Kaju Katli is a delicious sweet made by grinding cashews to a powder & simmering it with sugar and shaped like diamond. Kaju Katli also called as kaju barfi or cashew fudge is a very popular Indian sweet that you can gift for your friends and relatives during any festive occasion especially during Diwali. 
Kaju Katli is a very easy sweet can be made quickly too. Kaju Katli is one of the popular indian sweets that you can gift for your family and friends for Diwali. Diwali is incomplete in North India without kaju katli as its one of the popular sweets. Kaju Katli is explianed here with step by step pictures.
About Kaju Katli
I tried Kaju Katli 3 years back itself and it came out pretty good. After that I have tried few times and it came out perfect. But still somehow it took me almost this much time for me to get convinced to try again for posting sake. Though the first time I tried Kaju Katli was a cake walk for me as I didn’t find any difficulty making this sweet. But after hearing many friends and readers complaining about the difficulty in powdering cashews and the consistency checks I held back myself when I heard the name kaju katli.
The procedure of making kaju katli seems easy but if you ask me it is not as it sounds, you need to be extra careful right from the first step once you know the knack then making kaju katli can be breeze. I have shared all the tips and tricks to get perfect kaju katli.
Kaju katli is also called as kaju barfi. Barfi is a bit thicker but katli is thin barfi. Here is my attempt to share all the experiences with tips and tricks to get perfect kaju katli everytime.
The finished kaju katli is usually decorated with edible silver foil also called as varak. You can use it if you get it.
Ingredients
- Cashewnuts – Use good quality cashews preferably whole cashews as I feel there is less moisture content in it.
- Sugar – Use white crystallized sugar free from dirt.
- Ghee – Use good flavored ghee preferably homemade.
- Flavoring – Usually no flavoring is used incase if you like you can add a drop of rose essence.
More barfi recipes
Memories
Early morning I woke up and right from drying the mixie I took extra care for each step and tada my kaju katli’s came out perfect. When I saw the katli’s I was so happy and only when hubby approved it I started to click the pictures.I didn’t even taste them till hubby approved….only after that I tasted a edge piece and was super happy with my katli’s.
I’ve given all my observations and tips in my notes section, so please go through it.I packed these kalti’s for Priya(my SIL) and was waiting for the feedback….I gave so many instructions to hubby to safely carry the box as it was more than a jewel to me. I had to wait for a day for the katli to reach my SIL. Finally the phone rang and She said ‘Attakasama iruku, it tastes better than the store kaju katli’s’ – Oh I was already flying high.
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📖 Recipe Card
Kaju Katli
Ingredients
- 1 cup cashews
- 1/2 cup sugar
- 1/4 cup water
- melted ghee just for greasing
Instructions
- Measure your ingredients and keep it ready. If your are cashews are refrigerated, then bring to room temperature and then proceed. Ensure your mixer is completely dry. Transfer cashews to a mixer and grind it to a semi fine coarse powder. Don't overdo as the cashews will leave out oil and the whole mixture will turn sticky.
- Now boil sugar and water, keep stirring in low flame till sugar completely dissolves.
- Then it starts to bubble up, Keep stirring, keep a small bowl containing water. Check by pouring few drops of sugar syrup in water, it should a fine thread and should not dissolve. That's the right stage.
- Now add the cashew mixture and keep stirring until it forms a thick rolling mixture like this.It should be like a flexible dough.
- The dough should not be dry, it should be soft and flexible so switch off accordingly. You can even try rolling a ball, it should be flexible then that's the correct consistency. It took me just 7-8 mins for forming the cashew dough.
- Switch off and let it cool down for 10mins.
- When its still warm, knead it well, don't scrap the dough from the sides as the mixture would be hard.
- The dough was grainy, but after kneading the dough became smooth. If you feel the mixture is dry add 1/2 teaspoon ghee and then knead it.
- Now lay a butter paper, place the kaju dough and fold the paper such that the butter paper is on top and bottom of the dough.Now start rolling with a chapathi roller.
- Roll it to 1/4 inch thickness, remove the butter paper on top. Cut with a sharp knife. Mark lines.
- And cut into diamonds. Now you have the liberty to enjoy the edge uneven pieces 🙂 Now separate the pieces.
- Cool down and store Kaju Katli in airtight container.
Notes
- If you have refrigerated your cashews, then first bring it to room temperature and then proceed.
- Use a dry mixer, the mixie should be completely moisture free.
- Butter paper helps in giving a neat smooth finish, so I recommend adding it. I was extra careful so laid butter paper underneath and above the dough so that its doesn’t stick, also gives a smoother finish.
- When you start grinding run the mixer at a stretch for 10 seconds, the scrap the sides then pulse it giving intervals. Make sure cashew is in powder for, it should not be pastey. If there are tiny bits, its ok but don’t overdo grinding then cashews will let out oil and become pastey.
- Seeing the coarse cashew mixture, don’t panic and grind for more time then it will become sticky.
- If you cook the cashew dough perfectly, the dough will be so flexible almost like the playdough clay and you can play and experiment a lot with it.
- If you are not confident about the sugar syrup consistency, don’t worry add the cashew powder while the sugar syrup starts to turn sticky itself. Finally when it all comes together it will be ok.
- Though checking the sugar syrup is important what I found by experience is that adding cashew powder before the perfect syrup consistency is not an issue, but if the sugar syrup passes the correct consistency and then you add cashew powder, the dough will not form. The mixture will be crumbly and will not hold together so keep these as tips.
- I used my nonstick pan so it was easy for me to bring it together.
- I used whole cashews, you can use halved cashews too. But make sure you get high quality cashews so that powdering is easy.
- If the mixture is dry, then add few drops of ghee and knead it. You can even use milk but shelf life will be less if you use milk.
- If you add cashew paste instead of cashew powder then end product will be chewy.
- Kneading is really important for a smoother finish.
The cashew dough will get dried easily so when its still warm and hand bearable hot, start kneading. - I recommend to do the entire process in low flame or low medium.
The only regret I had was, I should have rolled it in a perfect square / rectangle to avoid the edge pieces. I was a bit tensed so my mind was not letting me to think further so just rolled it as such. - I recommend rolling it into a square / rectangle so that the edge pieces are less. But nothing is going to be wasted, even the scrapes are edible and they were all done in no time even before I started my photoshoot.
How to make Kaju Katli
1.Measure your ingredients and keep it ready.If your are cashews are refrigerated, then bring to room temperature and then proceed.Ensure your mixer is completely dry.Transfer cashews to a mixer and grind it to a semi fine powder.Don’t overdo as the cashews will leave out oil and the whole mixture will turn sticky.
2. See my cashew powder was this coarse.Now boil sugar and water, keep stirring in low flame till sugar completely dissolves.Then it starts to bubble up,Keep stirring, keep a small bowl containing water.Check by pouring few drops of sugar syrup in water, it should a fine thread and should not dissolve.Thats the right stage.
3. Now add the cashew mixture and keep stirring until it forms a thick rolling mixture like this.It should be like a flexible dough.The dough should not be dry, it should be soft and flexible so switch off accordingly.You can even try rolling a ball, it should be flexible then that’s the correct consistency.It took me just 7-8 mins for forming the cashew dough.Switch off and let it cool down for 10 mins.
4. When its still warm, knead it well, don’t scrap the dough from the sides as the mixture would be hard.The dough was grainy, but after kneading the dough became smooth.If you feel the mixture is dry add 1/2 teaspoon ghee and then knead it.Now lay a butter paper, place the kaju dough and fold the paper such that the butter paper is on top and bottom of the dough.Now start rolling with a chapathi roller.
5. Roll it to 1/4 inch thickness, remove the butter paper or parchment paper on top. Cut with a sharp knife. Mark lines.
6. And cut into diamonds.Now you have the liberty to enjoy the edge uneven pieces :)Now separate the pieces.
Cool down and store in airtight container.
Expert Tips
- If you have refrigerated your cashews, then first bring it to room temperature and then proceed.
- Use a dry mixer, the mixie should be completely moisture free.
- Butterpaper helps in giving a neat smooth finish, so I recommend adding it.I was extra careful so laid butter paper underneath and above the dough so that its doesnt stick, also gives a smoother finish.
- When you start grinding run the mixer at a stretch for 10 seconds, the scrap the sides then pulse it giving intervals.Make sure cashew is in powder for, it should not be pastey.If there are tiny bits, its ok but dont overdo grinding then cashews will let out oil and become pastey.
- Seeing the coarse cashew mixture, don’t panic and grind for more time then it will become sticky.
- If you cook the cashew dough perfectly, the dough will be so flexible almost like the playdough clay and you can play and experiment a lot with it.
- If you are not confident about the sugar syrup consistency, dont worry add the cashew powder while the sugar syrup starts to turn sticky itself.Finally when it all comes together it will be ok.
- Though checking the sugar syrup is important what I found by experience is that adding cashew powder before the perfect syrup consistency is not an issue, but if the sugar syrup passes the correct consistency and then you add cashew powder, the dough will not form.The mixture will be crumbly and will not hold together so keep these as tips.
- I used my nonstick pan so it was easy for me to bring it together.
- I used whole cashews, you can use halved cashews too.But make sure you get high quality cashews so that powdering is easy.
- If the mixture is dry, then add few drops of ghee and knead it.You can even use milk but shelf life will be less if you use milk.
- If you add cashew paste instead of cashew powder then end product will be chewy.
- Kneading is really important for a smoother finish.
- The cashew dough will get dried easily so when its still warm and handbearable hot,start kneading.
- I recommend to do the entire process in low flame or low medium.
- The only regret I had was, I should have rolled it in a perfect square / rectangle to avoid the edge pieces.I was a bit tensed so my mind was not letting me to think further so just rolled it as such.I recommend rolling it into a square / rectangle so that the edge pieces are less.But nothing is going to be wasted, even the scrapes are edible and they were all done in no time even before I started my photoshoot.
FAQs
1.What is kaju katli?
Kaju Katli – ‘Kaju’ means cashewnuts and ‘katli’ means ‘slice/barfi’ hence translating kaju katli to kaju barfi. Kaju katli also called as kaju barfi is an indian sweet made using cashewnuts, sugar and ghee as main ingredients.
2.Why is my kaju katli crumbly and breaking? How to fix that?
If the cooked cashew dough is too thick or crumbly then kaju katli will break. If the dough is slightly crumbly in that case add little milk knead it and then start rolling. If it titally crumbling you need to add milk and cook for few more mins until it comes together then work on the dough.
3.Difference between kaju katli and kaju barfi
Katli means slice so kaju katli and kaju barfi are kind of same. But traditionally barfi is made by soaking the nuts grinding it and adding the paste to sugar syrup in single thread consistency but kaju katli may be a shortcut to the traditional method. Kaju katli is a smooth thin cashew fudge not too hard but has a biting texture but barfi is a bit more harder than katli.
4.What kind of cashews to use for kaju katli?
Use plain cashews preferably whole cashewnuts as they tend to let out less moisture when compared to broken ones. However if you don’t get whole cashews go ahead of broken itself. Always use cashews at room temperature only.
5.Why did my cashews turn into a paste instead of a powder while grinding? How to fix that?
If you over grind cashews will turn pastey as nuts tend to let out oil while grinding. So make sure to grind in intervals or use the whipper option. In that case add some milk, make a paste then continue with the procedure. Though texture of kaju katli may differ the taste will still be good.
Ranjani Venkatesh
Wonderful Post.. Ur explaination gives a great confidence to try it.
Divs
nijamave paka attakasama than irukku! I can imagine it tasting divine! 🙂
sankar saranya
Perfect shape, I love ur making&presentation. Tempting
Full Scoops
It's come out really well! Looks so inviting!
Anu Kavya
Super Sharmi. Will try this sweet for this diwali.
Lavi Raj
loved the 2nd pic a lot! perfect texture and its worth the sleepless night you had spend!
Rasha Ashraf
wow lovely….1 cup is how much grams
SHARMILEE J
I didn't measure in grams , my 1 cup measures 250ml
beena stephen
Perfectly made sweet
Doll
Thanks for the recipe. My daughter loves kaju katli. Yours looks do delicious and tempting.
Amina Khaleel
kaju katli looks fantastic… thanks for sharing the recipe…
Aparna Raghavan
Do we get butter paper in supermarkets in Chennai? What's the substitute method if I don't get it?
SHARMILEE J
Alternatively you can use polythene sheet or any milk cover….
padmini gopinath
Tis sweet came out really awesome Sharmilee… Easy clear steps and pics for guidelines … Superb
padmini gopinath
Superb … Tis sweet came out awesome… Easy clear step by step instructions and pics for refrence…Way to go sharmilee
Aparna Raghavan
It didn't come well.. It came like a ball at the end.. After I kept to cool down, it became like a powder.. Added ghee n tried.. Still coming together.. Don't know where it went wrong. Followed everything as mentioned:(
SHARMILEE J
I think you must have missed the syrup consistency and must have added the powder a little later and must have overcooked, only then it will crumble
sri dhana
Very nice presentation. Thanks. I wud like to try this for diwali. How many days ll it be good if we dont add milk?
Should we refrigerate or keep it in room temperature until we consume?
SHARMILEE J
It will keep well even for a week, its better to refrigerate after a week….
my kitchen
Perfect Katli.Looks delicious.Want to try for this Diwali.Fine thread will come before single string or after that
SHARMILEE J
I haven't noted that but single fine thread consistency is fine too….don't let is pass to next stage then the burfis will become hard
sri dhana
Tried this. But it went hard and was not able to knead. Reason pls. Somehow I made some more sugar syrup n added ghee and made into dough n made it like something else. But tastes yummy. Hav to try some other time again
Jansi Lakshmanan
Katlis came out perfectly.Thanks Sharmilee for the detailed explanation.Advance Diwali wishes
rags2
Tried This recipe yesterday and it has come out perfect. My family liked it so much that i made one more batch.
Am regular visitor to your blog and your recipes are easy and fool proof. Thank you and wish you happy diwali
kukipai
I made it. I guess i overcooked the mixture and as it cooled down, it was all powdery. I added ghee but still it was dry. Added little milk and was able to knead well. Final outcome was perfect. One question. Do we need to grease butter paper ?????? The dough was sticking to the paper making it difficult to remove.
SHARMILEE J
I actually didn't grease, may be you can grease it if you feel it sticks….
Deepa Gokul
Came out very well.. Thanks for the wonderful recipe Sharmi..
-Deepa
karthika krishnan
I tried it, but when it cooled down, it was very powdery even after adding ghee. Now what should I do, so that it can be consumable. I don't want to throw it.
Jothy
Came out well the second time as I missed the heat and sugar part the first time.. very clear instructions and tips.. thank you.
Jayathishya.P.R Ravichandra.P
Soooper.I made it.initially I dint have hope.but ur tips gave hope.it was excellent
sharada
Hi sharmi. Excellent presentation of the recipe. I also tried out. However my dough became crumbly. Is it because of the sugar syrup consistency. Kindly advise.
SHARMILEE J
Yes it should hold together to form a dough, if the syrup has passed the correct stage then it will become crumbly
Venkateswar Koppaka
Is it raw cashew/cashew powder. Do we need to roast them at any stage? Will there be no raw taste?
SHARMILEE J
No need to roast…..It will get cooked in sugar syrup so no raw taste will be there
Venkateswar Koppaka
Thanks for the prompt reply. I tried it few minutes ago. The end product ended up with cracked surface on the top. It did not become that hard or powdery. However the texture was cracked up. The dough for some reason was crumbly. Did i overdo the sugar syrup part? I think i stirred the sugar syrup for close to 7 minutes. When I emptied the cashew powder to it at that stage within no time it started leaving the vessel. It did not give me even 3 to 4 minutes from that point. Can you please provide more details as to at what point I am sure that the sugar syrup is ready. Appreciate your patience.
SHARMILEE J
Yes may be the sugar syrup passed the correct stage which made the dough crumbly….Check by pouring few drops of sugar syrup in water, it should a fine thread and should not dissolve thats the perfect stage
Venkateswar Koppaka
Thanks a lot for the feedback. I tried it again. It came out really well. I now seem to have understood the sugar syrup consistency part. This time around just waiting for the sugar to dissolve and the very first boil added the powdered cashew. It came out just like how professionals make in reputed shops.
Srinibas Rauto
Can we use wet cashew for making katlis?
Sharmilee J
No this recipe is for dry cashews
Rashmi Chaudhary - English Voice Over Artist (Female) in Noida, India
I tried it today. Haven't tasted yet, but it looks awesome!!!!! Thanks! Only, I found the kneading it while it's still hot a little tough, might just be my low tolerance for pain :p
Bala Saraswathy
Hi wonderful recipe and very perfect presentations i would like to try it for this diwali..My doubt is can we use aluminium foil instead of buter papaer ?
SHARMILEE J
You cannot roll in aluminium foil so its better to use butter paper or some plastic / polythene sheet
Karthik
Thank you so much for this recipe. My kids love this so much and I tried many recipes and didn't came out really well. I am really happy that finally I made it which taste delicious.
sharmeela
Thanks for sharing the recipe.it came out well. But i felt it s somewhat dry.so do we need to add some more ghee .?
SHARMILEE J
Yes you can add ghee/milk
Sathya Ambalam
Awesome….shows ur passion really
Gayathri Vasanth
Hi Sharmi, this is the first time I tried your recepi. I prepared Kaju katli for this deepavali from your recepi, it came out very nice, perfect taste and perfect shape. Especially my son and my hubby liked it. Your notes are too good and very helpful to proceed with recepi. Thanks dear. Keep posting your recepies.
All about Swe
Hi sharmi, the mixture was too hot for me to knead and by the time i could, started becoming dry and crumbly. Can you suggest any tips?
SHARMILEE J
Yes may be the sugar syrup passed the correct stage which made the dough crumbly….Check by pouring few drops of sugar syrup in water, it should a fine thread and should not dissolve thats the perfect stage
Lisa
Thank you so much for the tips!!!
It’s my second time to make kaju katli (fisrt time i failed, it became dry and crumbly….), I followed your notes and it came out very nice!!!
Savithri
Hi Sharmi,
I tried first time kaju katli by watching your site, now again planned for this diwali suddenly came to your site and refreshed with the tips. Thanks 🙏