By Camila
Kaju Katli is the sweet that disappears first from every Diwali mithai box — thin diamond slices of cashew fudge that melt on your tongue, never chew, never stick. Store-bought katli is expensive because cashews are; at home, the same 500 grams of cashews makes a full gift-worthy batch for a fraction of the price, and the active cooking is barely 15 minutes.
This recipe gives you the exact syrup stage, the exact moment to take the pan off the heat, and the fixes for the two ways katli goes wrong (grainy and hard) — so your first batch comes out smooth, soft and sliceable, just like the sweet-shop original.
Prep time: 5 mins · Cook time: 15 mins · Setting: 30 mins · Total: 50 mins · Yield: ~24 pieces · Course: Dessert / Mithai
Why This Recipe Works
- Powder, don’t paste: cashews are ground dry (short pulses, no oil release), so the dough stays smooth instead of turning greasy.
- One-string syrup: a tested syrup stage means the katli sets soft — never rock hard, never sticky.
- Low-and-slow finish: the dough is cooked only until it leaves the pan, which is the difference between fudge-like and crumbly.
Ingredients
- 2 cups raw cashews — 300 g (unsalted, unroasted)
- 1 cup granulated sugar — 200 g
- ½ cup water — 120 ml
- 1 tsp ghee (clarified butter), plus a little for greasing — 5 g
- ½ tsp cardamom powder (optional but recommended)
- Silver varq (edible silver leaf), for decoration (optional)
- Crushed pistachios, to garnish (optional)
Ingredient notes: Cashews must be completely dry and at room temperature — cold or damp cashews clump in the grinder. Do not use roasted or salted cashews; the flavour and colour both go wrong.
Equipment
Spice grinder or food processor · fine sieve · heavy non-stick pan · spatula · parchment paper · rolling pin · sharp knife or pizza cutter
How to Make Kaju Katli (Step by Step)
Step 1: Grind the cashews
Add cashews to the grinder and pulse in short 3–4 second bursts, shaking between bursts, until you have a fine powder. Stop the moment it powders — over-grinding releases cashew oil and turns it into paste. Sift the powder through a sieve and re-grind any coarse bits once.
Step 2: Make the syrup
In the pan, combine sugar and water over medium heat. Stir until the sugar dissolves, then simmer 3–4 minutes until the syrup reaches one-string consistency: a drop pressed between thumb and finger pulls into a single thin string. (Thermometer: ~105°C / 220°F.)
Step 3: Add cashew powder
Lower the heat. Add the cashew powder and cardamom, stirring continuously to a smooth, lump-free paste. Cook on low for 5–7 minutes, stirring the whole time, until the mixture thickens, stops sticking to the spatula, and starts leaving the sides of the pan as one soft mass.
Step 4: Test the dough
Drop a tiny piece of the mixture onto a plate, let it cool 30 seconds, and roll it between your fingers. It should form a smooth ball that doesn’t stick. If it sticks, cook 1 more minute and test again. Remove from heat — overcooking from here is what makes katli hard.
Step 5: Knead briefly
Tip the dough onto a greased surface or parchment. When cool enough to touch (1–2 minutes), grease your palms with ghee and knead for 30–60 seconds until smooth and glossy. Work quickly — the dough firms as it cools.
Step 6: Roll and cut
Place the dough between two sheets of parchment and roll to an even ¼-inch (6 mm) thickness. Let it set for 10 minutes. Apply silver varq if using. Cut into diamonds: parallel lines in one direction, then diagonal lines across. Let the pieces set fully, about 20 more minutes, then lift them off gently.
Pro Tips for Perfect Katli
- Pulse, rest, pulse. Resting the grinder between bursts keeps the cashews cool and the powder dry.
- Trust the ball test, not the clock. Syrup and dough stages vary with pan and heat — the non-sticky ball never lies.
- Roll between parchment. No sticking, no extra ghee soaking in, even thickness.
Troubleshooting
- Grainy katli: cashew powder was too coarse, or the dough was overcooked. Sift finer next time and pull the pan earlier.
- Hard katli: syrup went past one-string, or the dough cooked too long. Add this batch to warm milk for kaju milk — and shorten both stages next time.
- Sticky / won’t set: dough was undercooked. Return it to low heat for 1–2 minutes and test again.
Variations
- Kesar Kaju Katli: steep 10–12 saffron strands in 1 tbsp warm milk; add with the cashew powder.
- Chocolate Kaju Katli: dust the rolled slab with cocoa or dip half of each diamond in melted dark chocolate.
- Rose Kaju Katli: replace cardamom with ½ tsp rose water and top with dried rose petals.
Storage & Gifting
Store in an airtight container at room temperature for up to 7 days, or refrigerate up to 2 weeks (bring to room temperature before serving). For Diwali gifting, layer pieces between parchment in a box — they travel well for 2–3 days without refrigeration.
Nutrition (per piece, estimated)
Calories: 58 kcal · Carbs: 6 g · Protein: 1 g · Fat: 3.5 g · Sugar: 4.5 g (estimates — will vary with piece size)
FAQs
Why is my kaju katli grainy?
Almost always coarse cashew powder or overcooking. Grind in pulses, sift, and stop cooking at the non-sticky ball stage.
Can I make kaju katli without silver varq?
Yes — varq is purely decorative. Garnish with pistachio dust or a single saffron strand per piece instead.
Can I reduce the sugar?
You can cut it to ¾ cup (150 g), but the katli will be softer and less shelf-stable; below that it won’t set into clean slices.
Why did my katli turn hard?
The syrup passed one-string consistency or the dough cooked past the ball-test stage. Both fixes are about stopping earlier.
Is kaju katli gluten-free?
Yes — cashews, sugar and ghee are naturally gluten-free; just check your cardamom and varq are certified if serving someone with coeliac disease.
