Name: Easy Homemade Kaju Katli (Cashew Fudge): A Melt-in-Your-Mouth Indian Sweet
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 300 gm Cashews; ½ cup Sugar; ¼ cup Water; ½ tsp Ghee (clarified butter); Silver Vark (silver leaf)

Easy Homemade Kaju Katli (Cashew Fudge): A Melt-in-Your-Mouth Indian Sweet

15 minutes

878 reads

4 from 6 votes

Indian

About Easy Homemade Kaju Katli (Cashew Fudge): A Melt-in-Your-Mouth Indian Sweet

Imagine a melt-in-your-mouth cashew fudge, so rich and decadent it practically dissolves on your tongue. That's Kaju Katli (also known as Kaju Barfi), a classic Indian sweet treat, especially popular during Diwali and Raksha Bandhan.

This easy recipe guides you through making this delicacy at home with just three simple ingredients: cashews, sugar, and water. A touch of ghee adds a luxurious richness and prevents sticking, while optional silver leaf elevates the presentation to truly festive levels.

Perfect for celebrations or a sweet escape any time of year, this Kaju Katli recipe is guaranteed to impress your family and friends.

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Recipe Time & More

Prep5

Cook10

Total15

Calories93 kcal

Serves

Served AsDesserts

Recipe TasteSweet

Ingredients

Main Ingredients

▢ 300 gm Cashews
▢ ½ cup Sugar
▢ ¼ cup Water

For Greasing

▢ ½ tsp Ghee clarified butter

Optional Garnish

▢ Silver Vark silver leaf

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Instructions

Grind the cashews into a fine powder using a food processor. This step ensures a smooth, melt-in-your-mouth texture for the Kaju Katli.
Sift the cashew powder through a fine-mesh sieve to remove any larger pieces. This further refines the texture of the final product.
In a non-stick pan, combine the sugar and water.
Bring the sugar-water mixture to a boil over medium heat, stirring constantly until the sugar dissolves completely. This creates the syrup that binds the cashew powder.
Add the sifted cashew powder to the sugar syrup.
Reduce the heat to low and cook for 5-6 minutes, stirring continuously. The mixture will thicken and start to pull away from the sides of the pan.
Lightly grease a plate or flat surface with ghee. This prevents the Kaju Katli from sticking.
Transfer the cashew mixture onto the greased plate. Let it cool slightly for about 15 minutes.
Grease a piece of parchment paper with ghee.
Place the slightly cooled cashew dough onto the greased parchment paper. Cover the dough with another sheet of greased parchment paper.
Using a rolling pin, roll the dough to a ¼-inch thickness. Remove the top sheet of parchment paper.
If using, gently apply the silver vark (silver leaf) to the rolled-out dough.
Let the Kaju Katli set for about 30 minutes. Once set, cut into diamond or square shapes.
Serve and enjoy your homemade Kaju Katli!

Recipe Notes

Good To Know

Silver vark is optional.
For a smoother texture, pulse cashews in a dry grinder using short bursts to avoid releasing their oil. Over-grinding can make the mixture pasty.
For a richer flavor, add a pinch of cardamom powder to the sugar syrup.
For neat pieces, let the rolled mixture cool for 5–7 minutes before cutting. Use a greased sharp knife or pizza cutter.

Expert Tips

Use a silicone mat or parchment paper when rolling out the kaju katli to prevent sticking and ensure easy removal.
If the mixture is too sticky, add a tablespoon of powdered sugar at a time until you reach the desired consistency.
For a festive touch, garnish the kaju katli with edible silver foil or chopped nuts before serving.

Storage Instructions

Store kaju katli in an airtight container at room temperature for up to a week.
For extended shelf life, refrigerate and bring to room temperature before serving.