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Kaju katli recipe | How to make kaju katli (Kaju barfi)

By swasthi , on November 13, 2020, 183 Comments, Jump to Recipe

Kaju katli recipe or kaju barfi with video & photos. Easy & quick recipe to make perfect kaju katli like the ones we get in sweet shops. These kaju katli have a smooth & melt-in-the mouth texture with mild flavors of cardamom powder or rose water. Kaju translates to cashews & katli refers to thin slices.

kaju katli recipe

This classic sweet, kaju katli is one of the most bought sweets from the halwai & Indian sweet shops during festivals & occasions. Most Indians usually gift these to friends & relatives to spread the joy of festive or special occasions.

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Often people are intimated to make kaju katli at home as most recipes require checking the string consistency. But this recipe is very simple, quick to make & does not involve checking string consistency.

Moreover kaju katli needs only a few ingredients that are always available in Indian kitchens.

This Kaju katli is

  • gluten free
  • can be made vegan by using coconut oil
  • is low fat
  • simple & quick to make

I always make sweets at home and avoid buying from shops or frozen sections as the store bought ones contain preservatives. We also do not know the quality of sugar and other ingredients used.

With homemade kaju katli, you know what goes into it. We always have the option to use organic sugar and avoid artificial flavors.

How is kaju katli made?

Traditionally kaju katli was made by boiling the sugar syrup to a 1 string consistency and then the powdered cashews are added to it. This method yields great results as the mixture doesn’t get overcooked and the burfi turns right.

The method I have shown in this post is without making a string consistency which I adapted from my Badam burfi recipe. I have just brought the sugar syrup to a rolling boil and then added the cashew powder. Cooked further until it reaches a thick consistency.

This method also gives very nice kaju katli just like the ones in the sweet shops. However if you are an experienced cook then you can also boil the syrup to a one string consistency and then add the cashew powder.

If you love burfi recipes, then you may love these coconut burfi & 7 cups burfi & Badam burfi.

Tips to make good kaju katli

1. Choosing cashews correctly & using it the right way is very important to make a good kaju katli. Here are my tips to choose

Buy unsalted premium quality cashews. Taste test them first before using in the recipe. Ensure they are fresh in taste and flavor. Avoid using cashews that smell or taste stale or rancid.

You can use whole or split cashews. I prefer to split them first to ensure they are good enough & free from bugs/worms & larvae. You may use them whole if you prefer.

2. Use cashews at room temperature: It is very important to use cashews at room temperature. If you store your cashews in the refrigerator like me, then lightly roast them on a low flame for a few minutes until they turn slightly hot to touch. Do not over roast them. We don’t want the kaju katli to discolor. The idea is to use moist free cashews. Cool them completely and then use them to grind.

3. Grinding cashews is the main step in the recipe. Use a small grinder jar or a spice jar to powder. Only pulse and blend for short time of about 25 to 30 seconds. Scrape the sides and pulse. Over blending the cashews or blending for too long will release oils from cashews. This will not give the right texture to the kaju katli. The mixture will begin to release oil if such powder is cooked.

4. Texture of cashew powder has to be fine but do not aim to make it as fine as flour. It will be slightly grainy or coarse. Make sure cashews are powdered as fine as possible without making the powder lumpy. Pulse the cashews in intervals and avoid running the grinder for long time.

5. Sieve the cashew powder without fail. This makes the cashew powder light, lump-free and also uniform so you have a kaju katli that is of uniform smooth texture. This step also helps to remove coarse chunks of kaju from the powder. Pulse the coarse chunks again in the grinder. Use a sieve that is not too fine. I use one that can sieve fine semolina.

6. Sugar syrup has to rapidly boil before the cashew powder is added to it otherwise the mixture may turn sticky. Since there is no sugar syrup consistency required for this recipe. This step is very important. The idea is that by the time the syrup comes to a rolling boil, it will be almost around 1 string consistency.

7. Do not overcook the mixture as it dries out the kaju katli.

8. Kneading the mixture well is the key to get smooth and mouth melting kaju katli.

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Preparation

1. Add 200 grams cashews to a blender jar. I had used cashews from fridge. I split open the cashews and then dry roasted on a low flame until crunchy. Cooled completely. I used 1 & 1/2 cups split cashews which weighed 200 grams.

adding cashews to blender to make kaju katli recipe

2. Pulse or blend to make a powder. Do not blend at a stretch for long time as they begin to release oil and turn lumpy. I usually blend the cashews in intervals. Also make sure the kaju powder doesn’t turn hot or even warmas it changes the flavor.

pulse the cashews in blender to make kaju katli recipe

3. To make sure the cashew powder is not too coarse I sieved it. You will need to use a spoon to pass it through the sieve.

sieve cashew powder to make kaju katli

4. I added back the coarse grains and blended again.

blend the coarse parts again to make kaju katli

5. The cashew powder will be slightly grainy but not fine like flour. You can also split this kaju katli recipe and make the powder one day ahead. Store it in a air tight jar and use within the next 2 days.

slightly grainy powder is needed to make kaju katli recipe
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Making sugar syrup for kaju katli

6. Add sugar to a non stick pan. I used 3/4 cup + 2 tbsps. The sweetness was right for us. If you prefer less sweetness then you can reduce 2 tbsp.

adding sugar to pan to make kaju katli recipe

7. I poured 6 tbsp water. Pouring too much water is not right for this method as the mixture will have to be cooked for longer. So measure the water correctly.

pour water to make sugar syrup for kaju katli recipe

8. Stir gently and dissolve the sugar completely on a medium heat. Sugar can scratch up the nonstick pan so be gentle. Bring the sugar syrup to a rapid boil.

dissolving sugar fully to make kaju katli recipe
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How to make kaju katli

9. Next lower the flame completely and add cashew powder. I added in 2 batches. You may end up with lumps if the entire powder is added at one time.

adding cashew powder to syrup to make kaju katli

10. Next mix very well to ensure there are no lumps. Scrape the sides and the spoon if the powder is stuck.

mixing to break lumps

11. Keep stirring the kaju katli mixture consistently and cook on a low to medium heat until the mixture begins to thicken.

Stir continuously until kaju katli mixture thickens

12. Next add 2 tsps ghee and 1 tsp rose water or cardamom powder.

pouring ghee rose water for flavor

13. Next continue to cook stirring well. As the mixture thickens it will leave the sides if not then add a few drops of ghee again.

repeat adding ghee if needed
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14. With in few mins the mixture will come together and leaves the pan. It took about 9 minutes for me to reach this stage. This is just a guideline and may vary depending on the kind of pan and intensity of heat from your stove.

mixture leaves the pan

Check if the mixture is done

When the kaju katli mixture is done, set the pan aside. Take 1/4 tsp of the mixture and cool down a bit. Grease your fingers and make a ball out of it. You must get a non sticky dry ball. This means the mixture is ready.

If you do not get a dry ball it means the kaju katli mixture is under done and needs cooking further. Cook for a few more minutes.

15. Next quickly pour the prepared mixture to a greased plate or butter paper. If using unbleached parchment paper then grease it first and use.

pour kaju katli mixture to a parchment paper or greased plate

16. When the temperature comes down to slightly hot or warm, then grease your hands and knead it well.

knead kaju katli mixture well
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17. With in 2 to 3 mins the mixture will turn smooth and begin to look slightly dry meaning it is good to set.

smooth mixture

18. Next cover the kaju barfi mixture.

cover the kaju katli mixture with a butter paper

19. Roll it to a oval shape of 1/4 inch thickness applying pressure evenly all over.

roll the mixture to oval shape

20. Lastly cool completely and cut to square or diamond shapes. I cut them to the size of Haldiram’s Kaju katli. You can cut them slightly bigger if you like.

How to cut kaju katli? First cut diagonally, spacing 1 ½ inches between each line. Then cut straight, spacing 1 ½ inches between each line. You will get diamond shaped kaju katli.

cut kaju katli to desired shapes

Most often vark or edible silver foil is placed over the kaju katli. If you prefer you can do it after slicing it.

Store kaju katli in a air tight jar. They keep good at room temperature for 5 to 7 days.

kaju katli

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kaju katli

Kaju katli recipe

kaju barfi is a simple fudge made of cashews and sugar. This recipe will help you to make thin kaju katli with a delicious melt-in-the-mouth texture. Recipe can be easily halved and made with ¾ cup cashews.
Pin Recipe Print Recipe

For best results follow the step-by-step photos above the recipe card

Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Servings20 katli
AuthorSwasthi

Ingredients (1 cup = 240ml )

  • 1½ cups cashew nuts or kaju – 200 grams
  • 90 ml water or 6 tablespoons (refer notes)
  • ¾ cup sugar (+ 2 tbsp optional) – 150 to 180 grams
  • 1 teaspoon rose water or 1/8 teaspoon cardamom powder or both
  • 2 teaspoons ghee for cooking
  • 1 teaspoon ghee for greasing
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Instructions

Preparation

  • Add 1½ cups cashews to a blender jar and pulse a few times until it turns to a powder.
  • Do not run the blender for long time as the cashews begin to release oil and turn lumpy.
  • To ensure the powder is not very grainy sieve it and blend the coarse particles again.
  • The cashew powder will be slightly grainy.

How to make kaju katli

  • Add ¾ cup sugar and 90 ml water to a non stick pan. Heat & dissolve it well. 
  • When the sugar melts off completely and begins to boil rapidly, add the cashew powder. Lower the heat.
  • Mix well to blend the sugar syrup and cashew powder.
  • The mixture must be smooth without any lumps.
  • Keep stirring and cook on a medium heat until slightly thick.
  • Then pour 1 teaspoon rosewater and one teaspoon ghee.
  • You can also add 1/8 teaspoon cardamom powder.
  • Cook till the kaju katli mixture turns thick and begins to leave the sides of the pan.
  • If it doesn't then drizzle few drops of ghee again and mix.
  • At this stage the mixture should not look dry but has to be moist and sticky. 

Check if mixture is ready

  • To check if the mixture is ready. Turn off the stove and set the pan aside.
  • Take ¼ teaspoon of this kaju katli mixture and cool down a bit.
  • Roll it to a ball with greased fingers. You must get a ball that isn't sticky.
  • Upon cooling completely this has to get the texture of the katli or fudge.
  • Next transfer the cooked kaju katli mixture immediately to a greased plate or parchment paper (butter paper).
  • Let the temperature come down to warm or slightly hot.
  • While the mixture is still slightly hot or warm, grease your palms and knead it for 2 to 3 minutes to a smooth crack free dough. (refer video or picture below)
  • Another method is to place the mixture on parchment paper and cover it. Then knead it well with the paper over the mixture. Covering the mixture with parchment paper protects your palm from extreme heat.
  • ( To fix ) If your kaju katli mixture tends to stick a lot, it means it is still underdone. So continue to cook the mixture for a little longer. If your mixture looks dry, sprinkle some boiled and cooled water and knead.
  • Place the ball on a greased aluminum foil or a butter paper and cover it. 
  • With the help of a rolling pin, roll it evenly to ¼ inch thickness.
  • Cool completely and cut to desired shapes. Store kaju katli in an airtight box.
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Notes

  1. Water: Please stick on to the quantity of water mentioned in the recipe. If you add even little more water than mentioned in the recipe, you will have to cook the mixture for longer. This may alter the taste of kaju katli making it chewy.
  2. You can also boil the sugar syrup until it reaches 1 string consistency. Then add the cashew powder. Mix well and add ghee. Cook until the mixture leaves the sides of the pan. When it cools down a bit. Knead it well and follow as mentioned above.
  3. Before adding the cashew powder, make sure sugar has dissolved completely and has begun to boil well.

Alternative quantities provided in the recipe card are for 1x only, original recipe.

For best results follow my detailed step-by-step photo instructions and tips above the recipe card.

NUTRITION INFO (estimation only)

Nutrition Facts
Kaju katli recipe
Amount Per Serving
Calories 89 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g6%
Cholesterol 1mg0%
Sodium 1mg0%
Potassium 63mg2%
Carbohydrates 10g3%
Sugar 8g9%
Protein 1g2%
Vitamin C 0.1mg0%
Calcium 4mg0%
Iron 0.6mg3%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @SwasthisRecipes or tag #swasthisrecipes!

© Swasthi’s Recipes

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About swasthi

Iโ€™m Swasthi shreekanth, the recipe developer, food photographer & food writer behind Swasthis recipes. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthiโ€™s Recipes will assist you to enhance your cooking skills.
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Comments

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  2. Michelle says

    January 3, 2021

    5 stars
    I tried this recipe as the first time making kaju katli for Christmas as itโ€™s my favourite sweet and it came out perfectly! Everyone loved it and the entire lot disappeared instantly!

    Reply
    • swasthi says

      January 5, 2021

      Hi Michelle
      Glad to know it came out well. Thank you

      Reply
  3. Catherine Tatum says

    December 19, 2020

    Looking for recipe for a sweet my boss had sent from India, it had a very buttery flavor, cashews, it was like a soft taffy that melted in your mouth,but slight chewy- not cake,like candy

    Reply
    • swasthi says

      December 19, 2020

      Hi Catherine
      Yes this is the recipe.

      Reply
  4. Shruti says

    November 28, 2020

    4 stars
    Can we do kaju modak by following the same method.. please do reply

    Reply
    • swasthi says

      November 29, 2020

      Yes you can. Shape them when the mixture is still slightly hot/warm

      Reply
  5. Ramya says

    November 13, 2020

    4 stars
    Hi
    I made this yesterday for diwali. It came out perfectly. Didn’t know kneading after cooking made such a huge difference! Thank you! I did have some difficulty with the recipe though. I pulsed the cashews and seived them. When I tried pulsing the coarse left over after first seiving, it released oil and turned sticky. I added that to the sugar syrup. Thankfully final product was smooth.

    Reply
    • swasthi says

      November 13, 2020

      Hi Ramya,
      Glad to know it turned out good. Thank you

      Reply
    • Kanagu Ramawamy says

      November 28, 2020

      5 stars
      Great recipe.. came out well.. similar to the ones we get in the shop..but this one was softer …thank you!!

      Reply
      • swasthi says

        November 29, 2020

        You are welcome!

        Reply
  6. Radhika Gurukannan says

    November 12, 2020

    5 stars
    Excellent… tried your method… came out well. Thank you

    Reply
    • swasthi says

      November 13, 2020

      Welcome!

      Reply
  7. Nisha says

    November 12, 2020

    5 stars
    Perfect recipe and all the instructions are spot on that helped me in making thse delicious burfis. Thank you!

    Reply
    • swasthi says

      November 13, 2020

      Glad to know!
      You are welcome

      Reply
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  9. Anu says

    November 11, 2020

    5 stars
    Hey,

    I am not an amateur sweet maker so consider my surprise when I made this and offered one to my husband and he asked, “When did you buy this?”. Back in the kitchen, I noticed that my only-cakes-for-me daughter had gobbled down 3. I’ve had to hide them ๐Ÿ™‚

    Thanks much! Blogs and videos abound, but expertise shows!
    -Anu

    Reply
    • Anu says

      November 11, 2020

      I meant to say that “I am an amateur sweet maker”!

      Reply
      • swasthi says

        November 12, 2020

        Welcome Anu,
        Happy to know! Thank you so much!

        Reply
  10. Urmi says

    November 11, 2020

    Hi Swasthi,

    Loved this recipe. Kaju barfi is my favourite and I never thought I could make it at home. It turned out perfect.

    One query – is it possible to replace sugar with Sugarfree for diabetics to enjoy?

    Reply
    • swasthi says

      November 11, 2020

      Hi Urmi
      Glad to know! I have never made anything with sugarfree so don’t know if it works.

      Reply
  11. Urvi says

    November 10, 2020

    My mixture did turn out sticky and isnโ€™t hard enough to make dough. I think I didnโ€™t let the sugar syrup boil enough. Any suggestions for fixing this? I tried adding more cashew powder but itโ€™s still sticky and I donโ€™t want to risk cooking it

    Reply
    • swasthi says

      November 10, 2020

      Sugar has to dissolve fully and the syrup should begin to boil rapidly. Cashew powder has to be added at this stage. Cook it further for a little longer. it will thicken.

      Reply
  12. Jay says

    November 4, 2020

    4 stars
    Hello! I tried making this recipe but my cashews always turned oily/lumpy very fast. I didnโ€™t even run the blender that much!

    What kind of blender did you use?

    I tried to blend the cashews in a small kitchenhaid food processor on chop mode which was the best, but I still had to store separately the parts that became oily. They also are not as finely blended as your picture looks.

    The purรฉe mode made it more oily faster. The nutribullet did not work at all- oily and lump like instantly.

    Reply
    • swasthi says

      November 5, 2020

      Hi,
      I use Indian mixer grinder. If the nuts are too old they will release oil quickly.

      Reply
  13. Suneha says

    August 7, 2020

    5 stars
    Thank you for the recipe my 4 year old kid don’t like sweets except this one first time ever she asked me to do sweet that too kaju Katli so I search in google first one I got yours I read whole post and read few more but yours is very clear and easy to follow tried it came out just perfect am very happy with the result once again thank you so much and you are in our happiness and memory god bless you.

    Reply
    • swasthi says

      August 8, 2020

      Welcome Suneha
      So happy to know! Thank you so much for trying and leaving a comment.
      ๐Ÿ™‚

      Reply
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  15. Sushila says

    August 2, 2020

    5 stars
    Thanks for the excellent recipe. Katli turned out perfect.

    Reply
    • swasthi says

      October 28, 2020

      Welcome Sushila

      Reply
  16. Brinda says

    August 2, 2020

    5 stars
    Nice reciepe loved the taste but it became dry after it cooled down

    Reply
    • swasthi says

      August 3, 2020

      Hi Brinda
      I think you overcooked the mixture. Watch the video before you make it next time. Hope this helps

      Reply
  17. Deepshikha Bera says

    July 29, 2020

    5 stars
    Can I use fried cashew for kaju katli

    Reply
    • swasthi says

      August 1, 2020

      Hi Deepshikha
      What is fried cashew? deep fried?

      Reply
      • Arthi Jkumar says

        October 25, 2020

        5 stars
        First time I tried last month, came out very well. My 4 year old loved it. This time no matter how many times I stir, it still is sticky. Don’t know where I went wrong.

        Reply
        • swasthi says

          October 28, 2020

          Hi Arthi,
          The mixture will become sticky if the cashew powder has begin to release oil. It is due to over blending the cashews.

          Reply
  18. Manisha Singh says

    July 29, 2020

    Hi
    I put Coconut sugar but its not coming in rolling consistency.. like its loose i heat it also again .
    What i can do? Plz suggest .. as i am making it for a diabetic friend

    Reply
    • swasthi says

      July 29, 2020

      Hi Manisha
      I am sorry I don’t think this recipe works with coconut sugar. I have another recipe made with coocnut jaggery if you want you can take a look. almond jaggery burfi

      Reply
  19. Manisha Singh says

    July 20, 2020

    5 stars
    Hi.. i loved your recipe but one question as my friend is allergic to milk product so canโ€™t use ghee , can i use Almond oil instead of ghee.
    Please suggest.

    Reply
    • swasthi says

      July 20, 2020

      Hi Manisha
      Thank you! Yes you can use

      Reply
      • Manisha Singh says

        July 20, 2020

        Thank you so much๐Ÿ™๐Ÿป๐Ÿ˜Š

        Reply
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  21. Ishwarya says

    June 25, 2020

    I did this and the taste was amazing..but it was a little thin and not as tht much thick and hard as the shop gives..wat must be done

    Reply
    • swasthi says

      June 26, 2020

      Hi Ishwarya
      Thin or thick depends on your rolling. Roll it thicker, if you want it thick. If it is not dry on top then it means the mixture had to cook a bit more. Try it a few more times you will get it perfectly.

      Reply
  22. Vaishali says

    June 1, 2020

    5 stars
    I tried for the first time and it turned out perfect! Thanks ๐Ÿ˜Š

    Reply
    • swasthi says

      June 4, 2020

      Glad to know Vaishali
      ๐Ÿ™‚

      Reply
  23. Sowmya kumar says

    May 24, 2020

    Mam, tried kaju katli..turned out very tasty and perfect…thank you so much. I always refer your site.

    Reply
    • swasthi says

      May 26, 2020

      Welcome Soumya
      Glad to know!

      Reply
  24. Soonali says

    May 23, 2020

    Hi mam, I had tried This Recipe. Bt my mixer was Going to hard.. So plz tell me what can i do now to get Kaju katli recipe in A right ways???

    Reply
    • swasthi says

      May 23, 2020

      Hi Soonali
      I didn’t understand the problem. But yes it needs a good blender/mixer grinder and do not blend continuously otherwise it will release oils.

      Reply
  25. Maryanne says

    May 14, 2020

    Thank u for the yummy recipe. The kids enjoyed the kaju Katli.

    Reply
    • swasthi says

      May 16, 2020

      Glad to know!

      Reply
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