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.
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.
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.
Tips to make good kaju katli
- Make sure cashews are powdered as fine as possible without making the powder lumpy. Pulse the cashews in intervals and avoid running the blender for long time.
- 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.
- Do not over cook the mixture as it dries out the kaju katli.
- Kneading the mixture well is the key to get smooth and mouth melting kaju katli.
- Do not over blend the cashews to the extent they release oils. If the cashew powder turn oily, then it is not suitable to make kaju katli. Just use up the powder to make north Indian gravies and make a fresh batch of kaju powder.
If you love burfi recipes, then you may love these coconut burfi & 7 cups burfi
Watch video to make kaju katli
More Sweets Recipes
Diwali Sweets
Besan ladoo
Rasmalai
Gulab jamun
Easy kaju katli or kaju barfi
Kaju katli
Ingredients (1 cup = 240ml )
Ingredients for kaju katli
- 1½ cups cashew nuts or kaju – 200 grams
- 90 ml water or 6 tbsp (refer notes)
- ¾ cup sugar (+ 2 tbsp optional) – 150 to 180 grams
- 1 tsp rose water or 1/8 tsp. cardamom powder or both
- 2 tsp ghee for cooking
- 1 tsp ghee for greasing
Instructions
Preparation for kaju katli
- Add cashews to a blender jar and pulse a few times until it turns to 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 sugar and 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 powder. The mixture must be smooth without any lumps.
- Keep stirring and cook until slightly thick. Then pour rosewater and ghee. You can also add 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 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 tsp 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 mixture immediately to a greased plate or 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 mins to a smooth crack free dough. ( To fix ) If your kaju katli mixture tends to stick a lot, it means it is still underdone. So add little milk powder and knead. if your mixture looks dry, sprinkle some boiled and cooled milk 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. If you have used milk while kneading refrigerate and use.
Notes
Before adding the cashew powder, make sure sugar has melted completely and has begin to boil well.
Nutrition
Preparation for kaju katli
1. Add 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. I used 1 & 1/2 cups split cashews which weighed 200 grams.
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.
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.
4. I added back the coarse grains and blended again.
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.
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.
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.
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.
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.
10. Next mix very well to ensure there are no lumps. Scrape the sides and the spoon if the powder is stuck.
11. Keep stirring the kaju katli mixture consistently and cook on a low to medium heat until the mixture begins to thicken.
12. Next add 2 tsps ghee and 1 tsp rose water or cardamom powder.
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.
14. With in few mins the mixture will come together and 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.
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.
16. When the temperature comes down to slightly hot or warm, then grease your hands and knead it well.
17. With in 2 to 3 mins the mixture will turn smooth.
18. Next cover the kaju barfi mixture.
19. Roll it to a oval shape of 1/4 inch thickness.
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.
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.
Friendly says
I made kaju katli for the first time using this recipe and it turned out very well. It was a big hit and star of my tea party. Thank you ma’am for this recipe.
swasthi says
Welcome. Thanks for trying the recipe. Happy to know kaju katli came out good.
🙂
Rajni Andavarapu says
Helo mam, i done today for pongal,my son loves it,he says diamond is super yummy thanx a lot
swasthi says
Hi Rajni,
Happy pongal!
So glad to know your kid liked the kaju katli.
🙂
Jaiby Joshy says
Hi Swathi,
Thanks for your great recipes. I tried Gulab Jamuna and Tomato rice. Both came out good. I told to my friends also about your site.
Thanks and all the best
swasthi says
Welcome Jaiby Joshy
Glad to know the food turned out good. Thanks for sharing about the blog with your friends.
🙂
Gayu says
Hi swasthi.
Thank you so much for the kaju katli recipe. It really turned out well. Keep updating your skills.
swasthi says
Hi Gayu
You are welcome. Thank you so much for the comment. Glad to know it came out good.
🙂
Neeru says
Do we need to add some sooji to it?
swasthi says
No
Chandrima says
Hi swasthi,
Recipe is superb. Want to try kaju katli with 1 kg kaju for Diwali. Do you think I must make in 2 batches or can I do all in 1 go? Any inputs?
swasthi says
Hi Chandrima
Thank you. This recipe hasn’t been tested to make kaju katli using 1 kg kaju. It is good you make with half kg each timea I have made it a many times. It is easier for you to stir well. Hope this helps.
Chandrima says
Okay 👌 I will make it twice. Thank you
Pulkit says
hi swasthi
view look wise delicious kaju katli
thanks for sharing your skills
Jyoti says
Hi swasthi
Happy dusshera
I made kaju katli and rasgulla using your recipes. Both turned out so good 😊 . Your recipes are crisp and clear. Thank you 🙏 very much for the recipes.
Shwetha says
I made kaju katli for the first time. It turned out very good 🤤
swasthi says
Thanks for trying Shwetha
Mehrunisa says
Dear swasthi
Lovely recipe! I made badam kaju katli. Used half blanched almonds and half kaju. Turned out so good.
Thank you very much!!
swasthi says
Hi Mehrunisa
Thanks a lot for trying. Loved your idea of using badam in this recipe. Glad it turned out good.
🙂
Saranya says
Wonderful explanation..but I have broken cashews can I use it if so how much should I use
swasthi says
Hi Saranya
Thank you. You can use 200 grams broken cashews
Leela says
Hi swasthi,what is the shelf life of this kaju barfi
swasthi says
Hi Leela
It keeps good for about a week without refrigeration. If refrigerated then it will keep good for more than a month.
jagrati says
i have overcooked the mixture… i becomes powdery… does not stick together…??
can i do something now ?
i dont have milk powder
swasthi says
Hi Jagrati,
Cool it completely. Powder it finely in mixer and sprinkle some warm milk. Knead it well. Then make a square and cut. If this doesn’t work, sprinkle some more milk and allow the mixture to turn hot. Turn off and knead it.
Nisha says
Can this be made with roasted cashew?
swasthi says
Yes if lightly roasted and unsalted you can use them. Cashews shouldn’t be discolored.
Dipali says
Owesome recipe…
I got the perfect kajukatali ….??
swasthi says
Thanks for trying Dipali
Shubhecha says
Awesome website
swasthi says
Thank you
Rafik says
Great to see your page and I ambitious to try soon in my home
swasthi says
Thank you
Rafik says
Good test…… Yes I got it
Jade says
I am going to do this for my GCSE. I have chosen India as a country that I want to cook from because I love Indian food.
swasthi says
Thanks for choosing Indian food.
🙂
Good luck Jade!!
Divya Rajendra Fouzdar says
All recipe for good for make home items .You are explain very easy farmate.Thanks to you. We enjoy Diwali With pure KajuBarfi. Thanks .
Shashi says
Swathi I tried kaju burfi but it becomes like halwa. Please help me
swasthi says
Hi Shashi
You haven’t cooked it enough. Cook for some more time until it becomes thick. When it cools down it should become thick and grease your hands. Then knead it when it is warm. Hope this helps
Shashi says
Thanks swathi I will try.
sweets91 says
nice
swasthi says
Thank you
swasthi says
Hi Sree,
Thank you
sree says
Good I was really amazed to see good and a clear form of explanation..
swasthi says
Thanks Sree
Anonymous says
great , very nice presentation of receipe , thanku very much
swasthi says
welcome
Aparna Rajesh says
I tried this receipe and it turned out super perfect.. Thanks for sharing!
swasthi says
Welcome Aparna,
So glad to know you made it perfect. thanks for the feedback.
Happy Diwali
hemlata says
This is my douthers faverat rec. She likes it too much. Nice receipe.
swasthi says
Thanks Hemlata
Anita says
Its 2 good and ince recipes and easy recipies
swasthi says
Thanks Anitha
Shred a says
Excellent recipe…
shreya says
Excellent
swasthi says
Thanks Shreya
Dilkash Alamgir says
yummy & tasty good for health……
….please send this recipe of malai kulfi.in my email id.. …?
pavithra says
kaju katli is my favorite recipe .I try to get sweet .I love kaju katli recipe
vipin singh thakur says
Nice
swasthi says
Thank you
Anonymous says
superrrrrrr rrrrrrrrr.. ……… …… …….
swasthi says
Thank you
Anushka says
Very nice
swasthi says
Thanks Anushka
bhumika says
its awesome recipe …. !!!!!!
yumy and simple esy ♥°°° …
swasthi says
Thanks Bhumika
meeti says
Very nice …………
swasthi says
thanks Meeti
Anonymous says
One cup equals how much grams
swasthi says
i didn’t measure in grams. but used a 240 ml standard cup. There are many readers who have got it right with a cup measurement.so u can go ahead using a 240 ml cup
bhumi says
I make it…….
Itzzzzz….♥
really … yummyy!!!!!!!
swasthi says
Thanks Bhumi, iam glad it came out well
alisha says
Perfectly done it was fantastic…. Thanks for the easy recipe
gita says
Thanks . made it very good
sweety says
Wow it looks yummy thank you.
sheila says
Thank u swasthi kaju katli came very well like the sweet shop one.
swasthi says
hi Sheila,
wow, thanks for the wonderful comment.
🙂
anisha says
dear swasthi, cannt thank you enough for such a wonderful recipe. kaju katli turned out super good. thank you
swasthi says
Hello Anisha,
Iam glad it turned out good.Thank you
🙂
vijayalakshmi says
wow so perfect and yummy… i too made this fir diwali which is quite different from it… love it
siju says
Swasthi,iam so happy that kaju katli turned out gr8 without string consistency. I always thought a burfi can taste good only with string consistency. w e made it today, just gr8. Thank you. HAPPY DIWALI
swasthi says
Iam glad you liked it Siju, wish you too a very happy diwali. Thanks for your time to comment back here
🙂
Thasbiha says
I tried your recepie and the best part is it was perfect .
swasthi says
Hi Thasibha,
Thanks a lot for the feedback.Iam glad it turned out perfect.
🙂
Nisa Homey says
Pictures are awesome! I like the way you lightly roasted the cashewnuts and this way it will powder pretty fast and fine too. I had tried making kaju barfi earlier but it was not satisfactory; and yours look easy…going to try it!
swasthi says
Hi Nisa,
Do try. Thank you so much. Have a wonderful day
🙂
Anonymous says
Thanks swasthi,
swasthi says
Welcome