Kaju Katli | How to make Kaju Katli

By Nasima Singh  |  16th Sep 2015  |  
5.0 from 1 review Rate It!
  • Kaju Katli, How to make Kaju Katli
Kaju Katliby Nasima Singh
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About Kaju Katli Recipe

A delicious tradional indian sweet, which is not only very simple, but also very quick to make. Recipe source from Sonali Pathak Mahajan's blog

Kaju Katli is a delicious dish which is liked by people of all age groups. Kaju Katli by Nasima Singh has a step by step process of how to make the dish. This makes it very easy to understand for even beginners. This recipe can serve 5 people. You can find Kaju Katli at many restaurants and you can also prepare this at home. This authentic and mouthwatering Kaju Katli takes few minutes for the preparation and 25 minutes for cooking. When you want to prepare something delicious for a party or special occasion then Kaju Katli is a good option for you. The flavour of Kaju Katli is tempting and you will enjoy each bite of this. Try this Kaju Katli on weekends and impress your family and friends. You can comment and rate the Kaju Katli recipe on the page below.

Kaju Katli

Ingredients to make Kaju Katli

  • 1 Cup cashew
  • 1/2 cup sugar
  • 1/4 cup water
  • ghee for greasing

How to make Kaju Katli

  1. Grind cashew and make a fine powder, not a paste. Make sure cashew should be at room temperature only. Do not overload the mixer. Put little by little at a time (maybe in 2 batches)
  2. Now make sugar syrup. Take water and sugar in to pan and bring it to a boil in low flame. Then it starts to bubble up, keep stirring continuously till it reaches a one string consistency.
  3. Now add powder cashew and keep stirring on low flame. The mixture will start thickening and starts boiling. Keep stirring till it almost forms dough. This will take 7-8 minutes. Apply little water on fingers and pinch little ball and roll
  4. At this stage switch off the gas and transfer the dough into plate. When the mixture is still warm, keep kneading for 1 minute. If the mixture gets dry apply some ghee and knead it into a smooth dough.
  5. Place butter paper and grease it with ghee. Roll the kaju dough into thin layer with a greased rolling pin.
  6. Cut into diamond shapes
  7. Tips:
  8. - Cashew should be at room temperature only. If you use refrigerated cashew, bring it to room temperature and then use.
  9. - Do not overdo while grinding cashew, make it in few batches. Run the mixture straight for 10 seconds, if there are tiny bits, it's perfectly done. Do not overdo.
  10. -Sugar consistency is imp here. As per my experience you have to keep an eye while making sugar syrup. If sugar syrup passes beyond the correct consistency and you add powdered cashew, then your dough can't come together and will be crumble
  11. - if the mixture gets dry, do not panic. Apply 1 tsp of ghee and knead it. Also you can use milk, but you have to refrigerate katlis or finish in 2-3 days. (Also I personally, didn't like the outcome of Katli's after adding milk)
  12. - From starting itself, flame should be on low.
  13. - Always use good quality cashew
  14. - You can use rose essence for extra flavour. Add it into sugar syrup. I Like making them without any essence or added flavours
  15. - Rolling on butter paper gives smooth texture to katlis.

Reviews for Kaju Katli (1)

Vara Lakshmi5 months ago

After trying