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Soft melt in moutb kaju katli served in a silver plate
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4.94 from 15 votes

Kaju katli Recipe

Kaju Katli recipe- Delicious, melt in mouth thin slices of cashew fudge sweetened with sugar. It is one of the most popular Indian sweets. Make best vegan and gluten free kaju katli easily at home.

Prep Time15 mins
Cook Time7 mins
Total Time22 mins
Course: Dessert, sweet
Cuisine: Indian
Servings: 20 kaju katlis
Calories: 56kcal
Author: Harini


  • 1 cup cashews 150 grams
  • 1/2 cup sugar 100 grams
  • 1/4 cup water 60 ml

Optional Ingredients

  • 3-4 cardamom pods crushed and skin removed
  • few saffron strands


  • Heat a pan and add cashews and roast for 3-4 minutes. Do not change the color. let cool.
  • Transfer to a grinder jar and spice grinder and grind to a fine powder. Grind at small intervals.
  • Combine 1/2 cup sugar and 1/4 cup water in a heavy pan.
  • Mix gently and cook in low flame.
  • Let the sugar dissolve completely. Add 3-4 crushed cardamom pods and few saffron strands.
  • Once the sugar dissolves the mixture will start to boil.
  • Once the sugar syrup starts to boil vigorously, it is the correct stage.
  •  Once the sugar syrup boils vigorously, quickly add the prepared cashew powder.
  • Mix well and cook in low flame.
  • After 3-4 minutes the cashew mixture will begin to thicken.
  • And after 6-7 minutes the whole mixture will come together as a soft mass and begin to leave the sides of the pan.
  • Take a small pinch of cashew paste and roll between your fingers. If you are able to form a soft balls, it is correct stage.
  • Remove from flame and keep mixing in the pan itself for a minute.
  • Now remove the whole mixture of cashew paste to a butter paper. Scrape the edges and add them as well. We will knead and make everything very smooth.
  • Add few saffron strands and start kneading the mixture. Knead for 3-5 minutes into a very smooth dough. This step is crucial for melt in mouth kaju katli.
  • After kneading roll the dough into a 1/4 inch thick circle.
  • Slice into diamonds or squares.
  • Let cool completely. Store in airtight containers and serve kaju katli as required. You can store kaju katli for a week at room temperature and around 2 weeks in refrigerator.


Is ghee necessary for kaju katli- Absolutely no, you dont need even a drop of ghee for this sweet. Cashews itself is full of oil and if made properly there is no need for adding ghee while cooking the mixture or even for greasing. Just make sure not to alter the quantity of water or sugar in the recipe.
To make melt in mouth Kaju katli- knead, knead and knead the cooked cashew sugar mixture well. It is crucial to knead the mixture for at least 4 minutes while it is still warm for melt in mouth kaju barfi.
To check if the mixture is cooked properly - take a small pinch of mixture and roll between your fingers. if you are able to form soft ball that is very slightly sticky then the mixture is at correct stage.
If you are unable to form a ball, return the mixture to the stove top and cook for 2-3 minutes in low flame.
Kneading the cashew dough -Knead the dough while it is warm. You can wait for the very hot to cool down a bit, but you have work quickly and make the katlis while the mixture is warm.
After rolling the dough you can spread some edible silver foil or vark but I usually don't use it as it is difficult to source the real ones. Be wary about the quality of your edible silver foil if you use.
Other notes
  • Do not alter the ratio of ingredients. It is always 1 measure cashew powder, 1/2 measure sugar and 1/4 measure water. You can scale up or down the recipe
  • Adding cardamom or saffron is optional.
  • Do not over cook the mixture else the kaju katli will turn dry.


Serving: 20kaju katlis | Calories: 56kcal