This truly is the ultimate kaju katli recipe you’ll find online! It delivers a luxurious, soft, and silky texture that effortlessly melts in your mouth—just like the ones from your favorite mithai shop, or maybe even better! Each piece is infused with the rich, nutty flavor of high-quality cashews, giving it that authentic and irresistible taste.
What makes this version so special is the perfect balance of ingredients, precise cooking time, and expert techniques shared here to help you nail it on your first try. Whether you’re making it for festivals, gifting, or simply to satisfy your sweet cravings, this homemade kaju katli promises gourmet-level results with minimal effort. Keep reading to uncover all the pro tips, tricks, and secrets to creating this iconic Indian sweet perfectly every single time!
I am sharing all the tips and traps to culminate them! Keep reading.
What Is Kaju Katli?
Kaju katli is one of the most well known Indian desserts (mithai) that is made or bought for the Diwali celebration. Here kaju=cashews and katli=thin cuts. Indeed in spite of the fact that the cuts are not thick like burfi pieces (fudge), it is too known as kaju barfi or burfi.
During the Diwali celebration, individuals do a giveaway a box of kaju katli as a blessing to their family, companions and cherished ones since it is considered the one of the costly and regal sweet.
I have not seen a single Diwali celebration without accepting and giving a box of kaju katli. In some cases we get so numerous boxes that it is as well much to devour for our family. My mother would solidify a few and at that point she makes milkshake by including a couple of them into a glass of milk.
❤️ You’ll Love This Kaju Katli Recipe
- It’s super simple to make and a no-fail recipe.
- It’s idealize for apprentices since there is no string consistency of sugar syrup required.
- This kaju katli recipe has the culminate surface – delicate, smooth and melt-in-your-mouth kind.
- Kids and grown-ups both adore this dessert.
- It is the culminate dessert for all sorts of celebrations like Diwali, Raksha Bandhan, etc.
🧾 Ingredients
Here is the pic of the fixings utilized to make kaju katli recipe. You’ll require 3 primary fixings (cashews, sugar and water).
Edible silver leaf – varak – It is discretionary and utilized for enrichment purposes as it were.
– Eatable silver leaf (varak) is vegetarian itself. But the strategy utilized to make the silver leaf may or may not vegan-friendly. Do your inquire about to begin with, if you are a strict veggie lover or vegetarian.
– When in question, Basically skip the silver thwart. It does not include any flavor, it is fair for the see and introduction reason only.
– The one I bought it from India, the merchant said its unadulterated vegan subsequently I have utilized here.
👩🍳 How To Make Kaju Katli? (Pics)
Making Cashew Powder:
1) To begin with, evacuate the required sum of cashews from the ice chest and let cashews come to room temperature. It may take 1-2 hours. This is an imperative step and you cannot skip it.
2) Take that into a nourishment processor and make powder by utilizing the beat button. Do not over-grind something else, it begins to discharge the oil and gets to be damp, pale. We require dry powder here.
Cooking Kaju Katli Mixture:
3) Take sugar and water in a overwhelming foot skillet on medium-low heat.
4) Let it fair come to a bubble (no require to simmer).
5) As before long as it begins bubbling include cashew powder.
6) And blend it and cook with blending constantly.
7) As it gets cooked, it begins to get thick and clears out the sides of the skillet. Do not scrap the lean layer that stuck to the dish as it has ended up chewy now.
8) Keep cooking until it comes together like a batter. Depending on the gas warm and size/shape of the skillet, it may take around 8-10 minutes. CHECK: take a little parcel, blow it so it is touchable, make a little ball and If it is staying to the finger it needs more cooking. If not staying at that point it is ready.
Kneading, Rolling & Cutting:
9) Expel it to a lubed plate and let it cool to touch. It ought to be warm (not cooled completely).
10) Once it is cool to handle, oil your hand with ghee and manipulate it two-three times.
11) make a smooth dough. DO NOT over-knead it.
12) Presently take a huge piece of material paper. Put the mixture ball on it and utilizing your hand begin tapping and make a thick circular patty. So presently it will be less demanding to roll. Cover the mixture with another piece of material paper and begin rolling. The thickness ought to be ¼ inch to ⅓ inch. Do not roll it as well lean. The circle was approx. 10-12 inches in breadth. Critical NOTE: do the manipulating and rolling work whereas the batter is still warm. If it gets cool, it will begin to set and gets to be difficult to roll.
13) utilizing a cut cut into a precious stone shape. Presently let it cool totally and set. It may take around 15 minutes.
14) Presently apply the silver leaf on kaju katli. This is discretionary but it looks great and fair like the store-bought kind. Working with varak is exceptionally precarious, you have to be exceptionally cautious and do not touch it with your hand.
💭 Tips For Making BEST Kaju Katli
- Use the beat button to crush the cashew nuts. If over-grinded at that point oil begins to overflow out from nuts and gets to be somewhat damp, sodden. Here we need the powdered cashews. Utilize the nourishment processor for this purpose.
- Do not stress around the fine powder. Somewhat coarse like semolina is impeccably fine.
- Do not overcook the kaju katli blend. Something else, the conclusion item will gotten to be dry and hard.
- Knead for few times is the key to get a smooth surface. But be cautious not to over-work on the manipulating process.
- Do the working and rolling work whereas the batter is still warm (not cooled). Something else, it will be difficult to roll properly.
- I exceedingly suggest utilizing material paper for rolling the mixture. Then again you can oil the work surface or huge plate – plate (upside down) with ghee liberally and roll on it. But now and then it sticks to it indeed in spite of the fact that it is lubed well. So utilize material to make things easy.
- To make this kaju katli veggie lover, if it’s not too much trouble utilize the coconut oil or mollify margarine instep of ghee.
🥣 Storage Instructions
- At Room Temperature: When stored properly in an airtight container, kaju katli stays fresh and tasty for about 8 to 10 days in a cool, dry place. However, if you live in a humid or muggy climate, the shelf life reduces significantly to just 2 to 3 days, as moisture in the air can affect the texture and flavor of the sweet. Make sure to avoid exposure to air and humidity to maintain its freshness.
- In the Refrigerator: For extended storage, place the kaju katli in an airtight box and refrigerate it. Under chilled conditions, it remains good for about 3 to 4 weeks. However, do note that over time, it may begin to dry out slightly, losing a bit of its signature softness and melt-in-the-mouth texture. To refresh it slightly before serving, let it sit at room temperature for 15-20 minutes.
- In the cooler, it remains great for up to a month. Orchestrate kaju katli on a heating plate in a single layer. Keep the freezer till solidified and at that point store in freeze-safe ziplock sack or container.
FAQs
Why my kaju katli mixture is sticky and loose?
If your kaju katli mixture turns out sticky, loose, or hard to shape, it’s likely because the mixture is undercooked and was removed from the heat a little too early. This undercooking prevents the sugar syrup from reaching the right consistency, which is essential for firming up the cashew mixture. But don’t worry—it’s easily fixable. Simply add a small amount of milk powder to the mixture and return it to the stove for a few more minutes on low heat, stirring continuously. Alternatively, knead the mixture with milk powder off the heat until it becomes smooth, pliable, and non-sticky. The milk powder will help absorb the excess moisture while also improving the texture.
Why my kaju katli dough is dry and hard?
On the other hand, if your kaju katli dough feels dry, hard, or crumbly while kneading, then it has most likely been overcooked. Cooking the mixture too long causes the sugar syrup to become too thick, resulting in a stiff and dry dough. But there’s no need to panic—this can also be corrected. Just sprinkle a few teaspoons of warm milk over the dough and knead it gently. The moisture from the milk will help soften the mixture, restoring its smooth, dough-like consistency that is easy to roll and cut. Take care not to add too much liquid at once—start with a teaspoon at a time until the desired softness is achieved.
