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Diamond shaped kaju katli with silver leaf
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Kaju Katli Recipe - How to make Kaju Barfi | Cashew Barfi

Kaju Katli Recipe (Cashew Barfi or Fudge) is a quintessential Indian sweet prepared for festivals & celebratory occasions….fuss-free, simple & easy barfi recipe with very few ingredients.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Author: Padma Veeranki

Ingredients

  • 250 grams Raw Cashews Whole or Broken
  • 2 tbsp Milk Powder Can use up to 15 to 30 % of Cashews
  • 150 to 200 grams Sugar 60-80% of Cashews, Adjust to taste
  • 1/3 cup Water 80-100 ml

For Garnish (Optional)

  • Edible Silver Leaves aka chandi ka warq/vark

Instructions

Grinding Cashews:

  • Place cashews in a blender. Grind to a smooth powder in batches. Do not over grind, otherwise cashews will release oil.
  • Sieve the powder. You can skip sieving if you get a fine powder.
  • To this cashew powder, add in Milk Powder and mix well. Set it aside.

Sugar Syrup:

  • Add sugar and water in a pan over medium heat. Stir to combine.
  • Let the sugar melt. boil until you get one string consistency.

Making Kaju Katli Dough:

  • Then, turn off the heat and add in the cashew powder mix. Mix well at this point to get rid of lumps.
  • Now, turn on the heat and keep stirring the mixture on low heat. Add a teaspoon of ghee and stir.
  • Keep stirring until the dough will leave the sides of the pan (about 5 minute). This is the stage when you want to remove pan from heat. Make sure not to cook too long either as then you will lose the flavour & texture of katli.
  • You should be able to make a non-sticky ball out of a pinch of dough, which means the dough is done. If not, you need to cook it further.

Kneading the Dough:

  • Once the dough is done, transfer it to a sheet of greased parchment paper.
  • Wait for 2 to 3 minutes for the dough to cool down a bit. Then knead the dough while it’s still warm (placed in the parchment paper) with your hands to make it smooth (look at the video).
  • If the dough looks very dry while kneading, sprinkle few drops of warm water or milk to make it smooth.
  • Flatten the dough, place another sheet of parchment paper on top of the dough. Roll it using a rolling pin to get the desired thickness applying equal pressure on all sides.

Shaping Kaju Katli:

  • Once rolled, apply Edible Silver Leaf (chandi warq/vark) if using. Cut the dough into diamond shape.
  • Separate the kaju katli and enjoy! You can store the kaju katli on the kitchen counter for about 2 days and in the refrigerator for up to 2 weeks.

Recipe Video

Notes

  • Make sure cashews are at room temperature before grinding. 
  • Do not over-grind the cashews. 
  • When adding the dry ingredients to the sugar syrup, turn off the heat & add
  • Keep the heat low later while constantly stirring the cashew mixture. 
  • Cook until the mixture leaves the sides of the pan completely.
  • Knead the final dough well while it's still warm.
  • Use parchment paper to roll the dough and cut.
  • Using silver warq is optional.