Kaju katli is a classic Indian diamond-shaped sweet made from cashews, sugar, and ghee, often enjoyed during festivals like Diwali. This version uses condensed milk, which simplifies the traditional process and yields a soft, melt-in-the-mouth texture with a rich, nutty flavor. It’s a foolproof recipe that delivers restaurant-quality results at home.
Ingredients
- 2 cups (280 g) raw cashews (unsalted)
- 1 cup (200 g) granulated sugar
- 1/2 cup (120 ml) water
- 1/2 cup (120 ml) sweetened condensed milk (about 170 g)
- 1/4 teaspoon cardamom powder (optional)
- 1 tablespoon (15 g) ghee or unsalted butter, plus extra for greasing
- Silver leaf (varak) for garnish (optional)
Instructions
- Grind the cashews in a food processor or high-speed blender in short pulses until they form a fine powder. Do not over-process, or the cashews will release their oils and become a paste. Sift the powder if needed to ensure there are no large chunks.
- 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 gentle boil.
- Add the condensed milk to the syrup and stir well. Cook for 2-3 minutes, stirring continuously, until the mixture is well combined and slightly thickened.
- Reduce the heat to low and add the ground cashew powder and cardamom powder (if using). Mix thoroughly, ensuring no lumps remain. The mixture will be thick and slightly sticky.
- Cook the mixture on low heat for 5-7 minutes, stirring constantly, until it starts to leave the sides of the pan and forms a soft dough-like ball. It should be pliable but not too dry.
- Remove the pan from heat and add the ghee or butter. Mix well until the ghee is fully incorporated and the mixture looks glossy.
- Allow the mixture to cool slightly until it is warm enough to handle but not cold. Grease your palms with a little ghee and knead the mixture into a smooth, soft dough.
- Place the dough on a sheet of parchment paper or a greased surface. Roll it out into a circle or rectangle, about 1/4-inch (6 mm) thick. Use another sheet of parchment on top to prevent sticking.
- Let the rolled sheet cool completely for about 10 minutes. Then, using a knife or a pizza cutter, cut into diamond shapes or squares.
- Gently separate the pieces and garnish each with a small piece of silver leaf (if using). Let them set at room temperature for another 10 minutes before serving.
Tips
- Cashew powder: Always use raw, unsalted cashews. If you only have roasted or salted, reduce the sugar slightly and skip adding extra salt. Grind in short pulses to avoid a paste.
- Consistency: The mixture is ready when it forms a soft ball that doesn’t stick to your fingers. If it’s too sticky, cook for another minute. If it’s too dry, add a teaspoon of warm milk or water.
- Rolling: Roll the dough while it’s still warm. If it cools too much, it will crack. You can microwave it for 10 seconds to soften it again.
- Storage: Kaju katli stays fresh in an airtight container at room temperature for up to 2 weeks. Refrigerate for longer shelf life (up to a month), but bring to room temperature before serving.
Serving Suggestions
Serve kaju katli as a dessert after a festive meal, or offer it with tea or coffee. It’s also a popular gift during Diwali, Raksha Bandhan, or other celebrations. Arrange the diamonds on a decorative plate and garnish with chopped pistachios or dried rose petals for an elegant touch.
Variations
- Pista Katli: Replace half of the cashews with shelled pistachios and proceed with the same recipe. The color will be greenish and the flavor distinctly nutty.
- Chocolate Kaju Katli: Add 2 tablespoons of cocoa powder along with the cashew powder for a rich chocolate version.
- Saffron Kaju Katli: Soak a few saffron strands in 1 tablespoon of warm milk and add it to the mixture in step 4 for a fragrant, golden-hued sweet.
- Vegan Kaju Katli: Use coconut condensed milk and replace ghee with coconut oil. The texture will be slightly different but still delicious.
Storage and Reheating
Store kaju katli in an airtight container in a cool, dry place for up to 2 weeks. For longer storage, refrigerate for up to 1 month. If refrigerated, let it sit at room temperature for 15-20 minutes before serving to restore its soft texture. Do not reheat in the microwave as it will melt the sugar and ruin the shape. If the katli becomes too hard, you can warm it gently in a low oven (200°F / 95°C) for 2-3 minutes, but this is rarely needed.
Frequently Asked Questions
Can I use store-bought cashew flour? Yes, but make sure it’s finely ground and fresh. Check the label to ensure it’s 100% cashew with no additives. If the flour is coarse, sift it before using.
Why did my kaju katli become grainy? Graininess usually happens when the sugar syrup is not cooked properly or the cashew powder is too coarse. Ensure the sugar dissolves completely before adding the condensed milk, and grind the cashews to a fine powder.
Can I make this without condensed milk? Yes, the traditional version uses only sugar and water. To substitute, replace the condensed milk with 1/2 cup (100 g) sugar and 1/4 cup (60 ml) water, but you’ll need to cook the mixture longer to achieve the right consistency.
How do I know when the mixture is ready to roll? The mixture should form a soft, pliable ball that doesn’t stick to your hands. Pinch a small amount; if it holds its shape and is smooth, it’s ready. If it’s sticky, cook for another minute.
Can I freeze kaju katli? Yes, you can freeze it for up to 3 months. Wrap the pieces in parchment paper and place in a freezer-safe container. Thaw in the refrigerator overnight before serving.
Is kaju katli gluten-free? Yes, this recipe is naturally gluten-free as it uses only cashews, sugar, condensed milk, and ghee.
Related
- Elephant Pretzel Recipe: Big Soft Pretzels
- Farmers Cheese Pancakes (Syrniki) Recipe
- Frozen Pelmeni Dumplings: How to Cook & Enjoy
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).