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How to make Kaju Katli or Kaju burfi or Cashew fudge

Kaju katli is thin slices of cashew fudge. It is one among the popular and melt in mouth traditional Indian festival sweet. Step by step recipe instructions are given below. It is glutenfree, eggfree rich buttery delicious sweet prepared during Diwali and parties.
Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Course: Dessert, Sweet
Cuisine: Indian
Keyword: burfi, Dessert, eggless, Glutenfree, Indian Sweets, sweets, traditional sweet
Servings: 30 slices
Author: Pavithra M Adiga


  • Mixer grinder
  • Thick bottomed wok
  • Ladle
  • Parchment paper
  • Rolling Pin


  • cup Cashew nuts or Kaju (small pieces)
  • ¾ cup Sugar
  • ½ cup Water
  • 1 tbsp Ghee


  • The recipe is very simple however care to be taken at few critical points.

Powdering cashewnuts:

  • This is an important step. If we go wrong with this, then you will end up in an oily lump of cashew paste.
  • I have used a high-speed blender to powder the cashewnuts. I have powdered it in three parts. Repeat the process until all the cashew are done.
  • Always powder it in parts, this way you can pulse it perfectly into fine powder. If you powder it in large quantities at once, there are chances that few large pieces are left out. So, I would suggest powder it in batches.
  • Sift the powdered cashewnuts and remove any big chunks if any. You can either regrind them again or use these in gravies.
  • Use the finely ground cashew powder to make these katli. Keep this aside.

Making dough:

  • The first step in making dough is dissolving sugar in water. In this recipe I am not making any sugar syrup.
  • Heat a thick bottomed wok, add sugar and water together. Mix well and cook on medium heat. See to it that sugar melts completely in water. This might take 5 to 7 minutes. (This time depends completely on the flame heat you are cooking, I have done the entire process on medium heat)
  • Let it boil for 1 to 2 minutes.
  • Add the ground cashew powder, keep mixing well on low heat for 10 to 12 minutes. Keep stirring on low heat.
  • The dough will start thickening and leave the sides of the wok.
  • At this stage add ghee and mix well for another 2 to 3 minutes.
  • While making the kaju katli dough, keep in mind to check the consistency of paste. As the mixture starts thickening, remove little pea sized paste and keep it aside. Cool this and make a ball from it. You should be able to make a non sticky ball. If the consistency is right, then switch off the flame.
  • If it is still sticky, then mix for few more minutes and check again (the mixture will thicken as it cools).

Kneading and rolling:

  • Next step is to cool down the dough until you can handle the temperature. Always remember the dough should be rolled while its still warm. Don’t let it cool completely.
  • Leave the paste to cool in the wok or put it on greased parchment paper. You can also pour it on greased stainless plate to cool. For quick cooling you can mix the paste on plate with a spoon.
  • With the help of parchment paper edges, you start to knead the dough. As you start kneading, it becomes soft and comes together. Knead for 5 to 6 minutes, so that it forms a smooth pliable dough.
  • Place this dough between two parchment paper and roll. (Roll the kneaded dough immediately)
  • Slightly press with your hands and start rolling using a rolling pin. Keep the size and thickness of katli small or big as per your preference.
  • If you are not rolling between two sheets, then rub few drops of ghee or oil on rolling pin and back of flat steel plate. Directly roll the dough on the plate into thin sized katlis.
  • I have not used any silver vark on kaju katli in this recipe. Garnishing with vrak is personal choice. If you want them, apply vark at this stage.
  • Make marks on the rolled dough in diamond shape. As shown, make marks and keep aside.
  • Let it set completely before you separate the katli pieces.

Storage suggestions:

  • After kaju katli pieces are set, store them in airtight containers. It remains good for a week at room temperature, it is so delicious, I am sure you will left with nothing to store…
  • I always suggest serving any sweet fresh, that is the beauty of homemade sweets. If you are still left with some sweets, then you can refrigerate them in airtight container. It remains good for 15 days.




  1. First important note to remember is selection of cashew nuts. The cashew nuts should be unsalted and good quality ones. Since the key ingredient is cashew nuts, it has to tasty fresh cashew. Try to avoid using stale or rancid nuts. If using whole cashews, then check for pest in the nuts as they are room to worms.
  1. Whole or split cashews: If we use whole cashews, it takes more time to get grounded. If you are first timer preparing this sweet, then you will end up grinding for more time leading to oil release from nuts.
  2. Do not roast the cashews, as it changes the colour of kaju katli. Always use room temperature cashew nuts and maintain it moisture free. This helps to grind into powder quickly.
  3. After selecting, next is grinding cashews. For grinding cashew, use a high speed blender preferably spice blender.
  4. Pulse the cashew in small batches as shown using pulse button in the mixer. This way you can powder them fine. 
  5. Do not over grind the cashews.
  6. If you grind it for long, cashews start releasing oils, they become paste and sticky.
  1. If you grind for long time, it will become cashew butter. If you end up with an oily paste, then you cannot make kaju burfi, it doesn’t set and you end up with a mass.
  1. If you follow all the above tips and still end up in coarse powder, no need to worry. Sift the powdered cashew using a sieve. This gives you fine powder.
  2. Always cook the mixture on low heat otherwise it will burn at the bottom. The cashew powder should cook well in sugar syrup.
  3. Never over cook the Kaju mixture, it will lead to dry dough and katli will become dry instead of soft. However, if you under cook then katli will not set.
  4. Keep stirring the mixture continuously otherwise it tends to stick to bottom and easily gets burnt.
  5. Do not refrigerate the dough it will become dry, always keep in room temperature.
  6. Do not add too much ghee, since cashew has natural oil, if you add more ghee, it will come out while we are rolling.
  7. Ensure to apply few drops of oil or ghee on parchment paper or workspace or steel plate before kneading the dough. This way it helps in kneading the dough.
  8. The mixture may seem grainy, however on kneading it becomes smooth. So kneading the kaju katli dough is important step, this gives smooth textured easy to cut slices.
  9. Roll the kneaded dough immediately before if dries completely. Do not refrigerate the kneaded dough, this will make the dough split or dry up completely.
  10. Do not refrigerate the katli as it forms a layer at the top and they become dry.
  11. If the kaju katli do not set even after keeping at room temperature for a day. Then put it back to the wok and start to cook again for 2 or 3 minutes on low temperature. This way paste dries up, make a dough again, roll and prepare the Katlis. 
  12. If the kaju paste turns very hard while mixing in the wok and if it becomes difficult to knead the kaju dough, then here is what you can do. Simply put it back to wok, add a spoon of water, mix again for 2 to 3 minutes and cool, roll and slice the katli.
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