Kaju Katli Recipe

🌟 About Kaju Katli (Kaju Barfi)

Kaju Katli is a classic North Indian sweet made from cashew nuts (kaju) and sugar, cooked into a smooth dough and cut into thin diamond-shaped slices. It’s known for its smooth, fudgy texture, subtle sweetness, and luxurious appeal, often adorned with silver vark (edible foil).

Popular during Diwali and weddings, it’s one of the most loved sweets in India — elegant yet surprisingly simple when made right.

📌 Ingredients (for 15–20 pieces)

• Cashews (Kaju) – 1 cup (approx. 150 grams)

• Sugar – ½ cup (100 grams)

• Water – ¼ cup (60 ml)

• Ghee – 1 tsp (for greasing)

• Cardamom powder – ¼ tsp (optional)

• Rose water or Kewra water – ½ tsp (optional)

• Silver vark (edible silver leaf) – optional, for decoration

🥣 Step-by-Step Instructions

🔹 Step 1: Powder the Cashews

1. Ensure cashews are at room temperature and dry (no moisture).

2. Grind cashews in a mixer-grinder in pulses (short bursts). Don’t over-grind or it will release oil.

   • Grind to a fine, dry powder.

   • Sieve the powder to remove any coarse bits (regrind the coarse part).

   • You should get a smooth, flour-like powder.

✅ Tip: Do not grind continuously—heat will turn the cashews oily.

🔹 Step 2: Make Sugar Syrup

1. In a non-stick or heavy-bottom pan, add:

   • ½ cup sugar

   • ¼ cup water

2. Heat on medium flame, stirring occasionally, until sugar dissolves.

3. Once dissolved, boil the syrup for about 4–5 minutes.

   • No need for 1-string consistency—just until slightly sticky.

   • Optional: Add cardamom powder or rose/kewra water now.

🔹 Step 3: Add Cashew Powder

1. Lower the flame and add cashew powder gradually into the syrup.

2. Mix well to avoid lumps.

3. Keep stirring continuously on low-medium flame for 8–10 minutes.

   • The mixture will thicken and leave sides of the pan.

   • Test: Take a small pinch and roll it between fingers – it should form a non-sticky soft ball.

✅ Tip: Do not overcook or it will become hard while setting.

🔹 Step 4: Set the Mixture

1. Turn off the flame. Let the mixture rest for 1 minute (just to cool slightly).

2. Transfer to a greased surface (like a steel plate or butter paper).

3. Once warm enough to touch, knead the mixture for 1–2 minutes into a smooth dough.

   • Grease your palms with a bit of ghee while kneading.

🔹 Step 5: Roll and Cut

1. Roll the dough between two butter papers or greased plastic sheets to ¼ cm thickness.

2. Apply silver vark if using.

3. Using a sharp knife or pizza cutter, cut into diamond shapes.

🧊 Let it Cool

• Let the Kaju Katli pieces cool and firm up for at least 30 minutes before storing.

📦 Storage

• Store in an airtight container at room temperature for up to 7 days.

• Refrigeration not needed (unless humid climate).

⚠️ Common Mistakes to Avoid