Kaju Katli


  • 2 cup kaju / cashews
  • 1 cup sugar
  • 2 tbsp ghee
  • 1 cup water


  1. Firstly, grind cashews in a blender. Take cashews in small quantities, grind, mix well and repeat.
  2. Sift the cashew powder so that we have fine powder to make katli. You can redo the large chunks again in the blender.
  3. Heat a pan, add water & sugar. Cook this syrup for 7–8 mins on low flame.
  4. Add cashew powder, mix well & cook for 12–13 mins on low flame. Keep stirring continuously.
  5. Once texture becomes smooth & mixture starts separating from pan, turn off the flame.
  6. Now, grease a plate with ghee. Put cashew mixture on greased plate & fold with spatula.
  7. Add 1 tbsp ghee & mix it well.
  8. Take a butter paper and spread ghee on top.
  9. Put mixture on it. Use ghee to set it to give a rectangular/square shape.
  10. Put another butter paper on top & roll with soft hands to even out.
  11. Once done, remove butter paper from top. Put silver work on top (optional)
  12. Rest for an hour to set. Once set, put this on chopping board & cut into required shape of a katli.


Make sure that you use same measurement cups for ingredients.

Use pulse mode when grinding cashews in the first step. Ensure that cashews don’t start leaving moisture. We need it to remain a powder rather than paste.

Keep butter paper ready with ghee spread to ensure to not let the mixture completely cool down & become solid.



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