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Kaju Katli

Kaju Katli is a traditional Indian sweet made with finely ground cashews and sugar syrup, creating a smooth, fudge-like texture that’s cut into diamond-shaped pieces. The mixture is cooked until thick, then rolled out and sliced for a glossy, delicate finish that is often adorned with edible silver leaf.
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 10
Course: Main Course
Cuisine: Indian
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 1 ½ cups cashew powder finely ground, pureed if whole
  • ½ cup sugar granulated
  • ¼ cup water
  • 1 tablespoon ghee optional, for richness
  • Silver leaf edible silver leaf for decoration, optional

Equipment

  • Non-stick skillet or heavy-bottomed pan
  • Rolling pin
  • Parchment paper or silicone mat
  • Sharp Knife

Method
 

  1. Toast the cashews in a dry pan over medium heat until fragrant, then let them cool slightly and grind into a fine powder or paste with minimal moisture.
  2. Combine water and sugar in a heavy-bottomed pan and heat over medium, stirring until the sugar dissolves completely and the mixture comes to a gentle boil.
  3. Add the cashew powder to the boiling sugar syrup gradually, stirring continuously to prevent lumps. Cook on low heat while stirring constantly.
  4. Continue stirring until the mixture thickens and starts pulling away from the sides of the pan, forming a dough-like consistency. This takes about 8-10 minutes.
  5. Add ghee, if using, and mix well into the mixture to enhance flavor and elasticity.
  6. Transfer the hot mixture onto a sheet of parchment paper or a silicone mat. Let it cool just enough to handle.
  7. Roll out the cooled dough evenly with a rolling pin to about ¼ inch thickness, smoothing the surface for neat cuts.
  8. Cut the rolled dough into diamond or square shapes with a sharp knife. Decorate with edible silver leaf if desired.
  9. Arrange the pieces on a plate and allow them to set at room temperature for about 30 minutes to firm up.

Notes

Ensure the mixture is cooked to the right consistency; overcooking can make the sweet dry, undercooking may prevent proper shaping.