Kaju Katli

Cashew nuts are known as kaju in Hindi and mundhri paruppu in Tamil.
Kaju Katli is one of the very famous  traditional Indian sweet. You can hardly find anyone who is not fond of this sweet.
I made this after many years. It came out really very well, almost like the mithai shop’s Katli. The sweetness, texture and the shape was perfect. I was super happy with the results and am happily sharing my recipe with you all:)
Cashew nuts- 2 cups
Sugar- 1+1/4th cup
Water- 1/4th cup
Milk- 2 tsps
Ghee- 1 tsp + as much required to grease 
Soak the cashew nuts for 3-4 hours.
Drain well and grind to a smooth paste.

Grease the backside of a tray and line it with parchment paper. Grease the paper and a rolling pin and keep it ready.

Take a heavy bottom pan. Add sugar and water. Cook till the sugar melts and starts boiling. Add the milk. The dirt from the sugar syrup will start floating. Collect and discard it.

Take the sugar syrup off the flame. Add the ground cashew paste and mix well. 
I used the hand blender to make it smooth without any lumps.
Return the pan to the gas now. On a medium flame, cook the mixture till it becomes like a dough and start leaving the pan. Keep stirring so that it doesn’t stick to the pan. When it’s almost done add ghee and continue cooking.
When it reaches the dough consistency, transfer the mixture to the greased parchment paper. Flatten it with rolling pin to make it thin, smooth and even.
Let it cool for a while. Cut into desired shape and serve:) 






19 thoughts on “Kaju Katli

  1. Sugar is 11/4 th of a cup? Can you please clarify? Is it 1/4th? Thank you! Would love to make this today.

  2. Hi Anuradha…. I have followed your recipe but instead of adding 1/4th of water i have added 11/4 of water for 2 cups of cashews. it turned out soft dough. So can you please suggest anything ?what to do with that dough?

Comments are closed.