Melt-in-Your-Mouth Kaju Katli Recipe – A Festive Delight in Every Bite
Kaju Katli, also known as Kaju Barfi, is one of India’s most beloved traditional sweets. Made from cashew nuts and sugar, this melt-in-the-mouth delicacy is often prepared during festivals like Diwali, Raksha Bandhan, and other celebrations. It’s rich, delicious, and surprisingly easy to make at home with just a few ingredients.
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In this post, you’ll learn exactly how to make classic Kaju Katli step-by-step with tips, variations, and everything you need to know to recreate that perfect market-style barfi — right in your kitchen!
📝 Ingredients for Kaju Katli (Serves 20-24 pieces)
1 cup cashew nuts (kaju) – raw and unsalted
½ cup sugar
¼ cup water
1 tsp ghee (clarified butter) – for greasing
¼ tsp cardamom powder or 1 tsp rose water (optional)
Edible silver leaf (varak) – optional for garnish
👩🍳 Step-by-Step Recipe for Kaju Katli
1. Prepare the Cashew Powder
Take 1 cup of cashews and place them in a dry blender or mixer jar.
Pulse in short intervals until a fine, dry powder forms.
Important Tip: Don’t grind too long, or cashews will release oil and turn into paste.
2. Make the Sugar Syrup
In a non-stick pan, combine ½ cup sugar with ¼ cup water.
Heat on a low-medium flame, stirring continuously until the sugar fully dissolves.
Continue cooking until the syrup reaches one-string consistency – when a drop between your fingers stretches into a single thread.
3. Add Cashew Powder
Lower the heat and gradually add the cashew powder to the syrup.
Stir well to avoid lumps and ensure smooth blending.
Cook the mixture for about 7–10 minutes, stirring continuously, until it becomes thick and starts leaving the sides of the pan.
4. Form the Dough
Transfer the mixture to a greased plate or a butter paper.
Let it cool for 1–2 minutes.
While still warm, knead it gently using ghee-greased hands or a spatula until smooth and pliable.
If the mixture feels sticky, a few drops of ghee can help.
5. Roll the Dough
Place the dough between two butter/parchment papers and roll into a thin sheet (about ¼ inch thick).
Ensure it is even all around for uniform katli pieces.
6. Cut into Diamonds
If using, place silver leaf (varak) over the surface and press lightly.
Cut into diamond shapes using a sharp knife.
Allow to cool completely before separating the pieces.
📦 Storage Tips
Store kaju katli in an airtight container at room temperature.
Stays fresh for 7–10 days without refrigeration.
Avoid moisture or direct heat to maintain texture and taste.
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💡 Pro Tips for Perfect Kaju Katli
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1. Don’t over grind cashews – coarse or oily powder ruins the texture.
2. One-string sugar syrup is key – less than that, and katli won’t set
3. Knead while slightly warm for best pliability.
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4. Use non-stick pan and stir continuously to prevent sticking or burning.
5. Want a shiny finish? Add a few drops of rose water before kneading.
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🌈 Variations of Kaju Katli
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Kesar Kaju Katli – Add saffron (kesar) strands soaked in warm milk for flavor and golden color.
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Kaju Pista Roll – Roll a layer of pistachio paste inside kaju dough.
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Chocolate Kaju Katli – Add cocoa powder to the mixture for a fusion twist.
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🪔 Why Kaju Katli Is So Loved During Festivals
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It's vegetarian, gluten-free, and made with nat
ural ingredients.
Symbolizes prosperity and celebration.
Its rich taste and elegant diamond shape make it a favorite in gift boxes.
