Kaju Katli | Cashew Barfi

I asked hubby dearest what he wanted for Diwali and pat came the reply "Kaju katli"... I had given it a try last Diwali and although it tasted wonderful, it never set :( So this year with renewed enthusiasm, I decided to try it again... It ended up being perfect this year and I believe all of us have put on a few pounds thanks to the perfect homemade kaju katlis. The below recipe made around 20-25.

Kaju Katli | Cashew Barfi

Fudge made with cashewnuts

Recipe Type:  Dessert
Cuisine:          Indian
Prep Time:     10 minutes
Cook time:     45 minutes
Yield:              20-25


1 cup Cashew
1/2 cup Sugar (heaped)
1/4 cup Water
2 Tbsp Milk
Ghee for greasing / Butter paper


  • Powder the cashew into a fine powder.
  • Add sugar and water to a kadhai (Preferably non-stick), and allow it to come to a boil while stirring.
  • Keep the stove on medium/low flame and keep stirring frequently.
  • The test to check if the sugar syrup has reached the desired consistency is simple, keep a small bowl of water at room temperature next to you. Spill a drop of the sugar syrup into this bowl, if it dissolves immediately, the sugar syrup still needs to thicken. If it forms a thread that does not dissolve even when touched, the sugar syrup has reached the desired consistency.
  • Now add the cashew powder and keep stirring until the dough becomes one mass.
  • The check if the dough has reached the desired consistency, wet your finger and take a small piece of dough and roll it between your finger, if it forms a non sticky ball, the dough is done.
  • Remove from heat and move into a different bowl or plate.
  • While the dough is still warm, start kneading it. If it feels too dry, add the milk and knead until the cashew leaves oil.
  • Grease a plate and place the dough on it or place the dough on a piece of butter paper.
  • Roll out the dough to desired thickness (appx. 4-5mm).
  • Cut into diamond shape using a sharp knife.
  • Allow it to cool for 1-2 hours before separating the barfis.
  • Store in a cool dry place. Refrigerate after 2 days as it contains milk.

Note/ Tips:

1) In case you overgrind the cashew, it will form small lumps. Do not fret, these will be smoothed out in the end while kneading.
2) I used half cashews, and when I ground them, I still had 1 cup of cashew powder. If we use full cashews, we may get more or less than 1 cup of powder. We need 1 cup of cashew powder.
3) After removing it from the stove, the dough is very hot, use gloves while kneading
4) In case the dough looks brittle and forms hard lumps after removing from heat, allow it to cool a little, and then pulse it in the mixer until all lumps are broken and you get a fine powder. Knead this powder along with milk to get a smooth dough.

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