cashews and sugar.
Recipe type: sweets, dessert
Cuisine: indian
Serves: 2-3
  • 1 cup cashews
  • ½ cup sugar or as required
  • 5 tbsp water
  • 1 tbsp ghee or coconut oil (optional)
  • 1 tsp chopped rose petals (optional) or rose water or 8-9 strands of saffron
  1. powder the cashew in a coffee grinder or a dry grinder.
  2. the cashews should be in powdered form and not become pasty or oily.
  3. on a low flame heat sugar and water in a thick bottomed or non stick pan or kadai.
  4. meanwhile grease a plate or a tray and keep aside or keep butter papers ready.
  5. when all the sugar dissolved in the water, add the cashew powder. there is no consistency in the sugar syrup required like one string or two string. just let the sugar dissolve in the water and then proceed with the next step.
  6. stir and keep on stirring the cashew mixture on a low flame.
  7. the cashew mixture would start thickening.
  8. cook the cashew mixture for approx 7-9 minutes till the whole mixture starts to come together.
  9. remove the whole lump of the mixture from the pan and place it on work surface, bowl or plate.
  10. add the rose petals and ghee or oil to the cashew mixture.
  11. when the heat in the mixture is hot enough to handle, then knead the cashew mixture.
  12. flatten the dough and place it on a butter paper or on a greased plate/thali or tray.
  13. place a butter paper on top and then using a rolling pin, roll gently the dough from all sides till you reach a thickness of 3-5 mm in the dough.
  14. remove the butter paper and let the rolled cashew dough cool.
  15. when completely cooled, using a sharp knife cut the cashew dough giving square or diamond shapes.
  16. gently remove the kaju katli with a butter knife.
  17. serve the kaju katli straight away or keep in an air tight container.
1: if using saffron, then roast them first in a dry pan and then coarsely powder them in a mortar-pestle. add the powdered saffron in the cashew dough.

2: if using rose water, then add it to the sugar and water solution.

{ 88 Responses }

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  1. sonia says

    hi dasana, is it 250 ml of powdered cashews or whole cashews?? please reply , I m making it now, and will update you on how it came out :-)

  2. priankha palat says

    The reciepes are really very very cool n really easy to make which u can’t even think to make at home u can make them really fast.

    Priankha Palat

  3. Smitha says

    How much do you mean by 1 cup? Could you please give me more exact proportions?
    Thanks for this and all your other great recipes!

  4. Smitha says

    Hi Dassana,
    How much do you mean by 1 cup? Could you give me more exact proportions please?
    Thanks for all your great recipes!

  5. Deepa says

    Hi Dassana,

    They came perfect!! :) Today it was my second attempt.. First one was a failure..
    Thanks for the recepie..

  6. Rupa Sarkar says

    Hi Dassana,

    Thanks for this lovely recipe, tried today and it came out perfect! Being a bengali we love sweets and I grew up in UP so always craved for Kaju-Katli during Diwali time. Your recipe made my day! Thanks a ton and wishing you a very happy Diwali!


    • says

      thats nice to know rupa. thanks for your feedback. btw being a non bengali, i love bengali sweets. except for sandesh, not got success in making any other bengali sweet :-) wish you too a happy diwali :-)

  7. Keerthi Luthra says

    Hi Dassana,

    I tried your kaju katli recipe, it turned out fabulous. It tasted better than store bought. Very soft and delicious. Thank you so much for this recipe.

    I wish to make this for Diwali for my friends. If I have to make 60 katlis. Can I increase the measurements to six fold and achieve the same result or you think I should alter it a bit? Also can I make it like 5 days in advance and store it in an air tight container, hoping it will still stay fresh and taste good ? Please advise.


  8. Sunny says

    I tried to make kaju katli following your recipe but it turned out chewy. Do you know what might have gone wrong? Thanks!

  9. Chhanda says

    Hey , I liked the tips you provided while grinding the cashews. It really helped me as i was making it first time. Thanks.

  10. iram says

    Its really helpful. Kaaju katli is one of my favourites. Thanks for sharing recipe and pictures of every step really helps me alot. :)

  11. says

    Hi dassana, I love this recipe of yours. And it looks so beautiful. thanks for this.
    One more thing i like with your presentation is the rose petals. They look so elegant and im sure they release a hint of aroma and mild flavor to a sweet :)

    How do you use those? dried ones or fresh? If dried, then how to dry preserve them?
    and if fresh, how to pick the best ones?

    • says

      thanks mansi. there is a subtle aroma of the roses in the kaju katli. i used fresh roses which i had refrigerated. you can even add dried rose petals. you just need to dry the petals in a shade for a few days. then store them in an air tight box and refrigerate. i usually dry the petals from the rose plants in my balcony garden. they are 100% organic and do not have any sprays etc used on them.

  12. pooja rajpoot says

    i want always make a new dish, because i love cooking,so plz send me any recipe in my email id.
    plz send bhalushahi recipe ASAP.

  13. Vaishnavi says

    Thank you so much for sharing a detailed recipe .. Kaju Katli is one of my favourite sweets .. I Followed your instructions to the dot and it came out very well .. Thanks to you :)

  14. pari says

    fantastic recipes explained fabulously in DIY pattern with pictures.. very simple language and small tips are a plus. keep it up

  15. nayab damad says


    This is toooooo good recipe and very easy . I tried it and it comes out perfect and yummy. Very perfectly explained with pictures.
    I appreciate

  16. Vibha says

    Hi ,
    Instead of barfi can I make Ladoo using same recipe.i want to make kaju ladoos with stuffing.


  17. supriya says

    its very nice recipe….my hubby n my son liked it so much…
    share more such simple recipes …… thank u :)

  18. shafali says


    I have kaju katli that was purchased from india and brought to the US. No one in my family is a big fan of it and i was wondering if you had any ideas of how to reconstitute it to make something else out of it.

    thanks in advance

  19. Reshu Jain says

    thanks, it was very simple. I successfully made kaju katlis. Lets see if it is liked by my hubby……..

  20. Ramya M says

    This is fantastic and SO simple!! I had no idea. I had always assumed it would be a very complicated recipe. I just made it and followed all your steps (added rose water instead of petals) and it has come out like store-bought kaju katli, that too the ones from India, not the sub-par ones you get here in the US. I am snacking on it as I type this. Thank you SO much for sharing.

  21. sheethal says

    I tried kaaju katli last week. It was just awesome. Everyone loved it at home. I followed exactly the same steps written by you. Thanks a lot. Post more recipes.

  22. Prerna says

    Will definately try….my daughter will love it.Really grateful to you dassana for sharing such a lovely receipe.

  23. ramya says

    Hey, thanks for this wonderful recipe. Have tried and wasted resources many a times in the process of making kaju katli before but ur recipe resulted in awesome katlis…….
    loved it and the whole batch disappeared in just a few minutes. thanks again….

  24. Mansi Dalal says

    Thank u for such a detailed recipe…i tried it for the first time and it turned out really well..finally managed to overcome my fear…thanks to u

  25. says

    Never before have I seen such a detailed recipe anywhere.I almost want to try it but every time develop cold feet.Your method,though looks very simple and I might actually throw my fear out of the window and give it a try!

  26. Ashwini says

    Hi dassana,
    This looks really tempting. I had this doubt about the rose petals. Which type do you use and how do you prep it before adding to the katli?

    • says

      these are from my garden. this variety is edible and is used to make gulkand. but i guess any rose with delicate petals can be used. let me know if i am wrong. i just rinsed the petals in water and then dried them with a clean kitchen napkin. once they were dried, i chopped them and added to the cashew katli dough.