Recipe Kaju Katli Recipe


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  • Kaju (cashews), 250 g
  • Water, 50 ml
  • Sugar 125 g
  • Varak (silver foil), 3-4 sheets (optional)

  1. Grind dry kaju (cashews) in a grinder to a fine powder (due to oil in cashews, it may become a paste or lump). Do not add any water while grinding. Keep aside.
  2. Take sugar in a pan and add water. Boil till a single thread syrup is formed, about 3-4 minutes after the syrup starts boiling.
  3. Switch off the burner but do not remove the pan. Mix kaju paste into the syrup, break balls (lumps) with a spoon, pressing it and moving it in circular motion, stir well. Let it cool so that it becomes thicker.
  4. Transfer it on a greased surface and roll it with a rolling pin to about 1/8" thickness.
  5. Let it cool and apply silver foil gently.
  6. After about 1-2 hour, cut the Katlis into diamond shape.

  1. The ratio of kaju to sugar is 2:1. This means that if you take 2 katori Kaju pieces, then take 1 katori sugar.
  2. The ratio of sugar to water is 1:0.4. This means that if you take 1 katori sugar, then take 40% water, that is slightly less than half a katori.
  3. If the katli is not fully set, place it in fridge for overnight.
  4. If some small lumps of kaju paste do not break, it does not matter.
  5. The kaju katli remains good for about 4-6 weeks under normal room temperature.
This kaju katli recipe produces katlis very quickly and makes whiter katlis. Many web sites and even Halwaiis grind the kaju in water and then heat the paste to evaporate the water. Our method of kaju katli is very quick and scores of our guests to whom we served these katlis were delighted to know that they were made at home and not from Haldiram. Actually the katlis made by this recipe are better than any commercial kaju katlis.