Kaju Katli Recipe – Easy Homemade Soft Kaju Ki Katli for Diwali

Kaju Katli ! This Diwali, you can make this Kaju Katli in less than half an hour with just four ingredients. How is it that the Kaju Katli available at Halwai and other Indian mithai shops is so silky and delicious? With my easy step-by-step picture guide, video, and extra tips for solving problems, I’ll show you how to create the same traditional Indian cashew fudge recipe.
Cashews, sugar, a tablespoon of ghee, and a flavouring ingredient are the only ingredients needed for this dish, which is also called Kaju barfi. You can make it vegan by using almond or coconut oil instead of ghee. It is gluten-free. If you’re new to Indian food, keep reading to learn more.

Detail About Kaju Katli

Traditional North Indian sweets like kaju katli are prepared with sugar, cardamom powder, and cashew nuts. A Hindi term meaning “cashews” is “kaju,” while the word “katli” means “thin slices” in this context. With its velvety texture and abundance of flavour, kaju katli is incredibly rich and delightful. Cardamom powder, rose water, or saffron add an elegant flavour.

Did you know that kaju katli is one of the most popular Indian sweets at Indian stores and mithai shops all year all year not only at Diwali? P eople of all ages love it because of its mild flavours and delightful, super-addictive texture that takes you to a creamy cashew bliss. At my home my 4 year nephew don’t like sweets but he loves Kaju Katli.

Traditional Vs My Version of Recipe

Everybody has their own tried-and-true way of creating kaju katli. If you prefer to do things the traditional way, you boil the sugar syrup until it thickens to a syrup before adding the cashew powder or paste. It’s a traditional method that produces lovely results, although perfecting the syrup does require some practice.

Don’t worry if you’re new to preparing Indian sweets. There’s an easier way that works just as well! You don’t have to check the sugar syrup or make a cashew paste for this simple version. All you have to do is thoroughly dissolve the sugar, let it boil for a long time, and then add the cashew powder. That’s all! You won’t have to worry about anything or guess what to do to acquire the same smooth, melt-in-your-mouth kaju katli.

To obtain the best results, make sure your cashew powder is just right—fine but not oily—and simmer the mixture slowly until it gets the correct consistency. This simple method is great for even the most experienced cooks because it saves time without losing flavour.

If you want to stick with the old way, you may still use this recipe, but you need to get the sugar syrup into a one-string consistency before you add the cashew powder. The only thing that makes the two ways different is how much water you use. The syrup version takes a little more (around ½ cup plus 2 teaspoons) because it is boiled down until it forms a single thread when you test it between your fingers.

You only need to add the water that the recipe recommends to, and not any more. When you use this approach, adding too much water will make the cashew combination cook for longer. This can change the colour of your kaju katli, especially if you use unprocessed or organic sugar.
You might like these coconut burfi, 7 cups burfi, and badam burfi if you like burfi recipes.

Guide Through Photos

How to Make Kaju Katli (Step-by-Step Pictures)

1. Add 200 grammes, or approximately 1½ cups, of cashews in a food processor or grinder. Make sure the cashews are at room temperature. Nuts that are chilly from the fridge don’t crush effectively and could get greasy.You can do it one of two ways to get them to room temperature:
   Option 1: Put the cashews on a tray and leave them on the counter for 2 to 3 hours.
   Option 2: Roast them on low heat for a few minutes until they get a little crunchy. Let them cool all the way down before grinding them up.Just be careful not to roast them too much, otherwise they will start to release oil, which will change the texture of your kaju katli.
2. Make a fine powder by grinding in the pulse mode. Don’t run the machine for too long, or the cashews will start to exude oil and becoming lumpy. Pulse or grind them for 20 seconds at a time. Make sure the kaju powder doesn’t get too hot or even warm, because that changes the taste.
3. A fine, smooth cashew powder can be made by sifting the nuts through a sieve. You may need to use a spoon to gently massage it through, since the texture can be tough otherwise. This small step makes a major impact in attaining the right, smooth texture for kaju katli.
4. To make a fine powder, I returned the large pieces to the grinder and pulsed them again.
5. The cashew powder will have some texture, but it won’t be as fine as flour. Also, you have the option to divide this kaju katli recipe and prepare the powder in advance. Put it in a jar that won’t let air in and use it within two days.

Making the Sugar Syrup

1. In a heavy-bottomed steel or nonstick pan, add 150 grammes (¾ cup) of white sugar. I add 2 additional tablespoons (180 grammes) because the sugar I use isn’t very sweet. You can use only half a cup (100 grammes) of sugar if you want your kaju katli to be less sweet.
2. add 90 ml (approximately 6 teaspoons) of water in the pan. Don’t add too much; too much water will make the mixture take longer to cook.
3. Put the pan on medium heat and stir it gently until the sugar is totally gone. If you’re using a pan that doesn’t stick, be careful while you stir so you don’t scratch it. Bring the syrup to a rolling boil after the sugar has completely dissolved.

Stir the Ingredients While They Cook

1. In This Step add the cashew powder after reducing the heat entirely. Two batches were added. If you add the powder all at once, you might get lumps, but they are still easily breakable.
2. Mix carefully to make sure there are no lumps. When the powder gets stuck, scrape the spoon and its sides to loosen it.
3. Keep stirring the kaju katli mixture all the time and cook it on low to medium heat for about 5 minutes, or until it starts to thicken.
4. Add 1 to 2 teaspoons of ghee and 1/8 teaspoon of cardamom powder, or 1 teaspoon of rose water, or both.
5. After that, keep cooking for another 4 minutes, stirring well. If the mixture doesn’t leave the sides, add a few drops of ghee again.
6. My mixture comes together and leaves the pan after around 9 minutes. It took me around 9 minutes to get to this point, but it might take you longer. This is just a suggestion; it depends on the type of pan you have and how hot your stove is.

Check the Mixture

Once the kaju katli mixture is ready, set the pan aside. Take a small 1/4 teaspoon of the mixture and let it cool for a minute. Grease your fingers lightly and roll it into a small ball.

The ball should be soft, non-sticky, and hold its shape — similar to the texture of the final katli. If it’s still sticky or falls apart, it means the mixture needs a little more cooking. Return it to the pan and cook for a few more minutes before testing agai

1. Then, immediately pour the liquid onto a piece of parchment paper that has been oiled. If you are using unbleached parchment paper, oil it beforehand.
2. Let it cool down to a temperature that is still a little hot, then lubricate your hands and knead it well. You can also hold the edges of the parchment paper and cover part of the mixture. Until the mixture is smooth, knead and punch it softly.
3. The mixture will become smooth and start to look a little dry after 2 to 3 minutes, which means it is ready to set.
4. Then, cover the kaju barfi mix.
5. Make an oval form with a thickness of 1/4 inch by rolling it out evenly.
6. Press down gently if you’d like to use edible silver or vark.
7. As a last step, wait until the kaju katli has cooled entirely before slicing. Depending on your taste, you can cut it into diamonds or squares. You can make them slightly bigger or smaller than Haldiram’s kaju katli, which is how I generally cut them. The size is totally up to you!

How to Cut Kaju Katli

Begin by slicing the cooled katli diagonally, approximately 1½ inches apart, to get flawless diamond-shaped pieces. Then, using the same spacing, cut it in the opposite direction. The result will be the timeless diamond shapes that everyone loves.

The kaju katli is best kept in an airtight container after cutting. You can eat them throughout the week or share them with loved ones because they remain fresh at room temperature for about five to seven days.

Expert Tips for Perfect Kaju Katli

• The secret to delicious kaju katli is using high-quality cashews. Some suggestions:
  Get cashews with a good quality that are unsalted and not roasted. First, give them a little taste; they ought to be crisp, juicy, and full of flavour. Stay away from any that are discoloured or have an unpleasant flavour.
  Use cashews in their whole or divided forms. Using whole cashews is also perfectly OK; however, I prefer to split them to ensure they are clean and bug-free.
• The cashews should be crunchy, not soft, in terms of texture and temperature. Crunchy cashews may be ground into a powder with ease. Do not attempt to manufacture a powder from soft cashews. Soft cashews cannot be ground into a fine powder. The faster you ground, the more fats they release, and that’s not what we want in this recipe.
  The cashews should not be chilly, but rather at room temperature. Keep cashews at room temperature for optimal use. Lightly roast the cashews over a low flame till they become somewhat hot to the touch if you prefer to keep them in the fridge like I do. Ensure that they are not roasted for too long. The kaju katli should not lose its colour. Ideally, you’d use dry-roasted cashews. Once cooled, you can use them to grind.
• Grind or crush Cashews
  The fineness of your cashew powder greatly affects the texture of your kaju katli. A smoother katli is the result of using a finer powder. Pulse for 25 to 30 seconds at a time using a little grinder or spice jar. To ensure that everything is ground uniformly, pulse once more and scrape the sides.
  The mixture won’t set correctly if the cashews release too much oil, so be careful not to overgrind them. If your powder is too greasy, your kaju katli will turn up sticky.
• Cashew powder should have a fine texture, but not flour-fine. You can notice a minor graininess or coarseness. Powder the cashews until they are as fine as possible, being careful not to make the powder greasy or lumpy. Don’t run the grinder for a long time; instead, pulse the cashews in short bursts.
• Always use a sieve to separate the cashew powder. In the end, you’ll have kaju katli with a uniformly smooth texture because the cashew powder is light, lump-free, and homogeneous. Removing the large pieces of kaju from the powder is another benefit of this procedure. Once more, use the grinder to pulse the coarse pieces. Ensure that the sieve is not very fine. One that can sieve very fine semolina is what I use.

Cooking the Mixure

• To avoid a sticky combination, bring the sugar syrup to a quick boil before adding the cashew powder. This recipe does not call for a thick sugar syrup. Pay close attention to this step. It is believed that the syrup will be nearly one string thick by the time it reaches a rolling boil.
• Avoid drying out the kaju katli by not cooking the mixture for too long. Take the cooked mixture from the heat and check if it passes before placing it on the parchment paper. The mixture will get sticky if poured onto uncooked parchment paper.
• When the mixture is warm but not hot, knead it thoroughly. If you want silky, delicious kaju katli, this is how you make it.

An overly heated or undercooked kaju katli mixture can result in a sticky mixture when you try to knead it. Refrain from touching the mixture until it has cooled down a bit. If it is still sticky after this stage, it indicates that it needs further cooking time. Add a few more minutes of cooking time, but be careful not to overdo it.

I used to fix the sticky mixture by sprinkleing a little milk powder. However, because there are numerous varieties of milk powder available, the end product can be different and the added sugar from the powder could make the mixture stickier. In that case, go ahead and simmer the sticky mixture for a bit longer.

If your kaju katli mixture is dry and cracked, pour in a little warm milk or water and mix thoroughly. The addition of milk will shorten the time that your katli stays fresh.

If your components have become powdered, you may have overdone them or used inaccurate measurements. You can use a grinder to crush the dry mixture if the amounts are correct. If you haven’t overdone the mixture too much, it may come together on its own without adding too much. To moisten, add a dash of water and return to the heat until it comes together. If you haven’t overcooked anything, this suggestion will work.

The Magic of Kaju Katli During Diwali

Our houses are full with lights, laughter, and the fragrance of new sweets every Diwali. And let’s be honest: a box of Kaju Katli is a must-have for any festival. Those glittering, diamond-shaped cashew nibbles taste so good that they make every party a bit sweeter.

Don’t worry if you think cooking kaju katli at home is hard; it’s actually rather easy! In this post, I’ll show you how to make kaju katli at home in a simple way. I’ll also show you some fun variations, such sugar-free, chocolate and kesar varieties. Get ready to flood your kitchen with the authentic Diwali flavor!

Kaju Katli Recipe Variations You Must Try

1. Sugar-Free Kaju Katli Recipe
   Blend cashews into a fine powder and mix with a little milk and natural sweetener like stevia or jaggery powder. Cook gently until the mixture thickens, then roll, cool, and cut into diamonds.
2. Kesar Kaju Katli Recipe

Soak a few strands of saffron (kesar) in a tablespoon of heated milk to give it a royal touch.
Put this in the sugar syrup before you add the cashew powder.
What is the result? A sweet, golden treat that smells as good as it looks.

3. Chocolate Kaju Katli Recipe

If You want to make it for kids or chocolate lovers specially for Gen Z, add 2 teaspoons of cocoa powder or melted dark chocolate to the batter before rolling it out.

4. Kaju Badam Katli Recipe

For a nutty twist, mix equal amounts of almonds and cashews.
Put them all in a grinder and grind them into a fine powder. Then do the same thing.
This Kaju Badam Katli is a little thicker and tastes even better.

5. Kaju Katli with Milk Powder or Condensed Milk

Would you like it with a little more creaminess? While heating the mixture, add 2 teaspoons of milk powder or 1 tablespoon of condensed milk.
It makes the Kaju katli more delicious and gives it a rich, smooth texture.

Fun Kaju Katli Variations to Try

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