Kaju Katli (Kaju Barfi) Recipe
Kaju Katli, the classic Indian cashew fudge, is a favorite sweet during Indian festivals like Diwali, Raksha Bandhan, and special celebrations. Loved for its silky texture, melt-in-the-mouth softness, and rich cashew flavor, this traditional Indian sweet is perfect for gifting or enjoying at home anytime.
In this easy Kaju Katli recipe, we’ll guide you step-by-step to make homemade Kaju Katli, using simple ingredients like cashews, sugar, and ghee. This Indian dessert recipe brings the authentic taste of India to your kitchen, making it ideal for festive occasions, Diwali sweets platters, or homemade cashew fudge treats.
Ingredients and Substitutes
- Cashews: I use finely ground cashews to give the fudge its smooth, creamy texture.
- Sugar: Sometimes, jaggery or a mix of sugar and jaggery can be used for a richer flavor.
- Water: This ingredient helps dissolve the sugar and create the perfect syrup for binding the cashews.
- Ghee: I use ghee to add richness and prevent the mixture from sticking to the pan. It gives a glossy texture and adds the signature aroma to this traditional Indian dessert.
- Cardamom Powder: Sometimes a pinch of cardamom is added for a delicate aromatic flavor.
- Edible Silver Leaf (Varak): This ingredient is optional but gives Kaju Katli its traditional festive look. It also helps Kaju Katli retain its shape.
How to Make Kaju Katli
1. Grind 1 cup of cashews into a smooth powder. Finely ground cashews make the Kaju Katli soft and creamy, a key feature of this classic Indian sweet.
2. In a pan, combine ¾ cup sugar and ⅓ cup water over medium heat. Stir until sugar dissolves completely. Cook until it reaches a one-string consistency, essential for binding the cashews perfectly.
3. Slowly add the cashew powder to the hot sugar syrup while stirring continuously. This ingredient ensures a smooth, lump-free fudge mixture.
4. Stir on low-medium heat until the mixture leaves the sides of the pan and forms a soft, pliable dough. Add 1 tsp ghee and ¼ tsp cardamom powder for richness and aroma.
5. Place the dough on a greased surface or parchment paper. Roll evenly to about ¼ inch thickness. Lightly greasing the rolling pin prevents sticking.
6. Cut into diamond-shaped pieces while still slightly warm. Decorate with edible silver leaf (varak) for a festive presentation.
Frequently asked questions
Yes, ghee is optional. It adds richness and prevents sticking, but the recipe can work with a small amount of oil or no fat at all for a lighter version of this traditional Indian sweet.
Almonds can be used, but the flavor and texture will differ. Cashews provide the classic soft and creamy consistency that makes this homemade cashew fudge unique.
Yes, sugar can be replaced with alternatives like jaggery, honey, or stevia. Jaggery gives a richer, traditional flavor, while honey provides a softer texture. This is perfect for those seeking a low-sugar Indian dessert.
Yes, Kaju Katli can be frozen for up to 2–3 months. Freeze in airtight containers or wrap in parchment paper. Let the pieces cool completely before storing in an airtight container. Sometimes refrigeration helps maintain freshness for longer periods.
Cracking happens if the sugar syrup is overcooked or the dough is rolled too thin while hot. Using a little ghee and rolling at the right temperature prevents this.
Recipe Card
Kaju Katli (Indian Cashew Fudge)
Equipment
- 1 Non-stick pan or heavy-bottomed pan
- 1 Spatula
- 1 Rolling Pin
- 1 Food processor
- 1 Parchment paper
Ingredients
- 1 cup 150 g Cashews, finely ground
- ¾ cup 150 g Sugar, or jaggery for variation
- ⅓ cup 80 ml Water
- 1 tsp 5 g Ghee
- ¼ tsp 1 g Cardamom Powder
- Edible Silver Leaf Varak, optional, for garnish
Instructions
- Grind 1 cup cashews into a smooth powder for soft, melt-in-the-mouth texture.
- To prepare sugar syrup, combine sugar and water in a pan. Stir over medium heat until sugar dissolves and syrup reaches one-string consistency.
- Gradually add cashew powder to syrup while stirring continuously to form a smooth dough.
- Stir on low-medium heat until mixture leaves the sides of the pan and forms a soft, pliable dough for kaju katli. Add ghee and cardamom powder for aroma and richness.
- Transfer dough onto a greased surface or parchment paper. Roll evenly to about ¼ inch thickness.
- Cut into diamond shapes while slightly warm. Optionally, decorate with edible silver leaf (varak). Cool completely before storing in an airtight container.
Notes
- You can replace sugar with jaggery for traditional flavor.
- Add rose water or saffron for festive aroma.
- For vegan version of Kaju Katli, use pure coconut oil instead of ghee.
- Keep refrigerated to maintain freshness in humid climates.
