Kaju Katli
Ingredients
- 🛒 What You’ll Need (Makes 20–25 pieces):
- 1 cup cashews (preferably broken ones, raw and unsalted)
- ½ cup sugar
- ¼ cup water
- ½ tsp cardamom powder (optional)
- 1 tsp rose water or a few drops of kewra (optional)
- Ghee (for greasing)
- Optional: Silver varak for that classic finish
Instructions
- Grind the Cashews
- Grind cashews to a fine powder in short pulses (don’t overblend or it’ll turn pasty). Sift if needed for smoothness.
- Make the Sugar Syrup
- In a nonstick pan, heat sugar and water till it dissolves. No need for string consistency — just melt and slightly thicken.
- Cook the Dough
- Add cashew powder to the syrup and stir continuously on low-medium flame. Add cardamom or rose essence.
- Cook until the mixture thickens and leaves the sides like a dough (about 7–10 mins).
- Knead ‘ Roll
- Let it cool slightly. Knead into a smooth dough using ghee. Roll between two sheets of parchment to desired thickness.
- Cut ‘ Finish
- Cut into diamond shapes. Add silver varak if using. Let set for 30 mins before serving.
🥮 The Sweet That’s Always First to Vanish from the Box
Be it Diwali, Rakhi, or a wedding tray — Kaju Katli is always the star.
Diamond-cut, silver-coated, and delicately sweet, this cashew mithai has a silky texture that melts in the mouth and leaves you wanting more.
The best part? It needs just 2 main ingredients and comes together in under 30 minutes!
🛒 What You’ll Need (Makes 20–25 pieces):
1 cup cashews (preferably broken ones, raw and unsalted)
½ cup sugar
¼ cup water
½ tsp cardamom powder (optional)
1 tsp rose water or a few drops of kewra (optional)
Ghee (for greasing)
Optional: Silver varak for that classic finish
🍬 How to Make It – Silky, Simple & Irresistible
1. Grind the Cashews
Grind cashews to a fine powder in short pulses (don’t overblend or it’ll turn pasty). Sift if needed for smoothness.
2. Make the Sugar Syrup
In a nonstick pan, heat sugar and water till it dissolves. No need for string consistency — just melt and slightly thicken.
3. Cook the Dough
Add cashew powder to the syrup and stir continuously on low-medium flame. Add cardamom or rose essence.
Cook until the mixture thickens and leaves the sides like a dough (about 7–10 mins).
4. Knead & Roll
Let it cool slightly. Knead into a smooth dough using ghee. Roll between two sheets of parchment to desired thickness.
5. Cut & Finish
Cut into diamond shapes. Add silver varak if using. Let set for 30 mins before serving.
❤️ Why Kaju Katli is Mithai Box Royalty
Only 2 main ingredients
No condensed milk or fancy tools
Melt-in-mouth texture and gentle sweetness
Because homemade mithai always wins hearts
You might also enjoy: Besan Ladoo – Melt-in-Mouth Gold Made with Ghee & Memories Recipe, Gulab Jamun – Soft, Syrupy, and Straight From the Sweetest Dreams Recipe, Malpua – Crispy, Syrupy Indian Pancakes for Every Celebration Recipe, Aamras with Puri – Nostalgic Mango Bliss of Summer Recipe.
Why You’ll Love This Kaju Katli – Silky Cashew Fudge Made at Home, Mithai-Style Recipe
- ✅ Packed with authentic Indian flavors from simple ingredients
- ✅ Straightforward recipe that works every single time
- ✅ A crowd-pleaser the whole family will love
Tips for the Best Kaju Katli – Silky Cashew Fudge Made at Home, Mithai-Style
- Prep all ingredients before you start — Indian recipes move fast
- Fresh spices make a noticeable difference
- Taste and adjust seasoning at every stage
- Don’t skip the tempering (tadka) step — it unlocks full flavor
What to Serve with Kaju Katli – Silky Cashew Fudge Made at Home, Mithai-Style
- Serve hot with roti, rice, or naan
- A side of fresh salad or raita completes the meal
- Leftovers reheat beautifully the next day
Storage & Reheating
Store leftovers refrigerated for up to 3 days. Reheat gently on the stovetop with a splash of water, or microwave covered. Most Indian dishes taste even better the next day.