Kaju Katli Recipe: Make Silky Cashew Fudge at Home

Ep. 01

Kaju Katli Recipe: Make Silky Cashew Fudge at Home

Learn to make kaju katli at home: silky cashew fudge in 45 minutes using 5 simple ingredients. Premium cashews from Sindhi Dry Fruits delivered free.

45 Min
24 Servings
Intermediate

What You'll Need

Ingredients for This Recipe

Premium Cashew Nuts – Large Whole Kaju, Fresh for Cooking & Snacking

Premium Cashew Nuts – Large Whole Kaju, Fresh for Cooking & Snacking

Premium Jumbo Cashew Nuts – Extra Large Kaju, Creamy & Buttery

Premium Jumbo Cashew Nuts – Extra Large Kaju, Creamy & Buttery

Desi Khand 500g

Desi Khand 500g

Elaichi - Jumbo Size Natural Green Cardamom

Elaichi - Jumbo Size Natural Green Cardamom

Shop All Ingredients →

Interactive

The Scale Lab

Adjust quantities for your serving size

Adjust for 24 servings
Premium Cashew Nuts – Large Whole Kaju, Fresh for Cooking & Snacking 2.0 cup Buy →
Use fresh, dry cashews. Refrigerate for 30 min before grinding to prevent oiling.
Desi Khand 500g 1.0 cup Buy →
Khand gives a subtler, less sweet finish than refined sugar. Traditional choice.
Water, filtered 0.33 cup
Use just enough to dissolve the sugar. Hard water can crystallise the syrup.
Elaichi - Jumbo Size Natural Green Cardamom 4.0 pods Buy →
Grind just before use. Pre-ground powder loses aroma quickly.
Pure ghee 1.0 tsp
Grease parchment paper and rolling pin. A touch in the dough prevents sticking.

Step by Step

How to Make It

Step 1 of 3

Grind the Cashews

⏱ 0–10 min

Chill the cashews in the refrigerator for 30 minutes before grinding. Cold nuts release oil more slowly, giving you a fine, dry powder instead of a paste.

Add the cashews to a dry blender or food processor. Pulse in short 3-4 second bursts — do not run continuously. Scrape down the sides between pulses.

The ideal powder is fine and slightly clumping when pinched. If the powder looks oily or starts clumping on its own, your cashews were too warm. Spread it on a plate, chill for 10 minutes, and continue.
💡 Pro Tip Sieve the cashew powder through a fine mesh strainer. Return any coarse pieces for a second pulse. Smooth powder is the single biggest factor in glossy, melt-in-mouth katli.

Step 2 of 3

Cook the Sugar Syrup

⏱ 10–25 min

Combine sugar (or khand) and water in a heavy-bottomed pan over medium heat. Stir until dissolved, then stop stirring.

Allow the syrup to cook undisturbed until it reaches the one-string consistency stage. Test by dipping a spoon, letting it cool slightly, then pressing a drop between your thumb and forefinger. When you pull them apart, a single clean thread should form and hold before breaking. This takes approximately 7-9 minutes at medium heat.

Too little cooking means a soft, sticky katli. Too much gives a grainy, sugar-crystallised texture. The one-string stage is your sweet spot.
💡 Pro Tip Steady medium heat is safer than high heat here. A sudden temperature spike can push you past the one-string stage before you notice. If your syrup starts to crystallise on the pan edges, gently brush with a damp pastry brush.

Step 3 of 3

Mix, Roll, and Cut

⏱ 25–45 min

Remove the pan from heat immediately when the syrup is ready. Working quickly, pour the cashew powder into the syrup all at once and stir vigorously with a silicone spatula.

The mixture will start as a loose, wet paste and thicken as you fold. Add the freshly ground cardamom and a small dot of ghee. Continue folding over low heat for 2-3 minutes until the dough pulls away from the pan sides cleanly and holds a soft ball shape when tested.

Transfer the warm dough onto parchment paper lightly greased with ghee. Flatten gently with your palm, then place another sheet of parchment on top. Use a rolling pin to roll to an even 5 mm thickness — work quickly before it firms.

Remove the top parchment. Allow to cool at room temperature for 15-20 minutes. Once set but still slightly warm, cut into diamond shapes using a sharp knife. Wipe the blade clean between cuts for crisp edges.
💡 Pro Tip Work while the dough is warm — once it cools, it becomes difficult to roll without cracking. If it firms up too fast, place the pan briefly over very low heat for 20-30 seconds to soften.

Nutrition

Health Benefits of Dry Fruits & Nuts

✦ AI-Assisted Content
Protein 18.2 g / 100g 36% Daily Value
Magnesium 292 mg / 100g 70% Daily Value
Copper 2.2 mg / 100g 100% Daily Value
Zinc 5.8 mg / 100g 53% Daily Value

Nutritional values are approximate. Source: NIN/ICMR. AI-assisted content — verify with a registered nutritionist before acting on this information.

Frequently Asked Questions

How to make kaju katli without a non-stick pan?

Yes. A heavy stainless steel or brass pan works well. The key is even heat distribution. Stir continuously once the cashew powder is added to prevent sticking on the base. Season the pan with a thin layer of ghee before starting for best results.

How long does homemade kaju katli stay fresh?

Stored in an airtight tin at room temperature, kaju katli stays fresh for 3-4 days in Indian summers and up to 7 days in cooler weather. Refrigeration extends shelf life to 2 weeks but can dry out the texture slightly. Always bring to room temperature before serving.

What are the dry fruits benefits of using cashews daily?

Cashews are among the most nutritionally dense dry fruits. Their dry fruits benefits include high magnesium content (may support muscle and nerve function), plant protein for sustained energy, and copper which is associated with healthy connective tissue. Regular, moderate consumption may support heart health per ICMR-NIN 2020 guidelines.

Can diabetics eat kaju katli?

Kaju katli contains significant added sugar and is best consumed as an occasional treat by people managing blood sugar. The cashews themselves have a low glycaemic index, but the sugar syrup raises the overall GI of the sweet considerably. Consult your nutritionist for portion guidance.

What is the difference between kaju katli and kaju barfi?

Both use the same cashew-sugar base. Kaju katli is rolled thin (around 5 mm), cut into flat diamond shapes, and typically garnished with silver varq - giving it an elegant, jewel-like appearance. Kaju barfi is generally thicker, sometimes layered, and cut into squares or rectangles. Kaju katli is the dry fruits benefits showcase of Indian mithai craftsmanship - the thinner the better, both as a test of skill and as a way to let the cashew flavour shine through.

Where to Find Premium Dry Fruits Near You

Since 1939, Sindhi Dry Fruits has been supplying premium cashews, almonds, walnuts, pistachios and seasonal dry fruits to homes across Delhi, Mumbai, Bangalore and beyond. Order online with same-day dispatch to Delhi NCR and 2-day delivery pan-India.

Shop Premium Dry Fruits →

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