Kaju Katli Recipe, Kaju Katri, Cashew Burfi

kaju katli

Kaju Katli is a popular Indian sweet made with Cashews. This rich sweet is prepared using 3 main ingredients – Cashews, sugar and water. The other ingredients like saffron, rose water, cardamom, milk are optionally used to enhance the flavour of the sweet or for variation. Kaju katli recipe I have shared here is vegan and gluten free. There are 2 methods for making kaju katli- one method is soaking the cashews in water and grinding them into paste and preparing the sweet while the other is grinding cashews into powder and then preparing kaju katli. I have tried both the methods. But today I am going to share the latter version. Following this easy recipe, you will get perfect kaju katli everytime you prepare it.

kaju katli recipe

kaju katli recipe, how to make kaju katli

Let us see how to prepare kaju katli. First dry roast the cashews slightly, cool it completely and grind it into powder. Place a pan in heat, add sugar and water and heat the mixture. Cook till the sugar dissolves and the solution begins to boil. There is no need to wait till the sugar reaches any string consistency. Turn the heat to low and add the cashew powder little by little and mix well such that no lumps are formed. From this point on keep stirring, scrapping the bottom of the pan to avoid the mixture getting burnt. Continue to cook till the mixture gets thickened as per the required consistency. Then let it cool slightly (the level you can tolerate the heat) and knead well. Then flatten it to required thickness and then using sharp knife cut it into pieces and then serve.

Find below the pictorial for the preparation of kaju katli

Additional points to remember while making kaju katli:

  • Make sure cashews are in room temperature and are crisp. To ensure that, you can slightly roast it (just to warm it, don’t let it brown or change colour).
  • Grind cashews in small batch and while pulsing do not do them at a single stretch. Pulse for 5 seconds, then scrape the sides then pulse again till the cashews are ground to the required texture. Take care not to overgrind it, cashews will start oozing out oil and the mixture will turn pasty. It is alright that the ground powder is coarse. If you feel that the powder is too coarse, you can sieve it and then grind the coarse part again.
  • While preparing the sugar solution, I don’t wait for the 1 string consistency. Just let the sugar dissolve and it starts to boil, the solution will be clear, that is when you have to start adding the cashew powder.
  • When adding the cashew powder, turn the heat to low and from that point till the mixture reaches required consistency, continue to stir, scrapping the bottom of the pan to avoid bottom getting burnt. This is the only difficult task, I would say but it is worth it.
  • The mixture will start to thicken and come together when it reaches the required consistency. To check that if you take little mixture and roll it ball should be formed without being sticky.
  • If you do not turn the heat off at the right time, the mixture might dry up, in that case add 1 or 2 tablespoons of milk, then knead well and proceed. If milk is added, please note the shelf life is reduced.
  • Optionally saffron , rose water and ground cardamom can also be used to enhance the flavour of Kaju katli. If using saffron, powder it add while rose water and ground cardamom can be added as is when cashew powder is added and mixed in the sugar solution.
  • When the mixture is ready, I used a parchment paper to spread and flatten the mixture- knead the mixture, cover it with parchment paper, then flatten it with rolling pin to the desired thickness. Instead of that, you can grease a plate with ghee, pour the mixture and flatten it too. But I feel using parchment paper makes the kaju katli’s top to be more even and smooth.
  • Varak / edible silver foil is used to decorate it. If you are using it use it when it is still warm. If it has cooled down, then varak is not going to stick on it, it will come off.

kaju katli recipe

kaju katli recipe, how to make kaju katli


Kaju Katli

Kaju katli is a famous Indian sweet made with ground cashews. This a simple recipe to prepare perfect Kaju Katli at home.
Category : Indian Sweet
Recipe Developed, Cooked and Clicked by :
Published : August 18, 2016
Prep time : 10 mins; Cook time : 15 mins; Total time : 25 mins
Yield : 14 pieces (approximately)


Ingredients :

  • Cashews : 1 Cup
  • Sugar :1/2 Cup
  • Water : 1/4 Cup
  • Other optional ingredients : milk, edible silver foil,saffron, cardamom, rose water

Instructions :

  1. Slightly dry roast cashews, let it cool and then grind it into powder.
  2. Place a pan in heat, add sugar and water and let it dissolve completely and wait till the solution begins to boil.
  3. Turn the heat to low and add the ground cashews and mix well without any lumps.
  4. Continue to stir, till the mixture thickens and reaches the required consistency. Turn off the heat.
  5. Let the mixture cool slightly, then knead well and cover it with parchment paper and flatten it using rolling pin to required thickness.
  6. Using sharp knife cut it into pieces. Let it cool completely.
  7. Kaju Katli is ready. Store it in air tight container.

Notes :

  • The ratio is 1:1/2 :1/4. i.e, for 1 cup of cashew, 1/2 cup of sugar and 1/4 cup of water is used.
  • Roasting cashews are optional. You can skip if you are sure that cashews are crisp and moisture free.
  • Take care while grinding the cashews , as overgrinding makes cashew release oil and powder will become pasty.
  • Cook in low heat and constant stirring and scrapping the pot is required.
  • Number yielded depends on the size and thickness of the kaju katli you prepare.


kaju katli recipe

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16 Comments

  1. I really appreciate the step-by-step directions. Makes the process look pretty easy! These look like delightful little morsels!!

  2. perfectly looking kaju katli and I cannot believe you posted so many recipes already. Will keep visiting often da. Your doing a great job πŸ™‚ appadiyae oru coffee chocolate cake edhirpakkuraen πŸ˜‰

  3. I have never heard of this before, but I had to pin it because it sounds so delicious! I can’t wait to make it for my mom. She will LOVE it!

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