Kaju Katli is one of the most beloved Indian sweets – especially during festivals and celebrations. With its delicate melt-in-your-mouth texture, rich cashew flavor, and elegant diamond shape, it's no wonder this mithai is a festive favorite!
Making homemade Kaju Katli is much easier than you think. With just a few ingredients – cashews, sugar, water, and a touch of cardamom or rose water, you can create this decadent sweet right in your kitchen.
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Delicious Kaju Katli
Kaju Katli (Cashew Fudge) is a classic Indian sweet that's simple yet irresistibly delicious. No festival or celebration in India feels complete without it. In fact, Kaju Katli is one of the most popular sweets gifted to friends and family during special occasions.
Homemade Kaju Katli is an actual labor of love – but one that's absolutely worth it. With just two core ingredients, you'll have a festive sweet that rivals the store-bought mithai. Soft, smooth, nutty, and perfectly sweetened, every bite of Kaju Katli is pure indulgence.
You will find this recipe easier, as there is no need to check the sugar syrup consistency, such as one string or two strings. You can also check out my simple and easy yet delicious Badam Katli (With Almond Flour) / Kesar Badam Katli recipe.
I have added ground cardamom for the flavor. However, you can add more flavor by using rose water and saffron. We do not use silver foil, but if you do, you can top the Kaju Katli with it for a beautiful presentation.
Whether you're making it for Diwali, Raksha Bandhan, a family celebration, or to satisfy a sweet craving, this recipe is sure to win hearts.
Why You Will Love This Mithai
- Making Kaju Katli at home is easy and quick.
- The recipe requires minimal ingredients – only 3 pantry staples.
- This mithai boasts pure cashew goodness, without artificial flavors.
- It is soft, fresh, melt-in-the-mouth, and better than store-bought.
- It is the perfect festive treat, a must-have for Diwali, Raksha Bandhan, or as a gift.
- Customize the recipe by adding rose water, saffron, or silver leaf for a special touch.
Ingredients and Notes
The best part of this recipe is that it is made with minimal ingredients. We need only two core ingredients, cashews and sugar.
Ghee adds a shine to the Kaju Katli dough; however, it is optional, and you can skip it for a vegan mithai. I like to add ground cardamom, but you can add your preferred flavors, such as rose water or saffron.
- Cashews: Use good-quality raw and unsalted cashews for making Kaju Katli. If you have stored cashews in the fridge or freezer, bring them to room temperature before grinding them into powder.
- Cardamom: It adds a pleasant flavor to this Indian sweet.
- Sugar: Use regular white granulated sugar for this recipe.
- Water: My recipe here does not require checking one-string sugar syrup consistency. Therefore, measure the water correctly and as specified in the recipe.
- Ghee: Ghee makes the dough smoother and adds some shine. However, it is optional, and you can skip it for a vegan recipe.
How To Make Kaju Katli or Cashew Fudge
Prepare two parchment paper sheets and lightly grease them with ghee or neutral-flavored oil. Set aside.
Grinding the Cashews
- Add cashews to a blender, spice grinder, or food processor and pulse a few times until they are ground into a fine powder.
- Avoid grinding too long at once, as cashews release oil quickly and can turn lumpy.
- Pass the cashew powder through a medium-mesh sieve to remove any lumps.
- If larger pieces remain, grind them again and sieve.
- Add ground cardamom to the cashew powder and stir until well combined.
- If you are not using cardamom, skip it.
- Set aside.
Preparing the Sugar Syrup
- In a heavy-bottomed or non-stick pan, combine water and sugar.
- To make Kesar Kaju Katli, add a few saffron strands.
- Heat on low to medium flame until the sugar dissolves completely and comes to a rapid boil.
- Once the sugar mixture comes to a rapid boil, turn the heat to low and add prepared cashew powder.
- There is no need to check the sugar syrup consistency, such as one string consistency.
- Stir everything well with a spatula, ensuring there are no lumps.
- Add ghee if you prefer, and continue cooking on low heat, stirring continuously.
- Soon, the cashew mixture will start to thicken.
- Keep stirring and continue cooking until the cashew mixture begins to become like a soft dough.
- It will take about 7-8 minutes.
- You can also check if the mixture is ready by doing a small test.
- Take a small pinch of the dough and roll it between your fingers.
- The dough is not ready if it forms a ball but sticks to the finger.
- But it is ready if it forms a ball and does not stick to your finger.
- Turn off the heat and transfer the dough to one greased piece of parchment paper, then let it sit for a minute.
Rolling and Shaping Kaju Katli
- While the dough is still warm, gently knead it into a smooth ball.
- Lightly grease your palms if it sticks.
- Do not over-knead, just bring it together until smooth.
- Place another piece of parchment on the top of the dough and gently press it with your fingers to flatten it slightly.
- Then, roll the dough using a rolling pin into a disc of your desired thickness, or at least ¼ inch thick.
- Let the rolled disc cool completely.
- Then, grease a sharp knife and cut the rolled dough into a diamond or square shape.
- Gently pick up the Kaju Katli pieces and enjoy immediately, or store them in an airtight container.
Storing Suggestions
Store the Kaju Katli in an airtight container at room temperature for a week.
It can be stored in the refrigerator for an extended period of time. Bring it to room temperature before serving.
Helpful Tips For Making Kaju Katli
Cashews: For optimal results, cashews should be dry and fresh. If they are stale or oily, the taste of Kaju Katli will be unpleasant. If you store the cashews in the fridge or freezer, bring them to room temperature before grinding them. Grind cashews in short pulses, as overgrinding will release oil, and the cashew powder will become oily and lumpy.
Cashew Powder Consistency: You do not need to grind the cashews too fine. A slightly grainy or coarse texture is perfectly fine to make this mithai. Also, sifting the cashew powder is essential. It may sound like an extra effort, but it is worth it. Sifting will yield light and lump-free cashew powder, and eventually, it will result in a smooth texture for the Kaju Katli.
Non-Stick Pan: After mixing cashew powder with the sugar syrup, the mixture will become sticky. So, preferably use a non-stick pan or Kadai for easy mixing.
Sugar Syrup: Allow the sugar to dissolve completely in water, then bring the mixture to a rapid boil before adding the powdered cashews. This step is crucial, and do not rush it. Undissolved sugar crystals will make the Katli hard and unpleasant to eat.
Cooking: Cook the cashew mixture on low heat, stirring continuously, until it reaches the desired consistency. It will take about 8-10 minutes, and then the mixture will start to leave the sides of the pan and begin to resemble a soft dough. To ensure the right consistency, take a pinch of the dough and roll it between your fingers. The dough is ready if it forms a smooth ball without sticking to your fingers. It is essential to avoid overcooking the mixture as it will make the Kaju Katli dry.
Rolling the Dough: Roll the dough while it is still warm, which is crucial for achieving a smooth texture. Work faster after turning off the heat, and do not let the dough cool completely. Rolling the warm dough ensures the smooth and crack-free Katlis.
Parchment Paper: Using two pieces of parchment paper will make rolling easier. However, if you don’t have parchment paper, you can use a clean surface or a silicone mat as an alternative. However, whichever surface you use, grease it with ghee, neutral-flavored oil, or vegan butter.
Cutting the Kaju Katli: Cut the dough into diamond or square shapes once it cools completely. Then, lift the pieces carefully and store them in an airtight container.
Flavors: To make Kesar Kaju Katli, add a few saffron strands to the sugar and water mixture. For rose flavor, once the cashew mixture is ready, turn off the heat, add a teaspoon of rose water, and mix well.
Troubleshooting
Sticky Dough: The cashew mixture can be sticky if it is too hot or undercooked. Allow the mixture to cool slightly, then check the texture. If it remains sticky, cook it for a little longer on low heat until it firms up. However, do not overcook.
Too Dry or Crumbly: If your mixture is dry or not coming together, add a few drops of warm water and knead gently.
Dough Cracking While Rolling: If you let the dough cool completely, it may crack while rolling. So, it is essential to roll the mixture while it is still warm. However, if your dough is completely cooled, warm it slightly in the pan and then roll it.
More Indian Sweets
You May Like More Indian Sweets and Desserts
Kaju Katli / Cashew Fudge
Ingredients
- 1 cup (150g) raw cashews
- ½ cup (100g) granulated white sugar
- ¼ cup (60ml) water
- A pinch of ground cardamom
- 1 teaspoon ghee (optional)
Instructions
- Prepare two parchment paper sheets and lightly grease them with ghee or neutral-flavored oil. Set aside.
Grinding the Cashews
- Add cashews to a blender, spice grinder, or food processor and pulse a few times until they are ground into a fine powder. Avoid grinding for too long at a time, as cashews release oil quickly and can turn lumpy.
- Pass the cashew powder through a medium-mesh sieve to remove any lumps. If larger pieces remain, grind them again and sieve.
- Add ground cardamom to the cashew powder and stir until well combined. Set aside. If you do not want to add cardamom, skip it.
Preparing the Sugar Syrup
- In a heavy-bottomed or non-stick pan, combine water and sugar. Heat on low to medium flame until the sugar dissolves completely.
- Once the sugar mixture comes to a rapid boil, turn the heat to low and add prepared cashew powder. There is no need to check the sugar syrup consistency, such as one string consistency.
- Stir everything well with a spatula, ensuring there are no lumps. Add ghee if you prefer, and continue cooking on low heat. Soon, the cashew mixture will start to thicken.
- Keep stirring and continue cooking until the cashew mixture begins to become like a soft dough. It will take about 7-8 minutes.
- You can also check if the mixture is ready by doing a small test. Take a small pinch of the dough and roll it between your fingers. The dough is not ready if it forms a ball but sticks to the finger. But it is ready if it forms a ball and does not stick to your finger.
- Turn off the heat and transfer the dough to one greased piece of parchment paper, then let it sit for a minute.
Rolling and Shaping Kaju Katli
- While the dough is still warm, gently knead it into a smooth ball. Lightly grease your palms if it sticks. Do not over-knead, just bring it together until smooth.
- Place another piece of parchment on the top of the dough and gently press it with your fingers to flatten it slightly. Then, roll the dough using a rolling pin into a disc of your desired thickness, or at least ¼ inch thick.
- Let the rolled mixture cool completely. Then, grease a sharp knife and cut the rolled dough into a diamond or square shape. Gently pick up the Kaju Katli pieces and enjoy immediately, or store them in an airtight container.
Storing Suggestions
- Store the Kaju Katli in an airtight container at room temperature for a week.
- It can be stored in the refrigerator for an extended period of time. Bring it to room temperature before serving.
Notes
- Cashews: For optimal results, cashews should be dry and fresh. If they are stale or oily, the taste of Kaju Katli will be unpleasant. Grind cashews in short pulses, as overgrinding will release oil, and the cashew powder will become oily and lumpy.
- Cashew Powder Consistency: You do not need to grind the cashews too fine. A slightly grainy or coarse texture is perfectly fine to make this mithai. Also, sifting the cashew powder is essential. It may sound like an extra effort, but it is worth it. Sifting will yield light and lump-free cashew powder, and eventually, it will result in a smooth texture for the Kaju Katli.
- Non-Stick Pan: After mixing cashew powder with the sugar syrup, the mixture will become sticky. So, preferably use a non-stick pan or Kadai for easy mixing.
- Sugar Syrup: Allow the sugar to dissolve completely in water, then bring the mixture to a rapid boil before adding the powdered cashews. This step is crucial, and do not rush it. Undissolved sugar crystals will make the Katli hard and unpleasant to eat.
- Cooking: Cook the cashew mixture on low heat, stirring continuously, until it reaches the desired consistency. It will take about 8-10 minutes, and then the mixture will leave the sides of the pan and will begin to resemble a soft dough. To ensure the right consistency, take a pinch of the dough and roll it between your fingers. The dough is ready if it forms a smooth ball without sticking to your fingers. It is essential to avoid overcooking the mixture as it will make the Kaju Katli dry.
- Rolling the Dough: Roll the dough while it is still warm, which is crucial for achieving a smooth texture. Work faster after turning off the heat, and do not let the dough cool completely. Rolling the warm dough ensures the smooth and crack-free Katlis.
- Parchment Paper: Using two pieces of parchment paper will make rolling easier. However, if you don’t have parchment paper, you can use a clean surface or a silicone mat as an alternative. However, whichever surface you use, grease it with ghee, neutral-flavored oil, or vegan butter.
- Cutting the Kaju Katli: Cut the dough into diamond or square shapes once it cools completely. Then, lift the pieces carefully and store them in an airtight container.
- Flavors: To make Kesar Kaju Katli, add a few saffron strands to the sugar and water mixture. For rose flavor, once the cashew mixture is ready, turn off the heat, add a teaspoon of rose water, and mix well.
Anonymous says
I made it and turned out very well….very easy… . my family loved it
Anonymous says
I made it ….very easy…turned out very well and delicious my family loved it
Jigna says
Thank you so much, I am glad that you and your family enjoyed it.
Anonymous says
Please share Kaju Anjir Roll recipe
Jigna says
Will definitely try to share soon.