Kaju Katli Calories: Sweet Facts & Recipe

Kaju katli is a beloved Indian diamond-shaped sweet made from cashew nuts, sugar, and ghee, often garnished with edible silver leaf. This recipe delivers the classic melt-in-the-mouth texture at home, and we break down the calorie content so you can enjoy it with full awareness. With just three main ingredients, it’s surprisingly simple to make and perfect for festivals like Diwali or a special treat.

Ingredients

2 cups (280 g) raw cashews (unsalted)
1 cup (200 g) granulated sugar
1/2 cup (120 ml) water
1 tablespoon (15 g) ghee (clarified butter), plus extra for greasing
1/4 teaspoon cardamom powder (optional)
Edible silver leaf (varak) for garnish (optional)

Instructions

Grind the cashews in a food processor or blender in short pulses until they turn into a fine powder. Be careful not to over-process, or the nuts will release oil and become pasty. Sift the powder if needed to remove any large pieces.
In a heavy-bottomed pan, combine the sugar and water. Heat over medium flame, stirring occasionally, until the sugar dissolves completely. Bring the syrup to a boil and let it cook until it reaches a one-string consistency (when a drop of syrup between your fingers forms a single thread). This usually takes about 5–7 minutes after boiling.
Reduce the flame to low and add the ground cashew powder. Stir quickly with a spatula to combine. The mixture will look crumbly at first, but keep stirring.
Add the ghee and cardamom powder (if using). Continue to cook on low heat, stirring constantly, for about 3–4 minutes until the mixture starts to come together and leaves the sides of the pan. It should form a soft, pliable dough.
Turn off the heat and transfer the mixture to a clean, lightly greased plate or work surface. Let it cool for about 2–3 minutes, until it’s cool enough to handle but still warm.
Knead the dough gently with your hands until smooth. If it feels too dry, add a few drops of water or milk; if too sticky, sprinkle a little more cashew powder.
Place the dough on a sheet of parchment paper or a greased surface. Cover with another sheet of parchment and roll it out into a circle about 1/4-inch (6 mm) thick. Use a rolling pin for even thickness.
Let the rolled sheet cool completely (about 20–30 minutes). Then, using a sharp knife or a pizza cutter, cut into diamond shapes (or squares).
If using, gently apply edible silver leaf on top of each piece. Store in an airtight container.

Tips

Cashew powder: For the smoothest texture, grind the cashews in small batches and pulse. Over-grinding turns them into butter, which will make the katli greasy and hard.
Syrup consistency: The one-string stage is crucial. If the syrup is undercooked, the katli will be too soft; if overcooked, it will be brittle and grainy. Test by taking a drop between your thumb and index finger – it should form a single thread when you pull them apart.
Rolling and cutting: Roll the dough while it’s still warm; if it cools completely, it will crack. If it becomes too hard, microwave for 10 seconds to soften. Cut into shapes only after the sheet has fully cooled, so the edges stay clean.
Substitutions: For a vegan version, replace ghee with coconut oil or a neutral vegetable oil. You can also add a pinch of saffron soaked in 1 teaspoon of warm milk for color and aroma.

Serving Suggestions

Serve kaju katli at room temperature as a dessert or festive sweet. Arrange the diamonds on a platter, optionally garnished with chopped pistachios or dried rose petals. Pair with a cup of masala chai or filter coffee for a classic Indian experience. They also make excellent edible gifts when stacked in a decorative box.

Variations

Chocolate Kaju Katli: Add 2 tablespoons of cocoa powder to the cashew mixture along with the ghee for a rich chocolate twist.
Pistachio Katli: Substitute half of the cashews with shelled pistachios for a green-hued, nuttier version.
Saffron Rose: Soak a few strands of saffron in 2 tablespoons of warm milk and add to the mixture for a fragrant, elegant variation.
Spiced: Add a pinch of black pepper or dried ginger powder for a subtle warmth.

Storage and Reheating

Store kaju katli in an airtight container at room temperature for up to 2 weeks. They do not require refrigeration, but if you live in a hot climate, refrigerate in a sealed container for up to 1 month; bring to room temperature before serving. Do not freeze, as the texture will become grainy. There is no need to reheat – serve as is.

Frequently Asked Questions

How many calories are in one piece of kaju katli?
A typical piece (about 15 g) contains approximately 75–80 calories. The exact count depends on the size and the amount of ghee used. This recipe yields 24 pieces, so each has around 78 calories.

Can I use cashew meal instead of whole cashews?
Yes, you can use store-bought cashew meal, but check that it’s unsalted and fine. If it’s coarse, grind it further in a blender. Freshly ground cashews give the best texture, as pre-ground ones may be drier.

Why is my kaju katli grainy?
Graininess usually happens if the sugar syrup is undercooked or if the cashews were ground too coarsely. Make sure the syrup reaches one-string consistency and the cashew powder is very fine. Also, stir constantly while cooking to avoid sugar crystallizing.

Can I make kaju katli without sugar?
You can substitute sugar with powdered jaggery or a sugar-free sweetener, but the taste and texture will differ. Jaggery adds a caramel-like flavor and requires adjusting the water amount. Sugar-free sweeteners may not caramelize the same way, so the katli might be softer.

How do I get the perfect diamond shape?
Roll the dough into a circle and let it cool completely. Use a sharp knife and cut straight lines diagonally in both directions. Wipe the knife with a damp cloth between cuts for clean edges.

Is kaju katli gluten-free?
Yes, this recipe is naturally gluten-free as it uses only cashews, sugar, and ghee. Ensure your ghee is pure and your sugar is not processed in a facility with wheat if you have celiac disease.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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