This Homemade Kaju Katli Recipe Uses Just 5 Ingredients To Make The Melt-In-Your-Mouth Indian Sweet

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If you've visited an Indian Malaysian friend's open house during Deepavali, chances are you've come across kaju katli, the smooth, diamond-shaped cashew sweet that's often served alongside other Indian festive treats

Also known as kaju barfi, this popular Indian dessert has a rich cashew flavour and a soft, melt-in-the-mouth texture. It's also a sweet that can cost a fair bit when bought from Indian sweet shops.

The good news is that you can make it at home with just five main ingredients: cashews, sugar, water, ghee, and a little patience.

You can also customise it with cardamom powder and rose water for extra fragrance, or decorate it with edible silver leaf if you want that traditional finish.

Here's how to make homemade kaju katli from scratch.

Ingredients you'll need to make kaju katli

This recipe uses simple ingredients that are readily available at supermarkets and Indian grocery stores.

• 250g raw cashew nuts
• 200g white granulated sugar
• 100ml water
• ½ tsp ghee
• ½ tsp cardamom powder (optional)
• ½ tsp rose water (optional)

For decoration, you can use vark, or edible silver leaf, which is available at some Indian grocery stores. It is traditionally used to give Indian sweets a shiny, silver finish and has little to no flavour.

How to make homemade kaju katli

Traditional kaju katli is typically made by preparing a sugar syrup before incorporating finely ground cashews. This version uses a simpler method, making it more approachable for beginners.

First, wash the raw cashews a few times to remove any impurities, then soak them in water for at least 60 minutes.

Then, drain the soaked cashews and transfer them to a grinder jar with the sugar. Add some of the measured water to help the ingredients blend. Using sugar and water during grinding helps keep the mixture moving, but avoid prolonged blending that could heat the cashews and cause them to release oil.

Use the pulse setting, stopping occasionally to scrape down the sides and add a little more water as needed. Continue until the mixture is smooth, with no noticeable chunks of cashew.

Now, transfer the paste to a heavy-bottomed pan. Avoid using a thin, lightweight wok, as the mixture can scorch easily while cooking.

Cook over medium-low heat, stirring continuously, until the paste thickens and starts pulling away from the sides of the pan. Depending on your pan and heat level, this can take around 10 to 15 minutes. Add the ghee, cardamom powder, and rose water, if using. Stir for another minute until everything is well incorporated.

To check whether the mixture is ready, carefully take a small portion and allow it to cool enough to handle. Try rolling it into a ball. If it holds its shape and doesn't stick excessively to your fingers, it should be ready.

Turn off the heat.

Lightly grease a steel plate with ghee and transfer the hot mixture onto it. Let it cool for a couple of minutes until it is comfortable enough to handle safely.

Grease your palms with a little ghee and gently fold the mixture until it forms a smooth dough. Avoid over-kneading, as this can affect the texture.

Place the dough on a lightly greased surface and roll it out with a rolling pin to your preferred thickness. Leave it to set for approximately 30 minutes, then cut it into the traditional diamond-shaped pieces using a sharp knife.

If you're using edible silver leaf, carefully apply it to the surface of the kaju katli before serving.

Your homemade kaju katli is ready to enjoy.

How long does homemade kaju katli last?

The sweets can be kept outside the refrigerator for over a week.

For safer storage, let the sweets cool completely, place them in a clean, airtight container, and refrigerate them. Avoid leaving them at room temperature for extended periods, especially in Malaysia's warm climate.

Watch the kaju katli recipe video

Prefer watching the process? Check out my recipe video below to see how to prepare these homemade Indian cashew sweets, from grinding the cashews to cutting the finished kaju katli into diamond-shaped pieces.

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