Kaju katli

Kaju katli recipe
Summary Not available
Diet : Vegetarian
Total time : 30 mins
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Kaju katli recipe

Summary Not available
Total Time30 mins
Course: Dessert
Cuisine: Indian
Diet: Vegetarian
Keyword: 10-30 min
Person: 20
Calories: 89kcal


  • 1.5 cups nuts
  • 90 ml water )
  • 150 180 grams)
  • 1 teaspoon water
  • 2 teaspoons ghee
  • 1 teaspoon ghee


  • Preparation Add 1½ cups cashews to a blender jar and pulse a few times until it turns to a powder
  • Do not run the blender for long time as the cashews begin to release oil and turn lumpy
  • To ensure the powder is not very grainy sieve it and blend the coarse particles again
  • The cashew powder will be slightly grainy
  • How to make kaju katli Add ¾ cup sugar and 90 ml water to a non stick pan
  • Heat & dissolve it well
  • When the sugar melts off completely and begins to boil rapidly, add the cashew powder
  • Lower the heat
  • Mix well to blend the sugar syrup and cashew powder
  • The mixture must be smooth without any lumps
  • Keep stirring and cook on a medium heat until slightly thick
  • Then pour 1 teaspoon rosewater and one teaspoon ghee
  • You can also add 1/8 teaspoon cardamom powder
  • Cook till the kaju katli mixture turns thick and begins to leave the sides of the pan
  • If it doesn’t then drizzle few drops of ghee again and mix
  • At this stage the mixture should not look dry but has to be moist and sticky
  • Check if mixture is ready To check if the mixture is ready
  • Turn off the stove and set the pan aside
  • Take ¼ teaspoon of this kaju katli mixture and cool down a bit
  • Roll it to a ball with greased fingers
  • You must get a ball that isn’t sticky
  • Upon cooling completely this has to get the texture of the katli or fudge
  • Next transfer the cooked kaju katli mixture immediately to a greased plate or parchment paper (butter paper)
  • Let the temperature come down to warm or slightly hot
  • While the mixture is still slightly hot or warm, grease your palms and knead it for 2 to 3 minutes to a smooth crack free dough
  • (refer video or picture below) Another method is to place the mixture on parchment paper and cover it
  • Then knead it well with the paper over the mixture
  • Covering the mixture with parchment paper protects your palm from extreme heat
  • ( To fix ) If your kaju katli mixture tends to stick a lot, it means it is still underdone
  • So continue to cook the mixture for a little longer
  • If your mixture looks dry, sprinkle some boiled and cooled water and knead
  • Place the ball on a greased aluminum foil or a butter paper and cover it
  • With the help of a rolling pin, roll it evenly to ¼ inch thickness
  • Cool completely and cut to desired shapes
  • Store kaju katli in an airtight box


No extra notes


Calories: 89kcal | Carbohydrates: 10g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 1mg | Potassium: 64mg | Fiber: 1g | Sugar: 8g | Vitamin C: 1mg | Calcium: 4mg | Iron: 1mg


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