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

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 recipe, kaju barfi recipe

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 of making kaju barfi were disasters. twice i ended up making something else from the kaju barfi mixture… and once i had to throw away the whole kaju barfi 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.

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.

preparation to make kaju katli recipe

grinding kaju

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.

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

making kaju katli dough

3: take ½ 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 kaju katli 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 kaju katli 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

making kaju katli

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:  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.

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 🙂

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 🙂 you can make kaju barfi for any festive occasion. another variation of this kaju katli recipe which you should try after mastering this recipe is kaju anjeer rolls (cashew fig rolls). they are also equally popular as kaju barfi. for more delicious sweets recipes you can check this collection of 121 sweets recipes for diwali.

kaju katli recipe

few more delicious sweets recipes on the blog are:

  1. 7 cup burfi
  2. coconut burfi
  3. mysore pak
  4. gulab jamun
  5. rasgulla recipe

Kaju Katli

4.74 from 57 votes
these kaju katli are the way they are actually meant to be - thin, smooth, melt in the mouth slices of cashew goodness.
kaju katli
Author:Dassana Amit
Prep Time:5 mins
Cook Time:15 mins
Total Time:20 mins
Course:desserts,sweets
Cuisine:indian
Servings (change the number to scale):14 kaju katli slices
(1 CUP = 250 ML)

INGREDIENTS

  • 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)

INSTRUCTIONS

grinding cashews

  • powder the cashew in a coffee grinder or a dry grinder.
  • the cashews should be in powdered form and not become pasty or oily.

making kaju katli mixture

  • on a low flame heat sugar and water in a thick bottomed or non stick pan or kadai.
  • meanwhile grease a plate or a tray and keep aside or keep butter papers ready.
  • 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.
  • stir and keep on stirring the cashew mixture on a low flame.
  • the cashew mixture would start thickening.
  • cook the kaju mixture for approx 7-9 minutes till the whole mixture starts to come together.

making kaju katli

  • remove the whole lump of the kaju mixture from the pan and place it on work surface, bowl or plate.
  • add the rose petals and ghee or oil to the cashew mixture.
  • when the heat in the mixture is hot enough to handle, then knead the cashew mixture.
  • flatten the dough and place it on a butter paper or on a greased plate/thali or tray.
  • 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.
  • remove the butter paper and let the rolled dough cool.
  • when completely cooled, using a sharp knife cut the cashew dough giving square or diamond shapes.
  • gently remove the kaju katli with a butter knife.
  • serve the kaju katli straight away or keep in an air tight container.

NOTES

tips for making kaju katli
  • 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.

NUTRITION INFO (approximate values)

Nutrition Facts
Kaju Katli
Amount Per Serving
Calories 86 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g6%
Cholesterol 2mg1%
Sodium 1mg0%
Potassium 60mg2%
Carbohydrates 9g3%
Sugar 7g8%
Protein 1g2%
Vitamin A 30IU1%
Calcium 3mg0%
Iron 0.6mg3%
* Percent Daily Values are based on a 2000 calorie diet.
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dassana amit

Founder, Chef, Recipe Developer, Food Photographer >> MORE ABOUT US

namaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

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247 comments/reviews

  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.5 stars

  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 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 😀
    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 stars

  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!

    • 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 !!5 stars

    • 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 you5 stars

    • 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.:):):):)5 stars

    • 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.

    • 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 dassana4 stars

  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

    • 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 🙂 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

    Karthika5 stars

    • 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?

  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. 🙂

  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.

    • 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

    • 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 🙂

    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

    • 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.5 stars

        • … 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.

        • 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.