Kaju Katli | How to make Kaju Katli (+Video)

What is Kaju Katli?

Kaju Katli is Indian cashew fudge made with sugar and cashew nuts, it is one of the most popular sweets in India.

Kaju Katli is everyone’s favorite at home, and whenever someone visits from India there must be at least two kilograms of it in the baggage. Girls would literally cry if by any chance someone forgets to bring it.

So, as this is the only favorite sweets of my daughters I have been trying to make it at home since the last year. I tried a couple of recipes but I wasn’t satisfied with the results. Sometimes it was chewy or sticky or sometimes too dry.

I almost gave up on it until one day I saw this FB Youtube video shared by Yaman. I followed this recipe to the T and let me tell you the results were amazing.

The katlis came out so perfect, soft melt in mouth kind and my girls went crazy for the homemade ones. They finished the whole batch in just a few hours, that much addictive they were.

Many thanks to Yaman for sharing this recipe. If you guys are looking for a perfect kaju katli recipe, I can totally vouch for it. Do try it and you will know the difference.

Ingredients Needed to make Katli

• First, Cashew nuts– Whole or broken cashew nuts are perfect to make the fudge.

• Milk Powder-Adding milk powder is totally optional but it really makes a huge difference in the taste and texture.

• Sugar-Plain granulated or castor sugar can be used to make the kaju katli.

Raksha Bandhan is just around the corner, why could be better than to make this kaju katli and surprise your siblings?

How to make Kaju Katli?

Making kaju katli at home may seem impossible or tedious but believe me it is one of the easiest Indian sweets ever. It literally takes 30 minutes to prepare the kaju katli from scratch.

The first step is to pulse grind the cashew nut into a fine powder. Do it in batches, and keep an eye to not over grind it. Now sift the cashew powder through a sieve to remove any big pieces (I often re grind those big pieces). Mix in the milk powder and cashew powder together.

The next step is to make the syrup, add the sugar and water in a wok or pan and let it start boiling. Once the sugar is melted and it starts boiling after 3-4 minutes check the consistency.

To check the syrup, take a small bowl with some water. Add a drop of syrup into the bowl and check with fingers if it starts forming a softball. If the ball is forming, the syrup is ready otherwise keep cooking and do check again.

Once the syrup is achieved the desired consistency, add the cashew milk powder mixture and turn off the heat. Mix well to combine and transfer the mixture into a parchment paper. Now comes the part of kneading. Keep kneading the cashew dough in between the parchment paper until smooth.

Finally, roll the cashew dough in between two parchment paper sheets of desired thickness, apply some silver leaf, and let it sit for about 15 minutes. After resting, cut the cashew nut fudge into the desired shape.

Storage and Variations

Store the cashew nut fudge or kaju katli in airtight containers. It stays fresh for a week at room temperature and upto 2 weeks in the refrigerator.

For variations, you could add some kesar/saffron or chopped nuts and dried fruits, etc. You can also make it in roll shape with pistachio, dates, or gulkand filling.

Other Sweet Recipes

• Khajur Barfi
• Besan Ladoo (+Video)
• Instant Carrot Halwa
• 25 Sweets Recipes for Raksha Bandhan
• Jayashree’s Dates Barfi
• Jagruti’s Kesar Malai Peda, Vanilla Caramel Chocolate Barfi

Looking for more such sweets recipes to get some ideas for your desserts? Do not miss my Malai Ladoo and Moong Dal Ladoo and the best one’s Besan Pista Barfi.

*If you ever try this recipe don’t forget to share your photos with me on Facebook, Pinterest, Twitter or tag me on Instagram @cookingwithsapana using the hashtag #cookingwithsapana and stay connected* I would love to see your creations from my space!!

Did you watch the recipe video, if not do check it now and see how easy this recipe is? Like the video, do Subscribe to my YouTube Channel for amazing video recipes.

Kaju Katli

Sapana Behl

A melt in mouth kind and super addictive cashew nut fudge aka Kaju Katli is a favourite Indian sweet made during festivals.

5 from 19 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Course Dessert

Cuisine Indian

Servings 18 Pieces

Calories 113 kcal

Equipment

• Wok

Ingredients

  

1x2x3x

• 250 gm cashew nuts (2 cups)
• 160 gm sugar (3/4 cup)
• 50 gm milk powder (1/4 cup)
• 100 ml water (3/4 cup)
• edible silver leaf/chandi ka varak

Instructions

 

• In a coffee grinder or mixer pulse cashew nuts in batches and make a fine powder. Using a sieve, sift the cashew powder and set aside.
• In a mixing bowl add the milk powder into cashew nut powder and toss well a couple of times to combine well.
• Heat sugar and water in a pan for few minutes to make a string consistency syrup.
• Check the consistency of syrup by adding a drop in a bwol of water. If it starts coming togeteher like soft ball, syrup is ready.
• Once done remove the syrup from heat and add the cashew milk powder mixture. Spread the mixture into the pan and let it cool for 2 minutes.
• Transfer the mixture into a greased baking paper/parchment paper on the worktop or on a chopping board and knead it a couple of times.
• Roll out with rolling pin and using another baking paper placed on top of the cashew dough.
• Spread an even layer, apply silver leaf and let it set for 15 minutes. Once set cut into diamond shapes.
• Store in airtight container.

Video

Notes

1. Make sure to not over grind the cashew nut powder otherwise you will end up having cashew butter instead.
2. Don’t pulse it all at once,  do in batches.
3. Always regrind the pieces, you get after sifting.
4. Adding milk powder is optional but it really makes soft katli.
5. Make sure to not overdo the syrup otherwise kaju kali will be hard.
6. Knead the cashew dough gently and for a few minutes until it is soft.
7. If your cashew dough seems dry sprinkle a few drops of milk/water.
8. Let the cashew rolled sheet rest for at least 15 to 20 minutes before cutting in shape.
9. Store the kaju katli in airtight containers.

Nutrition

Calories: 113kcalCarbohydrates: 12.9gProtein: 2.7gFat: 6.4gSaturated Fat: 1.5gSodium: 11mgPotassium: 78mgFiber: 0.4gSugar: 9gCalcium: 26mgIron: 1mg

Keyword halwai style kaju katli, how to make kaju katli, indian cashew fudge, kaju barfi, kaju katli, soft kaju katli

Tried this recipe?Mention @Behlsapana or tag #cookingwithsapana!

My theme for this week’s blogging marathon is Traditional Sweets. Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#112. This post was published in 2017, I have updated the post with new content and pictures.

Always let me know how this recipe turned out in the comments below and give a ★ rating. I will be so excited to hear how you enjoyed your Kaju Katli and please do share your tips and tricks with me.

Don’t forget that you can also find me on Facebook, Twitter, Instagram, and  Pinterest.

Best Regards,
Sapana Behl