Kaju Katli (Cashew Fudge Diamonds)
کاجو کتلی (کاجو کی برفی کے ہیرے)
Kaju katli (also called kaju barfi) is the sweet that fills gift boxes at Diwali, weddings and Eid across India: thin, pale diamonds of cashew fudge, smooth and melting, often topped with edible silver leaf. It looks like something only a sweet shop could make, but it needs just cashews, sugar and water, plus a little care with the syrup. If you love Pakistani barfi, this is its richer, nuttier cousin.
- ⏱ Total: 30 min
- Prep: 15 min
- Cook: 15 min
- Medium
- Serves 8
Method
Tap a step when it is done.
Grind the cashews to a fine powder in short pulses, stopping to scrape down. Don't grind continuously or they'll turn into butter. Sift and regrind any large bits.
In a non-stick karahi, heat the sugar and water on medium, stirring until dissolved. Boil for 3–4 minutes until the syrup reaches one-string consistency: a drop between finger and thumb forms a single thread.
Lower the heat and add the cashew powder. Stir constantly for 5–7 minutes until it comes together into a soft, non-sticky dough that leaves the sides of the pan.
Test a small piece: once cooled for a minute, it should roll into a smooth ball without sticking. Turn the mixture onto a plate greased with ghee and add the cardamom.
When cool enough to handle, knead for 1 minute until smooth. Roll between two sheets of baking paper to 5 mm thick. Cut into diamonds while warm and leave to set for 30 minutes.
Kitchen notes
If the dough is sticky, cook it a minute longer. If it cracks when kneaded, add a teaspoon of warm milk and knead again.
Edible silver leaf (varq) is traditional; make sure it's certified food-grade and vegetarian if that matters to you.
Keeps for 1 week in an airtight box.
The festival box sweet
Kaju katli is one of India’s best-selling sweets, especially at Diwali, when boxes of it are exchanged between families, friends and colleagues. Its smooth texture and gentle sweetness make it popular even with people who find other mithai too sweet.
Simple ingredients, careful method
There are only three ingredients, so technique is everything. The cashews must be ground into a fine, dry powder without turning oily. The sugar syrup must reach one-string consistency. And the dough must be cooked until it leaves the pan but is still soft. Test small pieces as you go.
Rolling thin
Kaju katli is traditionally rolled thin, about 5 mm, and cut into diamonds. Rolling between sheets of baking paper keeps it smooth and stops it sticking.
Serving
Serve on its own with tea or coffee, or as part of a sweet platter with barfi, besan ladoo and mysore pak. It’s a lovely homemade gift for Eid or Diwali.
Questions people ask
Why is my kaju katli oily?
The cashews were over-ground and released their oil. Grind in short bursts and use cashews at room temperature.
Can I use almonds instead?
Yes, blanched almond flour makes badam katli in the same way.
Nutrition (estimate, per serving)
- Calories
- 210
- Protein
- 4 g
- Fat
- 12 g
- Carbs
- 23 g
