kaju katli recipe

India is synonymous with delicious food and sweets of all kinds and so is Navratri, what adds to the joy of Navratri to the foodies is that there are nine days of celebrations, meaning every day you would get to relish on a different kind of delicacy.

Here are one KAJU KATLI

These kaju katli are the way they are actually meant to be – thin, smooth, melt in the mouth slices of cashew goodness.

This fool proof recipe of kaju katli.

kaju katli recipe

kaju katli recipe – these kaju katli are the way they are actually meant to be – thin, smooth, melt in the mouth


PREP TIME 5 minutes
COOK TIME 15 minutes

TOTAL TIME 20 minutes

SERVINGS 15 kaju katli slices


  • 1 cup kaju OR 160 grams kaju (cashews)
  • ½ cup sugar OR 100 grams sugar OR add as required
  • 5 tablespoon water
  • 1 tablespoon ghee
  • 1 teaspoon rose water and 8-9 strands of saffron (optional)


making kaju katli mixture:

  1. powder the cashew in a grinder
    The cashews should be in powdered form and not become pasty or oily.
  2. on a low flame heat sugar and water in a thick bottomed or non stick pan or kadai. Aslo add Rose water in it.
  3. meanwhile grease a plate or a tray and keep butter papers ready.
  4. when all the sugar dissolved in the water, add the cashew powder. There is no consistency in the sugar syrup required like one string or two string. just let the sugar dissolve in the water and then proceed with the next step.
  5. stir and keep on stirring the cashew mixture on a low flame.
  6. The cashew mixture would start thickening.
  7. cook the kaju mixture for approx 10 minutes till the whole mixture starts to come together.
  8. Switch off the flame.

making kaju katli

  1. Remove the whole lump of the kaju mixture from the pan and place it in a plate.
  • Add ghee to the cashew mixture.
    when the heat in the mixture is warm enough to handle. Add the powdered saffron in the cashew dough. Then knead the cashew mixture.

. Flatten the kaju katli dough and place it on a butter paper or on a greased plate

  • place a butter paper on top and then using a rolling pin, roll gently the dough from all sides till you reach a thickness of 3-5 mm in the dough.
    Remove the butter paper and let the rolled kaju katli dough cool.
  • when completely cooled, using a sharp knife cut the cashew dough giving square or diamond shapes.
    Gently remove the kaju katli with a butter knife.
  • Serve the kaju katli straight away or keep in an air tight container

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