Kaju Katli Recipe(Cashew Fudge) — Classic Indian Sweet

Why Kaju Katli Is Special

Kaju Katli is the elegant, melt-in-your-mouth cashew fudge that often steals the spotlight at Indian festivals, weddings, and celebrations. Unlike dense burfi varieties, kaju katli is prized for its silky, almost chewy-silken texture and pure cashew flavor. It’s a two-ingredient soul-satisfier at its core — cashews and sugar — but the magic is in the technique: fine grinding, carefully controlled sugar syrup, and gentle cooking to the perfect consistency. Beyond taste, kaju katli is symbolic — it’s a classic gift sweet during Diwali and Raksha Bandhan, wrapped in silver leaf (varak) to add festivity and sheen.

Basic, Authentic Recipe (yields about 12–16 pieces)

• 250 g raw cashews (unsalted, fresh). Tip: choose pale, uniform cashews without dark spots.

• 200–220 g granulated sugar (adjust to taste).

• 120–150 ml water (for syrup).

• 1 tsp ghee (clarified butter) — optional, for sheen and pliability.

• 1/4 tsp cardamom powder — optional, for aroma.

• Edible silver leaf (varak) — optional, for garnish.

Scaled Quantities

• For 500 g cashews: use 400–440 g sugar; 240–300 ml water.

• For 1 kg cashews: use 800–880 g sugar; 480–600 ml water.
  Always scale syrup roughly in proportion; however, when increasing batch sizes, watch consistency carefully — larger batches cook differently.

Optional Flavorings & Garnishes

• Saffron strands soaked in 1 tbsp warm milk (rich aroma).

• A teaspoon of cocoa powder for a chocolate twist.

• Finely chopped pistachios or almond slivers for decoration.

• Rose water (a drop) — use sparingly.

Tools You’ll Need

• Heavy-bottomed non-stick pan or a thick-bottomed kadai (prevents burning).

• Blender or food processor — for finely grinding cashews. Use it in short bursts; overheating releases oil.

• Sieve or fine mesh to sift cashew powder (optional but recommended).

• Rolling pin and a smooth, flat board (marble/chopping board).

• Parchment paper or butter paper for rolling.

• Spatula (silicone preferred) and a small ladle.

• Measuring cups and digital scale (for best accuracy).

Step-by-step Recipe

Step 1: Preparing the cashew powder

1. Measure 250 g raw cashews. Break them roughly with your hands (don’t pulverize).

2. Pulse in a dry blender/processor in short bursts (1–2 seconds each) — stop, shake the jar, scrape down, pulse again. The goal: a very fine powder, not cashew butter. Over-grinding releases oils and turns it past powder to a paste.

3. Optional: sift the powder through a fine mesh to remove any larger granules. This yields smoother katli. If you get some oily lumping, spread the powder on a plate for 10–15 minutes to let it dry a touch, then re-sift.

Step 2: Making the sugar syrup

1. In a heavy-bottomed pan, add 200 g sugar and 120 ml water. Stir gently and heat on medium.

2. Bring to a gentle boil, skimming any foam. Do not stir vigorously once boiling starts; gentle swirls are okay.

3. Cook until the syrup reaches a one-string consistency: take a little syrup between your forefinger and thumb, pull apart — it should form a single thin thread (not entire thread between fingers — that’s two-string). The one-string stage is a classic benchmark for many Indian sweets and ensures the syrup will bind with the cashew powder without crystallizing into grainy sugar. This usually takes 6–9 minutes. If you prefer to use a candy thermometer, aim for ~104–106°C (220–223°F) — but visual one-string test is reliable.

Step 3: Combining and cooking

1. Reduce heat to low. Add the cashew powder slowly, off the heat or with minimal heat, stirring continuously with a spatula to avoid lumps. Add it in two parts: half, stir well to combine, then the rest. This ensures even hydration.

2. Return to very low heat and stir constantly for 3–5 minutes. The mixture will start coming together into a soft mass that leaves the pan sides. Add 1 tsp ghee now if using — this improves sheen and pliability. If using cardamom or saffron, add a pinch now.

3. Cook on low until the dough holds together and you can form a smooth ball with a spatula. Don’t overcook — over-drying makes it crumbly and tough. Conversely, undercooking makes it sticky. The right texture is pliable, slightly glossy, and holds shape.

Step 4: Rolling and cutting

1. Transfer the warm dough onto a parchment-lined board. Flatten slightly and immediately cover with another sheet of parchment. Use a rolling pin to roll to about 2–3 mm thickness. While warm the dough is pliable, so work quickly but gently. If it cools and cracks, warm briefly in a low oven or microwave in 5–7 second bursts and re-roll.

2. Apply edible silver leaf (varak) gently using a dry, clean brush or your fingers — very delicate.

3. Remove top parchment, invert onto a clean surface and cut into diamond shapes using a sharp knife or pizza cutter. A bench scraper also works for cleaner edges.

4. Let pieces set for 20–30 minutes — they firm up slightly and develop sheen.

Common Problems & Fixes

• Dough too dry and crumbly: You likely overcooked or added too much cashew powder relative to syrup. Fix: sprinkle 1–2 teaspoons warm milk or warm sugar syrup, knead gently on low heat until pliable. If overcooked beyond repair, use it as crumbled garnish or crumble into milk-based sweets.

• Dough too sticky or runny: Under-cooked or too much moisture. Cook on very low heat, stirring constantly until it reaches a binding consistency. Add a small amount (1–2 tsp) of finely ground cashew powder if necessary.

• Sugar crystallizes (grainy texture): This happens if syrup was disturbed or sugar was not fully dissolved before boiling. Reheat gently, add a few drops of lemon juice (helps invert sugar) and continue to cook to one-string, then reincorporate cashew powder. Note lemon flavor is subtle and can be masked by cardamom.

• Cashew paste (oily) from over-grinding: Spread powder on a plate to cool/dry, then re-sift. For future batches, pulse more and avoid continuous blending.

Variations & Flavor Twists

• Chocolate Kaju Katli: Mix 1–2 tbsp cocoa powder into the cashew powder before adding to syrup. Alternatively, drizzle melted dark chocolate over cooled slices.

• Saffron & Cardamom: Soak a few saffron strands in 1 tsp warm milk and add with cardamom powder during kneading for a luxurious aroma and color.

• Layered Kaju Katli (Kaju-Pista): Roll half the dough with a thin layer of pistachio paste (or finely ground pistachios mixed with a little syrup) and sandwich. Cut into diamonds for a two-tone look.

• Mini Kaju Pops: Shape small rounds, insert a skewer, dip half in tempered chocolate — great party bites.

Presentation & Serving Ideas

• Place 4–6 diamond slices on a small square of parchment inside a festive box for gifts. Add a sprinkle of crushed pistachio for color contrast.

• For elegant plating, alternate kaju katli diamonds with pista rolls on a white platter — the green and cream contrast beautifully.

• Use small paper cups or tiny doilies for individual servings at gatherings.

Storage & Shelf Life

• Room temperature: Store in an airtight container at room temperature for up to 7–10 days in a cool, dry place. Layer with parchment to prevent sticking.

• Refrigeration: Keeps up to 3–4 weeks in the fridge. Bring to room temperature before serving for best texture.

• Freezing: Not recommended—freezing can cause moisture migration and change texture. If necessary, freeze for up to 1 month in an airtight container; thaw slowly in the fridge.

Nutritional Notes & Portion Control

Kaju katli is calorie-dense due to cashews and sugar. Approximate per-piece (one diamond from 250 g batch): ~70–90 kcal depending on size, mostly from fats (cashew) and sugars. Enjoy small portions — 1–2 pieces per person is customary for celebrations. For those monitoring sugar or calories, consider serving smaller bites or mixing with plain nuts for satiety.

Make-Ahead & Batch Cooking Strategy

Kaju katli scales well. For large batches, prepare cashew powder in multiple small lots to avoid overheating the blender. Cook syrup in a larger, heavy-bottomed vessel and fold in cashew powder in batches. Store finished pieces in airtight containers separated by parchment sheets. Make 2–3 days ahead for events — flavor mellows and texture settles nicely.

Good Pairings — Drinks & Sides

• Masala chai or a light cardamom tea — balances sweetness.

• Strong filter coffee for adults — contrast of bitter and sweet.

• Fresh fruit like sliced oranges or pomegranate seeds to cut richness.

Healthier Alternatives

• Reduce sugar by 15–20% and add a touch of natural sweeteners like date syrup (note: flavor changes).

• Mix in roasted oats (small %) to bulk without losing much flavor — unconventional but lowers calories slightly.

• Use raw cashews but reduce portion size and pair with green tea to help digestion.

Frequently Asked Questions (FAQs)

Q1: Can I use store-bought cashew powder?
Yes, if it’s fresh and unsalted. Sift it first to ensure fine texture. Commercial powders sometimes contain stabilizers or remnants that affect binding; make a small test batch.

Q2: Why did my kaju katli turn brown?
Overcooking the mixture or overheating the cashews during grinding can darken color. Use low heat and pulse the blender.

Q3: Is there a vegan option?
Traditional recipe is already vegan if you skip ghee and varak (some varak uses animal-derived glues in rare cases). Use a neutral oil or omit ghee.

Q4: Can I substitute almonds for cashews?
Almond burfi is a separate recipe (badam katli) but similar technique applies. Almonds have a grittier texture; blanch and peel almonds, then grind very fine.

Q5: How can I make my kaju katli extra smooth like store-bought?
Use absolutely fresh cashews, pulse grind to a superfine powder, sieve twice, make syrup to exact one-string stage, and avoid overcooking. A small amount of ghee while kneading gives glossy finish.

Conclusion

Kaju katli is deceptively simple: a few quality ingredients elevated by careful technique. With practice you’ll master the syrup stage and the perfect cashew dough texture — then it’s all skillful rolling and beautiful cuts. Try the saffron or chocolate twists once you’ve nailed the classic. This sweet rewards precision and patience, and it makes a stunning, heartfelt gift.

Kaju Katli Recipe

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Learn how to make Kaju Katli, a classic Indian cashew fudge that’s soft, rich, and melts in your mouth. This easy step-by-step recipe shows you how to create perfect diamond-shaped sweets at home — ideal for Diwali, Raksha Bandhan, or any festive occasion. Made with just cashews, sugar, and love, it’s pure indulgence in every bite

• Author: Barasha's Kitchen
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 12–16 pieces
• Category: sweets
• Cuisine: Indian

Ingredients

• 250 g Raw cashews
• 200 g Sugar
• 120 ml Water
• 1 tsp Ghee (optional)
• ¼ tsp Cardamom powder (optional)
• Edible silver leaf (varak) Optional, for garnish
• Saffron strands (optional)

Instructions

1. Prepare Cashew Powder

• Grind 250 g cashews in short pulses until you get a fine powder.
• Don’t over-blend — it can release oils and turn pasty.
• Sift for smooth texture and set aside.

2. Make Sugar Syrup

• Combine 200 g sugar and 120 ml water in a pan.
• Boil until you get one-string consistency (when syrup forms a single thread between your fingers).
• Don’t overcook.

3. Combine Cashew Powder and Syrup

• Lower heat and gently add cashew powder in two batches.
• Stir continuously to avoid lumps.
• Add ghee and cardamom powder if using.
• Cook until mixture forms a soft, non-sticky dough.

4. Shape and Cut

• Transfer dough to parchment paper while warm.
• Roll to 2–3 mm thickness.
• Apply silver leaf, let cool, and cut into diamond shapes.
• Allow to set for 30 minutes.

Notes

• Pulse cashews in intervals to prevent oiliness.
• Avoid overcooking syrup — it makes katli hard.
• Roll while warm for smooth cuts.
• Use silver leaf only when sweet is fully set.

• Serve with masala chai, coffee, or warm saffron milk. Perfect for Diwali, Raksha Bandhan, or gifting.