kaju katli – is a popular dessert in India, prepared with cashew powder and sugar syrup and just a teaspoon of ghee. Vegans could substitute ghee with coconut oil or vegan butter. Kaju katli has a smooth, thin, and melts in the mouth texture. Katli means thin. In Northern India Kaju katli is prepared during festivals like diwali, navaratri, and also raksha bandhan.
When I had this mouthwatering dessert for the first time, I thought preparing cashew burfi is not an easy task. Eventually, I tried to prepare but I didn’t get the perfect consistency. However, I was able to fix it. That’s the thing with cashew burfi, it is easy to fix even if you go wrong.
Tips for making Kaju Katli/Cashew Burfi
- Sugar syrup
- Some people make it 1 or 2 string consistency but after melting the sugar, you can just cook till the syrup thickens a little bit. Don’t have to wait till it gets 1 or 2 string consistency.
- After adding the cashew powder, you just need to cook further until it reaches the thick consistency.
- Pulse the cashews in intervals, Do not grind them continuously as cashews release oil. Do not put all the cashews at once in a blender. Grind them in batches.
- Kneading is the key to achieve smooth texture.
- Knead the cashew mixture when it is warm.
- Cool it completely and wait at least an hour before cutting it into slices.
- If you are not able to cut it neatly, that means the mixture is undone. You can put it back in the pan and cook few more mins until it gets a little thick or you could add a spoon of milk powder and try to knead.
- If it is too hard to knead and cut, you could either add little milk or water and knead it.
![](https://sirisblog198815040.files.wordpress.com/2020/11/20201105_222029.jpg?w=840)
Step by step photo instructions
Grinding Cashews
Powder the cashew in a blender. Cashews should be in powdered form and dry(shouldn’t be oily).
![](https://sirisblog198815040.files.wordpress.com/2020/11/20201105_232015.jpg?w=1024&resize=427%2C427)
Making Kaju Katli Mixture
Heat sugar and water in a thick bottomed or non stick pan on med heat. Sugar dissolves in the water.
![](https://sirisblog198815040.files.wordpress.com/2020/11/20201105_232226.jpg?w=1024&resize=422%2C317)
when the sugar syrup comes to a rolling boil, add the cashew powder.
![](https://sirisblog198815040.files.wordpress.com/2020/11/20201105_232405.jpg?w=840)
![](https://sirisblog198815040.files.wordpress.com/2020/11/20201104_143403.jpg?w=840)
Stir and keep on stirring the cashew mixture on a low flame.
![](https://sirisblog198815040.files.wordpress.com/2020/11/20201104_143441.jpg?w=1024&resize=421%2C316)
The cashew mixture would start thickening. Add 1 tsp ghee.
![](https://sirisblog198815040.files.wordpress.com/2020/11/20201104_143500.jpg?w=1024&resize=423%2C317)
Cook the kaju mixture for approx 5-7minutes till the whole mixture starts to come together and separates from the pan. (check if it is ready by taking out 1/4 sp of kaju mixture and cooling it, grease fingers then roll it into a ball that should not be sticky).
![](https://sirisblog198815040.files.wordpress.com/2020/11/20201105_233106.jpg?w=1024&resize=424%2C318)
Turn off flame and spread the kaju mixture in the same pan and let it come to a warm temperature.
![](https://sirisblog198815040.files.wordpress.com/2020/11/20201105_233245.jpg?w=1024&resize=425%2C319)
Making Kaju Katli
Grease a butter paper or a parchment paper with a little ghee.
![](https://sirisblog198815040.files.wordpress.com/2020/11/20201105_233827.jpg?w=712&resize=422%2C317)
Scrape the pan and remove the kaju katli mixture (it becomes dough consistency), transfer it from the pan to parchment paper.
![](https://sirisblog198815040.files.wordpress.com/2020/11/20201104_145254.jpg?w=840)
![](https://sirisblog198815040.files.wordpress.com/2020/11/20201105_234355.jpg?w=840)
Knead the cashew mixture by folding the parchment paper sides. The dough becomes smooth. (refer the video)
![](https://sirisblog198815040.files.wordpress.com/2020/11/20201105_234600.jpg?w=1024&resize=404%2C303)
Place a butter paper on top of the dough and then using a rolling pin, roll the dough gently till you reach a thickness of 3-5 mm in the dough, let the rolled dough completely cool and wait 1-2 hrs to make it into slices.
![](https://sirisblog198815040.files.wordpress.com/2020/11/20201105_235000.jpg?w=1024&resize=411%2C411)
Using a sharp knife cut the cashew dough into squares or diamond shapes.
![](https://sirisblog198815040.files.wordpress.com/2020/11/20201105_235339.jpg?w=1024&resize=402%2C302)
Serve the kaju katli or keep in an air tight container. It will be fresh up to a month if refrigerated.
Kaju Katli|Cashew Burfi/Fudge Recipe
PREP TIME: 5 MINS COOK TIME: 15 MINS TOTAL TIME: 20 MINS COURSE: DESSERTS/SWEETS CUISINE: INDIAN SERVINGS : 20 MIDEUM SLICES
Ingredients
- Cashews – 1 cup
- Sugar – 1/2 cup
- water – 3 tbsp
- ghee – 1 tsp
Instructions
- Grinding Cashews
- Powder the cashew in a blender. Cashews should be in powdered form and dry(shouldn’t be oily).
- Making Kaju Katli Mixture
- Heat sugar and water in a thick bottomed or non stick pan on med heat. Sugar dissolves in the water.
- when the sugar syrup comes to a rolling boil, add the cashew powder.
- Stir and keep on stirring the cashew mixture on a low flame.
- The cashew mixture would start thickening.
- Cook the kaju mixture for approx 5-7minutes till the whole mixture starts to come together and separates from the pan. (check if it is ready by taking out 1/4 sp of kaju mixture and cooling it, grease fingers then roll it into a ball that should not be sticky)
- Turn off flame and spread the kaju mixture in the pan and let it come to a warm temparature.
- Making Kaju Katli
- Grease a butter paper or a parchment paper with a little ghee.
- Scrape the pan and remove the kaju katli mixture (it becomes dough consistency), transfer it from the pan onto the parchment paper.
- Knead the cashew mixture by folding the parchment paper sides. The dough becomes smooth.
- Place a butter paper on top of the dough and then using a rolling pin, roll the dough gently till you reach a thickness of 3-5 mm in the dough, let the rolled dough completely cool and wait 1-2 hrs to make it into slices.
- Using a sharp knife cut the cashew dough into squares or diamond shapes.
- Serve the kaju katli or keep in an air tight container. It will be fresh up to a month if refrigerated.
Tips
- Pulse the cashews in intervals, Do not grind them continuously as cashews release oil. Do not all the cashews at once in a blender. Grind them in batches.
- Cool it completely and wait at least an hour before cutting the slice.
- If you are not able to cut it neatly, that means the mixture is undone. You can put it back in the pan and cook few more mins until it gets a little thick or you could add a spoon of milk powder and try to knead.
- If it is too hard to knead and cut, you could either add little milk or water and knead it.
![](https://sirisblog198815040.files.wordpress.com/2020/11/20201105_222029.jpg?w=840)