Kaju Katli Recipe – Traditional Indian Cashew Sweet (Easy & Perfect for Festivals)

Introduction To Kaju Katli Recipe 

            Kaju Katli, also known as Kaju Katri Barfi, is a beloved Indian sweet with a rich, melt-in-the-mouth flavor. Originating from the diverse culinary landscape of India, this dessert is made from cashew nuts, which lend it a unique and luxurious texture. 

The preparation of Kaju Katri involves a meticulous process where cashew nuts are ground into a fine paste and cooked with sugar and ghee (clarified butter). This mixture is then shaped into thin, diamond-shaped pieces and often garnished with edible silver leaf, adding an extra touch of elegance. 

Kaju Katri is a symbol of celebration and a testament to the art of Indian confectionery. Its simplicity in ingredients belies the complexity of flavors and textures, making it a beloved treat for all ages. Now, Let's make kaju katli with SK in a simple and easy way.

🕒 Recipe Details:

Prep Time: 10 mins

Cook Time: 15 mins

Total Time: 25 mins

Yield: 12–15 pieces

Category: Indian Sweets

Cuisine: Indian

📑 Ingredients For Kaju Katli:

• 1 cup cashew nuts (kaju)

• 1 cup milk powder

• 1/2 cup sugar

• 1/2 cup water

• 2 tablespoons ghee (clarified butter)

• 1/4 teaspoon cardamom powder (optional)

• Edible silver leaves (varak) for decoration (optional)

🍜 How to Make homemade Kaju Katli step -by -step Recipe:

Step 1: Prepare Cashew Nuts:

• Place the cashew nuts in a blender or food processor. Grind them into a fine powder. Be careful not to over-process, as it may turn into cashew butter.

Step 2: Make Sugar Syrup:

• In a non-stick pan, combine the sugar and water. Cook over medium heat, stirring occasionally until the sugar dissolves completely.

• Continue to cook the syrup until it reaches a one-thread consistency. You can test this by dropping a small amount of syrup into a bowl of water; it should form a single thread when cooled.

Step 3: Cook Cashew and Milk Powder Mixture:

• Add ghee to the sugar syrup and stir well.

• Add the cashew powder and milk powder to the syrup. Mix thoroughly to combine.

• Cook the mixture over low heat, stirring constantly, until it starts to pull away from the sides of the pan and forms a smooth dough-like consistency. This should take about 5-7 minutes.

Step 4: Shape the Barfi:

• Transfer the mixture to a greased plate or a piece of parchment paper.

• Allow it to cool slightly, then use a rolling pin to roll the mixture into an even layer about 1/4 inch thick.

• Once the mixture is cool enough to handle but still warm, cut it into diamond-shaped pieces using a sharp knife.

Step 5: Decorate (Optional):

• If desired, gently press edible silver leaves onto the surface of each piece of Kaju Katli for an elegant touch.

Step 6: Cool And Store:

• Allow the Kaju Katli to cool completely before removing the pieces from the plate.

• Store in an airtight container at room temperature for up to 1-2 weeks.

Try our delicious : Milk kheer Enjoy  the spongy Rasgulla and Gulab Juman

 ✅ Storage Tip:

Keeps fresh at room temperature for 1–2 weeks in an airtight container.

🧑‍🍳 Expert Tips For Soft And fresh  Kaju Katli:

1. Grind Cashews Properly: 

• Ensure the cashew nuts are ground into a fine powder. If over-ground, they might turn into a paste, which can affect the texture of the final product.

2. Monitor Sugar Syrup Consistency: 

• Achieving the correct one-thread consistency for the sugar syrup is crucial. Too thin, and the mixture won't set; too thick, and it may become grainy.

3. Cook on Low Heat: 

• When combining the cashew powder and milk powder with the syrup, cook on low heat. This prevents burning and ensures a smooth texture.

4. Stir Constantly: 

• Stir the mixture continuously to avoid lumps and ensure even cooking. This helps in achieving a smooth, lump-free dough.

5. Use Fresh Ghee: 

• Fresh ghee enhances the flavor and texture of the Kaju Katli. Ensure it's not overly browned or burnt.

6. Grease the Surface:

•  Grease the plate or parchment paper with ghee to prevent the mixture from sticking. You can also use a little ghee on your hands and rolling pin for easier handling.

7. Cool Slightly Before Cutting: 

• Allow the mixture to cool slightly before cutting it into pieces. If it's too hot, it may be too soft to cut neatly; if it's too cold, it may become too hard to shape.

8. Use a Sharp Knife: 

• For clean, neat cuts, use a sharp knife. Cutting the mixture while it is still warm will give you cleaner shapes.

9. Avoid Overcooking:

•  Overcooking can cause the Kaju Katli to become dry or crumbly. As soon as the mixture forms a dough-like consistency and starts pulling away from the pan, it's ready to be set.

10. Store Properly: 

• Once completely cool, store Kaju Katli in an airtight container to maintain its freshness and texture. Avoid exposure to moisture.

💥FAQs About Kaju Katli: 

Q 1. Can I use cashew butter instead of ground cashews?

         Using cashew butter is not recommended, as it has a different texture and consistency than ground cashews. Ground cashews provide the right texture for Kaju Katli.

Q 2. How do I know when the sugar syrup is ready?

       The sugar syrup is ready when it reaches a one-thread consistency. You can test this by dropping a small amount of syrup into a bowl of cold water; it should form a single thread that doesn't break easily.

Q 3. What if the mixture is too sticky or dry?

       If the mixture is too sticky, it may not have cooked long enough. Continue cooking on low heat until it thickens and starts pulling away from the pan. If it's too dry, add a little ghee to help bring it together.

Q 4. Can I use other nuts instead of cashews?

        While cashews are traditional for Kaju Katli, you can experiment with other nuts like almonds. However, you may need to adjust the recipe as different nuts have different textures and flavors.

Q 5. How can I avoid lumps in the mixture?

      To avoid lumps, ensure the cashew powder and milk powder are finely ground and mix them thoroughly with the syrup. Stir continuously while cooking to incorporate the ingredients evenly.

Q 6. Can I make Kaju Katli without milk powder?

      Yes, you can make Kaju Katli without milk powder, but the texture and flavor will differ. In the traditional recipe, the cashew nuts are used alone, and the mixture is thickened by cooking.

Q 7. How should I store Kaju Katli?

       Store Kaju Katli in an airtight container at room temperature. It should stay fresh for up to 1-2 weeks. For longer storage, you can refrigerate it, but allow it to come to room temperature before serving.

Q 8. Can I add flavors or spices to Kaju Katli?

      Yes, you can add cardamom powder or saffron to the mixture for additional flavor. Just ensure that the added flavors are well incorporated into the dough.

Q 9. How can I prevent the Kaju Katli from sticking to the surface?

       Grease the plate or parchment paper with a little ghee to prevent sticking. You can also grease your hands and rolling pin to make handling easier.

Q 10. What if the Kaju Katli is too soft or not setting properly?

       If the Kaju Katli is too soft, it may need to be cooked a bit longer to achieve the right consistency. Ensure that the mixture reaches the proper thickness before removing it from the heat. If it doesn't set, you can reheat it and cook it a bit longer, then let it cool again.

🎉 Summary on Kaju Katli:

         Kaju Katli is not just a sweet — it's a celebration of flavor, tradition, and elegance. With a few simple ingredients and the right technique, you can create this classic Indian sweet at home. Whether for Diwali, a special occasion, or just a treat for yourself, this melt-in-the-mouth delight is always a hit.and don’t forget to share your feedback in the comments below and share it with your friends and family. Happy cooking!”