Make the perfect sweet shop/kandoi style Kaju Katli with just three simple ingredients. Kaju Katli has the most delicious melt-in-the-mouth texture and regal look making it the perfect occasion or Diwali sweet. 

Kaju katli arranged in a bowl with some cashews and dried rose petals on the side


Kaju Katli is an Indian dessert that is often made during festivals and special occasions. It is made from ground cashews and mixed with sugar syrup to form a dough. This is then rolled out thin and cut into beautiful diamonds. 

The result is dense, nutty and milky with a unique marzipan-like taste. Compared to other Indian mithai or sweets, kaju katli are not as sweet. 


Kaju translates to cashew nuts and katli means thins. 

Kaju Katli have a distinct off-white colour and are cut into diamonds. 

Kaju Katli is available at most if not all Indian sweet shops however, they often add plain flour to their recipe, so it is worth your while to make them from scratch at home. 

Kaju Katli is actually pretty quick to make compared to other Indian mithai. 

Kaju Katli is often also known as Kaju Barfi however Kaju barfi is made using khoya or milk powder, it is also THICKER and is into cut squares. 

Already tried your hand at making Kaju Katlis? Get adventurous and have a go at making our Gulkand Badam Katli. In this recipe, we have sandwiched floral gulkand (rose petal jam) between two layers of Almond Katli. 

If you have a family member who is on a low-carb diet or diabetic, here is our No added sugar Badam Katli recipe for you to try. 

Want to try a different flavour other than cashew or almond? Try Peanut Katli which is just as delicious but has the benefit of being cheaper as well!

Own an Instant pot or electric pressure cooker? Have a look our Instant Pot KAJU/BADAM Katli

And last but not least we have Vegan saffron badam/almond katli made using almond flour. 


You may have heard both names for this sweet. In Gujarati, it's Katri however throughout India it's Katli, but basically, they both are the same thing. 


✔ Star of all Diwali and any other celebrations

✔ Made with less than 5 basic pantry ingredients

✔ Ready under 15 minutes

✔ Gluten-free and easily adaptable to become vegan 

✔ Can be made in Instant Pot and stovetop

✔ Make-ahead and stores well 


◉ Cashew nuts - use plain and fresh cashew nuts. They should not be salted or roasted. You can also use store-bought cashew powder however this powder can often be darker in colour and you will not get perfectly off-white katli. 

 ◉ Sugar - regular white granulated sugar works best for this recipe. 

◉ Ghee is optional, but highly recommend it as it helps in making it smooth and achieving a melt in mouth texture for katli.

◉ Water - tap water works fine. 

◉ Silver edible foil - To give the exquisite finish and flair to Indian sweets, decorate with vegan edible silver foil or varq.  


Absolutely you can. Just use coconut oil or any other vegan ghee or butter instead of dairy ghee. Ensure that the silver foil is also vegan. 


Kaju katli is a sweet dish, therefore use just plain cashews. You may use broken cashews as they are cheaper than whole and also means less pressure on your grinder!


Usually, kaju katli's thickness is less than normal barfi. It should not be more than 1/4" or just above 1/2cm. 


Kaju Katli can easily be stored in an airtight container for up to 2 weeks at room temperature. 



▸Just keep in mind that practice makes perfect with Indian sweets so initially, make in small quantities. Do not attempt to make mithai on the day of the occasion or festival the first time. 

▸Kaju Katli particularly, is an expensive sweet, so you don't want to waste time, money, and energy and on top of that end up disheartened.

▸There are few expert tips you can follow to get great results!

Make sure your cashew nuts haven't dried out, are moldy or rancid, (bitter paint-like smell). If using whole, break them and check for small insects as they can often be harboring these. 

It is necessary that cashew nuts are kept at room temperature before grinding them.  If cashew nuts are ground directly from the fridge, they may have moisture which prevents them from being ground into a powder. If they were in the fridge, lay flat on a plate until they come to room temperature.

▸Ensure you do not over-grind the cashews or else you may end up with cashew butter!

▸To get fine cashew powder, use your spice grinder.

▸Keep an eye on whilst making sugar syrup, a few minutes more cooking, the syrup can go thick and kaju katli dough drys out so quickly or falls apart. 

▸Keep the heat low whilst stirring the cashew mixture with sugar syrup. Also, keep stirring the mixture constantly all the time. 

▸Add ghee to make the dough smooth and shiny, it also adds delicious flavors.

▸Constantly stir and cook the dough on low heat until the mixture leaves the sides of the pan. This step is very important. 

▸If you undercook the cashew dough, it won't set the kaju katli. In this case, again cook the dough. 

▸To check the right consistency, take a very small pinch of the mixture in your hand and see if you are able to shape a little ball with your fingers. ( you should be able to mould it like play dough )

▸If it does remove the pan straight away from the heat. If not cook further one minute or so.

▸It is very necessary that you knead the dough before rolling out, as this step makes the katli dough smooth and pliable. 

▸Knead the dough whilst it is still warm, you have to knead the dough whilst it is still warm, but at the same time be very careful and do not try to knead the kaju katli dough whilst it is HOT or straight out of the pan. 

▸You will burn your fingers, you don't want to suffer from that pain, do you? 😢Make sure the dough is warm and touchable with bare hands, but same time don't let it cool completely else you won't be able to knead the dough. 

▸If you use parchment paper to smooth out the dough or knead, make sure to apply little ghee to prevent sticking the dough to the paper.

▸Roll the dough straight away after kneading it. You can roll out on a smooth wooden chopping board, metal such as the backside of a baking sheet, or between two sheets of parchment or greaseproof paper. 

▸If using a silver edible foil, varq apply whilst the dough is rolled and still warm. 

▸It will be very difficult to roll once the dough is cooled down.

▸Use a sharp knife or a pizza cutter to cut the kaju katli, for accurate shape and, measurement using a foot ruler is a good idea. Cut the katli immediately after you have rolled out the dough.

▸Do not roll out the katli dough extra thin. Make sure you keep appropriate thickness for Kaju katli, extra thin katlis will break when you lift them up. 

▸Let the kaju katli cooled completely, before lifting them and storing them in the air-tight container. It can take between 50-60 minutes or more. 


Get the exact measurements and complete ingredients list in metric and imperial from the recipe card below. 

Let's gather all the kaju katli ingredients and I'll show you...

1. Grind cashews in a coffee grinder and then sieve to remove the larger pieces.

Collage of step by step images of making kaju katli-cashews in grinder, ground cashews in a jar, sieved cashew powder in a plate.


2. Mix water and sugar in a pan, bring to boil on medium heat.

Sugar syrup made for kaju katli-sugar and water in a pan, one thread sugar syrup is in the pan

3. Once it reaches 1 thread consistency add cashew powder, and turn the heat on low. To check one thread consistency, take a drop of the sugar syrup between your finger and thump (careful it will be hot!), wait for the drop to reach room temperature, and press your thumb and finger together. As you gently pull apart, a thread of syrup will appear when the sugar is at the correct consistency. 

4. Add ghee, mix and cook until mixture thickens and leaves the sides of the pan.

Added Cashew powder with sugar syrup in a pan , mixed and ready kaju katli dough

5. Pour on a greased paper, and knead the dough.

6. Make a round ball, flatten it slightly, and put it on another paper.

7. Lay another paper on top, and gently roll out using a rolling pin. Using the extra paper prevents the dough from sticking to the rolling pin, making it easier to roll out. 

8. Apply silver foil if using, then cut into a diamond shape and leave it for 30 minutes.

 kaju katli dough on parchment paper, kneaded dough rolled out and diamond shape cut kaju katli on paper

Close shot of kaju katli arranged in a copper vintage bowl on green backdrop


...you might also like our other Diwali Mithai/Sweets recipes:

1. Mohanthal Gujarati Kandoi Style

2. Besan Ladoo Halwai style

3. Best Sooji Gujiya

4. Kala Jamun

5. Pistachio Chocolate Barfi

6. Habshi Halwa - Dodha Barfi

7. Badam Halwa

8. Kesar Elychi Balushahi/Badusha

9. Thor/Meetha Saata

10. Suwari/Suvari

11. Beetroot Kalakand

12. For more delicious sweet and savory Diwali snacks recipes check out our Diwali Sweet and Savoury Recipes post now

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kaju katli, easy kaju katli, mithai, indian diwali sweets, gluten-free desserts, vegetarian desserts
Desserts, Snacks
Yield: 12-15 SMALL PIECES
Author: Hayley Dhanecha


Looking for a famous Indian sweet, Kaju Katli, for the upcoming Indian festive season? then give this Kaju katli recipe a try. Kaju katli is a gluten-free fudge made out of cashews. The homemade version is so much better than the store-bought!. How to make simple and easy Kaju Katli.
Prep time: 10 MinCook time: 10 MinInactive time: 10 MinTotal time: 30 Min


1 cup=250ml
  • 1 cup raw cashew nuts - 150g
  • 1/2 cup sugar -100g
  • 1/4 cup water - 60ml
  • 1 tsp. ghee melted
  • Edible silver foil - optional 


  1. Grind the cashews in a dry coffee grinder into a fine powder. (see notes)
  2. Sieve the cashew powder to make sure there are no lumps in there.
  3. In a wide non-stick pan mix water and sugar on medium heat.
  4. You will see small bubbles appear on the surface, stir gently, and let it come to a rolling boil. Lower the heat.
  5. Bring it to boil for about 4 minutes and let it come to 1 thread consistency or syrup
  6. mixture reaches 230°F (110°C) on a probe or candy thermometer. (see notes)
  7. Turn the heat on low.
  8. Add cashew powder and keep stirring using a spatula to avoid any lumps.
  9. In a minute or so you'll be able to see that the cashew mixture is getting thicker.
  10. Add melted ghee.
  11. Keep cooking, as soon as the dough starts leaving the pan, turn off the heat.
  12. To check the right consistency, take a very small pinch of the mixture in your hand and see if you are able to shape a little ball with your fingers. ( you should be able to mold it like play dough )
  13. If it does remove the pan straight away from the heat. If not cook further one minute or so.
  14. Remove the dough from the pan on a greased plate or parchment paper and knead the dough to make it less grainy, glossy, and smooth (roughly 5-6 minutes)
  15. On the rolling board place a greaseproof paper and place the kneaded cashew dough on it. Place another paper, sandwiching the mixture between two papers. Apply equal pressure on all sides whilst rolling.
  16. Once rolled, apply silver varq if using, then cut the dough using a sharp knife or pizza cutter.
  17. Let it cool completely before lifting. 


If the mixture is still runny after being cooled then heat a little in the microwave or in a pan to get the desired consistency.

If the mixture is overcooked and becomes dry or powdery add 1-2 tsp milk or water and knead the dough again. This will reduce the shelf life, but the taste will remain the same.

Can use any shape of a cookie cutter to cut the kaju katli

Nutrition Facts



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The nutritional information provided is an approximation calculated by an online calculator. Please consult a professional dietitian for nutritional advice.

Note - This Kaju Katli post has been updated from the recipe archives with new images and content, first published on 5th June 2012.


  1. diamonds looks great..v tempting!

  2. looks totally delicious. cute decor.

  3. Awesome recipe which is completely new to me..I especially loved the way you presented it Jagruti.

  4. Love that edible sparkling..Looks fabulous.

  5. looks so perfect..yumm..everyone's favourite..

  6. Looks really delicious and fit for the Queen.

  7. Nice recipe, i too make the same way.. :)

  8. Kaju katli's are my most fav...SO perfect. Great job

  9. Perfectly done, Love the glitters.

  10. I once made kaju katli and then I did not make them again. The result was not worth the effort. Then I chanced upon your recipe and i knew it would work. Your methodology is unique and it works. Thanks for sharing a great recipe. I will share my pics with you soon :)

  11. Hi Jagruti, Looks mouthwatering ......presentation is super....must try!!

  12. I am so delighted to find your post! A friend just came back from India and gifted us these incredible sweets, among them these delicious Kaju Katli. They were so good! I am saving this, definitely making them. We were so disappointed that we ate all of them. Hubby will be so pleased. Thanks so much, you made my day.

    1. Thank you Jenny for stopping by, so glad you and your family enjoyed Kaju Katli. They are irresistible aren't they? :) Now you have this fail-proof recipe, so you can prepare anytime. Have a good week x

  13. These look so beautiful and fancy! Especially with the edible silver foil. Pinning for later!

  14. I had no idea what kaju katli was before I saw your recipe, and now I can’t wait to find the ingredients and make this delicious dessert.

  15. This looks absolutely amazing!! It is completely new to me, but I would love to try this! Bookmarked to make later :)

  16. Wow, this looks amazing with the edible silver foil. I love that it takes only a few ingredients to make this and that they're not hard to find. I'm definitely going to give it a try.

  17. I have never had these and I am so intrigued. I love cashews, so, this will be a joy to make and eat.

  18. These are so elegant and sound so look melt in your mouth soft! It's a healthy treat too...cannot wait to give this recipe a try!


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