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Kaju Katli Recipe

to add to your desi celebrations


Serves 6 10 mins preparation  |  30 mins cooking

Kaju Katli

This extremely famous North Indian dessert also goes by the names Kaju Katri, Kaju Katli, Kaju Barfi or Cashew Barfi and they are quite sought after during the festive seasons, especially during Diwali (the Indian festival of lights!), Ganesh Chaturthi etc. Packed with the goodness of cashews, the flavoursome ghee, rich milk and the ingredients (listed below) these desi delights make the perfect dessert for a celebration.

Tips For Making Kaju Katlis

  • Do not use cold or frozen cashew nuts. In case you happen to have cold or frozen cashew nuts, bring them to room temperate before grinding them.


  • If you wish to pop in some saffron, then first roast them and coarsely powder the roasted saffron and then add the saffron powder to the cashew dough.


  • In case you prefer adding rose water, make sure you add it to the sugar and water solution.


  • Do not cook the sugar syrup beyond one string consistency, else the kaju katlis will turn out hard.


  • Grease your palms with ghee before kneading the dough. And in case the dough feels dry, add a few drops of milk and knead it to until it becomes smooth.


  • Make sure the dough is evenly rolled and flattened out on the plate greased with ghee. The thickness of the rolled out the dough should be less than 1 cm (approximately 1/3 inches).


  • The kaju katlis will last for 5-6 days at room temperature and for about 20-25 days in the refrigerator. Although, I’d recommend you eat them within a week or two.


  • 2 cups of powdered cashews
  • 1/2 cup water
  • 2 tsp ghee
  • 4 inches of silver vark (edible silver foil/leaf)
  • 1 cup sugar
  • 2 tbsp milk


01. Power the cashews by grinding them.

02. Heat water and sugar over medium heat and stir until the sugar has completely dissolved.

03. Boil the sugar water until it reaches one string consistency and add the powdered cashews to it and stir well.

04. Stir this syrup for 5-10minutes or until it starts to thicken and take it off the heat.

05. Then transfer this cashew paste into a large bowl and allow it to cool well or enough to be it can be kneaded well.

06. Grease a plate with ghee and flatten the dough evenly with a rolling pin.

07. Cover the flattened dough with the edible silver vark and allow it to cool completely.

08. Finally, cut out the diamond shaped katlis and serve immediately.

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