kaju katli recipe with step by step photos –Β these kaju katli are the way they are actually meant to be – thin, smooth, melt in the mouth slices of cashew goodness. ideally kaju katli should be thin and not thick like a barfi. the word ‘katli’ means ‘thin slices’.

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 πŸ™

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 and cashew dough and why kneading the cashew dough is important. learning from my trials, i was able to develop this fool proof recipe of kaju katli.

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.Β i have mentioned the tips and pointers in the step by step recipe details.

few more deliciousΒ barfi recipesΒ on the blog are:

  1. kaju barfiΒ (with khoya)
  2. 7 cup burfi
  3. coconut burfi
  4. mysore pak

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.Β varak or silver foil is also placed on the kaju katli. since i don’t use varak, i have skipped it completely.

if you are looking for moreΒ sweets recipes then do check gulab jamun, besan ladooΒ andΒ motichoor ladoo

kaju katli recipe below:

kaju katli recipe
4.46 from 61 votes
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kaju katli recipe | kaju barfi recipe

kaju katli recipe - these kaju katli are the way they are actually meant to be - thin, smooth, melt in the mouth slices of cashew goodness.

course desserts, sweets
cuisine indian
prep time 5 minutes
cook time 15 minutes
total time 20 minutes
servings 14 kaju katli slices
calories per serving 86 kcal
author dassana amit

ingredients (1 cup = 250 ml)

  • 1 cup kaju OR 160 grams kaju (cashews)
  • Β½ cup sugar OR 100 grams sugar OR add as required
  • 5 tablespoon water
  • 1 tablespoon ghee or coconut oil (optional)
  • 1 teaspoon chopped rose petals or rose water OR 8-9 strands of saffron (optional)

how to make recipe?

making kaju katli mixture:

  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 kaju mixture for approx 7-9 minutes till the whole mixture starts to come together.

making kaju katli:

  1. remove the whole lump of the kaju mixture from the pan and place it on work surface, bowl or plate.

  2. add the rose petals and ghee or oil to the cashew mixture.
  3. when the heat in the mixture is hot enough to handle, then knead the cashew mixture.
  4. flatten the kaju katli dough and place it on a butter paper or on a greased plate/thali or tray.

  5. 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.
  6. remove the butter paper and let the rolled kaju katli dough cool.

  7. when completely cooled, using a sharp knife cut the cashew dough giving square or diamond shapes.
  8. gently remove the kaju katli with a butter knife.
  9. serve the kaju katli straight away or keep in an air tight container.

recipe notes

tips forΒ making kaju katli recipe:

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


how to make kaju barfi or kaju katliΒ recipe:

1: take 1 cupΒ cashews/kaju in a dry grinder or coffee grinder. i usually keep cashews at room temperature. hence the cashews are dry. avoid using refrigerated cashews.

cashews for kaju barfi recipe

2. grind the kaju to a smooth powder. 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

3: take Β½ cup sugar (or as required) and 5 tbsp water in a thick bottomed pan (or kadai or a non stick pan).

preparing kaju katli - sugar water solution

4: 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

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

stir kaju or cashew mixture

6: 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

7: 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 Β 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

8: put the entire cashew dough on the work surface. add 1 tsp rose petals (or rose water or 8-9 strands of saffron) and 1 tbsp ghee or coconut oil. addition of rose petals and ghee are optional.

the dough would be very hot… so when the heat is enough to handle begin to knead the kaju katli dough.

cashew dough for kaju katli recipe

9: Β knead the dough lightly. don’t over do as this will release oil from the cashews. the grainy texture in the kaju katli dough goes away as you knead it. remember the dough should be hot while kneading.Β you can also apply some oil or ghee on your palms instead of adding ghee/oil separately.Β 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

10: flatten the kaju katli 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

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

roll cashew or kaju dough

12: 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

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

rolled cashew dough

14: once cooled completely, cut the cashew dough into squares or diamond shapes. scrape off the uneven edges and you can have them πŸ™‚

cut cashew dough - kaju katli recipe

15: 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

16: 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 πŸ™‚ you can make them for any festive occasion.Β 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. for more delicious sweets recipes you can check this collection of 121 sweets recipes for diwali.

kaju katli recipe




296 thoughts on “kaju katli recipe, how to make kaju katli recipe | kaju barfi recipe”

  1. Thanks for the detailed recipe and tips for kaju burfi. I made it today and got it right the first time:) My kids said it is as good as the shop bought.

  2. Hi Dassana,
    It’s really interesting to see how you make everything look so easy,
    I love your blog,
    If I don’t have a butter paper to keep on the top for rolling what can you suggest?

  3. Hi MaΓ‘m!
    Before I head to my query, just wanted to say that you have quite an impressive array of recipes and a really user-friendly website πŸ˜€
    Okay, so just wanted to know if I can multiply the quantity of this recipe by 4. Do I just increase the ingredients fourfold?

  4. Hello, I tried the recipe, but I my kaju katli came out very soft, shiny, and sticky, just like peanut butter, its unable maintain its shape at all, could it be that way because I added 1 tblsp of olive oil instead of the ones you suggested? Should sticking to coconut oil make everything turn out right next time?
    Also after dissolving all the sugar into the water, should their be any consistency I should focus on? Anyways its still very delicious and my family loves it, I just wish it would keep its shape and not be so sticky so that I could give as gifts, or serve to my family. Thanks!

    1. carlos, the kaju katli mixture needs to be cooked more. so if this happens again then gather the entire mixture and cook stirring non stop for 2 to 3 minutes or till the mixture leaves the sides of the pan. olive is not an issue, so you can use it. after the sugar dissolves in water there is no consistency that is required. hope these suggestions help.

  5. Hello Dasanna,

    Thank you so much for this wonderful and easy recipe !! I made it for the first time today and it came out perfect. My husband and daughter devoured it totally. The only problem that I faced while making the kaju katli was that it took a long time for the paste to become a dough (almost an hour). I followed your recipe word by word. But I don’t know why it took such a long time. I used an induction stove. Could it be because of that? Anyway, the end result was perfect, so I’m happy. Thank you once again !!

    1. thanks rashmi. could be due to the induction stove. it does not take so long on a gas stove. if the induction stove has less watts, then it will take time. anyways i am glad that the kaju katli recipe turned out good for you.

  6. Hi, In other blogs they make one string consistency for sugar surup!!! It’s that ok to add cashew in just a sugar syrup?
    Thank you

    1. i know. with one string consistency it becomes tricky as you have to cook the cashew powder for a few minutes. if you cook more the katli will become dense and hard. with this method you do have some time when cooking cashew powder and need not be in a hurry to switch off the stove top.

  7. Hi I didn’t have cashews so tried this with pistacio. Tasted like the pista katli I had as a child, but the squares looked greesy./shiny. What was the cause? I covered mine up with crushed pistacio but would like to know what to do to improve.

  8. Hello ji:)
    I am a big fan of yours. Keep trying your recipes amd they always come out well.
    I Just wanted to ask you the shelf life of these kaju katlis as I wanted to make them in a bulk for diwali. And if you can give some tips also that I can follow for making bulk batch.:):):):)

    1. kaju katli stays good for a month in the fridge and for a couple of weeks at room temperature. making in bulk will require a lot of hand work. i do suggest to use a heavy kadai so that the mixing is easier and it does not stick to the kadai. to make work easier, you can also make in two to three batches on different days. reason being rolling that much of dough at one go is not easy. you will need some help by your side. alone it will be difficult to manage.

  9. Hi,

    Thank you for the recipe. Kaju has released oil while grinding. How can I fix it? Can I add some milk and grind it to a smooth paste and continue with the recipe? Please help. I dont want to waste so much cashews.

    Thank you.

    1. welcome shri. yes you can do this way. no worries. continue with the recipe. alternatively, when cooking cashews, you can also use some milk powder or khoya or mawa. condensed milk can also be used. don’t make kaju katli, but make kaju barfi. you won’t get thin squares but you can medium to thick barfi like squares.

  10. Hi .. I tried your recipe but my dough is not coming together once cooled enough to handle with hands.. it’s crumbling .. can you help.. don’t want to waste

  11. the recipe is very simple and explained in very lucid way. ii is really enjoyable to make such a dish
    thank you dassana

  12. HI I have tried this recipie ! It s so yumm!! But little sticky ! I don kno wher it went wrong and can u suggest me what I can do if it’s next time

    1. jayshree, stickiness is due to the sugar syrup not coming to the right consistency. next time you can cook for a few more minutes. alternatively you can keep the entire dough in a microwave and microwave for 10 to 15 seconds.

  13. My dearest Dassana,

    After a gap I am trying a recipe from my favorite site. I couldn’t experiment much because of various reasons. Anyway I am glad I restarted with this one. It came out perfect πŸ™‚ My kids love kaju katli and they have been telling me to prepare it for them. They loved it so much πŸ™‚ All thanks to you, for posting this wonderful recipe. I had slight difficulty in kneading the dough as I found it really hot. But it was all worth the effort! Thank you so much again. Lots and lots of love to you, from me and kids <3

    Karthika

    1. thanks a lot karthika for your sweet comment as well as for the feedback on the kaju katli recipe. agree the dough is hot while kneading. what i do is i let it come to a temperature where my palms can handle the heat and then knead. love to you and your kids ❀️?

  14. Thank you for sharing such a wonderful recipe…it’s very easy to make…?
    Il suggest everyone to try this one…it’s not even time taking just the painful part is kneading dough as it’s too hot otherwise this recipe is awesome

  15. excellently done and presented here.. thanks for the efforts!
    I am curious to know how the sweets shops sell kaju barfi at Rs. 850-900 per KG while Kaju itself costs same of more. Do the shops mix something else like maida/paneer etc to manage the weight?

      1. Sugar adds to the sizable amount of weight. Use kaju tukda.
        I have seen expert halwai’s make kaju katli and it is made my soaking kaju and then grinding.

  16. Hello Dassana,

    Many many many thanks to for uploading this recipe in a quick and easy method. Not only this i just love all of your recipes..i learnt my cooking just by following your recipes.

    I prepared this awesome sweet as my anniversary special and my husband loved it….so thanks once again and many thanks again n again!!
    You just rock!!!

  17. Hi,

    Thank you for the detailed recepie. I tried this for the first time and the outcome is spellbounding. I am a novice in cooking but your website helped me alot in learning. πŸ™‚

  18. Hi ,

    I was following your recipes for sometime now and tried few also, all came out well.
    For the first time I tried kaju-katli recipe, and it came out tasting excellent. My family liked it better than shop brought sweet.

    I am South Indian, vegetarian who also like North Indian food. One thing I liked more about your work is that, the South Indian recipes are prepared authentically and so are North Indian dishes. Which is rare to see.

    Keep up the good work.

    1. thank you much muktha for this lovely comment. i am also glad that the kaju katli recipe turned out good. i agree it is rare to see both the cuisines being shared authentically. for me its easy as my dad is from south and my in laws are from north india. which is a blessing in disguise. plus my training in home science always helps me.

      thanks again.

  19. Thanks Dasanna for sharing this lovely recipe!

    I tried this at home. I was not able to roll on the dough – it was breaking apart despite adding a bit of milk. So I made small balls/ rolls out of it which had a soft texture (after it cooled) and was also tasting good. So what might have gone wrong?

    Thanks
    Uma

    1. welcome uma. the dough has to be rolled immediately and quickly while its still hot or warm. if it the dough has cooled then it will become difficult to roll. and here in this case, addition of milk also does not help. so one needs to place the dough back in the pan and warm it, just to make it more soft, so that it can be rolled. once warm, then some milk can be added. once the sugar solidifies or starts solidifying in the kaju kati dough, it become difficult to roll it. but i am glad that you did use your presence of mind and made cashew balls.

  20. Hi Dasanna. I tried this recipe for my Diwali sweet and it turned out amazing…!!! The entire plate got over actually in 15 mins..
    I do have one doubt though. Can we add Khoya to this? if yes, then when to add and how ensure it doesn’t become chewy?

  21. Happy Diwali Dassana πŸ™‚

    I cant believe I made this delicious Kaju Katli at home .
    My not so sweet lover Hubby liked it very much and we finished it all in just 2 days.

    Thank you so much for this special recipe.
    You rock.

    Love
    Ritu

  22. yHi Dassana, who says you can’t enjoy Kaju Katli India wali away from India!!… when we have someone like you to make it so easy… I love your recipes…thankyou.

    I made this Kaju Katli many times before …was perfect. Today I had very little cashew. It formed pulled of from sides nice in a big lump… i was able to roll the dough but in the pan only the big cashew ball left oil…while rolling some more. (i did not use even a single drop of ghee) I was able to cut it but the katlis are not stiff… soft ball stage type… could you guide me what went wrong?

    I used:
    Cashew – 200gm
    Sugar Powder (homemade) – 100gm
    water – 4tblsp

    1. thanks kamaljeet. could be the cashews were ground too fine as with some more stirrings, they have released fat. otherwise oil or fat is not released while cooking the cashew paste. other than that i see no other reason. could be due to this the katlis have become soft. just refrigerate it for some hours and the texture might improve.

      1. Hi, thankyou for replying… I did put the cut pieces in fridge … But not much difference. The pieces are not sticking to each other forming dough again however have not firmed up… πŸ™

        I have 750w bajaj… 18000 rpm. I used middle jar for powdering. Which mixy do you use or could you suggest any other brand . Thankyou.

        1. … also as I stay near sea…its quite humid here… Usually the raw cashews seem slightly soggy… Can I roast them lightly before making powder?… Or is there a different recipe to make it?

          1. okay. this could be the issue. yes of course you can roast them. but just roast lightly and do not make them light brown or browned.

            – another way is to cook sugar syrup till one string consistency and then add the cashew powder. but this method never worked for me.
            – another method is to cook sugar syrup till soft ball stage. remove from flame. add cashew powder and mix very well. no further cooking required. mix and spread it on a tray.

        2. welcome kamaljeet. fine. forming dough again would have firmed up. i have tried this method with a few fail recipes, where the sweet was not set. so i gathered up them together and cooked again. yes takes some effort, but then i feel why to waste food. so i have successfully done this method with almond barfi and mysore pak.

          i use preethi mixer grinder blue leaf brand having 750 watts (with four jars). its a good one and i use it a lot for grinding everything, including idli-dosa batter too.

  23. Hi,

    What do you do if the kaju katli turns out too soft? what must have gone wrong? Is thereany way to rectify it?

    Thanks!

    1. yes you can. heat a pan. keep the flame to a low. then place the whole mixture back into the pan. with continous stirring cook the mixture till it leaves the sides of the pan and is like one mass. then spread it in a greased plate and let it cool.

      the softness happens when the sugar syrup has not cooked to the right consistency.

  24. Hii please anyone can help me my kaju katli paste became dry it looks like a blended powder what should i do now

  25. Hi , Going to try this for Diwali. If I am making double the quantity lets says 2 cups does that mean I need to add 10 tablespoon water?

  26. Pl advice why kneading is necessary. Why cannot dough be put on greased tray directly for carving barfis after cooling?
    Thanks for a short recipe

    1. kneading helps in binding the dough and also makes it even and smooth. if you place the mixture directly, the barfi won’t be even and smooth. it will have a slight grainy texture.

  27. Thanks for posting the recipe as this is the perfect one and comes out in good way if instructions are used properly.my daughter almost wants this kaju katli everyday.

  28. Hi
    Thanks for being a great guide. I always cook just by seeing at your recipes and i most of the times got succeeded… Keep on sharing such recipes they are literally very helpful and i am honestly speaking i just trust you.✌?️

  29. NITHYA MAHARABOOSHANAM

    I have store bought dry roasted cashews. They are not salted. Can i use them? Thank you.

  30. Hi, is there anyway I can lower the amount of sugar? I put 5 tbsp of sugar and my kaju katli was a little too soft and sticky. I think your recipe is right but I did not cook it right. My friend is diabetic and cannot eat a lot of sugar so I wanted to make her a dessert without too much.

    1. 5 tbsp sugar is too less and thats why the kaku katli was soft and sticky. what i can suggest is that instead of adding sugar you add dates or figs which have been ground. dates you need not soak if they are soft, but dried figs if not soft need to be soaked for a few hours in water. what you do is slightly roast the cashews. don’t brown. keep aside. then add the dates or figs or cashews and powder. or you can powder the cashews first. remove and then add the dates or figs and grind them. remove in a bowl. add the cashew power and mix well. make a ball. on a greased plate or tray on between two butter paper sheets, roll the ball. then slice and store.

  31. hi, how long will the kaju katli stay good if it’s not in the fridge? if i refrigerate it, how long will it stay good? i want to mail some to my grandparents but it would take 3 days and i don’t know if i want to spend money on refrigeration.

  32. Dr. Anjana varun

    Hey amit dasanna,
    I am a big fan of your blog. The way you explain each step makes cooking look easy. I made kaju katli 3 weeks back n it got over in 2 days ?. My 4 year old daughter is demanding that I prepare again she just loved it n I was lucky to have nailed it at one go. Thanks to your tips? keep up with this great work n bring more smiles in everyone’s household ? thanks again

    1. Dr. Anjana varun

      Hey guess what nailed it the second time too. Now enjoying home made katlis?

  33. hi dasana ji.I tried your recipe by in a little bit different way. I made sugar syrup for one string consistency and switch off the flame . Nd then add the cashew mixture mixed it nicely and then knead that dough.it came very nicely. got appreciations from in laws

  34. Hi..

    I tried and it came out to be a bit dry. It was so hot if i left it got even more dry, so I added milk and then kneaded it. But it didn’t become softer so I rolled it out somewhat and cut it. Now it’s not getting set. I don’t know where I went wrong. Maybe sugar syrup boiled for too long? Can you pls tell me the mistake? Thanks

      1. Ok. Or is it due to extra milk or ghee? Can you also tell me why it got dry after getting out of stove?

        Thanks again

  35. Superb recipe…… It came out just perfect…. Once again thank you so much for a lovely recipe!!!

  36. shraddha deshmukh

    Hie, u r kalakand recipe ws my winning recipe. Thank u for giving such good recipes. Jus wanted to ask u for strawberry barfi recipe. God bless u mam.

  37. I made the kaju kaali after reading this recipe and surprise in the first try itself I got it perfect. Thank you.

  38. My hubby gonna b so happy wen he come home … N i made it on very first attempt also…n al credit goes to u…spreading sweetness πŸ™‚

  39. thanks,
    it is very eassy to prepare home made sweets at home, yesterday I go to shop to buy kaju kattli the rate is 250gm rs 180 which is very high , now with the help of this we can prepare goods sweat at home , and try to overcome rate hike

    thanks

  40. Helo dasanna
    First time I tried in house.
    To our house members great expect it started well & after applying cashew powder it turned to a hard BURFI [ha! Ha!]
    Later our nephew an old lady told that mine sugar consistency was late maybe 2 3 layers it’s ok.
    Next time I’m sure I will correct it.
    Thanks for ur wonderful receipe πŸ™‚
    Sivaprakasam

  41. Swati Sakhardande

    Hello, Can I make Kaju Katli with Milkmaid? Pl send the recipe ASAP. I want to make it tomorrow itself. Thanx n Regards.

  42. My first attempt failed, the mixture was edible but too soft and sticky. It just wouldn’t set and I gave up adding milk powder after the 4th spoon for fear of putting in too much. As you mention this is obviously a dish that needs practice so I will persevere. I managed to get some varak off the internet which made it look professional and the gooey fudge still tasted great so not a total loss. For those interested, apparently the varak these days is chemically manufactured and so is vegetarian without any animal involvement. Dassana, I’m thinking maybe I should grind the cashews with some water next time and reduce amount of water in sugar? I feel the cashew is not dispersing well in the syrup as its too course (so should I try it a bit like the technique in butter masala and perhaps even soak the cashews)?

    1. this recipe does need some experience of cooking. the sugar just needed to cook more and the softness would have not been there. you can try grinding the cashews with water. soak the cashews before you grind them. and yes add less water to the sugar. i think should work out.

  43. Hii …I’m excited to try the recipe…can u tel me a replacement to butter paper because I think that we don’t use butter paper often..

  44. hiiiiiiiii
    me kaal kaju katli banawali, 5 tablespoon pani takla mala watla kami hoil n me half glass pani takla n mazi barfi paal zali…….
    next time punha try karen bt pani 5 tablespoon ch taken
    ok.
    πŸ™‚

  45. Hi,
    Before I make this, I just would like to know if I can double it to make more servings. And if I do, will it turn out the same way?

    1. you can double the proportions, but then its a lot of handwork and too much stirring and kneading. a reader did double the recipe and it came out good.

  46. Hi,
    The sweet came out awesome!! Thank you for the detailed receipe, it made the preparation very easy with not much effort for someone doing it for the first time.
    However, the dough became a bit hard while I was trying to cool it,
    had to add some milk to make it soft and it has become a bit more soft than required.
    Thank you once again for the wonderful receipe.I can now prepare my favourite sweet without bothering to buy it from a shop and hence need not worry about the hygienic conditions where it was prepared.

    1. thanks a lot srilatha for this great feedback. nice to know. if the dough is not rolled when still hot or warm, then it becomes hard. the softness will go away once you refrigerate the kaju katli.

  47. Dear Sir,

    Can we use milk instead of water for kaju Katli? will it gives richness?

    Please reply

  48. Hi Dassana,

    Thanks so much for taking so much time and capturing every minute detail. Previously, I have tried preparing this from other sites but never came properly.. Your version I followed blindly and am very happy with the way the sweet turned out.. My daughter and hubby loved it and then I made it second time for my parents and they thought I got it from a shop πŸ™‚ Such was the taste.. Love you so much..

  49. very happy to get nice and simple reciepes already tried ragi dosa and whole wheat orange muffins which were good . my next will be kaju katli. thanks and regards god bless

  50. Hello Dassana

    I tried this recipe today and came out to be really nice. However I think it was a little soft & chewy. I have placed the Barfis in the freezer and they solidified a little. I just wanted to know what caused them to be a little soft? I also did the 1 strand test with my syrup and it was fine .. don’t think the syrup was overcooked. Maybe the cashew batter was under cooked? I will highly appreciate your response. Thanks again .. will try more of your dishes.

    1. thanks for the feedback. kaju katli need three strand consistency in the sugar syrup. its one strand and thats the reason the sugar barfis are soft. i have not kept the string consistency in this recipe as its not easy for many. so kept the recipe at a simple level. but next time when you prepare, try with 3 string consistency.

  51. Hi Dassana,
    I tried this today and had utter disaster. Never had total disasters with your recipes so I have definitely done something wrong.

    Here’s what I did….

    1 cup cashews… Grinded these carefully .. No oil released.. Even served them to uniform mix.
    I don’t have much sweets so couldn’t get myself to use 1/2 cup sugar. I used little more than 1/4 cup sugar and 4 tbs water.
    Mixed the cashew powder in the dissolved sugar the moment it dissolved.
    Kept stirring for 8mins.
    This became a paste….. Not exactly a dough.
    As I removed this to knead, it was all sticky and remained sticky. All my fingers kept getting wrapped in the mix.
    I applied oil but still sticky.
    Thought its too wet but I didn’t have milk powder.
    And in the end, it just wouldn’t knead. Remained sticky so didn’t become a dough no matter how I tried.

    What did I do wrong?

    Thanks

    1. hi archana. sorry to know that. but let me tell you indian sweets can be disastrous if not made correctly and in the right proportions. i have had many disasters with some indian sweets. here’s what went wrong. since you used less sugar and this amount of sugar was not proportionate with the amount of cashews used in the recipe. this caused some imbalance in the dish. somewhere the sugar has not come to the right consistency while cooking. hence the stickiness.

      1. Hi Dassana,
        Thank you for responding even on Holi day πŸ™‚ btw, Happy Holi !! Hope you had a wonderful day….

        I understand now what went wrong – thank you.
        So, if I want less sweet; what should I do? I know from all the comments below that I cannot change the sugar (have to use white sugar)…. So what modification would be ok if I want less sweet?
        Thank you

        Btw, my sweet didn’t work out today but I made Methi Missi Roti following your recipe and it’s perfect πŸ™‚
        So am having a savory Holi …. πŸ™‚

        1. welcome archana. hope you also had a good holi. our was also fine. i suggest to use organic unrefined cane sugar or raw sugar. simply because its much much better than white sugar. i have used the same in the recipe. the sweetness is a bit less as compared to regular white sugar. jaggery is another option. but the taste will be completely different and not like kaju katli we are used to having. if you halve the proportion of sugar than you have to halve the cashews too. this won’t work out as what you are looking for is less sugar. another option is to use dates puree. but i really don’t know how its going to work out. and there will be change in the method too.

          organic unrefined cane sugar won’t make you feel guilty and one does not feel the sugar rush or high. most indian organic brands have the cane sugar. you should be able to get it in the organic section of superstores and you can also buy online.

          1. Great. That helps. I have been using unrefined cane sugar in pretty much everything but thought it had to be white sugar in this as the kaju katli color is white. Unrefined cane sugar turns everything brown though…. How did you retain the white color?
            I bought more Kajus today so will definitely try.

            Thank you

            1. i don’t use refined sugar at all. the only refined sugar i use is icing sugar for frostings on cakes. if you see the color its not very white like the mithai shop ones. its more creamish. i did not do anything. i think it depends on the color of the cane sugar. the more dark it is the more brown colored the dish will be.

              1. Thank you Dassana. The brown sugar I get here is quite brown (am not residing in India) so everything turns brown but am happy as long as I can avoid the white sugar….
                So I will sure be having brown Kaju Katli…. Soon.

                Best wishes…

          2. Reading this comment I realized that you haven’t used the regular white sugar although we tried your recipe using that only and it still came out nice πŸ™‚

            But I’d like to try with a healthier substitute, so is this ‘organic unrefined cane sugar’ same as what is known as rock sugar??

            And thanks a lot for this, and many more, recipes you’ve shared. Whatever I’ve tried from your blog has always come out fantastic. Culinary art seems to be right up your alley!

              1. Thanks a lot for this piece of information.. I’d definitely like to try with a healthier substitute

  52. Hi
    I have a doubt. Is it OK to use jaggery instead of sugar in kaju katli.. If it is possible then please tell me the ratio…

  53. Hi Dassaa!! Tried kaju katli for the first time n it came out perfect. Thanks for such detailed and step by step recipe… God bless you. ..

  54. Thank you so much for the recipe.I made it today and shockingly it was perfect… My 2 yr daughter is behind me for the kaju katli… I am happy

  55. Hi Dassana. I made it just now. It turned out very yummy and the best looking kaju katli that I have made. Thank you so much!

  56. Hi,
    Yesterday I Tried It.Everyone One In Home Like It Very Much.Next Time I Will Make In Large Quantity.
    By Reading Your Recipes Day By Day I Become Cook.
    Also I Tried Tawa Paneer.And No Need To Tell You About It…….

  57. I tried one of these kaju katli last year, it was the first time I ate it, and they were unforgettable, i really want to try making them myself, may i ask if it was raw cashews and is there anyway i can substitute the sugar with something else, like stevia, which is a lot sweeter than sugar and can only put less if using, will this affect the texture it comes out? like not being moist enough (assuming less water will be used) or cannot mix well?

    1. these were raw cashews. its the string consistency in the sugar syrup that gives kaju katli its texture. i don’t think this consistency can be got from stevia. another option would be using dates. these won’t be kaju katli. but like kaju dates barfi or ladoos. dry roast the cashews without letting them turning brown. cool them and then add to the blender along with chopped dates. just make a coarse mixture. scrape off and then form small balls or flatten the mixture on a greased tray. slice them and serve. add some cardamom powder to this. you can also add lightly roasted almonds and pistachios too.

  58. lol i got the mixture readymade from london they gave me just mixture all i had to do was cut it out in diamond shapees lollllll

  59. Thank you so much for the recipe. I made it too chewy, but my children loved it. It is easy too overcook. But as long as it taste good and it does I will try it over and over again. You make it very easy to follow the steps, thanks again.

  60. I tried thz recipe….. but I put more water thats y it become sticky……I can say it became kaju hlwa….anyways after reading ur conversation with other I realized my mistake ….. πŸ™‚ next tym I will try it once …..
    thanks 4 these amazing recipes πŸ™‚

    1. ohh. the water should just cover the sugar. thats it. you can always try the recipe again. i hope next time you are successful in preparing the kaju katli.

  61. Thank u so much 4 ur quick reply. .

    1 tbsp is around 14.2 ml?

    have patience with me. . just stepping in cooking life. .

  62. tried this today with palpitations. .
    taste is perfect but it is like semi solid and little chewy. . dont know why its like that.

    how much water to be added for making sugar syrup. .

    Any ways thank you. . My favorite blog

    1. both semi solid and chewiness is due to the sugar syrup getting over done and the mixture still having a lot of moisture. probably water must have got become too much. i have mentioned the amount of water in the recipe details. its 5 tbsp. the water should be just about covering the sugar.

    2. Thank you 4 ur quick reply.

      what is sugar syrup getting over done . .
      have patience with me. . just stepping in cooking life. . πŸ™‚ .
      i never post comment like this. . but impressed by ur blog. .
      Thank U once again. .

      Im much interested in vegan recipies, without milk products. . also jaggery instead of sugar. can u guide me in this. . i mean food with less oil and devoid of milk and its derivatives n sugar too.

      Thank u in advance. .

      1. welcome paul. no issuse. sugar syrup has different stages of cooking. beginning to a thick syrup and moving on to the thread consistencies and then to the ball stage. the string or thread consistencies are one thread to three thread consistencies. if the sugar cooking comes to the soft ball consistency, particularly for this recipe, then the barfi will be chewy. food can be easily made with less oil. the subs for milk are coconut milk, almond milk and cashew milk. but these milks should not be heated, except for thick coconut milk. on heating cashew and almond milk, they kind of become slimy and thick. just a light warming is fine. jaggery can easily be added instead of sugar in most recipes. also you can go for unrefined cane sugar or palm sugar or evaporated cane sugar.

  63. Thank you so much for such an amazing recipe! i never thought that making my favorite mithaai could be so easy! i tried this out with my mum and it turned out to be amazing. my dad failed to believe the fact that they were prepared at home and thought that they were from a popular sweet shop in our city. Believe me, the kaju barfis were that good! pat your own back for being a good teacher πŸ˜€
    i feel so happy and this is like an achievement.
    i’m going to try out your other recipes for sure.
    thank you sooooooooooooooo much!

    1. thats a wow compliment for me, shivani πŸ™‚ thanks for sharing your feedback. so now you know how to make them and can make these kaju katlis often. thanks once again.

  64. Made this for Diwali and it came out excellent. Only issue was I had doubled the quantity and therefore was not able to roll out all the kaju katli dough when it was still warm enough – so had diamond shaped Kaitli’s, kaju katli balls and some loose powder. All tasted good and was polished off. Thanks!

  65. I had never imagined that “kaju barfi’s” can be prepared at home…your recipes are indeed very simple and easy to follow…I too will try making the kaju barfi at home, just wanted to know can I use broken kaji’s for making the barfi’s?
    Thanks.

  66. thanks a lot for the receipe. I am not Indian but my husband is and we both got invited to a Potluck Diwali party. So i took this up, the final result was amazing.. and i was a big hit in the party.. for cooking an indian dish.. so first, thanks a lot for helping people like us who cant make the difference of the various spice powders πŸ™‚

    here are some updates/questions:

    1. I had to make it for a lot of people, so like 9 cups of cashews.. from the cooking time, should that be increased significantly or … (i know this is a hard one)
    2. i used 5 teaspoon of water (converted them to cups using google calculator).. 45 spoons of water = almost 3 cups
    3. i have a regular blender – what do you use- food processor (another question.. am in the market for the food processor as Indian cooking requires so much of onions chopping..and tomato dicing). I used my blender and had to run in slow speed and did the sieving also.. 2 cups got very pasty bcos my hubby ran in high speed.. we didnt use that.
    4. as we used 45 spoons / 3 cups of water, and then sugar, and then cashews, some where during the 10 mins mark, we realized the entire paste was very liquidy..

    5. so we didnt know should we wait for 10 mins but bcos of 9 cups, we cooked it for an extended period, with the hope of the water evoparating…

    6. at the end, we had to add some milk powder. the biggest challenge i had was it was sticky like crazy.. we used ghee in our hands and every where but everything got sticky sticky and we struggled to role them.

    7… some how after a reasonable amount of cooling, with excess ghee we managed to use the rolling pin

    8. for the day-off, they were so “chewy”…. but Indian families are so nice, that they simply encouraged me..

    9. the best result was the next day, when i had a good amount in my fridge and it was “awesome” the next day after being in the fridge.. same quality as i will buy in a store.. melted in my mouth…

    so where do you think i went wrong, what corrections i should do.. i want to get this better and better πŸ™‚

    once again thank you.

    1. i am awed at all the changes you made and the way you made the kaju katli. hats off to you. my answers to your queries below.

      1. firstly more cashews, more will be the cooking time.
      2. for the sugar syrup, the water just has to be covered with the sugar underneath. just about covered. thats it. so no need for measurements here.
      3. i use an indian mixer-grinder. this has a dry grinder, 2 wet grinders and a juicer. indian brands works best. since the kind of heavy grinding that is required to make some indian recipes.
      4. the stickiness was due to the milk powder. i can imagine what you guys must experienced. you were really patient πŸ™‚

      the correction would be the amount of water to be added. as i mentioned, just covering the sugar and then heating the solution till the sugar melts and dissolves.

        1. it does not chop onions πŸ™‚ i am using preethi brand. i have earlier used imported brands like panasonic and black & decker. but they eventually gave away due to heavy usage. but you will get a model with a food processor too. basically for grinding the idli or dosa batter or soaked lentils and even the coconut based pastes or chutneys, the indian brands are better.

  67. Hi Dassana,

    just yesterday i are homemade kaju katli’s at my neighbours place. Her mom had made it. I was itching to try making this at home; it seemed like a complicated task. But then i referred to
    your site. The instructions are so clear and simple and the pictures are so good. They came out really well and my four year old devoured it. I did burn my fingers a bit, but totally worth it. Hoping i will be able to replicate the success next time.

    regards
    Ami

  68. kaju katli came out perfect, I tried it for first time…
    Many thanks to you… I learnt a lot from your tips πŸ™‚

  69. Narayandas Kalwani

    Aap ka sumjhany ka method bhut hi saral our sunder laga , esa laga mano hum practical ker rhy hon .

  70. thank u so much for a great recipe…I tried many recipe but all are disaster.I tried ur recipe of kaju katli it turned out great….

  71. 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 πŸ™‚

  72. Hello,
    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

  73. Please tell me 1 cup whole/ powdered cashews?? And also how much sugar needed?? And consistency of it.

  74. Hi,
    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!
    Smitha

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

  76. Hi Dassana,

    They came perfect!! πŸ™‚ Today it was my second attempt.. First one was a failure..
    Thanks for the recepie..

  77. 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!

    Rupa

    1. 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 πŸ™‚ wish you too a happy diwali πŸ™‚

  78. 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.

    Keerthi

    1. hi keerthi, firstly thanks for the feedback on kaju katli. this recipe yields about 12 to 15 kaju katli. so you can increase all the ingredients proportionately 5 to 4 times. kaju katli does not get easily spoiled. so you can safely keep for 5 days.

          1. Hi Dassana,

            I made a big batch of it, and it turned out great. Although the texture was much better when i made it the first time with just one cup of Cashews.

            Thanks a ton Dassana, you make cooking easier for us πŸ™‚

            Also can you advise whether roasted cashews could be used instead of plain?

            Keerthi

            1. thanks again keerthi. for a bigger batch, its the grinding that causes issues. i do suggest to grind in batches. like 1 cup of cashews first. seive and then add the small bits again to the grinder and then grind another 1 cup. i don’t think roasted cashews can be used.

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

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

  81. Its really helpful. Kaaju katli is one of my favourites. Thanks for sharing recipe and pictures of every step really helps me alot. πŸ™‚

  82. 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 πŸ™‚

    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?

    1. 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.

  83. 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.

  84. 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 πŸ™‚

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

  86. Hi..
    Mashaallah

    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

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

    Regards,
    Vibha

  88. its very nice recipe….my hubby n my son liked it so much…
    share more such simple recipes …… thank u πŸ™‚

  89. I tried this on Weekend , and it came out so yummy πŸ™‚ Thanks for sharing this Recipe

  90. Hi,

    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
    shafali

    1. try making cashew halwa. i don’t have a recipe, but similar to badam halwa. you can even make cashew rolls or marzipan. marzipan is there on the blog.

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

  92. 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.

  93. 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.

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

  95. 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….

    1. welcome ramya and thanks a lot for your feedback. even i have made kaju katli from other recipes and regretted and wasted the expensive cashews.

  96. 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

  97. I just recently came across your site and i must say i am smitten by your photography as well as recipes. I just tried. your focaccia and it came out brilliant.

  98. 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!

  99. 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?

    1. 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.

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