Kaju Katli is one of India’s most beloved sweets, and I’m so excited to share this recipe with you. This rich, creamy dessert has been a favorite in my family for years. The combination of ground cashews and sugar creates the most amazing texture. What I love most is how just a few simple ingredients transform into something that looks so elegant. Every time I make these at home, they disappear within hours. Trust me, once you try homemade Kaju Katli, you’ll never want to buy it from the store again.
About the Recipe
This Kaju Katli recipe is perfect for anyone who wants to try making Indian sweets at home. You don’t need any fancy equipment or hard-to-find ingredients. The whole process takes about 30 minutes, and most of that is just waiting for things to cool down. I’ve simplified the traditional method so beginners can get great results every time. The key is getting the sugar syrup just right – I’ll show you exactly what to look for. These homemade treats taste so much better than store-bought ones.
Why You’ll Love This Recipe
First, it’s incredibly satisfying to make these beautiful sweets yourself. The smell of roasted cashews filling your kitchen is without a doubt wonderful. You control all the ingredients, so you know exactly what goes into each piece. They’re naturally gluten-free and made with wholesome cashews. The texture is perfectly smooth and creamy – nothing beats that melt-in-your-mouth feeling. Plus, they look so professional with those clean diamond cuts and shiny silver foil on top. Your friends and family will be amazed that you made these yourself. They keep well in an airtight container, so you can enjoy them for days.
Kaju Katli
Cooking Tips
Make sure your cashews are fresh and dry before grinding. The one-string consistency means when you lift the spoon, the syrup falls in one continuous thread. Don’t skip the kneading step – it makes the texture smooth and prevents cracks. Grease your hands lightly when handling the warm mixture. Work quickly once you remove it from heat, as it firms up fast.
Serving and Storing Suggestions
This recipe makes about 20-25 pieces and takes roughly 30 minutes to prepare. Serve these treats at room temperature for the best flavor and texture. They’re perfect for festivals, dinner parties, or as a sweet ending to any meal. Store in an airtight container at room temperature for up to one week. Keep them in a cool, dry place away from direct sunlight.
Similar Recipes
- Badam Katli (Almond Fudge)
- Coconut Barfi
- Milk Powder Burfi
- Pista Katli (Pistachio Fudge)
- Besan Laddu
Nutrient Benefits
Cashews are packed with healthy fats, protein, and minerals like magnesium and zinc. They provide sustained energy and help keep you satisfied. These nuts also contain antioxidants that support heart health. While this is surely a sweet treat, the cashews do offer some nutritional value. The milk adds a small amount of calcium too. Enjoy these in moderation as part of a balanced diet.
Kaju Katli
Ingredients
- 1 cup Cashew Nuts
- 1/2 cup Sugar
- 3 tsp Milk
- as required Ghee
- 1/4 cup Water
Optional for Garnishing
- Edible Silver Foil
Instructions
- In a mixer jar, grind the cashew nuts to a powder.
- Heat water in a pan over medium flame.
- Add the sugar and stir continuously until fully dissolved.
- Bring to a gentle boil until it reaches an one string consistency.
- Add the powdered cashews and stir well.
- After 5 to 10 minutes or when the mixture starts to thicken, remove from flame and transfer to a large plate or bowl.
- Allow it to cool slightly.
- When it has cooled enough to handle, knead the mixture well.
- Flatten the dough (you can use a rolling pin) and transfer to a greased plate.
- Gently roll until it evenly spread out on the plate.
- Allow it to cool completely.
- Using a sharp knife, cut them into diamond shapes. Spread the silver foil on top.
- Store them in an airtight container.
Recipe Video
Notes
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Frequently Asked Questions
Why is my Kaju Katli mixture too sticky to handle?
This usually means the sugar syrup wasn’t cooked long enough. The mixture needs to reach the right consistency before you add the cashew powder. Next time, cook the syrup a bit longer until you get that one-string consistency. You can also add a tiny bit more cashew powder to help bind it.
Can I make Kaju Katli without using ghee?
Yes, you can skip the ghee entirely or use a neutral oil instead. Ghee adds richness and helps prevent sticking, but it’s not surely necessary. Just make sure to grease your plate and hands well with whatever you choose to use. The texture might be slightly different, but it will still taste great.
How do I know when the sugar syrup is ready?
The one-string consistency test is key here. Dip a spoon in the syrup and lift it up. The syrup should fall in one continuous, thin thread rather than dropping in separate droplets. This usually takes about 3-4 minutes of gentle boiling after the sugar dissolves completely.
My Kaju Katli turned out grainy instead of smooth. What went wrong?
Grainy texture usually comes from not grinding the cashews fine enough or overcooking the mixture. Make sure your cashews are ground to a very fine powder with no chunks. Also, don’t cook the cashew-sugar mixture too long after combining them. Remove from heat as soon as it starts to thicken and pull away from the sides.
Can I store Kaju Katli in the refrigerator?
It’s actually better to store them at room temperature in an airtight container. Refrigeration can make them hard and change the texture. They’ll stay fresh for up to a week when stored properly in a cool, dry place. Just make sure the container is completely sealed to prevent moisture from getting in.
5 comments
I will definetly make it for sons.
Thank You
excellent
recipe is excellent i like it very very much
good
i like it so delicious wow