Roasted cashews have always been enticing. However, there is a sweet which brings a smile to everyone- a piece of kaju katli. If gulab jamun is the king of sweet shops, kaju katli is the queen of Indian sweets. This homemade kaju katli is made with cashews, sugar, a little ghee, and rose water for extra flavor. The key is cooking the cashew mixture to the right soft dough stage, then rolling it while still warm for that classic thin katli texture.
It is perfect for Diwali, gifting, celebrations, or anytime you want a homemade Indian sweet without too many ingredients. If you enjoy traditional sweets, you may also like my badam katli.
Indian cuisine has a plethora of dishes which use cashew nuts to their advantage. We use them in different ways both savory and sweet. Dry fruits help make a rich stuffing with potatoes and paneer optionally,(instead of minced meat or keema) to make malai kofta. Nuts are used for their nutrient profile and texture both to add a base to curries like paneer butter masala.
This was inspired by my badam katli , and pairs well with a samosa , patti samosa and pinwheels for a tea party.You can make it in every season instead of just Holi and Diwali. Life itself is beautiful and one should celebrate it and not just wait for special occasions.
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Ingredients for kaju katli
- Cashews
- sugar
- ghee or coconut oil for vegan option
- water (for grinding)
- rose water
Cashews are the main ingredient in this recipe. Soak them for 2 to 3 hours before grinding for a smoother mixture.
See recipe card below for quantities.
Kaju Katli Recipe
Equipment
- Vitamix blender / mixer grinder
- stand mixer
- greased tray or baking tray lined with parchment paper
- butter knife /pizza cutter
- heavy bottom pan
Ingredients
- 2 cups raw cashews 2 cups is approx
- 1 cup sugar 1 cup approx is 190 grams
- 1 tbsp. ghee (or coconut oil if vegan ) for cooking
- 1 tsp. ghee (or coconut oil if vegan ) for kneading
- ⅓ cup water
- 1 tbsp. rose water optional
Instructions
- Soak the cashews in water for 2 to 3 hours. Drain well.
- Grind the soaked cashews in a high-speed blender or mixer using very little water. For 2 cups cashews, use a little less than ⅓ cup water, only as needed to help it blend into a smooth paste.
- Transfer the cashew paste and sugar to a heavy-bottom pan.
- Cook on low heat, stirring continuously. Add 1 tablespoon ghee and rose water, if using.
- Keep cooking until the mixture thickens into a soft dough-like mass. It should leave the sides of the pan, look glossy, and feel less sticky when stirred. This usually takes about 12 to 14 minutes on low heat.
- Transfer the hot mixture to a stand mixer with a flat beater and beat for about 5 minutes until smoother. If you do not have a stand mixer, let it cool just enough to handle, then knead carefully on parchment paper with greased hands.
- Add 1 teaspoon ghee if needed while kneading, just enough to help bring the mixture together into a smooth, soft dough.
- Place the dough between two sheets of parchment paper and roll it gently to your preferred thickness while it is still warm.
- If using edible silver leaf, apply it after rolling. Let the kaju katli rest until firm, then cut into diamond shapes or squares.
- Store in the refrigerator for 5 to 7 days. You can also freeze it for longer storage.
Notes
- If the mixture still has larger pieces of cashew, add a little more water and grind again.
- Do not add too much extra water, or the mixture will take longer to cook.
- The most important step is cooking the mixture to the right stage. If undercooked, the katli will stay sticky and too soft. If overcooked, it may turn dry or crumbly.
- Roll the mixture while it is still warm for the smoothest finish.
- You can also pass the ground cashew mixture through a sieve if you want a smoother texture.
Nutrition
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Instructions for kaju katli
- Soak the cashews for 2 to 3 hours, then drain them well. Grind it in a Vitamix or a high speed mixer with minimal water. I used little less than ⅓ cup water for 2 cups of cashew.
2. Add the cashew paste and sugar to a heavy-bottom pan and start cooking on low heat.
3. Stir continuously and add ghee and rose water. Cook until the mixture becomes thick, smooth, and starts leaving the sides of the pan. It should look like a soft non-sticky dough.
4. Transfer the hot mixture to a stand mixer and beat until smoother, or knead carefully on parchment paper once cool enough to handle.
6. Cover with another sheet of parchment and roll gently while still warm.
7. Add edible silver leaf if using. Let it rest until firm, then cut into pieces.
Hint: You may omit silver varq if you like. It still tastes delish.
Calories in kaju katli
These nutrition values are approximate and are based on the ingredients used in this recipe. Actual values may vary depending on the size of each piece and the exact ingredients used.
Substitutions & variations
You can make a peanut burfi or almond burfi in the similar fashion. You can also make a kaju roll by rolling the mixture and adding some chopped pistachio as a filling instead of making a diamond shape.
Some people also like to mix peanuts with cashews while making katli. However the taste will differ.
Top tip
If you reduce the sugar, the end result will be softer.
FAQ
Yes, you can keep kaju katli at cool room temperature for a day or two in mild weather. For longer storage, refrigerate it in an airtight container.
Sticky kaju katli usually means the mixture was slightly undercooked. You can return it to the pan and cook it for a little longer on low heat, stirring continuously, until it forms a soft dough-like mass.
Kaju katli is usually rolled thinner and cut into diamond shapes, while kaju barfi may be slightly thicker and cut into squares or rectangles. The ingredients are often very similar.
Yes. A stand mixer helps make the mixture smoother, but you can knead it carefully by hand once it is cool enough to handle.
These nutrition values are approximate and are based on the ingredients used in this recipe. Actual values may vary depending on the size of each piece and the exact ingredients used.
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