Kaju Katli or Kaju Burfi Recipe (2024)

4.56 from 9 votes

Total: 25 minutes mins

Serves 20 PIECES

By: RuchiFebruary 16, 2015

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Looking for a quick and easy sweet for the upcoming festive season, then give this sweet delicacy a try.Kaju katli or cashew fudge is a popular Indian sweet prepared with cashews and sugar syrup.

This 6-ingredient treat is so much better than the store-bought ones and can be easily made right in the comfort of your kitchen.Just perfect for any occasion.

In India, desserts are the highlights of every festival. Therefore, to celebrate the festive season here is a delicious Kaju Katli (cashew nut sweet delicacy) that is loved by all ages.

Be it any occasion, festivals, weddings, or a religious ceremony, this rich and decadent sweet is the preferred choice.

Kaju katli is loved by all because it’s:

• Made with a handful of ingredients that you can find in your pantry.
• Is Gluten-free and Vegetarian
• Can be made ahead of time and stays good for a week in the refrigerator.
• Makes a perfect holiday gift and is extensively gifted to friends and family on the joyous occasion of festivals or family events.
• Sinfully delicious
• Loved by all ages!

Kaju in English means “cashews,”and katli means “slice“. When put together, it means-A slice of cashew fudge.

Whatever be the occasionHoliorDiwali– fasting days or festive time this Kaju recipe is a hands-down winner. Take a bite out of these creamy and soft Kaju pieces, and you will get a heavenly “melt in mouth” taste.

Did you know?

Kajus or cashews are high in protein and low in carbohydrates, so that gives you all the more reason to try this recipe.

All the cashews marketed as raw have been roasted beforehand. Raw cashews contain toxins and can be harmful if ingested. Therefore, to make it safe to eat, cashews undergo a process of roasting or steaming.

Hence, the cashews used in this recipe are raw, as in they are not roasted twice. They are used the way they came in the packet.

It’s a pretty simple and straightforward recipe. For this recipe always use the cashews at room temperature. WHY?

Because kaju (cashew) is a soft nut and will grind up nicely if kept at room temperature. Grind them using a coffee grinder or in a food processor.

Blend in batches and make sure that the cashew powder does, not become a sticky powder. If it does, then the cashews have released their oil and this will not work. You need to start all over again. Sift the cashew powder through a sieve.

After the cashews are shifted, time to prpeare the 1-thread sugar syrup.

What is a one-thread sugar syrup?

One thread means where one wire (strand, string or taar) of sugar syrup is formed in between your fingers.

Take a few drops of sugar syrup in between your fingers and if the thread or sugar string between your finger and thumb doesn’t break after pulling apart, single thread or 1 string sugar syrup is ready.

Keep stirring continuously until the mixture is well blended and lump-free. Soon the mixture will start to leave the corners of the pan and will form a thick ball.

Take the pan off the flame.

Transfer it to a clean bowl/plate and allow it to cool down completely. Gently grease your hands with ghee and knead the dough into a smooth dough ball.

Spread the mixture in between two sheets of parchment paper and roll it out. Apply silver leaf on top.

Using a knife or a pizza cutter cut the dough into a diamond shape.All-time favorite Kaju Katli is ready to enjoy!!

Tips to Consider, what could possibly go wrong!

• Powder the cashewsas fine as you can. If possible, powder them in batches. This will ensure a smooth and fine texture.
• Do notoverdo the cashews. If blended for long, cashews will release their hidden oils, and it will result in a crumbly and sticky mix.
• Sift the powdered cashewsthrough a sieve is an essential step. Please, do not skip through it.
• Prepare thesugar syrup to the correct consistency.
• Add the powdered cashews to the sugar syrup in batches, or else lumps will form in the syrup.
• Try not to leave the sugar+cashew mixtureunattended at any time. Keep stirring continuously.
• Do not overcookthe Kaju dough (in sugar syrup), as it will result in a dry mixture.
• Kneading the cooled Kajudough will ensure a smooth and melt-in-your-mouth kind of texture. Therefore, knead the dough when before spreading on a plate.
• If the Kaju dough becomes dry and crumbly because of overcooking, don’t worry, add a teaspoon of milk and mix to combine. The mixture will feel sticky. Transfer it to the fridge to chill for 20 minutes. Knead it again, and you should be good.

CRAVING FOR MORE, OTHER SWEET RECIPES THAT YOU MAY ENJOY ARE:

• Coconut Malai Peda
• Jalebi Recipe
• Pista Burfi
• Balushahi
• Milk Peda Recipe
• Rasmalai
• Paneer Burfi