Kaju Katli Recipe | Kaju Barfi

4.71 from 85 votes

Kaju katli or kaju barfi is one of the most popular Indian Sweets. It is made of cashews & sugar and often coated with a silver virk (foil). Kaju katli literally translates to “cashew slice”.

Kaju katli slices are thin, smooth textured, bite sized and diamond shaped pieces that can just melt in your mouth in few seconds. It has a rich taste due to the butter like flavor of cashew nuts.

Kaju katli or kaju barfi is a quintessential Indian sweet for festivals, parties and celebratory occasions all over the country.

It is no surprise that kaju katli happens to be one of the largest selling Indian sweets in a country known for its large variety of delicious sweets with marked regional influences.

Kaju katli has a longer shelf life compared to many other Indian sweets which makes its a widely gifted sweet item during Indian festivals like DiwaliHoli etc. It can be stored in the refrigerator for upto 3 weeks.

To make Kaju Katli at home follow the detailed step by step recipe posted below.

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Kaju Katli Recipe Step By Step Instructions

Kaju Katli Recipe | Kaju Barfi

Kaju Katli is one of the most popular Indian sweets. It is made from cashews & sugar and has a rich & delicious melt in the mouth texture.
4.71 from 85 votes

Recipe Info

Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 20
Category Desserts
Cuisine Indian


Calories: 62kcal | Carbohydrates: 7g | Protein: 1g | Fat: 4g

Ingredients For Kaju Katli Recipe | Kaju Barfi

  • 1 Cup Cashew Nuts (Kaju)
  • 1/2 Cup Sugar
  • 2 Sheets Silver Vark (foil)
  • 1 Teaspoon Ghee

Step By Step Instructions for Kaju Katli Recipe | Kaju Barfi

  • Soak cashews in water for 4-5 hours.
  • Drain the water and grind the cashews to a smooth paste in a grinder. If needed, add very little water to make a thick paste.
  • Heat a heavy bottomed pan on low heat. Add 1 teaspoon of ghee to grease the pan.
  • Add the cashew paste and sugar to the pan.
  • Stir this mixture for about 10 minutes as it starts to thicken and the water is evaporated.
  • Remove the mixture from the flame and transfer it to a large plate and let it cool down very slightly. The dough becomes brittle if it cools down too much, so it will need to be handled while it is still warm.
  • Make a ball from the mixture and flatten the dough using a belan (rolling pin) till it reaches a thickness of about 4-6 mm.
  • Spread the virk (silver sheet) on the flattened dough. This step is optional.
  • Cut the dough diagonally into kite shapes.
  • Kaju katli is ready. Allow it to cool fully, then serve as is or refrigerate for later.

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