Kaju Katli recipe | How to make kaju katli | kaju burfi

Kaju katli is smooth and melts in mouth thin slices of cashews. This is trial and tested recipe helps to make perfect kaju katli like ones we get in halwai or Indian sweet shop.

This is trial and tested method which requires only 3 ingredients and does not involve complex process like checking sting consistency. If you are beginner or making kaju katli first time then follow this method. This method yield perfect smooth and thin slices of kaju katli. Here is an easy video recipe for kaju katli.

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Kaju Katli recipe

Nehas Cook Book
5 from 1 vote
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Dessert
Cuisine Indian
Servings 15 slice


  • 1 cup or 165 grams kaju cashew nuts
  • ½ cup or 110 grams sugar
  • ¼ cup or 5 tbsp water
  • 1 tablespoon ghee
  • ½ teaspoon ghee for greasing
  • Garnish: 3 strips of sliver vark varakh (optional)


  • Take 1 cup kaju (cashew) in the dry mixture grinder.
  • Run the mixture on reverse side or grind on one second intervals.
  • The kaju (cashew) should be in dry powdered form and not become oily.
  • Now in a non-stick pan, add ½ cup sugar and ¼ cup water and dissolved sugar on low flame.
  • There is no need of sugar consistency, just dissolved sugar into water.
  • After sugar dissolved add kaju (cashew) powder into sugar mixture and stir continuously on low flame.
  • The kaju (cashew) mixture starts thickening.
  • When kaju (cashew) mixture starts to come together and separates from the pan then switch off the flame.
  • Take kaju(cashew) mixture on work surface and 1 tablespoon ghee in it. Mix well.
  • When mixture is hot enough to handle, then knead the kaju (cashew) mixture.
  • Grease the plastic sheet with little ghee.
  • Place kaju (cashew) mixture on it and roll gently the dough from all sides with rolling pin.
  • Apply little ghee on top surface and place silver vark (varakh) on it. It gives tempting and perfect sweet shop look to kaju katli.
  • Cool completely at room temperature.
  • Using sharp knife cut kaju katli pieces into 1.5 inch distant between two straight lines and two slant lines for getting perfect diamond shape.
  • Serve kaju katli or store into air tight container.


  • Do not use refrigerated cashew nuts for recipe. Make sure cashew nuts are at room temperature before grinding.
  • Grind cashew on reverse side of mixture grinder. Do not over do the grinding process because oil release from cashew nuts.
  • Powder of cashew should be dry not become pasty.
  • No need of sugar consistency in recipe. Just let the sugar dissolve in water.
  • Do not overcook the cashew mixture otherwise kaju katli become hard.
  • Cut kaju katli pieces into 1.5 inch distant between two straight line and two slant lines for getting perfect diamond shape.
  • Most importantly, Stick to the all measurement mentioned in recipe for perfect smooth and melt in mouth kaju katli.
  • You can garnish kaju katli with dry rose petals.
  • You can also avoid use of silver vark while garnish the kaju katli..
  • Store kaju katli in air tight container for 15 days in refrigerator.


  1. 5 stars
    Dear Neha,

    Tried this recipe. You are right, it exactly came out like a mithai ki dukaan wali kk. My kids and husband just loved it. Happy Diwali. Keep posting new recipes 👍


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