Kaju Katli or Kaju Barfi is a popular Indian dessert recipe, made during Diwali or Holi or other Indian festivals. This is made with Cashews, Sugar and Cardamom Powder. This delicious and flavorful Indian Cashew Nut Fudge or Kaju Katli is the most loved Indian sweet recipe.
Hey friends! Today I have got you one of my favorite Indian sweets - Kaju Katli. Kaju Katli is one of those desserts which I have grown up eating. However, I never attempted at making this at home, until today. And look how wonderful the results are.
Kaju Katli is one of those amazing Indian desserts which we make for all festivals. Be it for Holi, or Diwali, or the Dussehra, or any other festivals this is one most delicious and loved dessert.
What you'll love about this Indian Dessert?
Indian Desserts are not really very easy to make. In fact they require an expert hand. But this is one such dessert which you should attempt at least once. Its seriously so so so delicious.
- Easy Indian Dessert
- Tastes super delicious
- Can be made ahead of time
- Can be stored for a long time
How to make Kaju Katli
STEP 1: GRIND CASHEW NUTS
- Grind the Cashew Nuts into a smooth and fine powder
- Use a siever to sieve the cashew nuts powder in a bowl
STEP 2: MAKE SUGAR SYRUP
- Add sugar and water in a pan
- Melt the sugar. Add cardamon powder and the cashew powder
- Mix well until combined and lump free
- Stir and cook over low heat for about 15 - 20 min
STEP 3: MAKE CASHEW DOUGH
- After about 15 - 20 min, add Ghee
- Stir until combined and the cashew mixture forms a dough
- Stir until the mixture starts to leave the pan
STEP 4: COOL DOWN THE MIXTURE
- Grease a parchment paper with ghee or butter
- Pour the Cashew mixture over it
- Smoothen it out on the paper using the back of a spatula
- Cool it down to room temp for about 30 min
- Top with another parchemnt paper
- Roll the dough to about 1/2 inch thickness
STEP 5: DECORATE WITH SILVER VARK & SERVE
- Now, remove the parchment paper
- Top with silver vark
- Cut it diagonally into diamond shapes
Tips to make the Best Kaju Katli
Kaju Katli or Kaju Barfi can be really easy to make if you just follow these easy tips
- Always cook the cashew nut mixture on low. Cooking it on high will get rid of all the moisture quickly resulting in a dry mixture
- If you cook it on low, the mixture will cook slowly and you'll have perfectly cooked cashews
- Stir until the cashew mixture forms a dough and starts to leave the pan
- Use powdered sugar to make the sugar syrup as it melts easily
- Flavor Kaju Barfi with Cardamom Powder for best results
- Allow the cashew nut mixture to cool down completely. If possible place it under the air conditioner so that it cools down to room temperature quickly
- Roll the dough only after it has cooled down completely or else it won't roll properly
Can I make Kaju Katli recipe with Milk Powder?
Yes of course. Milk powder can be added to this Kaju Katli recipe. It will result in rich and decadent barfis. You need to add the milk powder along with the Cashew nut powder and cook it all together until it forms a dough.
Can I make Kaju Katli with soaked Kaju?
Yes of course! You can soak the Kaju Katli in water for about 1 hour and then grind it into a smooth mixture. Cook it as you would do the dry cashew nut powder
Can I make Kaju Katli without Sugar Syrup?
Yes of course! To make Kaju Katli without Sugar syrup just use powdered sugar along with cashew nuts powder and cook it all together. This way you would skip making sugar syrup separately. Cook Cardamom powder, sugar powder, cashew nut powder and ghee all together in a wok until it starts to leave the pan and form a dough.
How to store Kaju Katli?
You can store Kaju Katli for a long time as it has no milk in it. You can store this in an airtight container in the refrigerator for about 2 months or on the counter at room temperature for about a week.
Other Indian Desserts to try
- Apple Coconut Barfi - No-Bake Apple Coconut Squares
- Easy Homemade Kalakand Recipe (Step By Step Pictures + Video)
- Mawa Gujia Recipe with Step By Step Pictures (& VIDEO)
- Shahi Tukda | Shahi Tukra - Indian Festive Dessert
Best Ever Kaju Katli
- 2 cups Cashew Nuts
- ¾ cup Water
- ¾ cup Sugar
- ½ teaspoon Cardamom Powder
- 1 tablespoon Ghee
- Silver Vark for Garnish
- Grind the Cashew Nuts to a smooth powder in a mixer grinder. Sieve the powder through a fine mesh and make the powder of the leftover cashews as well. Keep this aside.
- Take a Pan. Add the Sugar and Water to the pan. Over low flame allow the sugar to come to a boil. As the sugar melts, add the Cardamom Powder and theCashew Powder and mix well. Keep the flame to low and stir constantly for about 20 min.
- As the Cashew Mix starts to leave the Pan, after 20min, add the ghee and mix well. Allow the Cashew mix to form a dough. It will start to leave the Pan. Mix well, until the cashew dough starts to leave the Pan.
- Now, turn off the flame. Grease a butter paper or parchment paper with ghee. Pour the Cashew Dough on it. Smoothen it out with the back of a spatula. Allow the cashew dough to cool down for 30 minutes under AC or under a fan. After 30min, Place another Parchment Paper or Butter Paper over the dough. Grease the Rolling pin and roll the dough. Roll the dough very slowly. Roll in all directions. Do not roll the dough to make it too thin. It should be about 1/2 inch thick.
- Now, remove the Butter paper. Add the Silver Vark over the Rolled Katli dough. Cut it into diamonds using a ruler and a sharp knife. Take it out on a plate and serve
- Serve the Kaju Katlis. If you want, you can decorate with Rose Petals and chopped Pistachios.
Ask Me Anything