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

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kaju katli recipe with step by step photos – 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 🙁

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

few more delicious barfi recipes on the blog are:

  1. kaju barfi (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. 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 more sweets recipes then do check gulab jamun, besan ladoo and motichoor ladoo

kaju katli recipe below:

4.45 from 60 votes
kaju katli recipe | kaju barfi recipe
prep time
5 mins
cook time
15 mins
total time
20 mins
 

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
servings: 14 kaju katli slices
calories: 86 kcal
author: dassana amit
ingredients (1 cup = 250 ml)
  • 1 cup kaju OR 160 grams kaju (cashews)
  • ½ 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 for 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.

this approximate nutrition info is for one kaju katli slice.

Nutrition Facts
kaju katli recipe | kaju barfi recipe
Amount Per Serving
Calories 86 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Saturated Fat 1g 5%
Cholesterol 2mg 1%
Sodium 1mg 0%
Potassium 60mg 2%
Total Carbohydrates 9g 3%
Sugars 7g
Protein 1g 2%
Vitamin A 0.6%
Calcium 0.3%
Iron 3.4%
* Percent Daily Values are based on a 2000 calorie diet.


how to make kaju barfi or kaju katli recipe:

1: take 1 cup 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.

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.

3: take ½ cup sugar (or as required) and 5 tbsp water in a thick bottomed pan (or kadai or a non stick pan).

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.

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

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.

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  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.

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.

9:  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. 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.

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.

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

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

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

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

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

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. for more delicious sweets recipes you can check this collection of 121 sweets recipes for diwali.




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This post was last modified on May 12, 2018, 5:13 pm

    Categories Festival RecipesKids RecipesNavratri & Fasting RecipesNorth Indian RecipesPopular Indian RecipesSweets RecipesVegan Recipes

View Comments (296)

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

  • 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 :-)
    Sivaprakasam

  • 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

    • welcome prashant making sweets at home is always better as you could maintain the hygiene, control the sweetness and also the cost :) welcome always.

  • 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 :-)

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

  • 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.

  • 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

    • its not getting set means the sugar has got under cooked and not to the desired consistency. if it had got over done, then it would have set. hope this helps.

      • 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

        • amritha you might have over-cooked the mixture or while grinding the cashews might have grounded for a longer time. hope this help's you.

  • 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

  • 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

  • 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.

    • outside the fridge, they will stay good for about a week to 10 days. even more. it all depends on the climate and temperature in your city.

  • 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.

    • 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.

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

  • 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.✌?️

    • very pleased to know this neha, thanks for your kind words and positive views :). we will keep sharing more recipes.

  • 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.

  • 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

    • 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.

  • 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?

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

    • add some water and continue to cook till the mixture leaves the sides of the pan. hope this helps.

  • 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!

    • 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.

  • 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

    • 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.

      • 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... :(

        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.

        • 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.

        • ... 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?

          • 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.

  • Happy Diwali Dassana :-)

    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

  • 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?

  • 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

    • 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.

  • 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.

    • 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.

  • 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. :)

  • 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!!!

    • wish you a happy belated anniversary priyanka. thanks a lot for this lovely feedback. wish you all the best.

    • purna, i am not sure about using cast iron kadhai for this recipe. the color might change. so you will have to give a try.

  • 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?

  • 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

  • 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 :) My kids love kaju katli and they have been telling me to prepare it for them. They loved it so much :-) 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

    • 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 ❤️?

  • 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

    • 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.

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

  • 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

    • eva, put it back in the pan. add some water (a few tablespoons) and continue to cook for a few more minutes. hope this helps.

  • 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.

    • 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.

  • 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.:):):):)

    • 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.

  • 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.

    • could be due to the oil released by the pistachios while grinding as well as cooking. thats why the shine and greasiness.

  • 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

    • 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.

  • 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 !!

    • 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.

  • 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!

    • 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.

  • Hi Maám!
    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 :D
    Okay, so just wanted to know if I can multiply the quantity of this recipe by 4. Do I just increase the ingredients fourfold?

  • 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?

  • 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.

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