Kaju Katli is a smooth, diamond-shaped cashew fudge that's one of India's most popular festive sweets, especially during Diwali. Made from just ground cashews and sugar syrup, its delicate texture and subtle sweetness have made it a gifting favourite.
Kaju Katli at a Glance
| Cuisine | North Indian |
|---|---|
| Country | India |
| Meal | Dessert |
| Course | Dessert / Festival Sweet |
| Food Type | Vegetarian |
| Difficulty | Medium |
| Preparation | 15 minutes |
| Cooking | 20 minutes |
| Total time | About 65 minutes |
| Servings | 8 |
| Suggested serving | 3 pieces |
Kaju Katli Ingredients
- 2 cups cashews; 1 cup sugar; 1/2 cup water; 1/2 tsp ghee; a few strands of saffron (optional); edible silver leaf for garnish (optional).
How to Make Kaju Katli
- Grind the cashews into a fine, smooth powder, being careful not to over-grind into a paste — pulse in short bursts.
- In a pan, dissolve sugar in water and bring to a boil; simmer until it reaches a one-string consistency.
- Add the cashew powder to the syrup, stirring continuously on low heat.
- Keep stirring and cooking until the mixture thickens into a soft, non-sticky dough that comes together and leaves the sides of the pan.
- Grease a flat plate or surface with ghee; transfer the warm dough and knead briefly until smooth.
- Roll out the dough between two sheets of parchment paper to an even thickness.
- Apply silver leaf on top if using, and cut into diamond shapes while still slightly warm.
- Let cool completely and set for about 30 minutes before separating the pieces.
Cooking Tips
Grind the cashews in short pulses to avoid releasing too much oil, which can make the mixture greasy rather than smooth. Cook the cashew-sugar mixture on low heat, stirring constantly, to prevent it from sticking or burning. Cut into shapes while the mixture is still warm and pliable, as it hardens quickly once fully cooled.
Variations
Add a pinch of cardamom powder for extra aroma. A pistachio version (pista katli) uses ground pistachios instead of cashews for a different flavour and colour.
Substitutions
Using raw, unsalted cashews gives the best colour and flavour; roasted or salted cashews aren't suitable.
What to Serve With Kaju Katli
Serve as a festive sweet, especially popular during Diwali celebrations.
Storage & Reheating
Storage: Keeps at room temperature in an airtight container for up to 2 weeks; refrigerate in hot climates.
Reheating: Not applicable — kaju katli is served at room temperature.
Kaju Katli Nutrition Facts
Nutrition varies with exact ingredients, oil quantity and serving size. Approximate values per serving:
| Calories | 210 kcal |
|---|---|
| Protein | 4 g |
| Carbohydrates | 22 g |
| Fat | 12 g |
| Fiber | 1 g |
Values are estimates for planning purposes and should be treated as approximate.
Potential Nutritional Benefits
Cashews provide healthy fats and some protein, though this remains a sugar-rich festive sweet best enjoyed in moderation.
Age & Serving Guidance
Given the firm, chewy texture, this is better suited to older children and adults rather than young toddlers, due to choking risk.
For young children, take particular care with hot food, spice level, piece size, known allergies and individual chewing/swallowing ability.
Allergens & Food Safety
Allergens: Contains cashews (tree nut).
Ensure the sugar syrup reaches the right consistency to properly bind the cashew mixture and prevent spoilage.
Kaju Katli FAQs
Why is my kaju katli sticky instead of smooth?
The sugar syrup likely wasn't cooked to the right consistency; ensure it reaches a proper one-string stage before adding cashew powder.
Why does my kaju katli turn out oily?
Over-grinding the cashews releases too much natural oil; grind in short pulses and stop as soon as a fine powder forms.
Can I make kaju katli without silver leaf?
Yes, silver leaf (varak) is purely decorative and can be skipped entirely.
Why is my kaju katli too hard?
Overcooking the mixture on the stove can make it firm up too much; remove from heat as soon as it forms a soft, pliable dough.
How long does kaju katli stay fresh?
Stored in an airtight container at room temperature, it keeps for up to 2 weeks.
Can I use a food processor to grind cashews?
Yes, a food processor works well; pulse in short bursts and stop before it turns into a paste.
Can I make kaju katli ahead of Diwali?
Yes, it stores well for up to 2 weeks, making it a good sweet to prepare in advance.
Why did my kaju katli crack while cutting?
This usually means the mixture cooled too much before cutting; cut into shapes while it's still warm and pliable.
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