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kaju katli on the cake stand
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Kaju Katli Recipe

By: Jigna
This easy homemade Kaju Katli is soft, smooth, perfectly sweetened, and full of rich cashew flavor. Made with just a few ingredients and no one-string sugar syrup test, this classic Indian cashew sweet is perfect for Diwali, Raksha Bandhan, festive celebrations, and gifting.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 18 Kaju Katli
Course: Dessert, Sweet
Cuisine: Indian
Diet: Vegetarian

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
 

Preparations

  • Before you begin, prepare two sheets of parchment paper and lightly grease them with ghee or neutral-flavored oil. Set them aside.

Grind the Cashews

  • Add the raw cashews to a blender, spice grinder, or food processor. Pulse in short intervals until ground into a fine powder.
  • Avoid running the blender continuously or grinding the cashews for too long. Cashews contain natural oils, and overgrinding can quickly turn the powder oily and lumpy.
  • Pass the ground cashews through a medium-mesh sieve. If any larger pieces remain, grind them briefly and sift again.
  • Add a pinch of ground cardamom to the sifted cashew powder, mix well, and set aside.

Prepare the Sugar Syrup

  • Add the sugar and water to a heavy-bottomed or non-stick pan. Heat over low to medium heat, stirring as needed, until the sugar dissolves completely.
  • Once the syrup comes to a rapid boil, reduce the heat to low and add the prepared cashew powder.
  • You don't need to check for one-string sugar syrup consistency for this recipe. Simply make sure the sugar has completely dissolved and the syrup has come to a good boil before adding the cashew powder.

Cook the Cashew Mixture

  • Stir well with a spatula to combine the cashew powder and sugar syrup, breaking up any lumps. Add the ghee, if using.
  • Continue cooking over low heat, stirring continuously. The mixture will gradually thicken and begin to pull away from the sides of the pan.
  • After about 7-8 minutes, it should start to come together into a soft dough-like consistency.
  • To check whether it is ready, take a tiny amount of the mixture and allow it to cool for a few seconds so it is safe to touch. Roll it gently between your fingers.
  • If it forms a ball but still sticks to your fingers, cook the mixture a little longer. If you can form a smooth, soft ball without it sticking to your fingers, the mixture is ready.
  • Avoid cooking until the mixture becomes very firm in the pan. Overcooking can make the finished Kaju Katli dry and crumbly.

Knead the Warm Dough

  • Turn off the heat and immediately transfer the cashew mixture onto one of the prepared sheets of parchment paper.
  • Let it rest for about a minute, or just until it is comfortable enough to handle.
  • While the mixture is still warm, gently bring it together and knead briefly until smooth. If necessary, lightly grease your palms with ghee.
  • Do not over-knead. You only need to bring the mixture together until it looks smooth.

Roll the Kaju Katli

  • Place the second sheet of greased parchment paper over the warm dough and gently flatten it with your hands.
  • Using a rolling pin, roll it evenly to about ¼-inch thickness, or to your preferred thickness.
  • Roll the Kaju Katli while the mixture is still warm. If it cools too much before you roll it, the edges may begin to crack.

Cool and Cut

  • Let the rolled Kaju Katli cool completely.
  • Once set, lightly grease a sharp knife and cut the Kaju Katli into the traditional diamond shapes or into squares.
  • Carefully lift the pieces from the parchment paper and serve immediately or transfer them to an airtight container for storage.

Storing Suggestions

  • Store homemade Kaju Katli in an airtight container at room temperature for up to one week. Place parchment paper between the layers if you are stacking the pieces.
  • For longer storage, keep the Kaju Katli in an airtight container in the refrigerator. Let it come to room temperature before serving for the best soft, melt-in-the-mouth texture.
  • Keep the sweets well covered to prevent them from absorbing moisture or odors from other food in the refrigerator.

Notes

  1. Use Fresh, Dry Cashews: Old or rancid cashews affect flavor, and excess moisture can affect the texture of the cashew powder.
  2. Pulse Instead of Continuously Grinding: Cashews release their natural oil quickly. Short pulses help create a powder rather than cashew paste.
  3. Do Not Skip Sifting: Sifting removes larger cashew pieces and helps create smoother Kaju Katli.
  4. Measure the Water Accurately: The amount of water is important in this recipe because you are not relying on a one-string sugar syrup test.
  5. Cook Over Low Heat: Once you add the cashews, keep the heat low and stir continuously so the mixture cooks evenly without sticking or scorching.
  6. Use the Ball Test Rather Than Relying Only on Time: The cooking time is a helpful guide, but your mixture's texture is the best indication of doneness. A small portion should form a soft ball without sticking to your fingers.
  7. Do Not Overcook: Remove the mixture from the heat as soon as it reaches the correct stage. Overcooked cashew dough can make Kaju Katli dry and crumbly.
  8. Work While the Mixture is Warm: Knead and roll the dough while it is still warm and pliable. Once completely cooled, it becomes more difficult to roll smoothly.
  9. Wait Before Cutting: Let the rolled Kaju Katli cool completely before cutting so the pieces hold their shape and give you cleaner edges.

Nutrition (Approximate Values)

Calories : 70kcalCarbohydrates : 8gProtein : 2gFat : 4gSaturated Fat : 1gPolyunsaturated Fat : 1gMonounsaturated Fat : 2gCholesterol : 1mgSodium : 1mgPotassium : 55mgFiber : 0.3gSugar : 6gVitamin C : 0.04mgCalcium : 3mgIron : 1mg
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