Perfect Kaju Katli or Kaju Barfi is a traditional Indian cashew fudge candy that’s terrifically smooth, thin, and melts in your mouth. This lovely treat includes a hint of rose but is completely customizable with your favorite flavors. And while it’s not the easiest recipe to make from scratch, I promise it’s worth every bit of effort! My step-by-step photos, video and instructions will help you make this foolproof kaju katli recipe as a dessert for yourself or a sweet gift for family and friends.
About This Kaju Katli Recipe
Kaju Katli is a traditional cashew fudge, and is one of the most sought after and loved Indian sweets. Whenever we get a big box at home they disappear in a matter of days.
If you stay in North India during Diwali festival you might receive a box of kaju katli or dry fruits as a gift. Kaju Katli is one of the most popular sweets which is gifted to relatives and friends during the diwali festival.
Kaju Katli is also called as Kaju Burfi. But, unlike thick burfi, kaju katli should be thin. In fact the word ‘katli’ means ‘thin slices.’
Now, I will not say making kaju katli at home is easy. Honestly speaking it is not. If you are making for the first time, then just forgive yourself if the kaju katli does not turn out perfectly. It will get easier as you practice, I promise!
When I started making this recipe, I tried different methods and all of them were not that good. Learning from my trials, I was able to develop this foolproof recipe of kaju katli where you do not need to check the consistency of sugar syrup.
My step-by-step guide below is a sincere attempt to share the method to get the perfect kaju katli at home every time!
Ingredients You Need
What is simple about this kaju barfi recipe is the ingredients list. You only need cashews, sugar, water, and butter, ghee or coconut oil – if you like. I find the added fat from the ghee or coconut oil makes a softer, smoother katli dough.
I have also added fresh organic rose from my balcony garden in the kaju katli recipe. This is totally optional and you can just skip it.
If you prefer you can even add rose water or saffron. Otherwise there are no flavorings added in this kaju katli recipe. The slightly sweet, deliciously nutty flavor of the cashews really shines in this dessert.
Speaking of shine, edible silver foil (varak) is also traditionally placed on kaju burfi when served for special occasions or given as gifts. Since I don’t use varak, I have skipped it completely.
How to Make Kaju Katli
Here are my step-by-step photos and instructions for making perfectly sweet, melt-in-your-mouth Indian cashew fudge.
Powder Cashews
1. Place 1 cup cashews (kaju) in a dry grinder or coffee grinder or blender. I usually keep cashews at room temperature. Hence the cashews are dry.
Avoid using refrigerated or frozen cashews as they will release moisture once ground and turn more into a cashew paste.
2. Grind the kaju to a smooth powder, making sure you don’t over do the grinding process as fat should not release from the cashews.
I ran the mixer at a stretch first and then scraped the sides and ran again at intervals for a couple of times.
The cashews should be in powder form and not become pasty or buttery like cashew butter.
If there are tiny pieces in the cashew powder, then just let it be – or you can also sieve the cashew powder and set aside. Use a medium fine sieve and not a fine one to sift the powdered cashews.
Make Cashew Dough
3. Combine ½ cup sugar and 5 tablespoons water in a thick bottomed pan (or kadai or a non-stick pan).
4. Keep on low flame and let the sugar dissolve in the water. There is no consistency in the sugar syrup like one string or two string. Simply let the sugar dissolve in the water and then proceed with the next step.
5. When the sugar completely dissolves in the water, add the cashew powder.
6. Stir and keep on stirring non-stop on a low flame. If there are lumps then break the lumps as you stir and continue to stir. This consistent stirring is the key for a smooth and even kaju katli dough.
7. The mixture will thicken and start coming together to form a very soft dough. Then it is time to remove the whole lump of the mixture from the pan and place it on a work surface. This process of making the kaju katli dough took me exactly 8 minutes on a low flame.
Depending on your temperature, pan etc you can use a time span of 7 to 9 minutes after adding the cashew powder.
Another way of checking is taking a small piece of the dough and form into a ball. The ball should not stick to your fingers and be smooth. Do not scrape the edges as they are sticky and chewy.
Knead The Dough
8. Put the entire cashew dough on a work surface. Add 1 teaspoon rose petals (or 1 teaspoon rose water or 8 to 9 strands of saffron) and 1 tablespoon ghee or coconut oil. The addition of rose petals and coconut oil or ghee are optional.
The dough will be very hot, so let it rest for a minute or two until just hot enough to touch. When the heat is enough to handle begin to knead the dough.
9. Knead the dough lightly, flatten it and place it on a greased plate or tray. Don’t overdo kneading as this will release fat from the cashews. The grainy texture in the dough goes away as you knead it. Remember the dough should be hot while kneading.
You can also apply some oil or ghee on your palms instead of adding ghee/oil separately. If the dough looks too soft, add a teaspoon of some dried milk powder. If the dough looks dry or dense add a teaspoon of milk to soften it.
10. You can also place it on a large piece of parchment or butter paper. The cashew dough should still be quite warm when you start rolling it. As it cools it will harden more and then becomes difficult to roll, so work quickly!
Gently roll the kaju barfi dough with a rolling pin to make it even. There will be fine cracks in the dough.
11. To smoothen the cracks, place parchment paper on top and roll more. This will fill in the cracks and the kaju barfi will have a smooth finish.
12. Roll to get a thickness of about 3 to 5 mm (about ⅛ inch). Then let the rolled cashew dough cool.
Make Kaju Katli
13. Once cooled completely, cut the cashew dough into squares or diamond shapes. Scrape off the uneven edges and enjoy as a little snack as you work.
14. I recommend that you use a butter knife to gently remove the kaju barfi pieces from the bottom of the tray or paper, taking care that they do not break.
15. Arrange them on a plate one at a time as you go. Serve kaju katli or kaju barfi right away, or store them in an airtight container.
Let me tell you, kaju katli will be your new favorite treat. Make a batch for any festive occasion or just as a fun and delicious project!
For more delicious sweets recipes you can check this collection of 121 Diwali sweets.
Expert Tips
I share below some essential tips for making the best kaju katli recipe.
- Powdered cashew texture: You have to powder cashews finely. When powdering them, use the pulse option in your blender or blend in intervals of some seconds. Do not blend at a long stretch as we just want powdered cashews. The fat should not release from the cashews while blending and you definitely do not want cashew butter.
- Consistency of the sugar syrup: In this recipe, you just need to melt the sugar in the water first and then add the cashew powder. Mix and continue to cook till the cashew dough begins to leave the sides of the pan and comes together.
- Cashew dough texture: The cashew dough should be soft but not sticky. If you roll a tiny ball from the dough it should not stick to your fingers but be smooth.
- Kneading cashew dough: Kneading helps in binding the dough making it even and smooth. If you roll the dough directly, the kaju barfi won’t be even, smooth and will have a grainy texture.
Knead the dough lightly. The fat should not release when kneading the dough. The grainy texture of the dough goes away if you knead it well.
If the the dough looks more softer, then add a teaspoon of some milk powder to it and mix. If the dough looks dry or dense, add a teaspoon of milk to soften it.
FAQs
Use cashews that are neither salted nor toasted – just plain cashews.
If you used coconut oil or a neutral oil or ghee, they can be kept at room temperature for at least two weeks or in the fridge for up to a month.
Cashew fudge made with butter should be eaten in a day or two, or can be kept in the fridge for up to two weeks.
In this recipe I used fresh chopped rose petals. You can also add a splash of rose water for a light floral taste that goes well with the nutty cashew flavor.
For a slightly more fragrant kaju barfi, add a few threads of saffron while forming the dough. Try cardamom cashew fudge by adding a dash of ground cardamom seeds to the dough. Or use a bit of vanilla extract for an even more indulgent dessert.
If you fudge turns out shiny, you likely overworked the cashews and released the natural fats. Next time make sure your cashews are room temperature (not cold), that you don’t grind them too much, and you are careful to not overwork the dough.
For kaju barfi that seems sticky, it is possible that the sugar did not cook to the right consistency when cooking the dough. You will need to cook for a few more minutes.
You also might want to add a bit of evaporated milk powder as you form the dough if it is still too soft. Sprinkle in little by little until the dough reaches the perfect consistency, making sure again to not handle it so much that fats are released.
You can use parchment paper or aluminium foil.
Yes, you can definitely make a small or large batch. Making a large batch would require plenty of stirrings.
You can add some milk and grind to a smooth paste and follow the recipe. Alternatively, when cooking cashew paste, you could also add some milk powder or khoya (mawa).
You can place the dough back in the pan, add a few splashes of water and continue to cook for a some more minutes.
You can try and it should work.
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Kaju Katli Recipe | How to make Kaju Barfi
Ingredients
- 1 cup/160 grams cashews (whole), at room temperature
- ½ cup/100 grams sugar
- 5 tablespoons water
- 1 tablespoon Ghee or coconut oil or any neutral tasting oil, optional
- 1 teaspoon chopped rose petals or 1 teaspoon rose water or 8 to 9 strands of saffron, optional
Instructions
Powdering Cashews
- Add the cashews to a spice grinder, blender or a mixer-grinder. Use cashews that are at room temperature and not refrigerated ones.
- Grind the kaju to a smooth and fine powder, but make sure you don't over do the grinding process as fat should not release from the cashews.
- Remember to grind in short intervals. The cashews should be in powder form and not become pasty or buttery like cashew butter.
- If there are tiny pieces in the cashew powder, then just let them be. Or opt to sieve the cashew powder and set aside. Use a medium fine sieve and not a fine one to sift the powdered cashews.
Making Cashew Dough
- On a low flame heat sugar and water in a thick bottomed or non stick pan or kadai.
- Meanwhile grease a plate or a tray and keep aside or keep butter papers ready.
- When all the sugar has dissolved in the water, add the cashew powder. There is no consistency in the sugar syrup required like one string or two string. Simply let the sugar dissolve in the water and then proceed with the next step.
- Mix and keep on stirring the cashew mixture non-stop on a low flame.
- The cashew mixture would start thickening.
- Cook the kaju mixture for approx 7 to 9 minutes until the whole dough starts to come together.
How to make Kaju Katli
- Remove the whole lump of the kaju dough from the pan and place it on your work surface or in a bowl or plate.
- Add the rose petals and ghee or oil to the cashew mixture.
- When the heat in the dough is hot enough to handle, then knead the cashew mixture lightly.
- Flatten the dough and place it on a butter paper or on a greased plate or tray.
- Place a butter paper on top and then using a rolling pin, roll gently the dough from all sides till you reach a thickness of 3 to 5 mm in the dough.
- Remove the butter paper and let the rolled dough cool.
- When completely cooled, using a sharp knife cut the cashew dough giving square or diamond shapes.
- Gently remove the kaju barfi with a butter knife.
- Serve the kaju katli straight away or keep in an airtight container.
Video
Notes
Helpful Tips:
- Powdered cashews: The cashews need to be powdered finely. When powdering them, use the pulse option in your blender or blend at intervals of some seconds. Do not blend at a long stretch. The fat should not release from the cashews while blending and you definitely do not want cashew butter.
- Consistency of the sugar syrup: In this recipe, you just need to melt the sugar in the water first and then add the cashew powder. Mix and continue to cook till the cashew dough begins to leave the sides of the pan.
- Cashew dough texture: The cashew dough should be soft but not sticky. If you roll a tiny ball from the dough it should not be sticky but smooth.
- Kneading cashew dough: Kneading helps in binding the dough making it even and smooth. If you roll the dough directly, the kaju barfi won’t be even, smooth and with a grainy texture.
- Make ahead and storage: You can make a large batch and store to munch upon kaju katli any time! If using coconut oil or a neutral oil or ghee, kaju katli can be kept at room temperature for at least two weeks or in the fridge for up to a month. Cashew fudge made with butter should be eaten in a day or two, or can be kept in the fridge for up to two weeks.
Ingredient Notes
- If using saffron, then roast them first in a dry pan and then coarsely powder them in a mortar-pestle. Add the powdered saffron to the cashew dough.
- If using rose water, then add it to the sugar and water solution.
- For cardamom powder, add ½ teaspoon of it.
- Use plain cashews which are not salted, toasted or fried.
Nutrition Info (Approximate Values)
This Kaju Katli recipe from the archives was first published on October 2013. It has been updated and republished on October 2022.
Hi, first time I tried it was really good but don’t know what is going wrong every time i am trying after this. It’s becoming very hard. Can you please help.
Looks like the cashew mixture is getting overcooked. The sugar in the mixture will thicken more and make for a soft or hard ball consistency. This is the reason for the hardness.
When this happens, add a few splashes of water or milk and mix. The liquids will restructure the sugar consistencies (like 3 thread or soft ball etc). After doing this cook for a few minutes only until the mixture comes together.
Additionally, cook on low to medium-low heat when cooking the cashew mixture. I hope these suggestions help.
Thank you for adding a video or else I would’ve been asking so many questions.
Glad it helped.
thank you for sharing!
Welcome.
One of my most favourite sweets, this one turned out better than the ones from the store!
Thanks and nice to know.
A delicious, a guilty pleasure.
It was very easy to make by following your recipe and tips.
Thank you
Thanks a lot and most welcome.
Superb and flawless recipe. Made a batch following your instructions and got the perfect kaju katli. Thanks to you.
Wonderful to know and thanks for sharing the lovely feedback.
Thanks for the detailed recipe and tips for kaju burfi. I made it today and got it right the first time:) My kids said it is as good as the shop bought.
Welcome Manjunatha. Glad to know that everyone liked this kaju barfi recipe.
Hi Dassana,
It’s really interesting to see how you make everything look so easy,
I love your blog,
If I don’t have a butter paper to keep on the top for rolling what can you suggest?
thanks neeraj. you can use aluminium foil.
Hi Maám!
Before I head to my query, just wanted to say that you have quite an impressive array of recipes and a really user-friendly website 😀
Okay, so just wanted to know if I can multiply the quantity of this recipe by 4. Do I just increase the ingredients fourfold?
thanks a lot mahika. yes increase everything proportionately by 4 times. let me tell you there will be a lot of hand work while stirring ????
Alright, thanks for the disclaimer!
Will get back to you once I prepare it 😀
sure mahika. do let me know.
Hello, I tried the recipe, but I my kaju katli came out very soft, shiny, and sticky, just like peanut butter, its unable maintain its shape at all, could it be that way because I added 1 tblsp of olive oil instead of the ones you suggested? Should sticking to coconut oil make everything turn out right next time?
Also after dissolving all the sugar into the water, should their be any consistency I should focus on? Anyways its still very delicious and my family loves it, I just wish it would keep its shape and not be so sticky so that I could give as gifts, or serve to my family. Thanks!
carlos, the kaju katli mixture needs to be cooked more. so if this happens again then gather the entire mixture and cook stirring non stop for 2 to 3 minutes or till the mixture leaves the sides of the pan. olive is not an issue, so you can use it. after the sugar dissolves in water there is no consistency that is required. hope these suggestions help.
Hello Dasanna,
Thank you so much for this wonderful and easy recipe !! I made it for the first time today and it came out perfect. My husband and daughter devoured it totally. The only problem that I faced while making the kaju katli was that it took a long time for the paste to become a dough (almost an hour). I followed your recipe word by word. But I don’t know why it took such a long time. I used an induction stove. Could it be because of that? Anyway, the end result was perfect, so I’m happy. Thank you once again !!
thanks rashmi. could be due to the induction stove. it does not take so long on a gas stove. if the induction stove has less watts, then it will take time. anyways i am glad that the kaju katli recipe turned out good for you.
Hi, In other blogs they make one string consistency for sugar surup!!! It’s that ok to add cashew in just a sugar syrup?
Thank you
i know. with one string consistency it becomes tricky as you have to cook the cashew powder for a few minutes. if you cook more the katli will become dense and hard. with this method you do have some time when cooking cashew powder and need not be in a hurry to switch off the stove top.
Hi I didn’t have cashews so tried this with pistacio. Tasted like the pista katli I had as a child, but the squares looked greesy./shiny. What was the cause? I covered mine up with crushed pistacio but would like to know what to do to improve.
could be due to the oil released by the pistachios while grinding as well as cooking. thats why the shine and greasiness.
Hello ji:)
I am a big fan of yours. Keep trying your recipes amd they always come out well.
I Just wanted to ask you the shelf life of these kaju katlis as I wanted to make them in a bulk for diwali. And if you can give some tips also that I can follow for making bulk batch.:):):):)
kaju katli stays good for a month in the fridge and for a couple of weeks at room temperature. making in bulk will require a lot of hand work. i do suggest to use a heavy kadai so that the mixing is easier and it does not stick to the kadai. to make work easier, you can also make in two to three batches on different days. reason being rolling that much of dough at one go is not easy. you will need some help by your side. alone it will be difficult to manage.
Hi,
Thank you for the recipe. Kaju has released oil while grinding. How can I fix it? Can I add some milk and grind it to a smooth paste and continue with the recipe? Please help. I dont want to waste so much cashews.
Thank you.
welcome shri. yes you can do this way. no worries. continue with the recipe. alternatively, when cooking cashews, you can also use some milk powder or khoya or mawa. condensed milk can also be used. don’t make kaju katli, but make kaju barfi. you won’t get thin squares but you can medium to thick barfi like squares.
Hi .. I tried your recipe but my dough is not coming together once cooled enough to handle with hands.. it’s crumbling .. can you help.. don’t want to waste
eva, put it back in the pan. add some water (a few tablespoons) and continue to cook for a few more minutes. hope this helps.
the recipe is very simple and explained in very lucid way. ii is really enjoyable to make such a dish
thank you dassana
HI I have tried this recipie ! It s so yumm!! But little sticky ! I don kno wher it went wrong and can u suggest me what I can do if it’s next time
jayshree, stickiness is due to the sugar syrup not coming to the right consistency. next time you can cook for a few more minutes. alternatively you can keep the entire dough in a microwave and microwave for 10 to 15 seconds.
My dearest Dassana,
After a gap I am trying a recipe from my favorite site. I couldn’t experiment much because of various reasons. Anyway I am glad I restarted with this one. It came out perfect 🙂 My kids love kaju katli and they have been telling me to prepare it for them. They loved it so much 🙂 All thanks to you, for posting this wonderful recipe. I had slight difficulty in kneading the dough as I found it really hot. But it was all worth the effort! Thank you so much again. Lots and lots of love to you, from me and kids <3
Karthika
thanks a lot karthika for your sweet comment as well as for the feedback on the kaju katli recipe. agree the dough is hot while kneading. what i do is i let it come to a temperature where my palms can handle the heat and then knead. love to you and your kids ❤️?
Thank you for sharing such a wonderful recipe…it’s very easy to make…?
Il suggest everyone to try this one…it’s not even time taking just the painful part is kneading dough as it’s too hot otherwise this recipe is awesome
excellently done and presented here.. thanks for the efforts!
I am curious to know how the sweets shops sell kaju barfi at Rs. 850-900 per KG while Kaju itself costs same of more. Do the shops mix something else like maida/paneer etc to manage the weight?
Welcome Ani. Even I think the same. They may be mixing something.
Sugar adds to the sizable amount of weight. Use kaju tukda.
I have seen expert halwai’s make kaju katli and it is made my soaking kaju and then grinding.
Thanks Manish for your feedback.
Hi Dassana ji:) really superb.. Nice click too.. It’s inviting to eat now 😉
madam, can we use cast iron kadhai or skillet for this?
purna, i am not sure about using cast iron kadhai for this recipe. the color might change. so you will have to give a try.
Hello Dassana,
Many many many thanks to for uploading this recipe in a quick and easy method. Not only this i just love all of your recipes..i learnt my cooking just by following your recipes.
I prepared this awesome sweet as my anniversary special and my husband loved it….so thanks once again and many thanks again n again!!
You just rock!!!
wish you a happy belated anniversary priyanka. thanks a lot for this lovely feedback. wish you all the best.
Hi,
Thank you for the detailed recepie. I tried this for the first time and the outcome is spellbounding. I am a novice in cooking but your website helped me alot in learning. 🙂
Hi ,
I was following your recipes for sometime now and tried few also, all came out well.
For the first time I tried kaju-katli recipe, and it came out tasting excellent. My family liked it better than shop brought sweet.
I am South Indian, vegetarian who also like North Indian food. One thing I liked more about your work is that, the South Indian recipes are prepared authentically and so are North Indian dishes. Which is rare to see.
Keep up the good work.
thank you much muktha for this lovely comment. i am also glad that the kaju katli recipe turned out good. i agree it is rare to see both the cuisines being shared authentically. for me its easy as my dad is from south and my in laws are from north india. which is a blessing in disguise. plus my training in home science always helps me.
thanks again.
Thanks Dasanna for sharing this lovely recipe!
I tried this at home. I was not able to roll on the dough – it was breaking apart despite adding a bit of milk. So I made small balls/ rolls out of it which had a soft texture (after it cooled) and was also tasting good. So what might have gone wrong?
Thanks
Uma
welcome uma. the dough has to be rolled immediately and quickly while its still hot or warm. if it the dough has cooled then it will become difficult to roll. and here in this case, addition of milk also does not help. so one needs to place the dough back in the pan and warm it, just to make it more soft, so that it can be rolled. once warm, then some milk can be added. once the sugar solidifies or starts solidifying in the kaju kati dough, it become difficult to roll it. but i am glad that you did use your presence of mind and made cashew balls.
Hi Dasanna. I tried this recipe for my Diwali sweet and it turned out amazing…!!! The entire plate got over actually in 15 mins..
I do have one doubt though. Can we add Khoya to this? if yes, then when to add and how ensure it doesn’t become chewy?
thanks for this feedback supriya. with khoya i have shared another version of kaju barfi. you can check the recipe here – https://www.vegrecipesofindia.com/kaju-barfi-recipe/
A perfect recipe for delicious Kaju Katli.
God bless you and Happy Diwali.
thanks. wish you too a happy diwali.
Happy Diwali Dassana 🙂
I cant believe I made this delicious Kaju Katli at home .
My not so sweet lover Hubby liked it very much and we finished it all in just 2 days.
Thank you so much for this special recipe.
You rock.
Love
Ritu
yHi Dassana, who says you can’t enjoy Kaju Katli India wali away from India!!… when we have someone like you to make it so easy… I love your recipes…thankyou.
I made this Kaju Katli many times before …was perfect. Today I had very little cashew. It formed pulled of from sides nice in a big lump… i was able to roll the dough but in the pan only the big cashew ball left oil…while rolling some more. (i did not use even a single drop of ghee) I was able to cut it but the katlis are not stiff… soft ball stage type… could you guide me what went wrong?
I used:
Cashew – 200gm
Sugar Powder (homemade) – 100gm
water – 4tblsp
thanks kamaljeet. could be the cashews were ground too fine as with some more stirrings, they have released fat. otherwise oil or fat is not released while cooking the cashew paste. other than that i see no other reason. could be due to this the katlis have become soft. just refrigerate it for some hours and the texture might improve.
Hi, thankyou for replying… I did put the cut pieces in fridge … But not much difference. The pieces are not sticking to each other forming dough again however have not firmed up… 🙁
I have 750w bajaj… 18000 rpm. I used middle jar for powdering. Which mixy do you use or could you suggest any other brand . Thankyou.
… also as I stay near sea…its quite humid here… Usually the raw cashews seem slightly soggy… Can I roast them lightly before making powder?… Or is there a different recipe to make it?
okay. this could be the issue. yes of course you can roast them. but just roast lightly and do not make them light brown or browned.
– another way is to cook sugar syrup till one string consistency and then add the cashew powder. but this method never worked for me.
– another method is to cook sugar syrup till soft ball stage. remove from flame. add cashew powder and mix very well. no further cooking required. mix and spread it on a tray.
welcome kamaljeet. fine. forming dough again would have firmed up. i have tried this method with a few fail recipes, where the sweet was not set. so i gathered up them together and cooked again. yes takes some effort, but then i feel why to waste food. so i have successfully done this method with almond barfi and mysore pak.
i use preethi mixer grinder blue leaf brand having 750 watts (with four jars). its a good one and i use it a lot for grinding everything, including idli-dosa batter too.
Hi. Tried this recipe today. Kaju katli comes out awesome. Perfect measurements. Thanks.
Hi,
What do you do if the kaju katli turns out too soft? what must have gone wrong? Is thereany way to rectify it?
Thanks!
yes you can. heat a pan. keep the flame to a low. then place the whole mixture back into the pan. with continous stirring cook the mixture till it leaves the sides of the pan and is like one mass. then spread it in a greased plate and let it cool.
the softness happens when the sugar syrup has not cooked to the right consistency.
Hii please anyone can help me my kaju katli paste became dry it looks like a blended powder what should i do now
add some water and continue to cook till the mixture leaves the sides of the pan. hope this helps.
Hi , Going to try this for Diwali. If I am making double the quantity lets says 2 cups does that mean I need to add 10 tablespoon water?
yes. increase everything proportionally.
Pl advice why kneading is necessary. Why cannot dough be put on greased tray directly for carving barfis after cooling?
Thanks for a short recipe
kneading helps in binding the dough and also makes it even and smooth. if you place the mixture directly, the barfi won’t be even and smooth. it will have a slight grainy texture.
Thanks for posting the recipe as this is the perfect one and comes out in good way if instructions are used properly.my daughter almost wants this kaju katli everyday.
Hi
Thanks for being a great guide. I always cook just by seeing at your recipes and i most of the times got succeeded… Keep on sharing such recipes they are literally very helpful and i am honestly speaking i just trust you.✌?️
First attempt at making kaju katli ! Turned out amazing ! Thanks to you !
I have store bought dry roasted cashews. They are not salted. Can i use them? Thank you.
yes you can use them.
Can we use jaggery powder instead of sugar?
you need to give a try. but will work as we also use jaggery to make indian sweets and ladoos.
Did anyone try preparing it with jaggery instead of sugar? Please let me know how was it?
i don’t think anyone has prepare with jaggery.
Awesome !! Couldn’t believe, came out so so good !!
Nice recipe will surely give it a try
surely try and let us know how it was? thank you.
Hi, is there anyway I can lower the amount of sugar? I put 5 tbsp of sugar and my kaju katli was a little too soft and sticky. I think your recipe is right but I did not cook it right. My friend is diabetic and cannot eat a lot of sugar so I wanted to make her a dessert without too much.
5 tbsp sugar is too less and thats why the kaku katli was soft and sticky. what i can suggest is that instead of adding sugar you add dates or figs which have been ground. dates you need not soak if they are soft, but dried figs if not soft need to be soaked for a few hours in water. what you do is slightly roast the cashews. don’t brown. keep aside. then add the dates or figs or cashews and powder. or you can powder the cashews first. remove and then add the dates or figs and grind them. remove in a bowl. add the cashew power and mix well. make a ball. on a greased plate or tray on between two butter paper sheets, roll the ball. then slice and store.
hi, how long will the kaju katli stay good if it’s not in the fridge? if i refrigerate it, how long will it stay good? i want to mail some to my grandparents but it would take 3 days and i don’t know if i want to spend money on refrigeration.
outside the fridge, they will stay good for about a week to 10 days. even more. it all depends on the climate and temperature in your city.
Hey amit dasanna,
I am a big fan of your blog. The way you explain each step makes cooking look easy. I made kaju katli 3 weeks back n it got over in 2 days ?. My 4 year old daughter is demanding that I prepare again she just loved it n I was lucky to have nailed it at one go. Thanks to your tips? keep up with this great work n bring more smiles in everyone’s household ? thanks again
Hey guess what nailed it the second time too. Now enjoying home made katlis?
hi dasana ji.I tried your recipe by in a little bit different way. I made sugar syrup for one string consistency and switch off the flame . Nd then add the cashew mixture mixed it nicely and then knead that dough.it came very nicely. got appreciations from in laws
glad to know thus aishyam 🙂 thankyou for trying them and for your positive comments.
Hi..
I tried and it came out to be a bit dry. It was so hot if i left it got even more dry, so I added milk and then kneaded it. But it didn’t become softer so I rolled it out somewhat and cut it. Now it’s not getting set. I don’t know where I went wrong. Maybe sugar syrup boiled for too long? Can you pls tell me the mistake? Thanks
its not getting set means the sugar has got under cooked and not to the desired consistency. if it had got over done, then it would have set. hope this helps.
Ok. Or is it due to extra milk or ghee? Can you also tell me why it got dry after getting out of stove?
Thanks again
amritha you might have over-cooked the mixture or while grinding the cashews might have grounded for a longer time. hope this help’s you.
Superb recipe…… It came out just perfect…. Once again thank you so much for a lovely recipe!!!
thanks for your kind sharing
Hie, u r kalakand recipe ws my winning recipe. Thank u for giving such good recipes. Jus wanted to ask u for strawberry barfi recipe. God bless u mam.
thankyou shraddha have taken your request of strawberry barfi on our file 🙂
I made the kaju kaali after reading this recipe and surprise in the first try itself I got it perfect. Thank you.
quite pleased to know this apsara and thankyou 🙂
My hubby gonna b so happy wen he come home … N i made it on very first attempt also…n al credit goes to u…spreading sweetness 🙂
pleased to know this mamta and thankyou so much 🙂
thanks,
it is very eassy to prepare home made sweets at home, yesterday I go to shop to buy kaju kattli the rate is 250gm rs 180 which is very high , now with the help of this we can prepare goods sweat at home , and try to overcome rate hike
thanks
welcome prashant making sweets at home is always better as you could maintain the hygiene, control the sweetness and also the cost 🙂 welcome always.
Helo dasanna
First time I tried in house.
To our house members great expect it started well & after applying cashew powder it turned to a hard BURFI [ha! Ha!]
Later our nephew an old lady told that mine sugar consistency was late maybe 2 3 layers it’s ok.
Next time I’m sure I will correct it.
Thanks for ur wonderful receipe 🙂
Sivaprakasam
fine 🙂 next time you can try and thanks.
Hello, Can I make Kaju Katli with Milkmaid? Pl send the recipe ASAP. I want to make it tomorrow itself. Thanx n Regards.
you can make kaju barfi with milkmaid. i do not have a recipe with proportions now. but you can roughly follow the following recipe – add powdered cashews instead of coconut. once done layer the mixture on a greased plate. when cooled slice them. recipe – https://www.vegrecipesofindia.com/coconut-ladoo-recipe-with-condensed-milk/
My first attempt failed, the mixture was edible but too soft and sticky. It just wouldn’t set and I gave up adding milk powder after the 4th spoon for fear of putting in too much. As you mention this is obviously a dish that needs practice so I will persevere. I managed to get some varak off the internet which made it look professional and the gooey fudge still tasted great so not a total loss. For those interested, apparently the varak these days is chemically manufactured and so is vegetarian without any animal involvement. Dassana, I’m thinking maybe I should grind the cashews with some water next time and reduce amount of water in sugar? I feel the cashew is not dispersing well in the syrup as its too course (so should I try it a bit like the technique in butter masala and perhaps even soak the cashews)?
this recipe does need some experience of cooking. the sugar just needed to cook more and the softness would have not been there. you can try grinding the cashews with water. soak the cashews before you grind them. and yes add less water to the sugar. i think should work out.
Hey Dassana could you let me know, for how long can u store this sweet? Thanks in advance
welcome divya. it stays good for few weeks in the fridge.
Hii …I’m excited to try the recipe…can u tel me a replacement to butter paper because I think that we don’t use butter paper often..
thanks naina. you can use parchment paper, if you can get it.
hiiiiiiiii
me kaal kaju katli banawali, 5 tablespoon pani takla mala watla kami hoil n me half glass pani takla n mazi barfi paal zali…….
next time punha try karen bt pani 5 tablespoon ch taken
ok.
🙂
Okay. Follow the recipe as it is and chances of going wrong is less 🙂
Hi,
Before I make this, I just would like to know if I can double it to make more servings. And if I do, will it turn out the same way?
And also what kind of cashews should I use? Thank you
use cashews which are neither salted nor roasted.
you can double the proportions, but then its a lot of handwork and too much stirring and kneading. a reader did double the recipe and it came out good.
Hi,
The sweet came out awesome!! Thank you for the detailed receipe, it made the preparation very easy with not much effort for someone doing it for the first time.
However, the dough became a bit hard while I was trying to cool it,
had to add some milk to make it soft and it has become a bit more soft than required.
Thank you once again for the wonderful receipe.I can now prepare my favourite sweet without bothering to buy it from a shop and hence need not worry about the hygienic conditions where it was prepared.
thanks a lot srilatha for this great feedback. nice to know. if the dough is not rolled when still hot or warm, then it becomes hard. the softness will go away once you refrigerate the kaju katli.
Dear Sir,
Can we use milk instead of water for kaju Katli? will it gives richness?
Please reply
satya, i don’t think so. its a little complicated recipe so can’t say.
Hi Dassana,
Thanks so much for taking so much time and capturing every minute detail. Previously, I have tried preparing this from other sites but never came properly.. Your version I followed blindly and am very happy with the way the sweet turned out.. My daughter and hubby loved it and then I made it second time for my parents and they thought I got it from a shop 🙂 Such was the taste.. Love you so much..
welcome swetha. glad to know this. thanks for sharing your experience and positive feedback.
very happy to get nice and simple reciepes already tried ragi dosa and whole wheat orange muffins which were good . my next will be kaju katli. thanks and regards god bless
Hello Dassana
I tried this recipe today and came out to be really nice. However I think it was a little soft & chewy. I have placed the Barfis in the freezer and they solidified a little. I just wanted to know what caused them to be a little soft? I also did the 1 strand test with my syrup and it was fine .. don’t think the syrup was overcooked. Maybe the cashew batter was under cooked? I will highly appreciate your response. Thanks again .. will try more of your dishes.
thanks for the feedback. kaju katli need three strand consistency in the sugar syrup. its one strand and thats the reason the sugar barfis are soft. i have not kept the string consistency in this recipe as its not easy for many. so kept the recipe at a simple level. but next time when you prepare, try with 3 string consistency.
Hi Dassana,
I tried this today and had utter disaster. Never had total disasters with your recipes so I have definitely done something wrong.
Here’s what I did….
1 cup cashews… Grinded these carefully .. No oil released.. Even served them to uniform mix.
I don’t have much sweets so couldn’t get myself to use 1/2 cup sugar. I used little more than 1/4 cup sugar and 4 tbs water.
Mixed the cashew powder in the dissolved sugar the moment it dissolved.
Kept stirring for 8mins.
This became a paste….. Not exactly a dough.
As I removed this to knead, it was all sticky and remained sticky. All my fingers kept getting wrapped in the mix.
I applied oil but still sticky.
Thought its too wet but I didn’t have milk powder.
And in the end, it just wouldn’t knead. Remained sticky so didn’t become a dough no matter how I tried.
What did I do wrong?
Thanks
hi archana. sorry to know that. but let me tell you indian sweets can be disastrous if not made correctly and in the right proportions. i have had many disasters with some indian sweets. here’s what went wrong. since you used less sugar and this amount of sugar was not proportionate with the amount of cashews used in the recipe. this caused some imbalance in the dish. somewhere the sugar has not come to the right consistency while cooking. hence the stickiness.
Hi Dassana,
Thank you for responding even on Holi day 🙂 btw, Happy Holi !! Hope you had a wonderful day….
I understand now what went wrong – thank you.
So, if I want less sweet; what should I do? I know from all the comments below that I cannot change the sugar (have to use white sugar)…. So what modification would be ok if I want less sweet?
Thank you
Btw, my sweet didn’t work out today but I made Methi Missi Roti following your recipe and it’s perfect 🙂
So am having a savory Holi …. 🙂
welcome archana. hope you also had a good holi. our was also fine. i suggest to use organic unrefined cane sugar or raw sugar. simply because its much much better than white sugar. i have used the same in the recipe. the sweetness is a bit less as compared to regular white sugar. jaggery is another option. but the taste will be completely different and not like kaju katli we are used to having. if you halve the proportion of sugar than you have to halve the cashews too. this won’t work out as what you are looking for is less sugar. another option is to use dates puree. but i really don’t know how its going to work out. and there will be change in the method too.
organic unrefined cane sugar won’t make you feel guilty and one does not feel the sugar rush or high. most indian organic brands have the cane sugar. you should be able to get it in the organic section of superstores and you can also buy online.
Great. That helps. I have been using unrefined cane sugar in pretty much everything but thought it had to be white sugar in this as the kaju katli color is white. Unrefined cane sugar turns everything brown though…. How did you retain the white color?
I bought more Kajus today so will definitely try.
Thank you
i don’t use refined sugar at all. the only refined sugar i use is icing sugar for frostings on cakes. if you see the color its not very white like the mithai shop ones. its more creamish. i did not do anything. i think it depends on the color of the cane sugar. the more dark it is the more brown colored the dish will be.
Thank you Dassana. The brown sugar I get here is quite brown (am not residing in India) so everything turns brown but am happy as long as I can avoid the white sugar….
So I will sure be having brown Kaju Katli…. Soon.
Best wishes…
welcome archana. here we get creamish cane sugar. not brown. do try with the sugar that you get there. color is not important, but health is.
I do agree 🙂 .. Have a wonderful day…
Reading this comment I realized that you haven’t used the regular white sugar although we tried your recipe using that only and it still came out nice 🙂
But I’d like to try with a healthier substitute, so is this ‘organic unrefined cane sugar’ same as what is known as rock sugar??
And thanks a lot for this, and many more, recipes you’ve shared. Whatever I’ve tried from your blog has always come out fantastic. Culinary art seems to be right up your alley!
thank you gordon. unrefined cane sugar is not rock sugar. these are fine sugar granules which are not bleached and processed further. they do have some nutrients in them which are not there in processed sugar. i use unrefined cane sugar in all the food i make at home, except for icings on cakes and pastries. you can read some bits here – http://www.naturalorganiclifestyle.com/unrefined-raw-sugar.html
Thanks a lot for this piece of information.. I’d definitely like to try with a healthier substitute
welcome gordon.
My grand kids luvved it .thanks for thir luvly recipee.
Thanku , im going to try today.
V nice details .
Hi
I have a doubt. Is it OK to use jaggery instead of sugar in kaju katli.. If it is possible then please tell me the ratio…
shareena, i suggest to use sugar. as kaju katli is a tricky recipe and with jaggery it will become more tricky.
Hi Dassaa!! Tried kaju katli for the first time n it came out perfect. Thanks for such detailed and step by step recipe… God bless you. ..
Thank you so much for the recipe.I made it today and shockingly it was perfect… My 2 yr daughter is behind me for the kaju katli… I am happy
Hi Dassana. I made it just now. It turned out very yummy and the best looking kaju katli that I have made. Thank you so much!
Today I tried it. It came out very nice.Thanks a lot dassana
Thank You.
welcome vivek
Hi,
Yesterday I Tried It.Everyone One In Home Like It Very Much.Next Time I Will Make In Large Quantity.
By Reading Your Recipes Day By Day I Become Cook.
Also I Tried Tawa Paneer.And No Need To Tell You About It…….
thanks vivek for sharing positive feedback on recipes. glad to know that your cooking skills are improving. happy cooking.
awsumm recipesss……. jus luv all of dm <3
thanks jayshree
I tried one of these kaju katli last year, it was the first time I ate it, and they were unforgettable, i really want to try making them myself, may i ask if it was raw cashews and is there anyway i can substitute the sugar with something else, like stevia, which is a lot sweeter than sugar and can only put less if using, will this affect the texture it comes out? like not being moist enough (assuming less water will be used) or cannot mix well?
these were raw cashews. its the string consistency in the sugar syrup that gives kaju katli its texture. i don’t think this consistency can be got from stevia. another option would be using dates. these won’t be kaju katli. but like kaju dates barfi or ladoos. dry roast the cashews without letting them turning brown. cool them and then add to the blender along with chopped dates. just make a coarse mixture. scrape off and then form small balls or flatten the mixture on a greased tray. slice them and serve. add some cardamom powder to this. you can also add lightly roasted almonds and pistachios too.
lol i got the mixture readymade from london they gave me just mixture all i had to do was cut it out in diamond shapees lollllll
aliyah, you are lucky.
Thank you so much for the recipe. I made it too chewy, but my children loved it. It is easy too overcook. But as long as it taste good and it does I will try it over and over again. You make it very easy to follow the steps, thanks again.
welcome sabine. you are right. because of overcooking it became chewy.
I tried thz recipe….. but I put more water thats y it become sticky……I can say it became kaju hlwa….anyways after reading ur conversation with other I realized my mistake ….. 🙂 next tym I will try it once …..
thanks 4 these amazing recipes 🙂
ohh. the water should just cover the sugar. thats it. you can always try the recipe again. i hope next time you are successful in preparing the kaju katli.
Thank u so much 4 ur quick reply. .
1 tbsp is around 14.2 ml?
have patience with me. . just stepping in cooking life. .
welcome paul. correct, it will be 14.5 ml approx.
tried this today with palpitations. .
taste is perfect but it is like semi solid and little chewy. . dont know why its like that.
how much water to be added for making sugar syrup. .
Any ways thank you. . My favorite blog
both semi solid and chewiness is due to the sugar syrup getting over done and the mixture still having a lot of moisture. probably water must have got become too much. i have mentioned the amount of water in the recipe details. its 5 tbsp. the water should be just about covering the sugar.
Thank you 4 ur quick reply.
what is sugar syrup getting over done . .
have patience with me. . just stepping in cooking life. . 🙂 .
i never post comment like this. . but impressed by ur blog. .
Thank U once again. .
Im much interested in vegan recipies, without milk products. . also jaggery instead of sugar. can u guide me in this. . i mean food with less oil and devoid of milk and its derivatives n sugar too.
Thank u in advance. .
welcome paul. no issuse. sugar syrup has different stages of cooking. beginning to a thick syrup and moving on to the thread consistencies and then to the ball stage. the string or thread consistencies are one thread to three thread consistencies. if the sugar cooking comes to the soft ball consistency, particularly for this recipe, then the barfi will be chewy. food can be easily made with less oil. the subs for milk are coconut milk, almond milk and cashew milk. but these milks should not be heated, except for thick coconut milk. on heating cashew and almond milk, they kind of become slimy and thick. just a light warming is fine. jaggery can easily be added instead of sugar in most recipes. also you can go for unrefined cane sugar or palm sugar or evaporated cane sugar.
Thank you so much for such an amazing recipe! i never thought that making my favorite mithaai could be so easy! i tried this out with my mum and it turned out to be amazing. my dad failed to believe the fact that they were prepared at home and thought that they were from a popular sweet shop in our city. Believe me, the kaju barfis were that good! pat your own back for being a good teacher 😀
i feel so happy and this is like an achievement.
i’m going to try out your other recipes for sure.
thank you sooooooooooooooo much!
thats a wow compliment for me, shivani 🙂 thanks for sharing your feedback. so now you know how to make them and can make these kaju katlis often. thanks once again.
Made this for Diwali and it came out excellent. Only issue was I had doubled the quantity and therefore was not able to roll out all the kaju katli dough when it was still warm enough – so had diamond shaped Kaitli’s, kaju katli balls and some loose powder. All tasted good and was polished off. Thanks!
thanks for the feedback priya. when doubled it need some more physical work to roll the dough. but good to know you enjoyed them.
I had never imagined that “kaju barfi’s” can be prepared at home…your recipes are indeed very simple and easy to follow…I too will try making the kaju barfi at home, just wanted to know can I use broken kaji’s for making the barfi’s?
Thanks.
welcome ekta. when one starts cooking, one knows many things which one did not know before 🙂 you can use broken cashews.
thanks a lot for the receipe. I am not Indian but my husband is and we both got invited to a Potluck Diwali party. So i took this up, the final result was amazing.. and i was a big hit in the party.. for cooking an indian dish.. so first, thanks a lot for helping people like us who cant make the difference of the various spice powders 🙂
here are some updates/questions:
1. I had to make it for a lot of people, so like 9 cups of cashews.. from the cooking time, should that be increased significantly or … (i know this is a hard one)
2. i used 5 teaspoon of water (converted them to cups using google calculator).. 45 spoons of water = almost 3 cups
3. i have a regular blender – what do you use- food processor (another question.. am in the market for the food processor as Indian cooking requires so much of onions chopping..and tomato dicing). I used my blender and had to run in slow speed and did the sieving also.. 2 cups got very pasty bcos my hubby ran in high speed.. we didnt use that.
4. as we used 45 spoons / 3 cups of water, and then sugar, and then cashews, some where during the 10 mins mark, we realized the entire paste was very liquidy..
5. so we didnt know should we wait for 10 mins but bcos of 9 cups, we cooked it for an extended period, with the hope of the water evoparating…
6. at the end, we had to add some milk powder. the biggest challenge i had was it was sticky like crazy.. we used ghee in our hands and every where but everything got sticky sticky and we struggled to role them.
7… some how after a reasonable amount of cooling, with excess ghee we managed to use the rolling pin
8. for the day-off, they were so “chewy”…. but Indian families are so nice, that they simply encouraged me..
9. the best result was the next day, when i had a good amount in my fridge and it was “awesome” the next day after being in the fridge.. same quality as i will buy in a store.. melted in my mouth…
so where do you think i went wrong, what corrections i should do.. i want to get this better and better 🙂
once again thank you.
i am awed at all the changes you made and the way you made the kaju katli. hats off to you. my answers to your queries below.
1. firstly more cashews, more will be the cooking time.
2. for the sugar syrup, the water just has to be covered with the sugar underneath. just about covered. thats it. so no need for measurements here.
3. i use an indian mixer-grinder. this has a dry grinder, 2 wet grinders and a juicer. indian brands works best. since the kind of heavy grinding that is required to make some indian recipes.
4. the stickiness was due to the milk powder. i can imagine what you guys must experienced. you were really patient 🙂
the correction would be the amount of water to be added. as i mentioned, just covering the sugar and then heating the solution till the sugar melts and dissolves.
is there a particular brand for the indian mixie? does it also chop onions..
it does not chop onions 🙂 i am using preethi brand. i have earlier used imported brands like panasonic and black & decker. but they eventually gave away due to heavy usage. but you will get a model with a food processor too. basically for grinding the idli or dosa batter or soaked lentils and even the coconut based pastes or chutneys, the indian brands are better.
I will surely try recipe.its so clear and easy to follow
Hi Dassana,
just yesterday i are homemade kaju katli’s at my neighbours place. Her mom had made it. I was itching to try making this at home; it seemed like a complicated task. But then i referred to
your site. The instructions are so clear and simple and the pictures are so good. They came out really well and my four year old devoured it. I did burn my fingers a bit, but totally worth it. Hoping i will be able to replicate the success next time.
regards
Ami
thanks ami for this positive feedback. if you follow the recipe then it will surely come out well. take care of yourself while cooking.
kaju katli came out perfect, I tried it for first time…
Many thanks to you… I learnt a lot from your tips 🙂
Aap ka sumjhany ka method bhut hi saral our sunder laga , esa laga mano hum practical ker rhy hon .
thank u so much for a great recipe…I tried many recipe but all are disaster.I tried ur recipe of kaju katli it turned out great….
welcome arnav. glad to know that kaju katli recipe worked for you.
hi dasana, is it 250 ml of powdered cashews or whole cashews?? please reply , I m making it now, and will update you on how it came out 🙂
sonia, it is whole cashews.
Hello,
The reciepes are really very very cool n really easy to make which u can’t even think to make at home u can make them really fast.
Priankha Palat
Please tell me 1 cup whole/ powdered cashews?? And also how much sugar needed?? And consistency of it.
i don’t know the weight in grams. i have used 250 ml measuring cup to measure the cashews. sugar is mentioned in the ingredient list. no consistency.
Hi,
How much do you mean by 1 cup? Could you please give me more exact proportions?
Thanks for this and all your other great recipes!
Smitha
1 cup used is cup measuring 250 ml.
Hi Dassana,
How much do you mean by 1 cup? Could you give me more exact proportions please?
Thanks for all your great recipes!
welcome smitha. 1 cup = 250 ml.
Hi Dassana,
They came perfect!! 🙂 Today it was my second attempt.. First one was a failure..
Thanks for the recepie..
thanks deepa for your feedback.
Hi Dassana,
Thanks for this lovely recipe, tried today and it came out perfect! Being a bengali we love sweets and I grew up in UP so always craved for Kaju-Katli during Diwali time. Your recipe made my day! Thanks a ton and wishing you a very happy Diwali!
Rupa
thats nice to know rupa. thanks for your feedback. btw being a non bengali, i love bengali sweets. except for sandesh, not got success in making any other bengali sweet 🙂 wish you too a happy diwali 🙂
What is the consistency of a sugar syrup?
there is no consistency of sugar syrup in this recipe. once the sugar dissolves, then the cashew powder is added.
I tried to make it in the same… But cashew start releasing oil… What to do? Idea love
at which stage the cashew started releasing oil. if its at the kneading stage, then no issue. just continue with the remaining steps.
Hi Dassana,
I tried your kaju katli recipe, it turned out fabulous. It tasted better than store bought. Very soft and delicious. Thank you so much for this recipe.
I wish to make this for Diwali for my friends. If I have to make 60 katlis. Can I increase the measurements to six fold and achieve the same result or you think I should alter it a bit? Also can I make it like 5 days in advance and store it in an air tight container, hoping it will still stay fresh and taste good ? Please advise.
Keerthi
hi keerthi, firstly thanks for the feedback on kaju katli. this recipe yields about 12 to 15 kaju katli. so you can increase all the ingredients proportionately 5 to 4 times. kaju katli does not get easily spoiled. so you can safely keep for 5 days.
Thanks Dassana for the quick response. I will give them a shot today.
Regards,
Keerthi
welcome keerthi
Hi Dassana,
I made a big batch of it, and it turned out great. Although the texture was much better when i made it the first time with just one cup of Cashews.
Thanks a ton Dassana, you make cooking easier for us 🙂
Also can you advise whether roasted cashews could be used instead of plain?
Keerthi
thanks again keerthi. for a bigger batch, its the grinding that causes issues. i do suggest to grind in batches. like 1 cup of cashews first. seive and then add the small bits again to the grinder and then grind another 1 cup. i don’t think roasted cashews can be used.
Thanks Dassana.
Made it well for the first time. Thank u very much . So easy and so quick to prepare.
interesting
I tried to make kaju katli following your recipe but it turned out chewy. Do you know what might have gone wrong? Thanks!
the mixture got overcooked. thats why the chewiness.
Made it successfully in first time.feeling so happy.
Thnx dassana.
Kaju katali u teach very easy way I make it very nice, good. thanks
Hey , I liked the tips you provided while grinding the cashews. It really helped me as i was making it first time. Thanks.
Its really helpful. Kaaju katli is one of my favourites. Thanks for sharing recipe and pictures of every step really helps me alot. 🙂
Hi dassana, I love this recipe of yours. And it looks so beautiful. thanks for this.
One more thing i like with your presentation is the rose petals. They look so elegant and im sure they release a hint of aroma and mild flavor to a sweet 🙂
How do you use those? dried ones or fresh? If dried, then how to dry preserve them?
and if fresh, how to pick the best ones?
thanks mansi. there is a subtle aroma of the roses in the kaju katli. i used fresh roses which i had refrigerated. you can even add dried rose petals. you just need to dry the petals in a shade for a few days. then store them in an air tight box and refrigerate. i usually dry the petals from the rose plants in my balcony garden. they are 100% organic and do not have any sprays etc used on them.
i want always make a new dish, because i love cooking,so plz send me any recipe in my email id.
plz send bhalushahi recipe ASAP.
Thank you so much for sharing a detailed recipe .. Kaju Katli is one of my favourite sweets .. I Followed your instructions to the dot and it came out very well .. Thanks to you 🙂
fantastic recipes explained fabulously in DIY pattern with pictures.. very simple language and small tips are a plus. keep it up
Kaju katli is one and only sweet my daughter liked. I always failed to make it. Thnx for easy version.
Hi..
Mashaallah
This is toooooo good recipe and very easy . I tried it and it comes out perfect and yummy. Very perfectly explained with pictures.
I appreciate
Hi ,
Instead of barfi can I make Ladoo using same recipe.i want to make kaju ladoos with stuffing.
Regards,
Vibha
vibha, i have never tried.
its very nice recipe….my hubby n my son liked it so much…
share more such simple recipes …… thank u 🙂
I tried this on Weekend , and it came out so yummy 🙂 Thanks for sharing this Recipe
Hi,
I have kaju katli that was purchased from india and brought to the US. No one in my family is a big fan of it and i was wondering if you had any ideas of how to reconstitute it to make something else out of it.
thanks in advance
shafali
try making cashew halwa. i don’t have a recipe, but similar to badam halwa. you can even make cashew rolls or marzipan. marzipan is there on the blog.
thanks, it was very simple. I successfully made kaju katlis. Lets see if it is liked by my hubby……..
This is fantastic and SO simple!! I had no idea. I had always assumed it would be a very complicated recipe. I just made it and followed all your steps (added rose water instead of petals) and it has come out like store-bought kaju katli, that too the ones from India, not the sub-par ones you get here in the US. I am snacking on it as I type this. Thank you SO much for sharing.
I tried kaaju katli last week. It was just awesome. Everyone loved it at home. I followed exactly the same steps written by you. Thanks a lot. Post more recipes.
Will definately try….my daughter will love it.Really grateful to you dassana for sharing such a lovely receipe.
Thanks. Turned out to be good
wow ! really tastes so good…..i loved your recepie.,Thanx yaar ur hubby is lucky
Hey, thanks for this wonderful recipe. Have tried and wasted resources many a times in the process of making kaju katli before but ur recipe resulted in awesome katlis…….
loved it and the whole batch disappeared in just a few minutes. thanks again….
Hi thanksfor this wonderful recipe.I tried this recipe today. It tastes superb.
Thank u for such a detailed recipe…i tried it for the first time and it turned out really well..finally managed to overcome my fear…thanks to u
You have given such a good pictures and step by step method.Love it.You have such a lovely website.
I just recently came across your site and i must say i am smitten by your photography as well as recipes. I just tried. your focaccia and it came out brilliant.
Never know adding rose petals in kaju katli,lovely delicious recipe.
Never before have I seen such a detailed recipe anywhere.I almost want to try it but every time develop cold feet.Your method,though looks very simple and I might actually throw my fear out of the window and give it a try!
I was waiting for this recipe!! Love the addition of rose petals…..yummy clicks as always.
Wow..kudos to u dassana for making perfect kaju katlis..I m completely sold..
Hi dassana,
This looks really tempting. I had this doubt about the rose petals. Which type do you use and how do you prep it before adding to the katli?
these are from my garden. this variety is edible and is used to make gulkand. but i guess any rose with delicate petals can be used. let me know if i am wrong. i just rinsed the petals in water and then dried them with a clean kitchen napkin. once they were dried, i chopped them and added to the cashew katli dough.
never knew we can add rose pedals ! cute pic and tempting to make immediately
That looks perfect. I think you have interchanged the step pictures of 4 and 5
thanks vimitha for pointing out the error. i have interchanged the pics 4 and 5.
I’ll be trying my hand at this one day. Thanks for the recipe, Dassana 🙂
How can we remove the excess ghee incase if we have added while make the dough
unfortunately, excess ghee cannot be removed.