Kaju Katli Recipe
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
- 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.
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Serve with masala chai, coffee, or warm saffron milk. Perfect for Diwali, Raksha Bandhan, or gifting.